Steakhouse Mashed Potato Bowls Recipe

This Steakhouse Mashed Potato Bowls recipe is a hearty and savory recipe, which is made with creamy mashed potatoes and juicy rib-eye steak. It’s the ultimate comfort food, a restaurant-quality dish that’s perfect for a special weeknight dinner, ready in about 45 minutes.

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Steakhouse Mashed Potato Bowls Ingredients

All the best parts of a steakhouse dinner in one delicious bowl.

For the Steak:

• 2 (1-inch-thick) boneless rib-eye steaks (about 2 pounds total)
• 1 tsp. seasoned salt
• Black pepper, to taste
• 2 Tbsp. salted butter, melted

For the Potatoes:

• 2 1/2 lb. Yukon Gold potatoes, peeled and quartered
• 1 tsp. kosher salt, plus more for the water
• 6 Tbsp. salted butter, cut into pieces
• 4 oz. cream cheese, at room temperature
• 3/4 cup half-and-half, plus more as needed

For the Salad & Toppings:

• 1 (5-ounce) bag baby spinach
• 6 white mushrooms, thinly sliced
• 2 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1/2 cup crumbled blue cheese
• 1/2 cup crispy fried onions

How To Make Steakhouse Mashed Potato Bowls

A step-by-step guide to this ultimate comfort food meal.

1. Sear the Steak: Heat a large cast-iron skillet over high heat. Sprinkle the steaks on both sides with seasoned salt and pepper, then brush all over with the melted butter. Add the steaks to the hot pan and sear for about 4 minutes per side for medium-rare. Transfer the steaks to a cutting board and let them rest for at least 10 minutes.
2. Make the Mashed Potatoes: While the steak rests, put the potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 10 to 12 minutes, until tender. Drain the potatoes well, return them to the hot pot, and mash them. Add the butter, cream cheese, half-and-half, salt, and pepper. Stir until everything is melted and the potatoes are creamy, adding more half-and-half if needed.
3. Prepare the Salad: In a large bowl, combine the baby spinach and sliced mushrooms. Drizzle with the olive oil and red wine vinegar, then sprinkle with salt and pepper. Toss well to combine.
4. Assemble the Bowls: Slice the rested steak against the grain. To serve, divide the creamy mashed potatoes among four bowls. Top with the sliced steak, then mound the fresh spinach salad on top. Finish with a generous sprinkle of crumbled blue cheese and crispy fried onions.

Recipe Tips

For the perfect steakhouse-quality bowl every time.

• How to cook the perfect steak? For a great steakhouse crust, get your cast-iron skillet screaming hot before you add the buttered steak. Don’t move the steak for the first few minutes to allow a deep brown crust to form. Most importantly, always let the steak rest for at least 10 minutes before slicing to allow the juices to redistribute, ensuring a tender, juicy result.
• How to get the creamiest mashed potatoes? Yukon Gold potatoes have a naturally buttery, creamy texture that’s perfect for this dish. Mashing them while they are still hot with the room-temperature butter and cream cheese will help everything melt together into a perfectly smooth consistency.
• Can I make the components ahead of time? Yes, you can prep parts of this meal ahead. The mashed potatoes can be made completely and gently reheated. The salad can be tossed at the last minute. The steak, however, is best cooked right before serving for the optimal temperature and texture.
• What are crispy fried onions? These are the classic canned fried onions (like French’s) that are often used for green bean casserole. They provide a fantastic, savory crunch to the bowl.

What To Serve With Steakhouse Mashed Potato Bowls

This all-in-one bowl is a complete and satisfying meal.

This hearty and well-balanced bowl has everything you need for a fantastic dinner. It’s also wonderful with:

• A slice of warm, crusty bread for soaking up any juices
• A glass of a full-bodied red wine, like a Cabernet Sauvignon

How To Store Steakhouse Mashed Potato Bowls

Keeping your delicious leftovers fresh.

• Refrigerate: For the best results, it’s best to store the leftover components (steak, mashed potatoes, and salad dressing) in separate airtight containers in the refrigerator for up to 3 days. The spinach salad is best eaten fresh.

Steakhouse Mashed Potato Bowls Nutrition Facts

An estimated guide per bowl.

• Calories: 850 kcal
• Carbohydrates: 50 g
• Protein: 55 g
• Fat: 50 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Potato and Leek Pizza Recipe
• Carbonara Baked Potatoes Recipe
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