Before starting, wash and dry all produce. 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 (1 tsp) Zesty Garlic Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Combine Parmesan, breadcrumbs, remaining Zesty Garlic Blend and 1/4 tsp (1/2 tsp) salt 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 the pan is 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.\*\* (TIP: Reduce heat to medium-low if patties are browning too quickly.) 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer your snap peas to be cold and crunchy for dipping!)

Roughly mash cream cheese, 3 tbsp (6 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste. (TIP: Warm the pot of mashed potatoes over low heat if you want cream cheese and butter to melt faster!)Divide chicken patties, mashed potatoes and snap peas between plates. Serve aioli alongside for dipping.