Don't throw them away! Just put them in freezer bags and freeze. I do this all the time. Just remove from bag - microwave for 2 minutes - stir- microwave another 2 minutes. Or make Shepard's Pie. Brown a pound of ground beef (or any ground meat) with onion. Drain and place on bottom of casserole dish. Drain a can of corn- place that on top of meat. Put mashed potatoes evenly on top-add a couple spots of butter. Bake at 350 for an hour uncovered. This also freezes well! :) (06/19/2007)
Place leftover potatos in a bowl. Add some shredded cheese, sour cream, chives or anything you like. (I also add crumbled bacon). I make a potato pattie out of it and brown lightly in a frying pan and serve with breakfast or a fast snack. My family loves it. (06/19/2007)
Potato Fingers: Mix some bacon bits and sauteed , chopped mushrooms into the potatoes. Shape into fingers. Brush with beaten egg then coat with a mixture of fine bread crumbs and grated Parmesan cheese. Place on a greased cookie sheet and bake uncovered for 20 minutes.
Seafood Cakes: Mix potatoes with flaked crab or salmon, minced celery, and seafood seasoning(like Old Bay) to taste. Form into patties. Brush with beaten egg then coat with a mixture of fine bread crumbs and fine corn meal(the kind that comes in a little bag, the coarser kind won't stick. You can also use seafood breader, it comes in a little bag.). Put a little oil in a skillet and fry on both sides a few minutes, until they are golden and crusty.
Carol's Skillet Croquettes
leftover mashed potatoes -
about 1/2 to 1 medium onion, grated -
1 can salmon or 1-2 cans tuna fish -
about 4-6 raw eggs -
About 1-2 teaspoon herbs de provence, optional -
a few shakes of Louisiana hot sauce, optional -
one small can of English peas, optional -
Use any other herbs you like -
Salt/pepper to taste (Salt may not be necessary because salmon/tuna is salted.) -
Olive oil or other cooking oil -
Combine all of the above until the salmon/tuna is broken apart and the mixture is somewhat "soupy." Heat your black iron skillet with about 1/4 inch oil. When hot, ladel enough of the potato/salmon/tuna mixture to make a patty-sized portion. Allow to brown on one side, flip, and brown the other side. This is an old-fashioned favorite at our house and is also quite economical. (06/19/2007)
Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper and stir.
Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are 1/2" thick.
Cook until bottom is browned and crisp, about 3-4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes. Serve with ketchup or salsa.
Beef-n-Potato roll ups
Preheat oven to 350 degrees. In a small saucepan, sauce onion in olive oil until tender. Stir onions into potatoes, along with milk and 1/2 cup Parmesan cheese.
Divide the potato mixture among roast beef slices.
Roll up to enclose the potato mixture. Pour 2 Tbsp. tomato sauce in bottom of 3 quart glass baking dish, spread to cover thinly. Place beef rolls in pan, seam side down. Mix diced tomatoes, remaining tomato sauce, basil, salt, and pepper and pour over filled rolls. Cover pan with foil. Bake at 350 degrees for 25-30 minutes, until bubbly. Uncover pan and sprinkle with 1/2 cup Parmesan cheese. Bake 5 minutes longer until cheese melts. Serves 8more:
Mmmm mmmm....great recipes on here :) My favorite way to use left over mashed potatoes is to make them into a potato salad. To this day (and I'm 60), I prefer my Mom's Mashed Potato Salad over chunky style potato salads. Just use the same ingredients that you would in your regular potato salad. (06/19/2007)
My mom used to make "potatoe pancakes" with leftover mashed potatoes. She would just shape the leftovers into hamburger shaped patties and
fry them in butter on top of hte stove until warm
with a little crusty brown goodness on the outside.
(I never have left over mashed pots -but wish I did!)
I remember this one from when I was a kid many, many years ago:
Peanut Butter - Irish Potato Candy
Mix sifted sugar into potatoes a little at a time by hand. (Don't panic when potatoes liquify as the first sugar is added. This is what it's supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice.
Makes 2 rolls.
I fry my leftovers up for breakfast. That I learned as a kid. (06/20/2007)
Years ago I used to make this for kids (but adults like it too). Split hotdogs the long way almost all the way through. I like Best's Brand but they are pricey. Stuff split dogs with mashed potatos and sprinkle them with grated chedar cheese. Bake until hot and cheese is melted. Make a salad or serve with veggies. (06/20/2007)
By Caryn from Illinois
Brown some mince(ground beef) with or without onions, add a can of tomatoes, put in a shallow casserole dish, top with the mashed potato, dot of butter optional, bake for 30/45 minutes or so or until cooked through ,
Birds in a Nest
Shape a large heaped spoonful of mashed potato onto a greased baking sheet, and make a shallow hole in the middle with the back of a spoon, dont go right through to the baking tray, it should be an indentation and not a ring, then crack a raw egg into the hollow, and bake in the oven till cooked through
Alternatively put the mashed potato into a piping /icing bag on a large nozzle and pipe onto burgers, pizzas etc and finish under the grill to brown slightly, for a toddler you could heat up a bowl of baked beans and pipe three dots for eyes and a nose and a smiley mouth to make a face
Pigs in a Blanket
Split open some pitta bread, fill with mashed potato and chop cooked sausages in half and poke the cut end into the mashed potato so that the sausages protrude , heat through in the oven or microwave
you could also roll the mashed potato into balls ( coated in flour optional) and freeze and use to thicken watery stews
You could roll into log shapes and coat in flour, egg and golden breadcrumbs to make potato croquettes they can be baked or fried (06/20/2007)
Make then into patties and sprinkle the top with garlic salt. Cook them over a low to med low heat, and I find a well seasoned cast iron skillet to work best. Let them brown a while and only flip once. you want the brown crust to stay intact. Brown both sides and a sunny side up egg is great on top. They are also good with left over meatloaf and gravy. Sometimes I put left over peas in the patties. (06/20/2007)
I put mine in a gallon freezer bag and smooth it out flat. Get all the air out. Then I keep in the freezer so I can break off as much as I need to use. Most of the time I will use some to thicken gravey, or to flavor some homemade chicken or turkey soup. My daughter and I also like to take mashed potatoes, add some leftover gravy, chopped leftover whatever meat, and a can of corn or other veg, and mix together. Its like a stew only thicker. Sounds gross but its actually very tastey. (06/20/2007)
From the time I was little on, my Scottish Grandma would make lefse with left over potatoes. Just add flour till they get stiff. Roll out on a floured board and cut into triangles...fry in a dry skillet, then butter and roll up and eat (or you can use marmalade on them.) Very good and easy too. (06/20/2007)
dip potato patties in beaten egg before frying
Saurkraut Sausage Bake
1 pound fried and drained pork asusage (roll)
put in a bread pan and put 1 can of saurkraut on top and then top with mashed potatoes and put in oven (350) until very lighly browned (06/20/2007)
My husband loved these. To the leftover potatoes, add cubes of cheese or a couple of tblsp. of cream cheese, chopped up onions or green scallions, a tsp of Mrs. Dash, a little milk and 1 egg. Mix all thoroughly, form into patties and fry til brown on both sides in a little butter and olive oil. (06/20/2007)
If you don't really NEED left over-potatoes, just try to better judge the amount you need, usually by trial and error. I peel one potato per adult, and 1/2 per child, which seems to work out great.
If they love
how you cook/season them and want seconds, add an extra one per adult that eats secons. Simple? Are you a cook in a restaurant? I find that the secret to the best creamed potatoes is coconut oil, and plenty of black pepper, but light on the salt. God bless you. : ) (06/20/2007)
Check out some old cookbooks or online recipe sites. There are recipes for mashed potato cakes (even the real kind that you frost), potato breads, or how about Italian knocchi (cavatalli), dumplings, or filling for Perogies? (06/21/2007)
My grandmother used to make tater tots out of them. Since they were already seasoned (and homemade). She'd roll them in crushed corn flakes and sprinkle with salt when cooked. They owned a small deep fryer--and they were delicious. (06/21/2007)
I put them in a good sized saucepan, add milk (depending on how thick you want the "potato soup"), chopped onions, about 2-3 tbls. of butter; heat and enjoy! Also, I make potato patties: form into patties, fry in skillet with oil or butter! Tasty! (06/21/2007)
Use them with fresh herbs and tinned tuna to top a tuna bake. Flake your fish and add herbs breadcrumbs and season well. Heat this mixture up in a tin of mushroom soup, preferably with a few sliced mushrooms. Put your mixture in a heatproof casserole and put a layer of mashed potato on top. Brown under the grill -add cheese if you like. It's very good! (06/23/2007)
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