DIRTY LOADED MASHED POTATOES WITH STEAK BUTTER GRAVY

WARNING...EAT IN PRIVACY!

My face just wants to fall straight into this glorious plate of can’t stop eating creamy cheesey bacon loaded butter steak gravy mashed potatoes, best eaten alone in privacy or with people who love you and with a spoon so you can maximise the load on each mouthful.  The dirty steak gravy is a touch decadent but so worth it, juicy steak and dirty mash a gorgeous dinner.

20 minutes cooking time/ Super easy

Ingredients 

(serves 4)

1 kg Idaho potatoes peeled and rough chopped

1 453g tub Philadelphia cream cheese

2 sticks of butter

1/2 tsp Himalayan sea salt 

1/2 tsp fresh ground black pepper

12 rashers natural un smoked bacon

4 spring onions finely chopped

300g 4 mix Mexican cheese

Steak n Gravy

Optional!

1 - 2 10 oz ribeye steaks

1 glug olive oil

1 stick butter room temperature 

500ml beef bone stock

200ml Madeira

All the resting juices from the steak

3 tbsp butter

1 tbsp flour

Sea salt and black pepper

Dirty Loaded Mashed Potatoes

Place the potatoes in a large pan of simmering water with a generous pinch of salt.  Cook the bacon crispy, chop and reserve to one side along with the chopped spring onions.  When the potatoes are fork tender around 20 minutes drain and leave to steam in the colander for 5 minutes, place back in the pan the lowest heat, add the butter and cream cheese, salt, pepper and apple cider vinegar, mash to a smooth consistency.

Steak n Gravy

While the potatoes are cooking heat a shallow skillet hot, rub the steaks with olive oil and the whole stick of softened butter, sear each steak for 1 minute on each side then turn the heat down to medium and finish cooking for a further 1-2 minutes each side for medium rare, spoon the butter over the steaks basting them as they cook, take the pan of the heat and leave the steaks to rest for at least 15 minutes.

Remove the steaks and slice on the diagonal, any juices on the chopping board scrape back into the pan.  Add the three tablespoons of butter to the pan and melt on a medium heat, add the flour and stir in until smooth, cook this roux for 5 minutes stirring all the time.  For a quick option add the stock and Madeira to the roux and gently whisk until combined.  Bring to a simmer which will thicken the gravy, season with salt and pepper.  For a more intense flavour reduce the stock by one third and the Madeira by half before adding.

To Finish Loaded Potatoes 

Mix half the Mexican cheese, bacon and spring onions into the mashed potatoes, stir to combine, serve the potatoes on to a platter then top with the remaining cheese and bacon, pop under the grill/broiler for a few minutes just to melt the cheese, remove and sprinkle over the spring onions.

Going Dirty !

Prepare the potatoes as above but before adding the final cheese, bacon and spring onions, (or mix everything in) make several wells in the potatoes with the back of a ladle,  pour in some steak gravy, layer the sliced steaks over the top then optional top with the remaining cheese, bacon, pop under the gril/broiler for a couple of minutes to melt the cheese, sprinkle over the spring onions and enjoy.