Recipe Instructions:
Ingredients:
• Leftover roasted chicken or fish
• 2 large potatoes, peeled and diced
• 1/4 cup milk (or more as needed)
• 2 tablespoons butter
• Salt and pepper, to taste
• Assorted vegetables for steaming (such as broccoli, carrots, or green beans)
Instructions:
o Place the diced potatoes in a large pot and cover with cold water.
o Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until potatoes are fork-tender.
o While the potatoes are cooking, prepare your vegetables for steaming. Cut them into bite-sized pieces if needed.
o Set up a steamer basket over boiling water or use a microwave-safe steaming dish. Steam the vegetables until tender, about 5-7 minutes depending on the vegetable.
o Reheat the leftover roasted chicken or fish in the microwave or oven until warmed through.
o Drain the cooked potatoes and return them to the pot.
o Add butter, milk, salt, and pepper to taste. Mash the potatoes until smooth and creamy, adding more milk if needed for desired consistency.
o Divide the mashed potatoes onto plates.
o Arrange the steamed vegetables and reheated leftover roasted chicken or fish alongside the mashed potatoes.
o Season everything with additional salt and pepper if desired.
