Step 1

Peel potatoes and cut into one-inch cubes.  Add to a heavy pot with cold, salted water and bring to a boil.  Cook until fork-tender, approx. 10-12 minutes. Drain.

Step 2

Meanwhile, add the cream and butter to a small saucepan set over low heat.  Warm the cream until the butter is melted.

Step 3

Using a potato ricer, rice the potatoes in batches into the pot that you cooked the potatoes in.  When all the potatoes have been riced, pour the warm cream and butter mixture over the potatoes.  Add the cream cheese and stir to incorporate.  Additional cream can be added if needed.  Season with salt and pepper to taste.

Step 4

Preheat a large skillet over medium heat. Add the butter to melt. Then, add the onions and carrots. Cook for 10-12 minutes until the veggies have softened. Stir in the thyme, rosemary, salt, and pepper.

Step 5

Sprinkle the flour over the veggies and stir to incorporate. Cook for 1 minute.

Step 6

Slowly add the chicken broth, stirring constantly. Cook for a few minutes while the gravy thickens.

Step 7

Stir in the diced chicken. Taste and adjust seasoning as needed.

Step 8

Serve over mashed potatoes.