Preheat oven to 350 degrees.

Wash and scrub potatoes. Cube them and place them in a large pot of water. Bring to a boil and cook until tender, ~20-25 minutes.

While the potatoes are boiling, combine cranberries, water, and sugar into a small sauce pan. Bring to a boil and cook for ~5-10 minutes, stirring occasionally. The cranberries will pop and the mixture will reduce by about half, becoming thick. Set aside.

For the cupcakes, in a large bowl combine 2-3 tbsp prepared cranberry sauce, turkey, egg white, oats, onion, Worcestershire sauce, & 1 tsp garlic powder. 

Lightly grease a muffin pan and spread turkey mixture evenly between 4 muffin molds. 

Bake for 20-25 minutes in the muffin pan. 

Then, take the turkey out of the muffin pan and place on a cookie sheet, cooking for an additional 3-5 minutes (this helps to get the bottoms crisper)

Once potatoes are finished, mash with a potato masher, adding in 2 tbsp milk at first, adding more as necessary until desired consistency is met. Then add 1/2 tsp garlic powder and thyme. Salt & pepper if desired.

Now, assemble cupcakes, place a large dollop of mashed potatoes on top of each turkey cupcake, then top with remaining cranberry sauce. 

Dig in!