Peel and cube the russet potatoes. Add them to a pot of cold, salted water and bring to a boil, then cook for approximately 10 minutes once boiling, or until fork tender.

Drain the potatoes.

In a separate pan, combine butter, milk, and minced garlic, and heat until the butter melts and the mixture reaches a gentle simmer.

Pour the milk mixture over the potatoes and mash until creamy, adding additional milk as needed to reach your desired consistency.

Cook the frozen corn according to package directions with 1 tablespoon of butter and salt.

In a saucepan, whisk together both gravy packets with 2 cups of water, then bring to a simmer, whisking until smooth and thickened.

Air fry the chicken bites for approximately 10-12 minutes, flipping halfway through, or follow package directions.

Assemble the bowls: start with mashed potatoes, add shredded cheddar cheese, corn, crispy chicken bites, and finish with a generous pour of gravy.