Pan-Seared Pork Neck Steaks with Creamy Mashed Potatoes

Peel and dice 300 gr Potatoes into 2cm cubes, peel and lightly crush 1 ³/₄ cloves Garlic, and season 250 gr Pork Neck with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

Place the prepared potatoes in a pot, pour in 500 ml Water, add ¹/₂ tsp Table salt, and boil over medium-high heat for 15-20 minutes until fork-tender.

Drain the water from the cooked potatoes and return them to the warm pot.

Mash the hot potatoes while gradually incorporating 20 gr Butter, 75 ml Milk, and ¹/₂ tsp Black Pepper - Powder until smooth and creamy.

Heat ³/₄ tbsp Sunflower oil in a heavy skillet over high heat, then sear the seasoned pork neck steaks for 4-5 minutes on one side until a golden crust forms.

Flip the steaks, reduce the heat to medium, add 20 gr Butter, the prepared garlic, and 5 gr Fresh Rosemary to the pan, and spoon the melted butter over the steaks for 4 minutes.

Transfer the pork neck steaks to a board to rest for 5 minutes, then serve them warm alongside the creamy mashed potatoes.