This is a print preview of "Mashed Potatoes With Leftover Turkey And Ham (Turkey Mountain)" recipe.

Mashed Potatoes With Leftover Turkey And Ham (Turkey Mountain) Recipe
by Global Cookbook

Mashed Potatoes With Leftover Turkey And Ham (Turkey Mountain)
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  Servings: 4

Ingredients

  • 4 x russet potatoes (8 ounce.) peeled and cut into chunks
  • 1/2 c. lowfat buttermilk
  • 1 tsp nutmeg freshly grated
  • 1/4 tsp white pepper freshly grnd
  • 1/4 tsp sea salt
  • 4 slc cooked ham (thin slices)
  • 4 slc cooked turkey (thin slices) Brown Onion Sauce

Directions

  1. Boil the potatoes for 30 min, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out.
  2. (This will prevent a watery consistency in your final product.)
  3. In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep hot.
  4. To assemble: Create an informal mold. Rub the ham around the inside of a soup bowl to lubricate the surface. Layer the ham and turkey to cover the inside of the bowl. Spoon in the warm potatoes, completely covering the meat to about 1/4 inch from the top of the rim, and smooth out the top.
  5. Invert the bowl over the middle of a plate, and give it a couple of sharp shakes. The potatoes should unmold in a meat-covered mound.
  6. To serve: Make a depression in the center of each serving, pour on the hot Brown Onion Sauce (see recipe) and garnish with the parsley.
  7. Serving Ideas : Serve with Brown Onion Sauce (see recipe)
  8. NOTES : Yesterday PatH posted Graham Kerr's recipe for Brown Onion Sauce.
  9. Here is his recipe for "Turkey Mountain" which he recommends serving with the sauce. I think this would be also be good using a variety of vegetables instead of the cooked meats.