Before starting, preheat the oven to 425˚F. 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, add fig spread and BBQ sauce to a small bowl. Stir to combine.Set aside half the fig-BBQ sauce in another small bowl. (NOTE: We'll use it in step 6!)Pat pork dry with paper towels.Add pork to a parchment-lined baking sheet.Spoon half the fig-BBQ sauce over pork. Roast pork in the middle of the oven, until golden-brown and cooked through, 30-35 min.**

Meanwhile, thinly slice chives. Trim peas, then halve.Quarter mushrooms.Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat.When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2-3 min. Season with salt and pepper.Add peas and garlic to the same pan. Cook, stirring occasionally, until peas are tender-crisp, 2-3 min. Season with salt and pepper.Remove from heat, then cover to keep warm.

Roughly mash cream cheese, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until mashed. Season with salt and pepper, to taste.Transfer to an 8x8-inch baking dish. (Use a 9x13-inch dish for 4 ppl).Top with cheddar cheese.Bake in the top of the oven until cheese melts, 6-7 min.

Rest pork on a clean surface for 5 min, then slice.Stir half the chives into veggies.Divide cheesy mashed potatoes, pork and veggies between plates. Dollop sour cream over potatoes. Sprinkle remaining chives over potatoes. Serve remaining fig BBQ sauce with pork for dipping.