Directions
- 1Slice chicken breast into thin fillets. Season with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan cheese. Mix well.
- 2Dice raw potatoes into 1-inch cubes.
- 3Boil potatoes in a pot of water for 12-14 minutes until fork tender.
- 4Drain the water and mash the potatoes until smooth.
- 5Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes. Mix until smooth and fluffy.
- 6Cook chicken on medium-low heat for 3-4 minutes on each side until golden and crispy.
- 7Set chicken aside. Add the same seasoning used for the chicken to the pan and toast for 1-2 minutes.
- 8Add milk, light cream cheese, and parmesan cheese to the pan. Stir until thick and creamy.
- 9Serve creamy mashed potatoes with juicy chicken and creamy sauce.
Ingredients
- 800 g Chicken Breasts
- 2 tsp Garlic Powder
- 3 tsp Italian Herbs
- 2 tsp Salt
- 2 tsp Paprika
- 3 tsp Olive Oil
- 40 g Parmesan Cheese
- 900 g Raw Potatoes
- 15 g Light Butter
- 100 ml Light Evaporated Milk
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 0.5 tsp Italian Herbs
- 0.5 tsp Salt
- 0.5 tsp Paprika
- 250 ml Milk
- 150 g Light Cream Cheese
- 20 g Parmesan Cheese
Equipment
knifeglass baking dishpotforkpotato masherfrying panwooden spatula
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