Quarter potatoes. Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese, butter, cheddar cheese, 2 Tbsp. reserved potato cooking water, and a pinch of salt and pepper to pot. Mash until slightly chunky. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. While potatoes boil, prepare ingredients.

Peel, trim, and cut carrot into ½" slices on an angle. Mince garlic. Pat chicken dry, and season both sides with a pinch of pepper.

Place carrot on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half of baking sheet and roast in hot oven until starting to brown, 5-7 minutes. While carrot cooks, heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes. Transfer chicken, seared side up, to empty space on baking sheet. Reserve pan; no need to wipe clean. Roast until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and carrot roast, cook Brussels sprouts.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, Brussels sprouts, and bacon to hot pan. Stir occasionally until Brussels sprouts are lightly browned and tender, 6-7 minutes. Transfer Brussels sprouts-bacon mixture to pot with potatoes. Stir to combine. Cover and set aside. Wipe pan clean and reserve.

Return pan used to cook Brussels sprouts to medium heat and add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-60 seconds. Add demi-glace and 2 Tbsp. water. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!