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1 large russet potato

Sea salt

4 tbsp butter

¼ tsp sea salt

¼ tsp garlic powder

8 ounces shredded roasted chicken

½ cup green vegetable

From The Author

Whole roasted chicken is available in almost every grocery store. We love the ease of using some and supplementing with one-pot easy creamy mashed potatoes and a serving of green vegetable on the side.

  1. Peel and cut the potato into 1-inch chunks.
  2. Place the potatoes in pot and cover with water. Add ½ tsp salt.
  3. Bring to a boil and cook until tender. Drain the potatoes and place back into pot.
  4. Cook over medium heat. Using a fork, stir and mash constantly to release excessive moisture. Turn off heat.
  5. Continue mashing with fork and add butter, salt and garlic powder.
  6. Serve with roasted chicken and a green vegetable.
Nutrition Facts

Serving Size

Serving Per Container 2

Amount Per Serving
Calories 500 Calories from Fat
% Daily Value*
Total Fat 28.5g
Saturated Fat 16.1g
Trans Fat 0g
Cholesterol 123mg
Sodium 255mg
Total Carbohydrate 36.1g
Dietary Fiber 5.1g
Sugars 2.6g
Protein 25.9g
Vitamin A % Vitamin C %
Calcium 5% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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