Preparation Steps

• Boil the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
• Mash the potatoes: Return the drained potatoes to the pot. Add warm milk, butter, salt, and pepper. Mash until smooth and creamy. Set aside.
• Make the gravy: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened. Season with salt and pepper. Set aside.
• Cook the chicken: In a bowl, toss the chicken pieces with flour, salt, and pepper until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through. Drain excess oil.
• Assemble the bowls: Spoon a generous layer of mashed potatoes into the bottom of each serving bowl. Top with cooked chicken, followed by corn. Drizzle with gravy and sprinkle with shredded cheddar cheese.
• Serve immediately.