Cheesy Mashed Potato Bowls with Chicken Nuggets
Cheesy Mashed Potato Bowls with Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 16 chicken nuggets, frozen
- 1 tablespoon cooking oil, for baking sheet, if not air frying
For the Cheesy Mashed Potatoes
- 2 cups instant mashed potato flakes
- 2 cups hot water
- 1/2 cup milk
- 1/4 cup butter
- 1 cup Cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Green Beans
- 1 pound green beans, fresh or frozen, trimmed
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Serving
- 1/2 cup Cheddar cheese, shredded, for topping
- 2 tablespoons chives, fresh, chopped, for garnish
- ketchup, as needed, for serving
- ranch dressing, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. If using an air fryer, preheat to 375°F. Lightly grease a baking sheet with 1 tablespoon of cooking oil, or prepare your air fryer basket.
⏱️ 5 min•🌡️ 400
- 2
Arrange the frozen chicken nuggets in a single layer on the prepared baking sheet or in the air fryer basket. Cook according to package directions, typically 12-15 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 15 min
- 3
While the nuggets are cooking, prepare the cheesy mashed potatoes. In a medium saucepan, combine the hot water, milk, and 1/4 cup butter. Bring to a gentle simmer over medium heat.
⏱️ 3 min
- 4
Remove the saucepan from the heat. Stir in the instant mashed potato flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let stand for 1 minute to allow the flakes to absorb the liquid, then fluff with a fork.
⏱️ 2 min
- 5
Add 1 cup of shredded Cheddar cheese to the mashed potatoes and stir until completely melted and smooth. Cover the saucepan to keep the mashed potatoes warm.
⏱️ 2 min
- 6
Prepare the green beans. If using fresh green beans, ensure they are trimmed. In a separate medium saucepan or skillet, melt 1 tablespoon of butter over medium heat. Add the green beans, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 5-7 minutes, or until the green beans are tender-crisp. If using frozen green beans, cook according to package directions, then toss with butter and seasonings.
⏱️ 7 min
- 7
To assemble the bowls, divide the warm cheesy mashed potatoes evenly among 4 serving bowls.
⏱️ 1 min
- 8
Top each bowl with a portion of the crispy chicken nuggets and sautéed green beans.
⏱️ 1 min
- 9
Sprinkle each bowl with the remaining 1/2 cup of shredded Cheddar cheese. Garnish with fresh chopped chives, if desired. Serve immediately with ketchup or ranch dressing on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Mashed Potato Bowls with Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 16 chicken nuggets, frozen
- 1 tablespoon cooking oil, for baking sheet, if not air frying
For the Cheesy Mashed Potatoes
- 2 cups instant mashed potato flakes
- 2 cups hot water
- 1/2 cup milk
- 1/4 cup butter
- 1 cup Cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Green Beans
- 1 pound green beans, fresh or frozen, trimmed
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Serving
- 1/2 cup Cheddar cheese, shredded, for topping
- 2 tablespoons chives, fresh, chopped, for garnish
- ketchup, as needed, for serving
- ranch dressing, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. If using an air fryer, preheat to 375°F. Lightly grease a baking sheet with 1 tablespoon of cooking oil, or prepare your air fryer basket.
⏱️ 5 min•🌡️ 400 - 2
Arrange the frozen chicken nuggets in a single layer on the prepared baking sheet or in the air fryer basket. Cook according to package directions, typically 12-15 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 15 min - 3
While the nuggets are cooking, prepare the cheesy mashed potatoes. In a medium saucepan, combine the hot water, milk, and 1/4 cup butter. Bring to a gentle simmer over medium heat.
⏱️ 3 min - 4
Remove the saucepan from the heat. Stir in the instant mashed potato flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let stand for 1 minute to allow the flakes to absorb the liquid, then fluff with a fork.
⏱️ 2 min - 5
Add 1 cup of shredded Cheddar cheese to the mashed potatoes and stir until completely melted and smooth. Cover the saucepan to keep the mashed potatoes warm.
⏱️ 2 min - 6
Prepare the green beans. If using fresh green beans, ensure they are trimmed. In a separate medium saucepan or skillet, melt 1 tablespoon of butter over medium heat. Add the green beans, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 5-7 minutes, or until the green beans are tender-crisp. If using frozen green beans, cook according to package directions, then toss with butter and seasonings.
⏱️ 7 min - 7
To assemble the bowls, divide the warm cheesy mashed potatoes evenly among 4 serving bowls.
⏱️ 1 min - 8
Top each bowl with a portion of the crispy chicken nuggets and sautéed green beans.
⏱️ 1 min - 9
Sprinkle each bowl with the remaining 1/2 cup of shredded Cheddar cheese. Garnish with fresh chopped chives, if desired. Serve immediately with ketchup or ranch dressing on the side.
⏱️ 2 min