Add the peeled and chunked potatoes to a pot of cold salted water.

Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 minutes.

Drain the potatoes, then return them to the hot pot for 1–2 minutes to steam off any excess moisture. Cover and set them aside.

Preheat your oven to 425°F (220°C).

On a parchment-lined baking sheet, toss the peeled and sliced carrots with 1 tablespoon of olive oil, salt, and pepper.

Roast the carrots for 25–35 minutes until they are tender and lightly caramelized.

Near the end of the roasting time, melt 2 tablespoons of butter with 1 tablespoon of honey and 1 grated garlic clove in a small pan until bubbling and fragrant.

Pour this honey-butter glaze over the hot carrots and toss to coat them evenly.

Pat the chicken breasts dry and season them with salt, pepper, half of the minced garlic, and the thyme and Italian herbs, rubbing the seasoning in with 1 tablespoon of olive oil.

In a large skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil.

Sear the chicken for 5–6 minutes per side until golden brown and cooked through.

Transfer the seared chicken to a plate and tent it with foil to keep warm.

In the skillet used for the chicken, sauté the minced shallot and remaining garlic over medium heat for 1–2 minutes.

Deglaze the pan with white wine, scraping up any browned bits from the skillet’s bottom.

Let it simmer for 2–3 minutes to reduce slightly.

Then add the chicken stock and continue simmering until the sauce thickens slightly.

Off the heat, whisk in 2 tablespoons of cold butter until the sauce becomes silky and emulsified.

Season the pan sauce with salt and pepper to taste.

Mash the hot potatoes to your desired consistency.

In a small saucepan, warm the 4 tablespoons of butter, cream cheese (if using), and milk until melted and combined.

Stir this creamy mixture into the mashed potatoes until smooth and luscious.

Season the mashed potatoes with salt and pepper to taste.