• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.
• Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper. Toss to coat.
• Transfer to a plate. Cover to keep warm.

• Meanwhile, roughly chop spinach.
• Peel, then mince or grate garlic.
• Thinly slice chives.

• When potatoes are done, heat the same pan (from step 2) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
• Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)

• Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
• Add Dijon and any juices from the plate with protein shreds. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
• Remove the pan from heat.

• Add half the chives to smashed potatoes, then stir to combine.
• Divide smashed potatoes between plates, then top with plant-based protein shreds.
• Spoon sauce over protein shreds and potatoes.
• Sprinkle remaining chives over top.

If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper. Toss to coat. Transfer to a plate. Cover to keep warm. 

Top final plates with protein shreds.