Cheesecake Factorys Mashed Potatoes Recipes

COPY CAT CHEESECAKE FACTORY CHICKEN MADEIRA

Steps:

• Wash chicken and pat dry with paper towels. Slice breasts in half horizontally. Place cut chicken breasts on a sheet of plastic wrap; cover chicken with plastic wrap; with a meat mallet, pound all chicken to flatten them out to 1/4 inch thickness. Season with salt and pepper. In a large skillet over medium heat; add butter and oil. When butter begins to foam slightly, add chicken. Do not over-crowd the skillet, cooking chicken in batches, as necessary. When the edges turn white, flip over, and cook chicken on the other side, cooking until slightly browned. Remove chicken from the skillet. Add 1 T. butter to the skillet; add mushrooms; cook several minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the skillet. Add 2 c. Madeira wine to the skillet; scrape the browned bits up from the bottom of the skillet. Add beef stock to the wine; stir. Cook sauce until reduced by 1/3. When sauce has reduced, add in a slurry of 1 T. cornstarch and 1 T. water; stir to blend well; cook about 2 minutes. Add 2 T. butter to the sauce; stir well. Return mushrooms to the sauce. Serve: Place chicken on a heap of mashed potatoes; spoon sauce over chicken; add 1-2 slices of Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns, if desired, or place the chicken with the cheese in a hot oven to warm the cheese. Garnish with steamed asparagus spears, if desired.

CHEESECAKE FACTORY'S MASHED POTATOES

Steps:

• Cut away blemishes in potato skins, and cube.
• Boil potatoes until very soft and drain off water.
• Add butter and salt, and whip with a rotary beater until butter melts.
• Whip in remaining ingredients.
• Adjust seasoning.

CHEESECAKE FACTORY'S MASHED POTATOES

Steps:

• Boil potatoes till very soft and drain off water. Add in butter and salt, and whip with a rotary beater till butter melts. Whip in remaining ingredients. Adjust seasoning.