Instructions: Boil the potatoes for 30 minutes, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out.

(This will prevent a watery consistency in your final product.)

In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep warm.

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 hot potatoes, completely covering the meat to about 1/4 inch from the top of the rim, and smooth out the top.

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.

To serve: Make a depression in the center of each serving, pour on the warm Brown Onion Sauce (see recipe) and garnish with the parsley.

Serving Ideas : Serve with Brown Onion Sauce (see recipe)

NOTES : Yesterday PatH posted Graham Kerrs recipe for Brown Onion Sauce.

Here is his recipe for "Turkey Mountain" that he recommends serving with the sauce. I think this would be also be good using a variety of vegetables instead of the cooked meats.

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