All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.
SERVES: 4
INGREDIENTS:
- 2 lb. Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 4 slices thick-cut bacon
- 2 boneless beef rib-eye steaks (about 2 lb. total)
- 11/2 tsp. smoked sweet paprika
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
- 2 Tbs. unsalted butter
- 3 oz. grated sharp Cheddar (3/4 cup)
- 1/2 cup sour cream
- 2 medium scallions, thinly sliced
INSTRUCTIONS:
- Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.
- Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a papertowel-lined plate; discard all but 1 Tbs. of the fat from the skillet.
- Season the steaks all over with the paprika, 11/2 tsp. salt, and 1/2 tsp. pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep goldenbrown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.
- Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.
- Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.
