Thanksgiving Leftover Mash

1-2 tablespoons (1/2-3/4 fl oz/15-30 ml) extra virgin olive oil
1 pound (454 g) cooked, unpeeled mini-potatoes, quartered
1 pound (454 g) cooked turkey, diced
1 cup (5-6 oz/142-170 g) dried cranberries
3 shallots, finely chopped
2 tablespoons (30 ml) fresh marjoram, chopped
1/2 cup (4-4 1/2oz/113-128 g) sour cream
1/4 cup (2 fl oz/59 ml) half-and-half
1/2 teaspoon (2.5 ml) salt
Freshly ground black pepper

Heat large cast-iron skillet on mediumhigh, then heat enough olive oil to amply coat bottom of pan. Add potatoes and turkey. Add cranberries, shallots, and marjoram. Reduce heat to medium and cover.

Mix sour cream and half-and-half in small bowl until smooth. Add salt and pepper and stir. Add sour cream mixture to potatoes and turkey. Mix well.

Cover skillet and let sit for 5 minutes, then stir well. Cook, covered, for another 10 minutes over medium heat, stirring occasionally. Uncover and raise heat to medium-high. Watch that mixture does not stick to pan too much or get too dry. If it does, drop a tablespoon or two of olive oil into a clear spot in pan, let heat, and toss mixture into hot oil.

Cook, uncovered, at medium-high until crisp and browned, stirring frequently to prevent burning. Add salt and pepper to taste. Serve hot.