If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas.
“There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie.
The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers.
Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.
"I got this recipe from a friend back when we were in nursing school," writes Kenda Burgett of Cloudy, Oklahoma. "Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms."
With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it "Unstuffing" since it bakes separately from the turkey, which I do on the grill.
-Ken Churches, Kailua-Kona, HI
I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you'll have this comforting side on the table in under an hour. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
I dreamed up this family favorite after dining on something similar in a restaurant. My family asks for these potatoes on special occasions, but I like them anytime. They're a nice change from our everyday mashed potatoes.
-Patti Lacey, Lincoln, Nebraska
One Thanksgiving, I lost the recipe I planned to use, so I threw this together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
THIS IS one of my favorite side dishes because it can be made ahead, refrigerated and then popped into the oven just prior to dinnertime.
When my grandchildren come for dinner, I have to double this recipe. They love it!
-Vivian Bailey, Cedar Falls, Iowa