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Fresh Mashed Potatoes

4 servings

2 lbs. Russet potatoes, peeled, and cut into ¼” slices (one quarter inch slices)
salt and pepper, to taste
butter, to taste
hot milk or cream, optional

Boil the potatoes in salted water until very tender. Drain, saving some of the water.

Mash the potatoes, or put them through a ricer. Season to taste with salt, pepper, and butter. Add enough of the cooking water, hot milk, or cream, to desired consistency. Whip until fluffy. 


Chicken in Mushroom Gravy

4 servings
2-1/2 lbs. Chicken Thighs (two and one half pounds)
(such as one pkg. of Tyson 40 oz. Individually Fresh-Frozen Chicken Thighs)
¾ teaspoon salt (three quarter teaspoon)
½ teaspoon black pepper (one half teaspoon)
½ teaspoon poultry seasoning (one half teaspoon)
4 slices bacon, cut into ½” pieces (one half inch pieces)
1 medium onion, diced (about 2 cups)
3 cloves garlic, minced
¼ lb. fresh mushrooms, cut (one quarter pound)
2 tablespoons flour
1 can chicken broth (14 oz.)
½ cup evaporated milk (one half cup)
additional salt and black pepper, to taste

Brown the bacon in a large skillet, and set aside.

Season the chicken thighs with salt, black pepper, and poultry seasoning, and brown them on both sides, using the same skillet. Cover, and cook over medium heat until cooked through. Remove and keep warm.

Drain and discard all but 2 tablespoons of the fat. Add the onions, mushrooms, and garlic, and cook for several minutes, until onions begin to soften. Add the flour, mix and cook for 2 minutes.
Add the chicken broth and evaporated milk, and bring to a boil, while stirring. Season to taste with additional salt and pepper, if needed.

Return the cooked chicken thighs to the skillet, and smother with the gravy. Heat for a few minutes, and garnish with cooked bacon pieces.