Best Mashed Potato Chicken Bowl Recipes

MASHED POTATO-CHICKEN BOWL

Steps:

• Set up 3 bowls to bread chicken. Mix flour, salt and pepper and divide between 2 bowls. Place the 2 eggs in 3rd bowl and whisk. Heat oil in large skillet to fry.
• Dust chicken in first flour bowl. Dip in egg and then bread in the 2nd flour bowl. Put into hot oil to fry. The time it takes to fry will be determined by the size you cut your chicken pieces. Fry until golden brown and cooked throughout (should be 165 degrees).
• While chicken cooks, heat gravy in a small saucepan, cook corn in microwave and leave in the bag to keep it hot. Heat mashed potatoes in the microwave until hot.
• Build in bowls you plan to eat from. Put mashed potatoes on bottom, Then add the corn and chicken and pour desired amount of gravy on top.
• Sprinkle with cheddar cheese and serve.

CHICKEN MASHED POTATO BOWL RECIPE

Steps:

• Chop the potatoes into cubes. You can peel the potatoes but I choose to leave them whole.
• In a large stock pot, bring salted water to a boil.
• Once boiling, reduce heat to med-high heat, add the potatoes and boil for about 30 minutes or until the potatoes are tender.
• Once tender, drain the potatoes and return the cooked potatoes to the stockpot.
• Mash the potatoes with a potato masher.
• Add Salt and Pepper to taste and mix well. Add 1/4 cup of milk and cream cheese. Mix extremely well, until all of the cream cheese in mixed in.
• Everything else should already be cooked. I used frozen popcorn chicken for these, but you could make fried chicken nuggets or use grilled chicken nuggets for this.
• To make the Chicken Mashed Potato Bowl:
• In a deep bowl, add one or two scoops of mashed potatoes. Top the mashed potatoes with corn, chicken and then drizzle with gravy.
• Top with shredded cheese.

MASHED POTATO BOWLS

Steps:

• Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
• Mash the potatoes in a large bowl, using a potato masher.
• Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
• Spoon the mixture into 6 large mounds on a baking sheet.
• Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
• When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
• Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
• Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.