• Preheat oven to 350℉.

Make the mashed potatoes:

• Peel potatoes and cut them into evenly sized chunks.
• Place potato chunks in a large pot and cover with water.
• Bring to a boil and cook until potatoes are fork tender, about 15-20 minutes. The length of time will depend on the size of the potato chunks.
• Once potatoes are fork tender drain them.
• Place cooked potatoes in the bowl of a stand mixer and add butter and salt.
• Mix on low for 10-15 seconds using the whisk attachment, to break up the potatoes.
• Increase speed and slowly add warmed milk a few tablespoons at a time until you have a smooth and fluffy consistency (you may not need all the milk). Do not over-mix potatoes, whip them just long enough to combine everything together.
• Keep mashed potatoes warm while you prepare the remaining ingredients.

Air-fry the chicken nuggets:

• While potatoes are cooking, preheat air fryer to 375℉.
• Spread chicken nuggets out in an even layer. Do not crowd them.
• Air fry nuggets for 5 minutes on the first side. Flip them over and air fry them for another 4-5 minutes or until golden crispy brown.
• Remove from the air fryer and keep nuggets warm.

Cook the corn:

• While chicken nuggets are cooking, place ½ cup water in a saucepan and cover the pan with a lid. Bring the water to a boil over high heat.
• Once the water comes to a boil add frozen corn, and bring water back to a boil.
• Once the water boils again, cover the pan and reduce heat to low.
• Cook corn on low for 2-3 minutes.
• Drain corn and return to the saucepan. Season with butter and salt.
• Cover and set corn aside.

Prepare gravy:

• While corn is cooking prepare the gravy.
• Place 1 cup water in a small saucepan. Whisk in gravy mix. Bring mixture to a boil whisking constantly until the gravy thickens.
• Remove from heat.

Assemble bowls:

• Place four oven safe bowls on a cookie sheet.
• Place mashed potatoes in the bottom of each bowl.
• Top each bowl of mashed potatoes with chicken gravy.
• Add a layer of the cooked seasoned corn to each bowl.
• Divide the chicken nuggets evenly among the four bowls on top the corn.
• Finish each bowl with a ½ cup of shredded cheddar cheese.
• Place bowls in the preheated oven. Bake for 5-8 minutes or until cheese is melted.
• Serve immediately.