Peel and cut potatoes into large evenly-sized chunks.

Carefully massage rice in bag to break up any clumps and remove from packaging.

In a mixing bowl, combine rice, ground beef, panko, 1/3 the creme fraiche (reserve remaining for gravy and potatoes), onion salt, and a pinch of pepper. Form mixture into 8 equally-sized meatballs.

Place a medium non-stick pan over medium heat and add 4 tsp. olive oil.

Add meatballs to hot pan and roll occasionally until browned all over, 3-5 minutes.

Transfer meatballs to prepared casserole dish. Wipe pan clean and keep pan over medium heat. Pan will be hot! Use caution.

Add flour, 1 cup water, mushroom base, and half the remaining creme fraiche (reserve remaining for potatoes) to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 2-4 minutes.

Remove from burner. Transfer gravy to casserole dish with meatballs. Cover with foil.

Roast covered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 15-20 minutes.

Carefully remove from oven and remove foil.

While meatballs roast, continue recipe.

Bring a medium pot with 1 tsp. salt and potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add remaining creme fraiche, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup reserved potato cooking water. Mash until smooth.

If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, as needed.

Cover and set aside to keep warm.

While potatoes cook, continue recipe.

In a microwave-safe bowl, combine peas and butter.

Microwave uncovered until peas are heated through and butter is melted, 2-3 minutes.

Carefully remove from microwave. Stir to combine.

Plate dish as pictured on front of card, topping mashed potatoes with meatballs. Garnish with gravy. Bon appétit!