1. Place peeled and cubed potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain and return to the pot.

2. Add butter, milk, and shredded cheddar to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.

3. Season the chicken pieces with salt and pepper. Lightly coat each piece in flour, shaking off the excess.

4. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden and cooked through. Remove from skillet and set aside.

5. In the same skillet, add minced garlic and cook for 1–2 minutes until fragrant. Stir in 2 tablespoons flour and cook for another minute. Gradually whisk in chicken broth and heavy cream. Add thyme and paprika. Simmer until thickened, about 5–7 minutes.

6. Return the chicken to the skillet and spoon the gravy over top. Simmer for a couple more minutes to meld flavors. Serve with a generous scoop of cheesy mashed potatoes and sprinkle with fresh parsley.