Babe’S Chicken Mashed Potato Recipe

Ingredients: 1 lb. potatoes, peeled and diced

1/4 cup milk 1/4 cup butter salt and pepper to taste

2 cups cooked, shredded chicken 1/2 cup sour cream Instructions:

1. Boil potatoes in salted water until tender. Drain. 2. In a large bowl, mash the potatoes with the milk and butter.

Season with salt and pepper to taste. 3. Stir in the chicken and sour cream until well combined.

This is my go-to mashed potato recipe when I’m feeling lazy. It’s so simple and only requires a few ingredients, but the end result is always so comforting and satisfying. Plus, it pairs perfectly with just about anything.

To make this dish, you’ll need: 1 lb of potatoes (I like to use Yukon Golds) 1/4 cup of milk (I use whole milk, but any kind will do)

3 tablespoons of butter 1/2 teaspoon of salt Simply peel and chop your potatoes into even pieces.

I like to leave them pretty small so they cook faster. Then, add them to a pot of boiling water and let them cook until they’re fork-tender. This usually takes about 15 minutes.

once they’re done, drain them well and add them back into the pot. Add in the milk, butter, and salt, and then use a potato masher or an immersion blender to mash everything together until it’s smooth. Taste it and adjust the seasoning as necessary – sometimes I find that it needs a little more salt.

Serve immediately with your favorite protein and veg!

Babe'S Chicken Mashed Potato Recipe


What is the Trick to Making Good Mashed Potatoes?

There’s no one trick to making good mashed potatoes – it’s all about finding the right balance of ingredients that works for you. The most important thing is to start with good, fresh potatoes. Once you’ve got your potatoes, the next step is to figure out the ratio of milk to butter to cream that you like best.

Some people prefer a richer mashed potato, while others prefer a lighter version. Then, it’s all about adding in the seasonings that you love – whether that’s garlic, salt and pepper, or something more unique like horseradish or sage. The key is to experiment until you find the perfect mashed potato recipe for your taste buds!

Is It Better to Use Milk Or Heavy Cream in Mashed Potatoes?

There are a few things to consider when thinking about which to use in mashed potatoes: milk or heavy cream. Fat content, desired consistency, and personal preference are all important factors. Generally, the higher the fat content, the richer and creamier the end result will be.

So, if you’re looking for ultra-smooth and decadent mashed potatoes, heavy cream is probably your best bet. On the other hand, if you’re trying to lighten things up a bit, milk might be a better choice. That being said, it’s really up to you what you use in your mashed potatoes.

If you want them to be especially creamy, go ahead and use heavy cream. But if you’re looking for something a little lighter (and maybe even healthier), milk works just as well – plus it saves some calories!

What Does Gordon Ramsay Put in His Mashed Potatoes?

There are a few different ways that Gordon Ramsay makes his mashed potatoes, but the most common way is to add in garlic, milk, and butter. He also sometimes adds in cream, cheese, or even sour cream to change up the flavor. The key to making great mashed potatoes is to use starchy potatoes so they will be nice and fluffy.

Why Do You Soak Potatoes before Making Mashed Potatoes?

There are a few reasons why you might soak potatoes before making mashed potatoes. Soaking the potatoes can help to remove some of the starch, which can make the mashed potatoes more smooth and creamy. It can also help to prevent the potatoes from sticking together while they’re being mashed.

Soaking the potatoes in cold water for at least 30 minutes (and up to a few hours) before cooking them will help to release some of the starch. You can then drain the water and proceed with mashing the potatoes as usual. This method is especially helpful if you’re using waxy varieties of potatoes, like Yukon Golds.

If you’re short on time, you can also soak the potato cubes in hot water for about 10 minutes before draining and mashing them. This will slightly cook the outside of the potato cubes while still leaving their centers intact, which will help them mash more easily.

Kevin’s Kitchen – Copycat Babe’s Chicken

Babe’S Chicken Gravy Recipe

What’s not to love about homemade chicken gravy? This recipe for Babe’s Chicken Gravy is sure to please even the pickiest of eaters. Made with simple ingredients like chicken stock, flour, and butter, this gravy is rich and flavorful.

Plus, it’s easy to make! Simply whisk together the ingredients in a saucepan and cook over medium heat until thickened. Serve this delicious gravy over mashed potatoes, rice, or biscuits for a comforting meal that will satisfy everyone at the table.

Babe’S Chicken

For those who don’t know, Babe’s Chicken is a chain of restaurants in Texas that specializes in chicken-fried steak and home-style comfort food. The first Babe’sChicken opened in Roanoke, Texas in 1993, and there are now locations all over the state. The thing that makes Babe’s Chicken stand out is their dedication to using only the freshest ingredients and cooking everything from scratch.

Their chicken-fried steak is made with hand-breaded chicken that is fried to perfection, and their gravy is made from scratch using real cream and butter. If you’re ever in Texas and looking for a delicious home-cooked meal, be sure to check out Babe’s Chicken!

Potato Ricer

A potato ricer is a kitchen tool that is used to create mashed potatoes. It is also known as a masher. The ricer has a cylindrical shape with small holes on the surface.

There is a handle on one side and a pusher on the other side. To use the potato ricer, you will need to boil the potatoes until they are soft. Then, you will need to put them into the ricer and press down on the pusher in order to push the potato through the holes.

The mashed potatoes will come out of the other end of the ricer. You can then add butter, milk, salt, and pepper to taste.

Sour Cream Mashed Potatoes

There’s nothing quite like a heaping helping of mashed potatoes. They’re creamy, dreamy, and oh-so comforting. But what if we told you that there’s a way to make them even better?

That’s right, folks. We’re talking about sour cream mashed potatoes. These spuds are super simple to make.

Just swap out some of the milk for sour cream and you’re good to go. The result is a dish that’s rich, flavorful, and absolutely irresistible. Trust us, you’re going to want to put these on your holiday table this year!

Babe’S Smoked Chicken Recipe

Ingredients: 1 whole chicken, 3-4 lbs 1 bottle of your favorite BBQ sauce

1 package of Bacon Instructions: Preheat smoker to 225 degrees F.

Wash chicken inside and out, then pat dry with paper towels. liberally apply BBQ sauce to the outside of the chicken. Wrap the entire chicken in bacon, using toothpicks to secure if necessary.

Place the chicken in the smoker, breast side up, and smoke for 3-4 hours or until the internal temperature of the chicken registers 165 degrees F on a digital thermometer inserted into the thickest part of the thigh (not touching bone). Remove from smoker and allow to rest for 10 minutes before carving. Enjoy!

Mashed Potato Recipe Easy

This is the best, easiest mashed potato recipe! It only takes a few minutes to make and is so creamy and delicious. The secret is to use Yukon Gold potatoes – they have the perfect balance of starch and moisture, making them ideal for mashed potatoes.

This recipe also calls for plenty of butter and cream, which makes it extra rich and flavorful. Trust me, once you try this recipe, you’ll never go back to your old way of making mashed potatoes! Ingredients:

– 2 lbs. Yukon Gold potatoes, peeled and cut into chunks – 1/2 cup (1 stick) unsalted butter

– 1/2 cup heavy cream – Salt and pepper to taste Instructions: 1.Place the potato chunks in a large pot and cover with water.

Bring to a boil over medium-high heat. 2.Once boiling, reduce the heat to medium-low and let simmer until the potatoes are very soft, about 15 minutes. 3.Drain the potatoes in a colander then return them to the pot.

4.Add the butter, cream, salt and pepper then mash with a potato masher until desired consistency is reached (I like my mashed potatoes on the Creamy side).


This blog post is about a woman’s experience making mashed potatoes from scratch for the first time. She found the process to be much more difficult than she anticipated, but ultimately rewarding. The finished product was delicious and her family enjoyed it.

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