Place quartered potatoes in a large saucepan of cold salted water and bring to a boil.

Reduce heat and simmer for about 20 minutes, or until just fork-tender.

Keep heat on simmer; drain potatoes and return to the empty saucepan.

Place pan over low heat and let the potatoes dry for 2 to 3 minutes, shaking constantly.

Add butter and mash with a potato masher until smooth.

Stir in milk slowly until potatoes reach a creamy consistency.

Season with salt and pepper and continue to cook until heated through.

While potatoes are boiling, pat thawed steaks dry and season with salt and pepper.

Sift flour onto plate and dredge the steaks in flour.

Using the flat side of a meat cleaver or rolling pin, pound steaks until they are about 1/4- to 3/8-inch thick.

Dredge again in flour, shaking off any excess.

Dip steaks into the beaten eggs, and then again in flour, ensuring steaks are completely covered.

Pour 1/4 inch of oil into a large skillet and set heat to medium-high.

When oil is hot, carefully add steaks with tongs and cook for 3 to 4 minutes on each side, until golden brown and registering a medium-rare to medium doneness of 130-140 degrees Fahrenheit, as per a meat thermometer.

Remove steaks and keep warm until serving.

Discard oil from steaks’ skillet, leaving 2 tablespoons, and remove any burnt drippings.

Reduce heat to medium and add flour and salt and pepper to taste.

Cook for 2 or 3 minutes, stirring constantly, until flour is lightly golden.

Slowly whisk in room-temperature milk 1/2 cup at a time.

Reduce heat to medium-low and simmer, stirring constantly for about 7 or 8 minutes until gravy is thick and creamy.

Season again with salt and pepper, if necessary.

Ladle gravy over plated chicken fried steaks and mashed potatoes.