2 tablespoons barbeque sauce sweet (such as Baby Ray's®)
0.5 cup butter room temperature
0.5 cup carrots cut into 1 inch pieces
1 teaspoon basil dried
1 teaspoon marjoram dried
4 cloves garlic halved
1 pinch ground pepper black
2 cups milk hot
1 teaspoon onion powder
1 teaspoon oregano dried
1 teaspoon paprika
1 cup popcorn chicken hot
5 pounds potatoes red cut into chunks
1 tablespoon salt
0.5 cup cheddar cheese shredded
1 teaspoon thyme leaves dried
2 teaspoons worcestershire sauce
Equipment
pot
Directions
Place the potatoes, carrots, and garlic into a large pot and cover with water. Season with salt, black pepper, paprika, onion powder, thyme, basil, oregano, and marjoram. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Drain and allow to steam dry for a minute or two.
Return the potatoes to the pot, and mash until smooth. Fold in the butter, Cheddar cheese, Worcestershire sauce, barbeque sauce, and popcorn chicken until the cheese has melted. Stir in the hot milk until absorbed and serve.
