Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 medium Potatoes peeled and diced
- 3 tbsp Butter
- 1/4 cup Heavy cream
- 1/2 cup Chicken broth
- 1 cup Beef broth
- 3/4 lb Chicken breast boneless skinless cut into bite sized chunks
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 cup Corn
- 4 tbsp Cheddar cheese shredded
- 1 cup Canola oil or more if needed
- 4 Dinner rolls or bread of your choice
- Fresh parsley garnish
Instructions
- Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.
- In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
- Using a stand mixer with a whip attachment or a handheld mixer, whip the potatoes on low speed to break them up. Slowly add in the cream and butter mixture while whipping. Once incorporated and no longer soupy, increase speed to medium and whip until smooth (be careful not to over-whip or they will become gummy).
- In a saucepan, bring both broths to a simmer. Whisk 2-3 teaspoons (or more if needed) of the leftover flour/cornstarch from the chicken in a bowl with an equal amount of water to form a smooth paste. Pour the mixture a little at a time into the simmering broth. Simmer for 5-8 minutes until it thickens into a gravy. Season with salt and pepper to taste. Toss in the corn to warm through for 1-2 minutes.
- Heat the oil in a skillet or sauté pan to 350°F. Toss the chicken, cornstarch, and flour together. Once the oil is hot, fry the chicken pieces to a deep golden brown and to an internal temperature of 160°F. Remove from the oil to a paper towel-lined plate to drain excess grease and immediately season with salt.
- Place the mashed potatoes in a bowl, top with cheese, chicken, and gravy over top. Garnish with parsley and serve with bread.
Nutrition
Calories: 503kcal | Carbohydrates: 45g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 718mg | Potassium: 525mg | Fiber: 2g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 2mg
Mashed Potato Bowl
Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 medium Potatoes peeled and diced
- 3 tbsp Butter
- 1/4 cup Heavy cream
- 1/2 cup Chicken broth
- 1 cup Beef broth
- 3/4 lb Chicken breast boneless skinless cut into bite sized chunks
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 cup Corn
- 4 tbsp Cheddar cheese shredded
- 1 cup Canola oil or more if needed
- 4 Dinner rolls or bread of your choice
- Fresh parsley garnish
Instructions
- Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer. Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.
- In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
- Using a stand mixer with a whip attachment or a handheld mixer, whip the potatoes on low speed to break them up. Slowly add in the cream and butter mixture while whipping. Once incorporated and no longer soupy, increase speed to medium and whip until smooth (be careful not to over-whip or they will become gummy).
- In a saucepan, bring both broths to a simmer. Whisk 2-3 teaspoons (or more if needed) of the leftover flour/cornstarch from the chicken in a bowl with an equal amount of water to form a smooth paste. Pour the mixture a little at a time into the simmering broth. Simmer for 5-8 minutes until it thickens into a gravy. Season with salt and pepper to taste. Toss in the corn to warm through for 1-2 minutes.
- Heat the oil in a skillet or sauté pan to 350°F. Toss the chicken, cornstarch, and flour together. Once the oil is hot, fry the chicken pieces to a deep golden brown and to an internal temperature of 160°F. Remove from the oil to a paper towel-lined plate to drain excess grease and immediately season with salt.
- Place the mashed potatoes in a bowl, top with cheese, chicken, and gravy over top. Garnish with parsley and serve with bread.
Nutrition
Calories: 503kcalCarbohydrates: 45gProtein: 28gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 113mgSodium: 718mgPotassium: 525mgFiber: 2gSugar: 2gVitamin A: 759IUVitamin C: 5mgCalcium: 172mgIron: 2mg
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