Parmesan Rosemary Mashed Potatoes

5 large russet potatoes, peeled and cubed (about 4 lbs)
3 medium red potatoes, cubed (about 3/4 lb)
1/2 c. butter, softened
2 Tbsp mayo
3 garlic cloves, minced
2 tsp. minced fresh rosemary
1 tsp salt
1/2 tsp pepper
1 c. milk
3 Tbsp. shredded parmesan cheese

Pan Fried Chicken

8 small chicken thighs or breasts
4 cloves garlic, smashed
1 red onion, cut into wedges
8 sprigs fresh thyme
1 Tbsp olive oil
kosher salt & pepper to taste

1. Toss chicken, garlick, onion and thyme with the oil and salt & pepper. Heat skillet over medium heat until hot.

2. Remove chicken from bowl and place in skillet. Spoon onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.

3. Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes.