- Add butter and mash.
- Pour in warm milk/cream gradually until smooth and creamy.
- Season with salt and pepper. Stir in sour cream/cream cheese if using.
- Cover to keep warm.
Ultra-creamy hack: Warm your milk/cream first—cold liquid can make potatoes gluey.
3) Prep the beef
- Pat steak cubes dry (this helps them brown, not steam).
- Toss with salt, pepper, and smoked paprika (if using).
4) Sear the beef bites
- Heat a large skillet over medium-high heat. Add olive oil.
- Add beef in a single layer (work in batches if needed).
- Sear 2–3 minutes per side until browned and just cooked to your liking.
- Transfer browned beef to a plate and repeat with remaining beef.
Don’t crowd the pan: Crowding traps steam and prevents browning. Brown in batches for the best flavor.
5) Make the garlic butter
- Lower heat to medium. Add butter to the skillet.
- Stir in minced garlic and cook 20–30 seconds until fragrant (not browned).
- Return beef (and juices) to the skillet and toss to coat.
- Turn off heat and stir in parsley and lemon juice (if using).
6) Serve
- Spoon mashed potatoes onto plates or bowls.
- Top with garlic butter beef bites.
- Drizzle extra pan butter over everything. Add parmesan, chives, or pepper if desired.
Serving and Storage
- Serve with: green beans, broccoli, roasted carrots, a crisp salad, or garlic sautéed spinach.
- Refrigerate: Store beef and potatoes separately airtight up to 3 days.
- Reheat beef: Skillet over low heat with a splash of broth or water to loosen butter.
- Reheat potatoes: Microwave or stovetop with a splash of milk/cream, stirring until smooth.
- Freeze: Beef bites freeze better than mashed potatoes. If freezing potatoes, expect a slight texture change.
Meal prep: Keep extra garlic butter separate—reheat and drizzle fresh so leftovers taste newly made.
Tips
- Dry the beef: Patting dry is the difference between browning and steaming.
- Hot pan first: Wait until the skillet is hot before adding beef for a good sear.
- Garlic timing: Add garlic at the end so it stays sweet and fragrant.
- Season layers: Salt the potatoes and the beef separately for the best overall flavor.
- Upgrade the mash: Add roasted garlic, parmesan, or a spoon of sour cream for extra richness.
Variations
1) Creamy garlic parmesan version
Stir 1/3 cup grated parmesan into the mashed potatoes and sprinkle more on top before serving.
2) Spicy steak bites
Add red pepper flakes or a dash of cayenne to the beef seasoning, then finish with hot sauce.
3) Mushroom garlic butter beef
Sauté sliced mushrooms after searing the beef, then add butter and garlic and toss everything together.
4) Herb butter twist
Replace parsley with thyme or rosemary (or a mix) for a more steakhouse-style herb butter.
5) Cauliflower mash swap
Serve the beef bites over creamy cauliflower mash for a lighter, lower-carb option.
FAQ
What cut of beef is best for beef bites?
Sirloin is the best value for tenderness. Ribeye is richest. Strip steak is leaner but still tender when cooked quickly.
How do I keep the beef tender?
Sear quickly over high heat and don’t overcook. Small cubes cook fast—pull them as soon as they’re browned and just done inside.
Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can make potatoes gummy. Mash gently and use warm milk/cream.
Can I use ground beef instead?
This recipe is best with steak bites, but you can make a “garlic butter beef crumble” with ground beef and serve it the same way.
Can I make this ahead?
Yes. Make mashed potatoes and beef separately, store airtight, and reheat gently. Add fresh parsley and a little extra butter when serving.
What can I add for extra sauce?
Stir a splash of beef broth into the skillet after the garlic butter step, scraping up browned bits for a quick pan sauce.
