Ingredients:

• 1 pound ground beef or turkey
• 1 jar chili sauce
• 1 can cranberry sauce – I prefer whole cranberry
• ½ to one cup water

Directions:

• In a deep skillet with lid, pour in the chili sauce, fill the jar with water & shake, add this to the pan.
• Turn the heat to medium high.
• Add the cranberry sauce and stir to combine bringing the sauce to a slow simmer.
• With the meat, form golf ball sized meatballs and carefully drop into the simmering sauce.
• Put the lid on and turn the heat to medium. Do not stir.
• Check in 8 to 10 minutes and turn them over, leave lid off and simmer until sauce is thickened and meatballs are done.

• 4 to 5 large russet potatoes, or Yukon Gold (you’ll need a few more of the yukon’s as they are smaller)
• 2 – 3 cloves of garlic, skins removed and smashed, no need to chop or mince
• 1 cup chicken stock or 2 teaspoons chicken broth bullion base
• ½ cup to 1 cup milk or half & half
• Butter or margarine to taste
• Salt & Pepper to taste

• Fill a large stock pot with water & turn heat on high to bring to a boil.
• Toss in the garlic and chicken stock or bullion base
• Peel potatoes, leaving some skin on if you like
• Cut into quarters and gently boil until potato yields to knife but doesn’t fall apart
• Remove potatoes from the water & put into large bowl.
• Add milk and butter and mash with potato masher until you reach your desired consisency.  If the potatoes are too runny, a trick to firm them up is place in a saucepan and cook over medium heat.  Much of the moisture will be absorbed and they will firm up.
• If you like, also add grated cheddar cheese and or sour cream to make them extra yummy.
• Add salt & pepper to taste.