Instructions
Step 1 Place the peeled and chopped potatoes in a pot of salted water and boil for about 15–20 minutes until fork tender. /n
Step 2 Drain the potatoes and mash them with butter, milk, heavy cream, salt, and pepper until smooth and creamy. /n
Step 3 Heat olive oil in a large skillet over medium-high heat. /n
Step 4 Season the steak cubes with paprika, salt, and black pepper, then add them to the hot skillet. /n
Step 5 Sear the steak for about 2–3 minutes per side until browned and cooked to your preferred doneness, then remove and set aside. /n
Step 6 In the same skillet melt the butter and add the minced garlic, cooking for about 30 seconds until fragrant. /n
Step 7 Add the shrimp to the skillet and cook for about 2 minutes per side until pink and opaque. /n
Step 8 Return the steak bites to the skillet and toss everything in the garlic butter sauce. /n
Step 9 Spoon the creamy mashed potatoes onto plates and top with the garlic butter steak and shrimp mixture. /n
Step 10 Garnish with chopped fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak, shrimp, and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak and shrimp gently in a skillet over medium-low heat with a small amount of butter to keep them tender. Mashed potatoes can be reheated on the stovetop or microwave with a splash of milk to restore their creamy texture.
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