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.
Recipe courtesy of Food Network
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings

Ingredients

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.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Ina Garten

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Mashers

Recipe courtesy of Alton Brown

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Mashed Potatoes

Recipe courtesy of Juan-Carlos Cruz

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mini Whole-Wheat Chicken Pot Pies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking