These Elegant Potato Mash Nests with Creamy Chicken Julienne Will Have Everyone Begging for Seconds
A perfect option for a simple dinner or an exquisite feast — you choose.
If you are totally over serving the same predictable side dishes and want to seriously wow your family without spending hours in the kitchen, this mashup is your new secret weapon. Instead of baking your creamy, savory mushroom julienne in basic ceramic dishes, you pipe or spoon fluffy, golden mashed potato rings straight onto your baking sheet to act as cozy little nests.
Once you ladle that rich, velvety cream sauce right into the center and blanket the whole thing in a heavy layer of cheese, it bakes into an incredibly satisfying, multi-textured masterpiece
Ingredients: 700 g of potatoes, 50 g of butter, 1 heaping tablespoon of cornstarch, 1 egg, salt to taste, 350 g of chicken fillet, 300 g of button mushrooms, 200 ml of 20% cream, 100–150 g of cheese, 1 onion, 2–3 sprigs of parsley, freshly ground black pepper to taste, vegetable oil for frying.
Peel the potatoes, then boil them in salted water until tender. Drain the water and mash the potatoes into a smooth puree. Add the butter, egg, and cornstarch, and mix thoroughly until smooth.
Slice the mushrooms thinly, cut the chicken breast into small pieces, and dice the onion finely. Grate the cheese and finely chop the parsley.
Place the mashed potatoes in a pastry bag or use a spoon to form nests with a hollow in the center on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for 15–20 minutes.
Meanwhile, heat a skillet and fry the mushrooms until the liquid has evaporated. Add a little vegetable oil and the onion, and cook until soft. Then add the chicken breast, season with salt and pepper, and fry for another 4–5 minutes.
Pour in the cream and cook, stirring, until thickened. Add the chopped parsley and adjust the seasoning with salt and pepper if necessary.
Remove the potato nests from the oven, fill them with the julienne mixture, sprinkle generously with cheese on top, and return to the oven for another 5–7 minutes, until the cheese melts and turns golden brown.
