Garlic Butter Steak Bites and Cheesy Smashed Potatoes

### Instructions:

#### Step 1: Prepare the Cheesy Smashed Potatoes
1. **Boil the Potatoes:**
– Start by placing the baby potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.

2. **Smash the Potatoes:**
– Drain the potatoes and return them to the pot. Use a potato masher or a fork to gently smash the potatoes, leaving some texture but not completely mashed.

3. **Make the Cheese Mixture:**
– In a separate small saucepan, melt the butter and garlic over medium heat. Once the garlic becomes fragrant (about 1 minute), pour this mixture over the smashed potatoes.

4. **Add Cheese and Sour Cream:**
– Stir in the sour cream, shredded cheddar cheese, and milk. Keep stirring until the cheese is fully melted and the potatoes are smooth and creamy. Season with salt and pepper to taste.

5. **Serve:**
– Transfer the cheesy smashed potatoes to a serving bowl and sprinkle with extra shredded cheddar cheese and fresh chives for a finishing touch.

#### Step 2: Cook the Garlic Butter Steak Bites
1. **Sear the Steak Bites:**
– Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the steak cubes in a single layer. Let them sear for about 2-3 minutes on each side, or until golden brown and cooked to your preferred doneness. For medium-rare, cook for about 3 minutes per side.

2. **Add the Garlic Butter:**
– Reduce the heat to medium and add 2 tablespoons of butter to the pan. Once the butter is melted, stir in the minced garlic, fresh thyme, and rosemary. Cook for 1-2 minutes, until the garlic is fragrant and the steak bites are coated in the garlic butter sauce.

3. **Finish with Parsley:**
– Add the remaining 2 tablespoons of butter to the skillet and stir to create a silky sauce. Season the steak bites with salt and pepper to taste. Once everything is well coated, sprinkle with freshly chopped parsley for color and extra flavor.

4. **Serve:**
– Serve the garlic butter steak bites immediately, either on a platter or in individual bowls, with the cheesy smashed potatoes on the side.

### Why You’ll Love This Dish:
– **Flavor Packed:** The rich garlic butter sauce enveloping the tender steak adds layers of flavor to every bite, while the creamy, cheesy potatoes provide the perfect balance to the savory meat.
– **Perfectly Balanced:** The crispy seared steak bites with the creamy potatoes make for a satisfying and well-rounded meal.
– **Quick Cooking:** The entire dish comes together in about 30 minutes, making it ideal for busy days when you want a delicious, comforting meal without the long cooking time.
– **Great for Leftovers:** The steak and cheesy potatoes make excellent leftovers, so you can enjoy them the next day.

### Tips for Perfecting Your Garlic Butter Steak Bites and Cheesy Smashed Potatoes:
– **Choose the Right Cut of Meat:** While sirloin steak works great for this recipe, you can also use tender cuts like ribeye or filet mignon for even more flavor and tenderness.
– **Don’t Overcook the Steak:** Steak bites cook quickly, so be careful not to overcook them. Aim for medium-rare or medium for the most tender and juicy steak.
– **Customize the Potatoes:** Feel free to experiment with different cheese varieties like Monterey Jack or Gouda, or add bacon bits for extra flavor in the mashed potatoes.
– **Add Some Heat:** If you like a bit of spice, sprinkle some red pepper flakes over the garlic butter steak bites or add a dash of hot sauce to the mashed potatoes for a kick.

### Final Thoughts:
**Garlic Butter Steak Bites and Cheesy Smashed Potatoes** are the ultimate comfort food combination that delivers on flavor and satisfaction. This recipe is perfect for anyone looking for a filling, indulgent meal that comes together quickly and easily. Whether it’s a cozy weeknight dinner or a special occasion, this hearty dish is sure to become a new favorite in your recipe repertoire. Rich, buttery steak paired with creamy, cheesy potatoes—what’s not to love?