INGREDIENTS
2 lb
russet potatoes
1 tbsp
+ 2 tsp kosher salt, divided
1 tbsp
extra virgin olive oil
1 lb
lean ground chicken
½ medium onion, grated
3 cloves
garlic, pressed
1 tsp
fresh-cracked black pepper, divided
1 14.5 ounce can
white beans, rinsed and drained
2 cups
frozen corn (or vegetable of your choice)
4 tbsp
unsalted butter, divided
2 tbsp
flour
1 cup
chicken broth
1 tsp
poultry seasoning
2 tbsp
sour cream
2 tbsp
cream cheese
¼ cup milk
8
-oz shredded Italian blend cheese
2 tbsp
chopped flat leaf Italian parsley