Place peeled and quartered potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender. Drain well and return to the pot over low heat for 1 minute to evaporate excess moisture.

Heat cream and butter in a small saucepan until butter melts. Mash potatoes with a potato masher or ricer, then gradually add warm milk and cream mixture until smooth and creamy. Season with salt and white pepper. Keep warm.

Pat chicken breasts dry with paper towels and season both sides with salt and pepper. In a small bowl, mix minced garlic, parsley, thyme, and rosemary.

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes until golden brown. Flip chicken, reduce heat to medium, and cook for another 5-6 minutes until cooked through (165°F internal temperature).

During the last minute of cooking, brush chicken with honey and sprinkle with herb mixture. Remove chicken from skillet and let rest.

Reduce heat to medium and add butter to the same skillet. Whisk in flour and cook for 1 minute until golden. Gradually whisk in chicken broth and vegetable broth, scraping up any browned bits from the bottom of the pan.

Simmer for 2-3 minutes until slightly thickened. Stir in Dijon mustard and season with salt and pepper.

Spoon creamy mashed potatoes onto serving plates. Top with garlic herb chicken breasts and drizzle with pan sauce. Garnish with fresh herbs and serve immediately.