Fill a pot with water, adding 1 teaspoon of salt, and bring it to a boil. Add the gold potatoes and cook for 30 minutes, or until they can be easily pierced with a fork.

Drain the water and mash the potatoes until smooth.

Mix in 3 tablespoons of butter and the Boursin garlic and herb cheese. Then, add the milk, heavy cream, remaining salt, and pepper. Mix well and set aside for later.

Generously season the cube steaks with 1 teaspoon each of salt and pepper on both sides.

In a dish, combine 6 tablespoons of flour, the remaining salt, and the remaining pepper. Coat the steaks in the flour mixture and place them on a wire rack.

Heat 3 tablespoons of canola oil in a pan over medium-high heat. Add the sliced onions and sauté for 10 minutes. Then, add the minced garlic and sauté for an additional 5 minutes. Remove the onions and garlic from the pan and set aside.

In the same pan, fry the steaks for 4 minutes on each side until browned. Remove the steaks from the pan and set them aside.

Melt 3 tablespoons of butter in the pan, then add 6 tablespoons of flour to create a roux. Stir constantly until the flour darkens.

Slowly add 3 cups of beef broth, whisking continuously to avoid lumps. Season with the garlic powder, salt, and pepper.

Reduce the heat to low, return the onions, garlic, and cube steaks to the pan, and let it simmer for 1 hour.

After an hour, your cube steak and mashed potatoes are ready to serve.