and Mascarpone (really just cream cheese) Mashed Potatoes
OUTSTANDING! I honestly don't know what else to say about this one. The kids both cleaned their plates. No one said a word because all mouths were full! I got 6 thumbs up once the meal was through. The flavors were absolutely amazing and I regret not having tried this one sooner. (I've had it filed away since last January...)
*note: I used dried rosemary in place of the fresh that the recipe calls for*
For the mashed potatoes. Unless you have Mascarpone cheese on hand (not many of us do... while it is a heavenly Italian sister to the much cheaper cream cheese, it's difficult to fork out the extra cash... I assure you these potatoes are delicious regardless...) you can use regular or light cream cheese. Place 1 1/2 pounds cubed, peeled Yukon gold potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat and simmer 15 minutes. Drain and return to pan. Add 1/3 cup (or slightly more) 2% milk, 3 tablespoons cream cheese, 1 tablespoon butter and salt to taste. Mash to desired consistency. Serve chicken on top of mashed potatoes.
This is one of our favorites too!