Joy to the Food

0 Bring a large pot of water to a boil. Add the potatoes and let boil for 15 minutes, under fork tender.
1 While the potatoes boil, heat a large skillet over medium heat. Add a light coating of oil or butter if it is not a non-stick pan. Add the chicken tenderloins to the pan, ensuring a single layer and that you have at least 1" of space between each tenderloin. Sear for 4-5 minutes.
2 Flip the chicken tenderloins and cook another 3-4 minutes, until cooked through. Remove from the skillet and set on a plate. Use two forks to shred the chicken. Set this chicken aside.
3 Make the gravy by adding the beef broth to the hot pan (that once had the chicken in it) to deglaze the pan. Drop the temperature of the pan to a low heat. Then add the butter, stirring until melted. Once melted, whisk in the remaining broth ingredients and let simmer for 5-10 minutes or until thickened. Taste and adjust salt and pepper as desired.
5 Add the shredded chicken back to the gravy and let simmer while you make the mashed potatoes.
4 Returning to the mashed potatoes, strain from the pot. Add these to a large bowl with all the other mashed potato ingredients. Use a hand mixer to whip the mashed potatoes until well combined.
6 Plate mashed potatoes and chicken and gravy on top. Enjoy!