Tonight’s mashed potatoes are inspired by the flavors of vichyssoise, a leek and potato soup popular in French cuisine. Steamy Yukon Golds are mashed with roasted leeks, cream cheese, and sour cream, and then served under a whole chicken breast that’s seasoned with Italian herbs and fire-grilled. On the side, there’s tender sautéed corn and zucchini, topped with a silky compound butter made with Parmesan, parsley, and chives.

Ingredients: chicken breast, corn, yukon gold potatoes, zucchini, leeks, unsalted butter, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), sour cream (cultured cream), roasted garlic oil (olive oil, garlic), whole milk, onions, grated parmesan cheese (milk, cheese cultures, salt, enzymes), garlic, olive oil, sea salt, heavy cream, leek powder, dried chives, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), granulated garlic, smoked black pepper, dried parsley, black pepper