YOUR SOLIN GENERATED RECIPE
Buttery Garlic Mashed Potatoes
Tender Yukon Gold potatoes mashed with roasted garlic and creamy Greek yogurt, served with savory shredded chicken for a protein-packed, velvety comfort meal.
INGREDIENTS
5 oz Chicken breast
0.75 medium Yukon Gold potato
0.5 tbsp Ghee
0.25 cup Non-fat Greek yogurt
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Peel the Yukon Gold potato and chop it into 1-inch cubes for even cooking.
Place the potato cubes in a pot of filtered water with a pinch of sea salt, bring to a boil, and simmer for 12-15 minutes until fork-tender.
While the potatoes boil, season the chicken breast with salt and pepper, then poach or pan-sear until the internal temperature reaches 165°F.
Finely shred or mince the cooked chicken breast so it can be seamlessly folded into the mashed potatoes.
Mince the garlic cloves and lightly sauté them in the ghee over low heat until they are soft and fragrant, being careful not to burn them.
Drain the cooked potatoes thoroughly and return them to the warm pot.
Add the sautéed garlic and ghee, Greek yogurt, and shredded chicken to the pot with the potatoes.
Mash the mixture using a hand masher or fork until the desired consistency is reached, then season with the remaining salt and pepper.
Garnish with freshly chopped chives and serve immediately while hot.