Cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by cold water to a boil over medium-high heat.

Once boiling, cook until potatoes are fork-tender, 12-15 minutes.

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add softened cream cheese, half the reserved potato cooking water (reserve remaining for adjusting consistency, if necessary), softened garlic & herb butter, and a pinch of salt. Mash until combined and smooth. If too dry, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Peel, trim, and cut carrot into 1/2"-wide by 2"-long sticks.

Finely chop pine nuts.

Stem and coarsely chop rosemary.

Combine pine nuts and softened plain butter in a mixing bowl. Set aside.

Pat chicken dry and season both sides with seasoned salt and a pinch of pepper.

Short on time? Skip roasting. Cook carrots in a large non-stick pan over medium-high heat with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Stir often until browned, 4-6 minutes. Add 1/4 cup water and cover. Cook until water evaporates and carrots are tender, 2-3 minutes. Remove from burner. Stir in rosemary and honey.

Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, 1 tsp. rosemary (use more, if desired), 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender and lightly browned, 15-18 minutes.

Carefully remove from oven. Drizzle honey over roasted carrots.

While carrots roast, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with pine nut butter. Bon appétit!