Main Course · Serves 2
This family-style meal starts with a heaping bowl of fluffy mashed potatoes ready for topping with smoky bacon, charred corn, roasted green beans, white cheddar, crispy fried onions, sour cream, scallions, truffle butter, AND velvety homemade gravy. Stand back, behold your spread, and watch everyone build their ultimate bowl of comfort!
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 keep covered off heat until ready to mash in Step 6.
While potatoes cook, 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.
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. 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 more water a splash at a time.
Taste and season with salt and pepper.
Use pan used for steak here.
To pot with potatoes, add one packet of sour cream and 2 TBSP plain butter (two 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, 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.
Bacon is fully cooked when internal temperature reaches 145°.
Steak is fully cooked when internal temperature reaches 145°.
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