Garlic Chive Mashed Potatoes

Recipe courtesy of


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


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.