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

Instructions

1. 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.
2. 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.