This mouth-watering crushed potato goulash is topped with Corn, Cheddar Cheese, Tyson Chicken Strips, and a shower of dark colored sauce! It's anything but difficult to make early and prepare later for a speedy family supper!
Sunday dinner prep has been my jam of late, and I'm so excited to be developing my assortment of meals that are anything but difficult to put together and can gathered a couple of days early.
Also, on the off chance that you wind up with some remaining pureed potatoes, at that point this supper is an easy decision.
I generally have Tyson Chicken Strips close by in light of the fact that my little girl is fixated on them. Be that as it may, I truly prefer to discover various approaches to fuse them into new plans, similar to this crushed potato dish directly here, which my family cherishes.
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For Homemade Mashed Potatoes:
- 5 medium Russet Potatoes of equal size
- 1 stick butter softened
- 1 cup half and half warmed
- Salt/pepper
For Casserole:
- 5 cups mashed potatoes
- 1 cup frozen corn
- 1 cup cheddar cheese freshly grated
- 6 Tyson Chicken Strips
- .87 oz. packet Brown Gravy Mix
Instructions :
Homemade Mashed Potatoes
- Rinse the potatoes thoroughly and pat them dry. Leave the skins on.
- Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water.
- Bring the potatoes to a gentle boil and maintain this boil until they are fork tender.
- Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot.
- Add the completely softened butter and mash them to desired consistency.
- Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes.
- Season with additional salt/pepper if desired.
Source : bit.ly/2NwpynZ
Read more our recipe : CHICKEN AND MUSHROOMS #dinner #mushroom #food #easy #recipes
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