Peel and chop potatoes into chunks, cover with salted water, boil for 15-20 minutes until fork-tender, then drain and steam off moisture.

Pat beef chops dry, season with salt, pepper, and garlic powder. Heat skillet, add olive oil, sear chops for 4-5 minutes on each side until golden-brown.

Reduce heat, add butter and minced garlic to skillet, cook for 1-2 minutes, baste the chops with garlic butter, then let rest.

Mash potatoes until smooth, stir in milk, cream or sour cream, and additional butter, seasoning with salt and pepper.

Plate mashed potatoes, place beef chop on top, drizzle with garlic butter, garnish with parsley if desired.