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I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY
3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

• Rinse and pat dry the chicken breasts.
• Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
• Heat oil in skillet over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Dredge chicken breasts in flour.
• Sear chicken breast on each side 2-3 minutes per side.
• Remove chicken from pan and keep warm.
• Add onions and garlic, sauteing 2-3 minutes.
• Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
• Stir in Mascarpone cheese until creamy.
• Add chicken breasts to sauce, turning to coat.
• Serve over fluffy mashed potatoes.

FLUFFY BUTTERED MASHED POTATOES
6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

• Add potato pieces into a large saucepan and cover by 1 inch with COLD* (see notes) water.
• Add 1 tablespoon of sea salt.
• Bring to a boil over HIGH heat.
• Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
• Drain the potatoes well in a colander and then return to the pan over LOW heat.
• Warm the half and half in the microwave for 45 seconds.
• Rice or mash potatoes with a masher until lumps are gone.
• Fold in half and half with a rubber spatula.
• Add butter 1 piece at a time, folding it gently into the potato mixture.
• Season to taste with remaining salt and pepper.

NOTES:

• Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
• Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.