Ingredients
Equipment
Method
Preparation
- Boil peeled potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter, milk, salt, and pepper until creamy.
- Preheat air fryer to 400°F (200°C). Place chicken nuggets in a single layer in the basket. Cook for 10-12 minutes, shaking halfway.
- Heat prepared gravy in a small saucepan over medium heat for about 5 minutes until warm.
- In a separate saucepan, heat canned or frozen corn over medium-low heat for 3–5 minutes.
- In a serving bowl, layer 1 cup of warm mashed potatoes, followed by crispy chicken nuggets, heated corn, and shredded cheese.
- Drizzle warm gravy generously over the assembled layers.
- Season with salt and pepper to taste, and add parsley if desired.
Nutrition
Notes
Store leftover Chicken Mashed Potato Bowls in an airtight container for up to 2 days. For longer storage, freeze individual portions for up to 3 months.
