Boil the potatoes in salted water until fork-tender.
Drain the water and mash the potatoes using a potato masher.
Add butter and warm milk, stirring until smooth and creamy.
Season with salt and white pepper to taste.
3. Roast the Asparagus
Preheat a pan over medium heat and drizzle with olive oil.
Add minced garlic and sauté for 30 seconds until fragrant.
Toss in the asparagus and cook for about 5-7 minutes until slightly tender but still crisp.
Season with salt and black pepper, then serve warm.
Serving Suggestions
Spoon the mashed potatoes onto a plate and make a small well in the center for the gravy.
Pile the shredded chicken on the side, allowing the sauce to blend with the mashed potatoes.
Arrange the roasted asparagus next to the chicken for a complete and visually appealing dish.
Tips for the Best Flavor
For extra creaminess, add a bit of heavy cream or grated Parmesan to the mashed potatoes.
Substitute chicken with slow-cooked beef or turkey for a different flavor profile.
Add a teaspoon of soy sauce to the gravy for a deeper umami taste.
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