Tonight I made a household favorite for dinner. I think it’s the first meal I ever cooked for J, so maybe it’s just the memory we like so much :)
Chicken Tarragon and Joey’s Make-Ahead Mashed Potatoes (yes, the potatoes are named after me haha)
Both are super easy – the potatoes can be prepared ahead of time and popped in the oven at the same time as the chicken – and the results are D-E-L-I-C-I-O-U-S! Recipes below:
Joey’s Make-Ahead Mashed Potatoes
5 lbs Yukon Gold Potatoes (cubed)
2 – 3oz packages cream cheese
8oz sour cream
1/2 C milk
2 tsp onion salt
Ground black pepper to taste
Preheat oven to 325
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook til tender, about 15 minutes. Drain and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt and pepper.
Transfer to a large casserole dish. Cover and bake for 50 minutes. (Puffs up)
If refrigerated, let stand 30 minuts first.
1/4 C butter melted
3 lbs chicken breast cut up
1/2 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
3/4 C dairy sour cream
Grated parmesan cheese
Brush sides of chicken with butter, place skin side up in 9×13 pan. Sprinkle with salt, tarragon and pepper. Bake in 375 oven for 60 – 70 minutes, basting occassionally with butter.
Removed chicken, sprinkle with dairy sour cream and parmesan cheese and return to voen for 5 minutes to glaze sour cream.