Place your potatoes and garlic clove in a large pot and cover with water. Salt the water to taste.

Bring to a boil and cook for 10-12 minutes, until the potatoes are tender.

Drain and add back to the pot. Add the cream cheese and butter and mash the potatoes until creamy and smooth. Set aside.

Meanwhile, add the chicken broth, onion powder, garlic powder, Cajun seasoning, sage, salt, and pepper in a saucepan. Bring to a boil.

In a small bowl, add the cornstarch. Using a ladle, carefully add 1-2 tablespoons of the hot broth to the cornstarch. Mix with a fork until no lumps remain in the slurry.

While boiling, add the slurry to the flavored broth, stirring constantly. Continue boiling until the gravy thickens, about 4 minutes.

Heat the corn gently in the microwave or on the stovetop until warm.

To serve, add a spoonful of mashed potatoes into a bowl. Top with gravy, corn, cheddar cheese, and the cooked chicken nuggets.

Serve hot with optional green onions on top.