Before starting, wash and dry all produce. Peel, then 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 1/4 tsp (1/2 tsp) garlic salt to a small bowl. Season with pepper, then stir to combine.

Combine Parmesan, breadcrumbs and 1/4 tsp (1/2 tsp) salt in a large bowl. Add chicken. Season with pepper, then combine. Form mixture into four (eight) 3-inch-wide patties.

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.** (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 hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with remaining garlic 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.Divide chicken patties, mashed potatoes and snap peas between plates. Serve aioli alongside for dipping.