1. Start by preparing the potatoes. Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer until tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in easily.
2. While the potatoes cook, season the chicken thighs generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken to a plate and set aside.
3. Lower the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly to prevent burning. This step releases the garlic’s flavor without turning it bitter.
4. Sprinkle the flour over the garlic and stir well to combine. Cook for another minute to get rid of the raw flour taste. Slowly pour in the chicken broth while whisking to avoid lumps. Let the gravy simmer gently for 3-5 minutes until it thickens slightly.
5. Add the milk or cream, stirring until the gravy reaches a silky consistency. Taste and adjust seasoning with salt and pepper. Return the cooked chicken to the skillet and spoon the gravy over it. Let it warm through for another 2-3 minutes on low heat.
6. Drain the cooked potatoes well and return them to the pot. Add butter, shredded cheese, and sour cream if using. Mash everything together until smooth and creamy. If the potatoes feel too thick, add a splash of milk to loosen them up.
7. Serve the chicken topped with garlic gravy alongside a generous scoop of cheesy mashed potatoes. Garnish with fresh parsley or chives for a pop of color and fresh flavor.

One trick I learned early on from my college dinner hosting days is to keep your mise en place organized—having everything prepped before you start cooking saves so much stress. And don’t rush the gravy; taking the time to whisk in the broth gradually makes all the difference in texture.