Garlic Chive Mashed Potatoes
Recipe courtesy of allrecipes.com
5 Pounds Yukon Gold potatoes
1/2 Cup butter
2 Cups Parmesan cheese
1 Cup chopped fresh chives
1 1/2 Cups cream cheese
1/2 Medium head garlic, peeled and minced
Salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Leftover Thanksgiving Pot Pie
Recipe courtesy of wishfulchef.com
2 Tablespoons olive oil
1 Onion, chopped
2 Cloves garlic
2 teaspoons dried thyme
3 Tablespoons flour
2 Cups chicken or vegetable broth
3 Cups leftover turkey, cut into pieces
2 Cups frozen vegetables, like peas and carrots
Salt and pepper, to taste
4 Cups leftover mashed potatoes
Preheat oven to 400°F.
Heat the olive oil in a large pan over medium heat. Stir in the onion, garlic, and thyme. Cook until vegetables are soft, about 10 minutes. Sprinkle flour over onion and garlic; stir for about 2 minutes. Mix in broth and simmer until thickened, 4-5 minutes. Stir in cooked turkey and frozen vegetables. Season with salt and pepper.
Transfer the turkey mixture to a 2-quart baking dish or ramekins over a baking sheet. Spread the mashed potatoes over the turkey mixture. Bake until the filling bubbles, for 20-25 minutes.
Turn your broiler on and broil until the mashed potato tops are golden, about 3 minutes. Cool for about 10 minutes before serving.