- 2 lbs. small potatoes (red bliss or yellow creamer)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper
- ½ cup turkey gravy*
- ½ cup cranberry sauce
- 1-2 cups chopped cooked turkey*
- 2 Tbsp finely chopped parsley
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped thyme
- To prepare the potatoes, wash under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large soup pot.
- Fill the pot with cold water until the potatoes are submerged and covered by 1 inch of water. Salt the water with approximately 1 tablespoon of salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (approx. 20 mins)
- While the potatoes cook, preheat the oven to 425°F and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Melt the butter in a microwave safe dish.
- Once cooked, drain the potatoes in a large colander and allow them cool for about 5 minutes.
- Evenly distribute the potatoes over the prepared oiled sheet, and use a potato masher or a fork to gently smash each potato to a height of about ¼- ½ an inch.*
- Drizzle the remaining olive oil and melted butter over the smashed potatoes. Sprinkle the garlic powder, onion powder over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
- Roast until the potatoes are golden brown and crisp, about 25 - 30 minutes.
- Once the potatoes are crisp, remove them from the oven and top with turkey and drizzle of gravy. Return to the oven for an additional 10 minutes.
- Once the gray and turkey are warm, top each smashed potato with a dollop of cranberry sauce. Finally, sprinkle them with chopped fresh herbs, and serve hot.
*If you don’t have turkey gravy, 2 tablespoons of sour cream can be mixed with ½ packet of turkey gravy mix. Use water to thin the mixture to a consistency that can be drizzled.
*No leftover turkey? Cooked turkey bacon can be used instead.