• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1/2 cup potato cooking liquid, then drain. • Return potatoes to pot and cover to keep warm until ready to mash in Step 6. Adjust racks to top and middle positions.

• Meanwhile, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. • Once cool enough to handle, roughly chop. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Meanwhile, trim green beans if necessary. Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. Cut broccoli into bite-size pieces if needed. Toss on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

• Heat a drizzle of oil in pan used for bacon over high heat. Add corn and cook, stirring occasionally, until golden and lightly charred in spots, 4-6 minutes. Taste and season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan. Once corn is done, pat steak dry with paper towels and season all over with salt and pepper. Heat pan used for corn over medium-high heat. When hot, add a drizzle of oil. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wash out pan.

• Melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for corn over medium heat. Add scallion whites; cook, stirring, until softened, 1-2 minutes. Sprinkle with flour and stir vigorously to combine. • Whisk in stock concentrates and 1 cup water (2 cups for 4); bring to a simmer and cook, whisking constantly, until thickened, 3-4 minutes. TIP: If the gravy is too thick, add water a splash at a time. • Taste and season with salt and pepper.

• To pot with potatoes, add 1 packet of sour cream and 2 TBSP plain butter (2 packets of sour cream and 4 TBSP plain butter for 4 servings). TIP: If you like truffle, feel free to swap in the truffle butter for the plain butter and skip serving it on the side! • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• Serve mashed potatoes, bacon, green beans, corn, scallion greens, gravy, crispy fried onions, white cheddar, truffle butter, and remaining sour cream family style for everyone to build their own mashed potato bowls. Thinly slice steak against the grain. Serve alongside mashed potato bar. Serve broccoli alongside mashed potato bar. Bacon is fully cooked when internal temperature reaches 145°. Steak is fully cooked when internal temperature reaches 145°.