Creamy Mashed Potatoes and Grain-Free Gravy

0 Add the potatoes to a medium saucepan, cover with chicken broth and season with 1 teaspoon salt. Place over high heat and bring to a boil. Cover partially with a lid and cook, stirring occasionally, until the potatoes are fork-tender, around 12 minutes. Drain the cooking liquid into a large measuring pitcher and reserve. If necessary, add more chicken broth or chicken bone broth to make a total of 2 cups.
1 Return the potatoes back to the pot and set the heat to the lowest setting. Add 3 tablespoons of butter and mash with a potato masher until the butter is incorporated. Add the milk, Greek yogurt, nutmeg, ¼ teaspoon salt and ¼ teaspoon pepper. Mash with a potato masher until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired. Cover with a lid and set aside until ready to serve.
2 Place a small saucepan over medium-low heat. Add the remaining 2 tablespoons of butter and melt until no longer frothy. Add the arrowroot starch and whisk until smooth and no longer clumpy, 2 minutes. Cook, whisking regularly to prevent burning, until golden, 2-3 minutes. While whisking, slowly add the reserved chicken broth until fully incorporated. Add the thyme, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, whisking regularly, until reduced to your desired consistency, around 5 minutes. Taste for seasoning and adjust with salt and pepper as desired. Cover with a lid and set aside until ready to serve.
3 When ready to serve, pour the gravy into a gravy boat or tea kettle to keep warm, and transfer the potatoes to a serving platter. Garnish the mashed potatoes with chives and serve.