Begin by peeling and chunking your potatoes into even pieces.

In a large pot, add the potato chunks and cover them with salted water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until a fork easily pierces the potatoes. Once cooked, drain the potatoes and allow them to steam dry for a few minutes.

While the potatoes are cooking, preheat your oven to 425°F (220°C). Slice the carrots and toss them with a drizzle of olive oil, salt, and pepper in a roasting pan. Spread them out evenly and roast for 25-35 minutes until tender and slightly caramelized.

Season your chicken breasts with salt, pepper, minced garlic, and thyme or Italian herbs. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken for about 5-6 minutes on each side.

Remove the chicken from the skillet and set aside. In the same skillet, add chopped shallots and minced garlic, sauté for 1-2 minutes. Deglaze with white wine, then add chicken stock and let the sauce simmer until thickens.

Return to the potatoes, add warm butter, optional cream cheese, and milk. Mash until smooth and creamy, season with salt and pepper to taste.

Serve with creamy mashed potatoes, sliced garlic herb chicken, glazed carrots, and drizzle the savory sauce over everything.