Here's the good news: mashed potato bowls are pretty simple to make at home! I know they're not the healthiest thing out there, but I keep a box of instant mashed potatoes on hand for mashed potato bowl nights. If I happen to have leftover mashed or baked potatoes I will definitely use them but for those times that I don't, I bust out the instant. I also like adding some extra nutrition (and color!) to my potatoes by substituting vegetable puree for half of the milk - carrots, cauliflower, spinach and peas make good additions without really altering the flavor. Then I add frozen vegetables, leftover chicken or whole grain all natural chicken tenders/nuggets, shredded cheddar and homemade gravy (sometimes brown, sometimes white!).
Mashed potato bowls are also a great way to use up Thanksgiving leftovers. Throw some green beans or cranberry sauce in there too and call it a night!
Ingredients (scale all the ingredients depending on how many servings you'd like to make):
- Mashed potatoes (instant or from scratch)
- Frozen vegetables - corn, peas, diced cooked carrots and/or broccoli
- Leftover chicken or all-natural chicken tenders/nuggets
- Shredded cheddar
- Brown or white gravy - see recipe below
- Biscuits (optional)
- Cook gravy and warm up all ingredients. If necessary, cut chicken into bite-size pieces. Layer in a bowl and enjoy!
- Feel free to experiment with other vegetables, meats and cheeses!
In a medium saucepan, melt 4 tbsp unsalted butter. Add 4 tbsp flour and stir to incorporate all the flour. Cook the roux over medium-low heat, stirring often, until it is medium brown in color. Slowly whisk in a 10-3/4oz can of beef broth for brown gravy or 2 1/2 cups of milk for white. Cook, stirring often, until gravy has thickened. Add black pepper to taste.