For Garlic Mashed Potatoes :
2 lb red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves
For Sautéed Onions and Mushrooms :
1/2 lb yellow onions — peeled, cored, and cut into 1/4″ julienne strips
1/2 lb sliced mushrooms
2 tablespoons butter
granulated garlic, to taste
salt and black pepper, to taste
For Sirloin Steak Skillet :
2-3/4 lb sirloin steak, cut 8 pieces, (about 5-1/2 ounce each)
8 slices mozzarella cheese
For Garlic Mashed Potatoes :
Preheat oven to 400°F.
Place a layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
Roast in 400°F preheated oven for approximately 45 minutes until soft.
Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
Wash and rinse potatoes under cold water. It’s not necessary to peel potatoes, unless you desire.
In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut in smaller pieces. Internal temperature should be 205°.
Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Keep warm.
For the Sautéed Onions And Mushrooms :
Melt butter in skillet over medium heat and add onions and seasonings. Sauté and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
For the Sirloin Streak Skillet :
Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate.
Top with Sautéed Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side.