Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Reduce to a simmer and cook until easily pierced, 18- 20 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander, then return to pot. Add sour cream, butter, a pinch of chives (reserve remaining for garnish), and 1/4 tsp. salt. Mash until smooth. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached.

While potato simmers, mince chives.

Combine cornstarch and 1/2 cup water in a mixing bowl. Set aside.

Add ground beef, breadcrumbs, pot roast seasoning, and 1/4 tsp. salt to another mixing bowl and mix until thoroughly combined.

Divide and roll mixture into six golf ball-sized meatballs.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add meatballs to hot pan and stir often until browned on all sides, 4-6 minutes.

Remove from burner.

Place meatballs on one half of prepared baking sheet. Roast in hot oven, 6 minutes.

Remove from oven and carefully add peas to empty half of baking sheet. Toss peas with 1 tsp. olive oil and a pinch of salt.

Cook until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.

Wipe pan clean and reserve

While meatballs and peas roast, make sauce.

Stir cornstarch and water until recombined.

Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and cornstarch-water mixture and bring to a boil.

Remove from burner.

Plate dish as pictured on front of card, spooning sauce over meatballs and garnishing mash with remaining chives. Bon appétit!