Instructions

1. Boil potatoes until fork tender.
2. While potatoes are cooking season the chicken with salt and pepper.
3. Heat a little olive oil in a saute pan and begin to saute the chicken. (will cook for about 5 minutes on each side)
4. While that is cooking heat some olive oil in a saute pan and begin to saute the mushrooms.
5. Add the thyme and rosemary.
6. Melt the butter in a saucepan and mix in the flour.
7. Cook that until it starts to turn a light brown.
8. Stream in the chicken stock slowly while whisking making sure to get rid of any lumps.
9. Add some of that mixture to the heavy cream to warm the cream and then pour the cream back into the saucepan with the chicken stock.
10. Season to taste with salt and pepper.
11. Turn heat to low or take off heat if sauce gets too hot and begins to simmer.
12. When potatoes are done cooking, strain them and add them back into the pot.
13. Place them back over the flame and mash them.
14. Add the milk and mix well.
15. Melt the butter in a small saucepan and saute the garlic.
16. Once the garlic becomes fragrant pour the garlic butter into the potatoes.
17. Mix and mash well until desired consistency is achieved.
18. Pour the sauce into the pan with the chicken and re-warm if needed.