Wednesday, October 15, 2014

Homemade KFC Mashed Potato Bowl

Have you ever had the mashed potato bowl from KFC? Or its brother, the biscuit bowl? If you haven't, let me tell you about it. They put mashed potatoes at the bottom of the bowl and then add corn, crispy chicken pieces, cheese and brown gravy. The biscuit bowl is identical except the gravy is white and a biscuit is placed on top. It is incredibly delicious, bowl racks up 680 calories, 31 grams of fat and 2130 mg sodium! Yikes! The sodium is the worst part for me, although getting all the numbers down would be ideal.

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!

Mashed Potato Bowl
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)
  1. Cook gravy and warm up all ingredients. If necessary, cut chicken into bite-size pieces. Layer in a bowl and enjoy!
  2. Feel free to experiment with other vegetables, meats and cheeses!
Brown or White Gravy
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.


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