First of all I want to give you a good mashed potato recipe:
About 5# peeled potatoes, quartered and boiled til soft. Mash and add: 8 oz. cream cheese 1 stick butter 1 teaspoon garlic or onion salt or both 1 teaspoon seasoned salt
Add enough milk so it is the consistency you like (I never seem to need the milk).
For leftover mashed potatoes I mix the potatoes with: Bacon (bake in oven and crumble) Sausage (I use the kind that just needs heating otherwise fry sausage first and cut up) Cheese (any kind shredded) Onion (flakes or chopped) Green Pepper (chopped) Or anything else you can think of and bake at 350 for approximately a half an hour or until heated through. Serve with any meal as you would mashed potatoes. My family likes these more than mashed potatoes so I never have to worry about leftover mashed potatoes (I actually plan to have leftovers so I can make this).
One way to use them up is if you have plenty of leftovers, use them in a Sheppard's Pie. I like to brown a lb. of hamburger with a chopped onion and a few stalks of chopped celery. Then add salt, pepper, garlic powder and Worcestershire sauce to taste. Spread the mixture in a square glass dish and top with the left over heated potatoes, then top with shredded cheese. Bake until heated through. I can imagine this would be really good with corn, or whatever veg you like. The possibilities are endless!
Also you could melt a 1/2 stick of real butter in a heavy soup pot and then saute a chopped onion with several stalks of chopped celery. Then add 4 cups of chicken stock and bring to a simmer, then add whatever mashed potatoes you have left over (or 4 cubed potatoes) to this mixture and heat through (if using fresh potatoes simmer until soft), then add 2 cups of half and half and heat through, salt and pepper to taste. My family loves both of these recipes. Hope you enjoy!
I use them to make meat loaf. To 1# ground meat, (beef, turkey, etc) add the mashed potatoes, what would amount to be 2 medium potatoes, some chopped onion, garlic, and celery. Add an egg, or some corn starch. Season with your favorite spices, I use ground thyme and bay leaf. Mix well. I put mine in a round glass baking dish and form it into a ring with a hole in the center. Cover and Bake 350 till the temp inside reaches about 180 degrees. However I don't bake mine, I just use the microwave. Usually about 12 min. to get to 180 degrees.
Debbie, try this one when the Kids are around. Take your ( mashed ) potatoes and add some chopped onion. Get out your muffin tin, grease same, put some potato in the cups, make a hollow in the center. Place an egg in the hollow, sprinkle some paprika on top. Put in oven and grill.
Ingredients 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, diced 3 medium carrots, peeled and sliced 1 rib celery, sliced 1/2 pound cremini mushrooms, quartered 2 cloves garlic, minced 1 tablespoon kosher salt 3/4 teaspoon dried oregano 3 tablespoons tomato paste 1 pound ground beef 1/4 cup canned low sodium beef broth 1/2 teaspoon Worcestershire sauce Freshly ground black pepper 4 cups Mashed Potatoes, recipe follows 1/4 cup grated Parmesan, optional Preheat oven to 375 degrees F. Directions Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. Rated: 5 stars out of 5
1. First of all I am not a great cook, but I will try and answer this question. Mashed potatoes can be used over Sheppard's pie, but you probably already know that. A secret to good mashed potatoes is including cream cheese, or alternative is cheddar cheese soup. Gives a really good touch. Best of luck. Not a great cook and know it.
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy! SERVES 3 -4
Ingredients 2 tablespoons butter or bacon drippings 1/2 cup chopped onion 1 cup chopped fresh mushrooms 14 1/2 ounces chicken broth 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 teaspoon sweet paprika 2 cups prepared mashed potatoes (leftover is great) 1/2 cup cheddar cheese 2 scallions, finely chopped 3 slices bacon, cooked and crumbled 2 tablespoons sour cream 2 tablespoons cream or half-and-half
Directions 1 Cook bacon, and set aside to crumble. 2 In a large saucepan, cook onion in butter or dripping until softened. 3 Add chopped mushrooms and cook until tender and onion is golden. 4 Add chicken broth, salt, pepper, and paprika, stirring to mix. 5 Blend in mashed potatoes, stirring until lumps are gone. 6 Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth. 7 Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
My Aunt use to make these when I was a kid, many moons ago. These were so yummy. They taste just like that round chocolate bar "Pep". Here in Canada they sell it in Green and silver foil. She would leave some of the filling white but then divide up 2 more bowls and add green and pink food colouring to make them look pretty when they were broke open.
1. In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups. 2. Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight. 3. Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.
Here's one I don't think you've heard yet. Add them (depending on how much you have) to refrigerator bread dough. Save the water you boiled the potatoes in for soups, stews, gravies, or the refrigerator bread dough. Make any bread dough as usual and for the liquid, use the potato water. Add the potatoes for potato bread. 1/2 cup per loaf, amount of bread dough. The dough can be stored in the refrigerator for 7-10 days. When you make this bread dough ahead of time, you can have quick homemade bread all week long.
Warm up some weiners [boil, fry or microwave], slice them up and stir into mashed potatoes. Top with lots of cheddar cheese and bake till cheese melts and browns. Also great with bacon bits instead of weiners.
I make really easy potato soup. I add extra milk, a little oleo, and parsley. Usually I add a little instant dried onion flakes too. Just heat and serve
You can add an egg, a little salt and flour to them and mix until like a dough (the amount of flour is dependent on the amount of potatoes you have). Then roll the dough into a snakelike form, cut into 3/4 to 1 inch pieces. Then steam or boil them (I prefer steaming, but have done both) and then serve with a nice spaghetti sauce or even pesto if you are so inclined.
Has anyone heard of Shepherds Pie. It is like the Cottage Pie somebody wrote. However after you saute the meat and onions and drain it. You put it in a casserole dish add some veggies like corn (for the kids). The veggies is the 2nd layer and the leftover mashed potatoes is the last layer. Bake it at 350 until lightly brown on top and heated all the way through. Me I like to put my gravy in the casserole and some like it on the side and some add applesauce to go with it. Very good over here in PA
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
Archives:
Request: Recipes Using Mashed Potatoes
Archived on 01/07/2009
What can I do with left over mashed potatoes? I always seem to have plenty left over (I guess I make too many) and I hate to just throw them away.
Cheri from Garland, TX
Answers:
RE: Recipes Using Mashed Potatoes
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)
By Susan
RE: Recipes Using Mashed Potatoes
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)
By Monica
RE: Recipes Using Mashed Potatoes
Try these:
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.
In both of these recipes the amounts you use and the number of servings are up to you. (06/19/2007)
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)
PREPARATION:
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
1 onion, chopped
1 Tbsp. olive oil
3 cups leftover mashed potatoes
2 Tbsp. milk
1/2 cup grated Parmesan cheese
8 slices cooked roast beef (about 1/8" thick)
14 oz. can diced tomatoes with garlic, undrained
8 oz. can tomato sauce
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup grated Parmesan cheese
PREPARATION:
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 8
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.
Yum!
(I never have left over mashed pots -but wish I did!)
(06/20/2007)
By cheapo
RE: Recipes Using Mashed Potatoes
I remember this one from when I was a kid many, many years ago:
Peanut Butter - Irish Potato Candy
2 (1 lb.) boxes powdered sugar
1/2 c. hot mashed potatoes, drained
1 sm. jar crunchy peanut butter
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.
(06/20/2007)
I fry my leftovers up for breakfast. That I learned as a kid. (06/20/2007)
By Mythi
RE: Recipes Using Mashed Potatoes
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
RE: Recipes Using Mashed Potatoes
Cottage Pie
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
v
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)
RE: Recipes Using Mashed Potatoes
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
or try
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)
By Lois
RE: Recipes Using Mashed Potatoes
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)
By ruthvalleygal
RE: Recipes Using Mashed Potatoes
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)
By kghsave
RE: Recipes Using Mashed Potatoes
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)
By Kathy
RE: Recipes Using Mashed Potatoes
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)
