Chicken Cordon Bleu, corn, and mashed pototoes with cheddar and brown gravy. YUM! i didn't make the chicken from scratch, it was frozen and i had to bake it for a half an hour, but i did make the potatoes from scratch (first time ever!)Cheesy Mashed Taters:
1 package of Golden Creamers potatoes
1/3 teaspoon of salt (to boil the taters with)
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 tablespoons of milk
1/4 stick of butter
1/2 cup of shredded cheddar cheese
i peeled some of the potatoes and left some unpeeled, so that there wasn't a ton of skin when i mashed it. then boil the potatoes with 1/3 teaspoon of salt, covered, for about 20 minutes. drain. mash the potatoes with a masher or a hand mixer on low. mix in butter, salt, pepper, and milk until light and fluffy. put in a casserole dish and sprinkle with cheese. bake at 400 degrees until the cheese is melted on the top (or you could wait until it browns). voila!
with this recipe, you won't have to top it with gravy. i have a special love for brown gravy (McCormick's brown gravy mix) and thought it would be good with the chicken so i added it to the mix.
enjoy!
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