Redskin Hodge Podge

• 4 red potatoes, cubed
• 3 cloves garlic, peeled
• 1/4 cup butter, melted
• 1/2 cup fat free milk
• 2 tablespoons heavy cream (optional)
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cooked chicken
• 1 (15.25 ounce) can sweet yellow corn, drained
• 1 (8 ounce) package corn bread mix (such as Jiffy(R))
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon butter

1. Place the potatoes and garlic into a large pot and cover with salted water. 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. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
2. Preheat an oven to 375 degrees F (190 degrees C).
3. Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
4. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.

red potatoes, garlic, butter, milk, heavy cream, salt, parmesan cheese, chicken, sweet yellow corn, corn bread, white sugar, egg, butter

Taken from www.allrecipes.com/recipe/216727/redskin-hodge-podge/ (may not work)