Description
Comfort food at its best, and a great way to use leftover (pre-planned) chicken, or deli chicken.
Ingredients
8 Tbsp butter, divided
1 small onion, grated
1/4 cup arrowroot powder
1/2 tsp thyme
1/2 tsp basil
3 cups chicken stock or bone broth
1 cup heavy cream, divided
1 cup shredded cheese (parmesan, gouda, or another white cheese)
3 cups cooked chicken, cut into bite-sized pieces
5 pounds golden potatoes
3 cloves garlic
Salt & Pepper
Instructions
Scrub and cut potatoes into similar-sized pieces. Cook them as desired. (My preferred method is in a pressure cooker, using a steamer basket over 1″ water. Season potatoes with salt and pepper, add 3 cloves minced garlic. Cover and cook on high for 6 minutes.)
Using a fine grater, grate onion onto a plate, capturing all the liquid. In a large saucepan, melt 4 Tbsp butter. Cook grated onion and liquid, and any remaining diced onion for 5 minutes over medium-low heat.
Add thyme, basil, black pepper, and arrowroot powder, cooking for 2-3 minutes. Gradually add chicken stock or bone broth, whisking continuously until thickened.
Add chicken to reheat. Then add 3/4 cup cream and grated cheese to melt, but not boil.
Mash potatoes with remaining 1/4 cup cream and 4 Tbsp butter, seasoning to taste.
