Nothing screams weekday comfort meals like mashed potatoes, gravy (or cream sauces), and a tender, juicy protein.
I wanted to share a super hearty and warm meal that can be served to your family and friends or even enjoyed during weekly meal preps. My recipe for chicken meatballs and creamy mushroom sauce is sure to please anyone! The dish is pictured with a nice serving of smashed redskin potatoes, which were so easy to make!
I started with boiling 2-pound bag of red-skin potatoes in salted water. To help the potatoes cook fast, I cut them into halves (or quarters, depending on the size of potatoes). Once the potatoes were fork tender, meaning broke easily when stuck with a kitchen fork, I drained the water and kept the cooked taters in the pot used to boil them. Because no one has time to wash a million dishes!
After draining, I used a small saucepan to melt 6 tablespoons of butter with leftover parsley from the chicken meatballs and minced garlic. Once the butter is melted, add the mixture to the pot with cooked potatoes along with 3 cups of buttermilk and 1/2 cup of Parmesan cheese. Using my rubber spatula, I mixed together with the mixture of butter, milk, potatoes, and cheese until the potatoes were smooth to my liking. Be sure to add salt and pepper to taste and serve hot!
Deglazing is performed after usually cooking meat, poultry, or fish in a pan with browned leftover bits on the bottom of the pan. To deglaze, pour a liquid such as wine, broth, or cream to stir those bits to create lots of flavor into the liquid.