Go Back
Homemade Creamy Roasted Garlic Mashed Potato Bowls (with Chicken) recipe photo

Creamy Roasted Garlic Mashed Potato Bowls (with Chicken)

This Creamy Roasted Garlic Mashed Potato Bowl with tender shredded chicken and bright broccoli is the ultimate comforting weeknight meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • 1 head garlic
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • salt and pepper to taste
  • 1 pound chicken breast
  • 1 cup chicken broth
  • 1 cup broccoli florets steamed
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Equipment

  • Large pot
  • Baking sheet
  • Medium saucepan or skillet
  • Masher or hand mixer
  • Mixing bowl
  • Steamer Basket or Microwave-Safe Bowl
  • Knife and cutting board

Method
 

Roast the Garlic
  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap it in foil, and roast for about 30-35 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic cloves out and set aside.
Prepare the Potatoes
  1. Place the peeled and cubed russet potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until potatoes are fork-tender. Drain well.
Cook and Shred the Chicken
  1. While the potatoes cook, heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Add the chicken to the pan and cook for 5-7 minutes on each side or until fully cooked through. Transfer to a plate and shred with two forks.
Mash the Potatoes
  1. Return the drained potatoes to the pot or a mixing bowl. Add the roasted garlic, butter, and heavy cream. Mash until smooth and creamy, adding salt and pepper to taste. For an extra smooth texture, use a hand mixer on low speed.
Combine Chicken and Broth
  1. In the skillet used for cooking chicken, pour in the chicken broth and bring to a simmer. Add the shredded chicken back to the pan, allowing it to soak up the broth for 3-5 minutes. This keeps the chicken tender and juicy.
Steam the Broccoli
  1. Steam the broccoli florets until bright green and tender but still crisp, about 4-5 minutes. You can do this on the stovetop with a steamer basket or microwave covered with a damp paper towel for 2-3 minutes.
Assemble the Bowls
  1. Spoon a generous amount of creamy roasted garlic mashed potatoes into each bowl. Top with the shredded chicken and drizzle some of the broth for extra moisture. Add steamed broccoli on the side and sprinkle Parmesan cheese over the top. Serve immediately while warm.

Notes

  • To keep chicken moist, always soak shredded chicken in broth before serving.
  • For a smoother mash, use a hand mixer instead of a traditional masher.
  • Store mashed potatoes, chicken, and broccoli separately to maintain freshness when meal prepping.
  • Substitute heavy cream with coconut or almond milk for a lighter or dairy-free version.
  • Roasting garlic enhances sweetness—do not skip this step for best flavor.