|Russet potatoes||64 Ounce, peeled, cut into chunks (8 In Number, 8 Ounce Or 227 Grams Each)|
|Basic brown sauce||472 Milliliter (2 Cups)|
|Low fat buttermilk||118 Milliliter (At Room Temperature, 1/2 Cup)|
|Freshly grated nutmeg||1 Teaspoon|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Ham slices||4 , thinly sliced (Leftovers)|
|Turkey breast slices||4 , thinly sliced (Leftovers)|
|Parsley||60 Milliliter (4 Tablespoon)|
1) In a pot, boil the potatoes for 30 minutes and then drain well.
2) Place it back to the same pot over low heat.
3) Over the top of the pot put a kitchen towel and let them dry out to avoid a watery consistency in your final product.
4) Prepare the Basic Brown Onion Sauce and keep warm.
5) Take a medium-sized bowl and mash together boiled potatoes, buttermilk and seasonings in it.
6) Create an informal mold by rubbing the ham around the inside of a medium-sized cereal or soup bowl to lubricate the surface.
7) Spread the ham and turkey to cover the inside of the bowl.
8) Pour in hot potatoes, covering the meat completely to about 1/4 inch (0.75 cm) from the top of the rim, and smooth out the top.
9) Over the middle of a large serving plate, invert the bowl, grasping the edges firmly and giving it a couple of sharp shakes so that the potatoes unmold in a graceful, meat-covered mound.
10) In the center of each serving, make a depression and then top with onion sauce and sprinkle with the parsley.
11) Place a wreath of vegetable leftovers around it and serve at once.