Name: Garlic parmesan mashed potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, peeled and chopped into 1-inch chunks; 2 cloves garlic, minced; 1 tsp salt; 1 1/2 tsp salted butter; 2 tbsp 2% milk; 1 1/2 tbsp grated Parmesan cheese; 7 oz boneless skinless chicken breast, patted dry; 1 tsp extra virgin olive oil; 1/2 tsp black pepper

Ingredients

9 items

6 oz Yukon Gold potatoes, peeled and chopped into 1-inch chunks
2 cloves garlic, minced
1 tsp salt
1½ tsp salted butter
2 tbsp 2% milk
1½ tbsp grated Parmesan cheese
7 oz boneless skinless chicken breast, patted dry
1 tsp extra virgin olive oil
½ tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Place the potatoes and one third of the salt in a small pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until very tender.
While the potatoes boil, place the chicken between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4-inch thickness. Season both sides with one third of the salt and half the black pepper.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reaches 165°F. Remove from the skillet and let rest for 5 minutes.
While the chicken rests, drain the potatoes and return them to the pot over low heat for 1 minute to steam dry. In a small pan or the microwave, melt the butter. Add the garlic to the butter and cook for 1 minute until fragrant but not browned.
Pour the garlic butter, milk, and parmesan over the potatoes. Add the remaining salt and black pepper. Mash until smooth and creamy. Plate the potatoes alongside the rested chicken breast.

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Ingredients

Instructions

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