Creamy mashed potatoes are topped with crispy chicken and sweet corn. It’s a big bowl full of comfort food with that iconic KFC flavor without ever having to leave your house, finished with a hearty drizzle of rich brown gravy and shredded cheeses.
Ingredients:
For The Mashed Potatoes:
8-10 peeled and diced baking potatoes
a quarter cup of half-and-half
1 8 ounces block softened cream cheese salt and pepper to taste
For The Chicken Bowls:
12-14 fried crispy chicken strips
1 can warm golden corn kernels
1 cup gravy, brown
2 cups cheddar cheese, shredded
Instructions
Bring a big saucepan of salted water to a boil over high heat to make the mashed potatoes. Reduce the heat to medium-high after the water has reached a spot. Toss in the potatoes—Cook for 30 minutes or until the potatoes are soft and tender.
Return the potatoes to a heated pot after straining them. Mash them as smooth as possible using a potato masher. Season the potatoes with salt and pepper to taste.
Add the half-and-half and cream cheese, and mash the mixture again until smooth and evenly combined.
To make the chicken bowls, start by scooping one or two scoops of mashed potatoes into a soup bowl. A tablespoon or two of corn kernels should be added to the bowl.
Add a few chicken slices on top. Finish with a sprinkling of shredded cheddar cheese and a drizzle of gravy on top.
Continue until you’ve used all of the ingredients. Serve right away and enjoy!
