Dinner | Grilled Chicken With Mashed Potatoes

When I'm making a delicious grilled chicken like this, I always think about what truly completes the plate, making it the perfect DINNER. And for me, that's a pile of fluffy, creamy mashed potatoes! While the original post mentions plantains, I often get asked how I make my mashed potatoes to go alongside this flavorful grilled chicken. So, let me share my super simple, yet incredibly satisfying, recipe for the ultimate creamy mashed potatoes. Making mashed potatoes from scratch is so rewarding, and honestly, it’s not as hard as some people think. Here’s how I get them perfectly smooth and delicious every time: My Go-To Creamy Mashed Potato Recipe Ingredients: 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes 1/2 cup whole milk (or half-and-half for extra creaminess), warmed 1/4 cup unsalted butter, softened or melted 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste Optional: a pinch of garlic powder or a tablespoon of sour cream for extra flavor Instructions: Prep the Potatoes: First, I wash and peel my potatoes. Then, I cut them into roughly 1-inch uniform pieces. This ensures they cook evenly. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Boil 'Em Up: Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are fork-tender, usually about 15-20 minutes. You want them to be easily pierced with a fork but not falling apart. Drain Thoroughly: This step is crucial! Carefully drain the potatoes very well. I like to put them back in the hot, empty pot for a minute or two over very low heat (or just off the heat) to help evaporate any excess moisture. Less water means creamier, less gummy mashed potatoes. Mash Away: Now for the fun part! You can use a potato masher, a potato ricer, or even a fork. I prefer a ricer for the smoothest texture, but a masher works great for a slightly chunkier mash. Don't overdo it, though; too much mashing can lead to gluey potatoes. Add the Good Stuff: Once mashed, add the softened butter and the warm milk (or half-and-half) a little at a time. I stir gently until everything is incorporated and the potatoes reach my desired creamy consistency. If you're adding sour cream or garlic powder, now's the time. Season and Serve: Finally, season with salt and pepper to taste. Give it a good stir and taste again. Adjust seasonings if needed. Your delicious, creamy mashed potatoes are ready to be served alongside that amazing grilled chicken! Tips for Perfect Mashed Potatoes Every Time: Choose the Right Potato: Starchy potatoes like Russet (Idaho) or Yukon Gold are best for mashing as they break down easily and absorb butter and milk well. Don't Overmix: Over-mashing releases too much starch, resulting in a sticky, gummy texture. Mash just enough until smooth. Warm Your Liquids: Adding cold milk or butter can cool down your potatoes and make them harder to incorporate smoothly. Season Generously: Potatoes love salt! Don't be shy, but always taste as you go. For those looking to include vegetables, a simple side of steamed green beans or roasted asparagus would be fantastic with this DINNER. The creamy mashed potatoes also pair wonderfully with a dollop of Mayo or a hint of Mustard, just like the sauces I love serving with my chicken. Enjoy this comforting and satisfying meal!