Mashed or Baked Potato for your Steak?
 

Potatoes are often a compliment for steak dishes. Mashed or baked seem to be the most common ones. I prefer mashed potato for my steak if both choices are presented as options. What about about you?

I prefer mashed as well. I like mixing the juice and fat from the steak with the potato; that's easier to do with mashed. Also the extra fat made in preparing the mashed (butter, cream) isn't bad either.

Mashed. Soaks up the juices better.

For a good steak, I want a plain potato, so probably baked. If the restaurant makes a simple mashed maybe mashed, but for the most part the potato is secondary to the butter, cream, garlic, cheese, etc they mix in.

I'll take out all the flesh, mash it up, and sop up the juice with it, then probably enjoy the skin.

Neither, Dauphinoise for preferance or good fries.

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Garlic smashed potatoes ^^

I think mashed potatoes are peasant food and a cop-out for todays restaurants.
A few years ago , if you served your guests mashed potatoes it was almost an insult. People enjoyed small baked red potatoes, done in spices or wild rice as a side dish,
Mashed potatoes are cheap and easy to make and to add the word garlic makes them seem exotic, but basically it's just cheap filler food! And usually lumpy!
Restaurants are really capitalizing on this concept but I refuse to accept it.

Should be saved for turkey dinners at Thanksgiving and Christmas, masked with gravy. I whip mine with cream cheese, milk and butter.

+1
Potatoes in general are a cheap filler food. Don't matter if they are baked, fried, mashed, smashed, boiled, broiled, raw. Give me a nice selection of steamed veggies or a side of mushrooms & garlic. I soak up the steak juice if any is left with a dinner roll.

+ 1 for fries. Steak/Frites is a national dish here in France.

Fries. But not just *any* fries. Thick, English "steak-cut" chips.

Neil

I love the hash brown potato dish that Morton's does. That's my favorite. Also gotta have creamed spinach.

I usually go fries unless I'm required to wear a tie or jacket at the restaurant, then it's mashed potatoes.

(bolding mine)
If the potatoes are free I don't really care. When we are talking about complementing my meal I prefer mashed potatoes with brown gravy.
;)

I'd settle for baked over mashed but prefer potatoes lyonnaise with my steak...

My mashed potatoes are fantastic, but I typically serve them with braised meats and not roasted or grilled meats.

I use my grandmother's 60 y/o potato ricer, so no lumps. I start with basic russet potatoes and add heavy cream, butter, salt and pepper. I finish with parmeggano reggianno and nutmeg.