Pot Pie Mashed Potatoes

Jazz up plain mashed potatoes by enriching them with sour cream and leftover pot pie. This stick-to-your-ribs side dish is practically a[ meal in itself.]

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 pounds russet potatoes, peeled and cut into large chunks
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1 1/2 cups leftover cooked chicken pot pie (filling and crust)
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions
  • Put the potatoes in a large pot and add enough cold water to cover by several inches. Season the water liberally with salt. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

  • Drain the potatoes well and return to the pot with the butter, milk and sour cream. Season with 1 1/2 teaspoons salt and some pepper. Mash with a potato masher until slightly chunky. Crumble the pot-pie filling into the potatoes and mash until incorporated but not mushy. Fold in the parsley. Serve hot.


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    Recipe courtesy of Food Network Kitchen