Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, add mayo and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with 1/4 tsp seasoned salt (dbl for 4 ppl) and pepper, then stir to combine.

Combine Parmesan, breadcrumbs, remaining garlic puree and 3/4 tsp seasoned salt (dbl for 4 ppl) in a large bowl. Add chicken. Season with pepper, then combine. Form mixture into four 3-inch-wide patties (8 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 3-4 min per side.**Transfer patties to a plate, then cover to keep warm. Carefully wipe the pan clean.

Meanwhile, trim snap peas. Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with remaining seasoned salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)

Roughly mash cream cheese, 2 tbsp milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide chicken patties, smashed potatoes and snap peas between plates. Serve aioli alongside for dipping.