Dinner Menu: Buffalo Chicken Bites and Garlic Mashed Potatoes

For the Super Bowl this year, we kept it simple: pizza, super nachos and ice cream. I toyed with making wings, but in the end, it seemed like too much work after a very long week.

But I found myself craving Buffalo chicken all week, so finally I cubed up a large chicken breast and made this super simple, yet flavorful dinner.

I served over shredded lettuce with ranch dressing, along with Instant Pot Garlic Mashed Potatoes, and of course, carrot and celery sticks.

Skillet Buffalo Chicken Bites

  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • extra light olive oil
  • 1 cup potato starch
  • 1/4 tsp of each:
    • salt & pepper
    • garlic powder
    • cayenne pepper
    • adobo seasoning
  • buffalo wing sauce
  • bleu cheese or ranch dressing


Lightly coat chicken pieces in oil.  Add spices to potato starch and mix well.

Heat 2 tbsp of oil in skillet. Dredge chicken pieces in spiced potato starch mixture and add to hot oil. Reduce heat to medium. Flip the chicken pieces as they brown. Once they are browned on all sides, reduce heat. Add buffalo wing sauce and stir until all the pieces are coated. Let simmer on low for 5 minutes.

Serve with bleu cheese or ranch dressing.

Garlic Mash Potatoes

  • 6 large russet potatoes or equivalent – washed & cut into 6-8 pieces (peeling is optional)
  • 1 cup chicken broth or water
  • 1-3 tsp crushed garlic (depending on your taste preference)
  • 2 tbsp butter (more if desired)
  • ¼ cup milk, more if needed
  • salt & pepper (to taste)

Instant Pot or other electric pressure cooker, steaming basket

Add potatoes to the steaming basket and add chicken broth or water – 1 cup should do it, but make sure the water comes to the bottom of the steaming basket.

Pressure cook on high for 8 minutes and do a quick release.  Drain well.  Remove potatoes to a large bowl*. Heat milk and butter until butter is melted (either in the instant pot or microwave) and add to potatoes, along with garlic, salt, and pepper. Mash until desired consistency – we like ours a little lumpy unless it’s a holiday meal.

*I like to remove the stainless steel pot, add the potatoes and milk, etc, and mash on the counter (don’t do it in the pot, you could damage the base), then return to the instant pot and turn on the warm setting. This makes sure potatoes are hot until serving. Again, unless it’s a holiday, I just serve directly from the instant pot.

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