Fill a large pot halfway full with water and bring to a boil. Add potatoes and cook until fork tender, 20 to 30 minutes.

While the potatoes cook, set up your dredge station:

Station One: On a plate spread out flour. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir with a fork and then spread out evenly again.

Station Two: In a medium bowl, whisk together egg and 1/2 cup milk.

Station Three: On a plate spread out crackers. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and onion powder. Stir with a fork and then spread out evenly again.

Preheat oil in a skillet over medium-high heat. Grab a steak and coat both sides with flour. Then dip the steak into the milk mixture, allow excess liquid to run off. Place steak on crackers and coat both sides. Place steak into hot oil. Repeat with remaining steaks. Cook steaks for about 5 minutes per side.

While steaks are cooking prepare gravy according to package directions. Place some paper towels on a baking sheet, then put a wire cooling rack above the paper towels. Once steaks are done cooking, place them on wire rack so they can rest.

The potatoes should be ready right around the time your steaks are done. Drain the potatoes. In the same pot, add butter and potatoes. Mashed together until potatoes are as smooth as you like them. Stir in heavy cream and 1/2 cup milk. If potatoes seem a bit dry add another couple of tablespoons of milk at a time until the desired consistency is reached. Season potatoes with salt and pepper to taste; stir well.

Top steaks with gravy just before serving.