• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot. (You’ll finish the potatoes in Step 4.)

• While potatoes cook, trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Reserve pan.

• To pot with potatoes, add 3 TBSP butter (6 TBSP for 4 servings) and season with salt and pepper. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. • Cover and set aside.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream sauce base, onion paste, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, whisking, until slightly thickened, 2-3 minutes. • Remove from heat and whisk in sour cream and a pinch of sugar until smooth.

• Slice chicken crosswise and add to pan with sauce. Toss to coat.

• Divide mashed potatoes, chicken, and carrots between plates. Spoon any remaining sauce over chicken. Garnish chicken and mashed potatoes with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.