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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.
Meanwhile, in a large skillet, heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.
Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, and the salt and pepper. Mash until light and fluffy. Cover and keep warm.
Prepare gravy mix according to package directions. To serve, in bowls, layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired. Makes 4, 1-1/2 cup servings.