• 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.
• While the pan heats, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
• Remove the pan from heat. Transfer chicken to an unlined baking sheet.
• Roast in the top of the oven for 10-12 min, until cooked through.**

• 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 baking sheet with chicken. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
• Remove the pan from heat.

• Thinly slice chicken.
• Add half the chives to smashed potatoes, then stir to combine.
• Divide smashed potatoes between plates, then top with chicken.
• Spoon sauce over chicken and potatoes.
• Sprinkle remaining chives over top.

If you've opted to get chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear chicken thighs, then increase the roast time to 10-12 min.