Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 8 servings), then drain.

Return potatoes to pot; add half the sour cream and 2 TBSP butter (4 TBSP for 8). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.

While potatoes cook, melt 2 TBSP butter (4 TBSP for 8 servings) in a large, preferably high-sided, pan over medium heat. Add scallion whites and Ranch Spice. Cook, stirring, until slightly softened, 1-2 minutes.

Stir in flour. Cook, stirring constantly, until flour is lightly toasted, 30-60 seconds.

Slowly whisk in 1 cup water (2 cups for 8) a splash at a time until fully incorporated.

Whisk in Worcestershire sauce, stock concentrate, and 1 tsp sugar (2 tsp for 8). Bring to a simmer and whisk in remaining sour cream until incorporated.

Add meatballs to pan with sauce; stir to coat. Cover and reduce heat to medium low. Cook, stirring occasionally, until meatballs are warmed through, 10-12 minutes.

Meanwhile, in a small bowl, whisk together jam, dressing, and a drizzle of olive oil.

Place spinach in a large bowl and drizzle with as much cranberry-Dijon dressing as you like; gently toss to combine. Sprinkle with almonds.

Transfer mashed potatoes and scallion greens to separate serving bowls. Serve everything family style or divide between plates.

Plate It Up: Divide mashed potatoes between bowls and top with meatballs and pan sauce. Garnish with scallion greens and serve with spinach salad on the side.