Quick and Delicious Comfort Food

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It’s that time of year when the weather is turning colder (at least for most of us) and our thoughts turn to comfort food. Hot soups, pot roast, roasted chicken, potato casseroles…it all sounds wonderful! This is also the time of year when our schedules start getting busy with holiday preparations and company. It can be a struggle to prepare our family the dinner of comfort food we want to cook when time is at a premium.

Quick and Delicious Comfort Food - Marie Callender Pot Pies and Make Ahead Mashed Potatoes

With that in mind, I have the perfect quick and delicious comfort food dinner combination for you! It’s my make ahead mashed potatoes served with Marie Callender’s pot pie. Now, I don’t know about you but pot pie is too consuming for me to make. I make a lot from scratch but when I’m in the mood to serve my family a delicious pot pie, I’ll buy one from Marie Callender. Marie Callender’s are the only pot pies I buy because they use white meat chicken and high quality ingredients. Plus, each pot pie tastes homemade and truly is comfort in a golden, flaky crust!

Marie Callender Pot Pies - Lots of choices!

I picked up a couple Marie Callender pot pies at Walmart the other week. They are located in the frozen meal aisle, next to the other Marie Callender products. I was pleasantly suprised by a couple things. First, they have a variety of sizes available in pot pies now. You can buy a 6 ounce size (which serves 1), an 8 ounce size (which serves 2) or a 48 ounce size to serve your whole family. Plus, they have a wide variety of pot pie flavors available now, such as parmesan chicken and cheesy chicken, in addition to the classic chicken (still my favorite). I also found the prices very reasonable for the time it would save me to prepare comfort food for dinner!

Once you have a main dish pot pie in the freezer, it’s time to serve it with some mashed potatoes. What says comfort food better than mashed potatoes? Now, I know you are thinking that mashed potatoes don’t seem like quick comfort food. They are when you use my make ahead recipe for mashed potatoes!

These mashed potatoes are honestly, the best mashed potatoes I have ever made. They are the only ones I make in my family. Not only are they delicious, but you can make them ahead of time and store them in your refrigerator or freezer until you are ready to serve them! When you reheat them, you’ll be amazed at how smooth and creamy they are – thanks to the sour cream and cream cheese. They don’t reheat grainy like most mashed potatoes do. It’s a brilliant recipe!

Here is what you need to make these make ahead mashed potatoes.

Mashed Potato Ingredients

Ingredients:

5 pounds potatoes (around 9 large)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons butter

Directions:

Peel and cube potatoes. Boil in salted watered under tender. Drain. Mash potatoes until smooth (no lumps) in mixer. Add remaining ingredients and mix until light and fluffy. Cool. Cover and store in refrigerator. These mashed potatoes can be used anytime within 2 weeks or stored in the freezer for future use.

This recipe makes 8 cups of potatoes, or 12 servings, depending on many mashed potatoes you eat! One recipe fits in a 9×13 pan or in two smaller square pans.

When ready to use, dot the top of the potatoes with butter.

If cooking from the refrigerator, bake uncovered at 350 degrees for 30 minutes or until heated through.

If cooking from the freezer, you can thaw them first and bake at 350 for 30 minutes. If you want to skip the thawing and cook your mashed potatoes with your pot pie, bake them at 400 degrees for 40 to 60 minutes, or until heated through.

You can also save your oven space and reheat these mashed potatoes in your slow cooker, which is what I love to do. I make these at Thanksgiving and reheat them in my slow cooker when the oven is at the premium. Simply cook them in your slow cooker on low for 4 hours.

Just like that, thanks to a frozen pot pie and make ahead mashed potatoes, you can have a meal of comfort food onto your table with little fuss on your part! It’s perfect family meal for the cool fall nights ahead.

A quick comfort food dinner

Now, tell me. What do you like to feed your family for comfort food?

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Refrigerator Mashed Potatoes

Refrigerator mashed potatoes are a great way to make delicious mashed potatoes ahead of time for quick comfort food later.

Ingredients

Scale
  • 5 pounds potatoes (around 9 large)
  • 6 ounces cream cheese
  • 1 cup sour cream
  • 2 teaspoons onion salt
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons butter

Instructions

  1. Peel and cube potatoes. Boil in salted watered under tender.
  2. Drain. Mash potatoes until smooth (no lumps) in mixer.
  3. Add remaining ingredients and mix until light and fluffy. Cool. Cover and store in refrigerator.
  4. These mashed potatoes can be used anytime within 2 weeks or stored in the freezer for future use.
  5. This recipe makes 8 cups of mashed potatoes, or 12 servings, depending on many mashed potatoes you eat! One recipe fits in a 9×13 pan or in two smaller square pans.
  6. When ready to use, dot the top of the potatoes with butter.
  7. If cooking from the refrigerator, bake uncovered at 350 degrees for 30 minutes or until heated through.
  8. If cooking from the freezer, you can thaw them first and bake at 350 for 30 minutes, or until heated through.
  9. You can also save your oven space and reheat these mashed potatoes in your slow cooker, which is what I love to do. Simply cook them in your slow cooker on low for 4 hours.

Nutrition

  • Serving Size: 1

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2 Comments

  1. Mmm! That sounds really good–I haven’t had a pot pie in a loong time! And I am the worst at making mashed potatoes. Mine always come out weird, I’ll have to try your recipe. Super-smart to make all at once and then reheat as needed.

    1. I hadn’t had a pot pie in ages and I really enjoyed it. Not to brag, but these mashed potatoes are really easy and the making ahead aspect is amazing! It’s perfect for Thanksgiving as I can make them the day before and just reheat them in my slow cooker. I don’t make mashed potatoes a lot but when I do, this is the recipe I always make!

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