Best Steakhouse Mashed Potato Bowls

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: FOR THE STEAK:

2 1-inch-thick boneless rib-eye steaks (about 2 pounds), trimmed of excess fat

1 tsp. seasoned salt

Black pepper, to taste

2 tbsp. salted butter, melted

subheading: FOR THE POTATOES:

2 ½ lb. Yukon Gold potatoes, peeled and quartered

1 tsp. kosher salt, plus more for the water

6 tbsp. salted butter, cut into pieces

4 oz. cream cheese, at room temperature

¾ c. half-and-half, plus more as needed

Black pepper, to taste

subheading: FOR THE SALAD:

1 5-ounce bag baby spinach

6 white mushrooms, thinly sliced

2 tbsp. olive oil

1 tbsp. red wine vinegar

½ tsp. kosher salt

Black pepper, to taste

½ c. crumbled blue cheese

½ c. crispy fried onions

Directions at thepioneerwoman.com

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