Classic Salisbury Steak with Garlic Mashed Potatoes and Buttered Corn

Serving: Garnish the mashed potatoes with fresh parsley or chives for extra flavor. Serve with a side of dinner rolls or a green salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a splash of beef broth to keep the steak moist. The mashed potatoes can be reheated in the microwave or on the stovetop with a little milk.
Freezing: The Salisbury steak can be frozen in its gravy for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. The mashed potatoes can also be frozen but may require extra milk or butter when reheating.
Variations
Cheesy Mashed Potatoes: Stir in shredded cheddar or Parmesan for extra creaminess.
Mushroom Gravy: Sauté sliced mushrooms with the onions for a deeper, more umami-rich gravy.
Turkey or Chicken Option: Swap the ground beef for ground turkey or chicken for a lighter version.
Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the Salisbury steak mixture for a touch of heat.
FAQ
1. Can I make Salisbury steak ahead of time?
Yes! Prepare and shape the patties in advance and store them in the fridge for up to 24 hours before cooking. You can also freeze the uncooked patties for later use.

2. What’s the best type of potato for mashed potatoes?
Russet or Yukon Gold potatoes work best for a creamy, fluffy texture.

3. Can I use canned corn instead of fresh or frozen?
Yes, simply drain and rinse canned corn, then sauté it with butter for a few minutes before serving.

4. How do I make this dish gluten-free?
Use gluten-free breadcrumbs in the Salisbury steak and substitute cornstarch for thickening instead of flour.