STEPS:

• Peel the potatoes and then cut into 1 inch chunks.

• Wash the potatoes under cold water to remove any surface starch. 

• Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.

• Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. 

• Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.

• Once the potatoes are cooked, drain the potatoes and reserve the milk. Cover the potatoes and set aside. Let us pan sear the chicken.

• Pat chicken dry with paper towels then sprinkle with salt and pepper.

• Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.

• Add mushrooms, onions, dried bay leaf and dried thyme. Cook for 5 minutes until the mushrooms are lightly golden.

• Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.

• Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pan to dissolve the brown residue stuck to the pan.

• Return chicken back into the sauce with the skin side up.

• Once it comes to a simmer, cover with lid and simmer for 10 minutes. 

• While the potatoes  are still warm, use a potato ricer or a food mill to mash the potatoes.

•  Add the potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.

• Add about a ¼ cup of the milk mixture and stir to get a very soft mashed potato. 

• Check, once the chicken is cooked add the cream. Taste. 

• Adjust the seasoning if needed. Plate and Enjoy.