2 large russet potatoes, peeled and cut into large chunks
6 cups water
3 tbsp half-and-half or heavy cream
1 tbsp butter
1/4 tsp garlic powder
Garlic powder, onion powder, paprika, and Italian seasoning to season
For the gravy:
1 tbsp butter
2 tbsp flour
1 cup chicken broth
Dash of garlic powder, onion powder, black pepper, and dried parsley
Directions:
Bring 6 cups of water to a boil. Place the potatoes in the water and boil for 15 minutes or until fork tender.
Meanwhile, preheat grill to 400°F. Season chicken thighs with garlic powder, onion powder, paprika, and Italian seasoning. Grill the chicken for 10-13 minutes, flipping halfway through cooking time. The chicken will be fully cooked when it reaches an internal temp of 165°F.
When the potatoes are done cooking, drain the water and add the half-and-half or heavy cream, butter, and 1/4 tsp of garlic powder. Mash with a potato masher or with a fork to the desired consistency.
For the gravy, melt the butter in a small saucepan over medium heat. Once melted, add the flour, stirring with a whisk. Slowly add in the chicken broth, whisking constantly. Continue whisking until gravy thickens. Season with garlic powder, onion powder, black pepper, and dried parsley.
In a small microwavable bowl, add the corn and heat according to instructions.
Cut the chicken and assemble bowls. Add mashed potatoes to the bottom of a bowl, top with the grilled chicken, corn, and drizzle with gravy.
