4 large russet potatoes, peeled and cubed
3 tablespoons butter
½ cup milk (warm)
Salt and pepper to taste
For the Corn on the Cob:
2–4 fresh corn cobs
2 tablespoons butter
Pinch of salt
Step-by-Step Instructions
1. Prepare the Mashed Potatoes:
Place the peeled and cubed potatoes into a pot of salted water.
Bring to a boil and cook until fork-tender, about 20 minutes.
Drain the potatoes and mash them with butter and warm milk until smooth and creamy.
Season with salt and pepper. Cover and keep warm.
2. Cook the Corn:
Fill a large pot with water and add a pinch of salt.
Bring to a boil and add the corn cobs.
Boil for 8–10 minutes, until tender.
Drain and brush with butter before serving.
3. Make the Chicken Fried Steak:
Place steaks (or chicken) between two sheets of plastic wrap and pound them thin if needed.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
In another dish, whisk together eggs and milk.
Dredge each piece of meat first in the flour mixture, then dip into the egg mixture, and finally coat again in flour.
Heat about ½ inch of oil in a skillet over medium heat.
Fry the steaks for 4–5 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
4. Make the Country Gravy:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly pour in the milk while whisking continuously to avoid lumps.
Cook until the gravy thickens, about 5–7 minutes.
Season generously with salt and freshly ground black pepper.
Serving
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