Peel and quarter potatoes. Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until easily pierced with a knife, 17-20 minutes. Drain potatoes in colander and return to pot with half the butter (reserve remaining for green beans), 1/2 tsp. salt, shredded cheese, and 3/4 the cream. Mash with a potato masher or fork, adding remaining cream 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes cook, make meatballs.

Trim ends off green beans. Combine turkey, 1/4 tsp. salt, and meatloaf seasoning in a medium mixing bowl. Divide mixture into six portions. Roll into six golf ball-sized meatballs and transfer to prepared baking sheet. Wash bowl with hot, soapy water and reserve.

Bake meatballs until browned and they reach a minimum internal temperature of 165 degrees, 15-20 minutes. While meatballs bake, make almonds and green beans.

Heat a medium non-stick pan over medium heat. Add remaining butter and almonds to hot pan and cook, stirring constantly, until light brown and aromatic, 1-2 minutes. Remove almonds to a small dish and return pan to medium-high heat (no need to wipe clean). Add 2 Tbsp. water, 2 tsp. olive oil, 1/4 tsp. salt, and beans to hot pan. Cook until bright green and tender, 4-6 minutes. Transfer beans to plate with almonds and reserve pan; no need to wipe clean.

Return pan used to make green beans to medium-high heat. Combine cornstarch, turkey base, and 3/4 cup water in reserved mixing bowl. Add to hot pan and cook until thickened to gravy consistency, 2-3 minutes.

Place meatballs and a scoop of mashed potatoes on a plate. Ladle gravy over potatoes and arrange beans next to meatballs, garnishing beans with almonds. Serve cranberry sauce on the side.