For the Steak Bites:

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1 ½ pounds steak (sirloin, ribeye, or tenderloin, cut into 1-inch cubes)

2 tablespoons olive oil

3 tablespoons unsalted butter

4 garlic cloves, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon smoked paprika (optional)

Salt and black pepper, to taste

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For the Mashed Potatoes:

2 pounds potatoes (Yukon gold or Russet, peeled and cubed)

¼ cup unsalted butter

½ cup heavy cream (or milk for a lighter option)

2 garlic cloves, minced (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

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Step 1: Prepare the Mashed Potatoes

1. Boil Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

2. Mash Potatoes: Drain the potatoes and return them to the pot. Add butter, heavy cream, and garlic (if using). Mash until smooth and creamy.

   Season: Add salt and pepper to taste. Cover and keep warm.

   Step 2: Cook the Steak Bites

3. Season Steak: In a bowl, toss the steak cubes with salt, pepper, and smoked paprika (if using).

4. Sear Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer, cooking for 1–2 minutes per side until browned. Work in batches if necessary to avoid overcrowding. Remove the steak and set aside.

5. Make Garlic Butter Sauce: In the same skillet, reduce heat to medium. Add butter, minced garlic, and thyme. Cook for 1–2 minutes, stirring, until the garlic is fragrant.

6. Coat Steak: Return the steak bites to the skillet and toss them in the garlic butter sauce. Cook for another 1–2 minutes to coat and warm through.

   Step 3: Assemble and Serve

7. Plate the Dish: Spoon a generous portion of mashed potatoes onto each plate. Top with the garlic butter steak bites.

8. Garnish: Sprinkle with fresh parsley for a pop of color and added flavor.