Chicken Cordon Bleu & Mashed Potatoes
  
 
 Step 2:

Add the sour cream and Cream of Mushroom soup. Don't use low-fat sour cream. The extra water content will make the final product watery. I recommend using ever-so-slightly less than the full tub of sour cream, as well, to cut down on the water content. I usually use all but 1/4 cup of the sour cream.
  
 
 Step 3:

Drain the juice from the can of mushrooms and chop them into small pieces, then add them to the bowl. For this, I use an automatic chopper. It's basically a set of blades that chop into whatever's in the chamber when you press down on the handle, then rotate a few degrees on the upswing. Hammering on the handle will mince pretty much anything into mush. If you cook often, a gadget like this is a real timesaver.

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