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Take the salt, pepper, parsley, oregano, garlic powder, and cheese and mix it into the mashed potato flakes until well blended. Dip the chicken breast in the butter (or egg) get it all coated, then dip it into the flakes, make sure you cover it really well. Repeat for all of the chicken.
Set oven at 350 degrees F. Put chicken on a tin foil wrapped cookie sheet and bake for 45 minutes or until chicken is done. I serve mine with some home made mashed potatoes and corn on the cob, it is also very good with Mac and Cheese.
By alex rice from Lake City, MI
Preheat oven to 350 degrees F. In a mixing bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and milk, beating until smooth. Stir in vanilla and nuts. In a mixing bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter.
Pour into a greased and floured 9x13 inch baking pan. Bake for 40-45 minutes or until cake tests done. Cool. Combine first 5 frosting ingredients in top of a double boiler. Beat with electric mixer for 1 minute. Place over boiling water; beat constantly for 7 minutes, scraping sides of pan occasionally. Remove from heat. Add vanilla; beat 1 minute. Frost cake. 16-20 servings.
By Robin from Washington, IA
If you have any left over mashed potatoes in your fridge, why not make up a scone mixture incorporating the potato.
Great way to use leftover mashed potatoes.
Cook peeled potatoes in boiling salted water until tender. Drain, mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator.
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I am looking for a recipe for leftover mashed potatoes besides potato cakes.
Debbie from Las Vegas
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.
Chocolate Covered Peppermint Patties
* 1 cup mashed potatoes
* 1 teaspoon salt
* 2 tablespoons melted butter
* 2 teaspoons peppermint extract
* 8 cups confectioners' sugar
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons shortening
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.
Leftover Mashed Potato Soup
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy! SERVES 3 -4
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
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.
Cook Time1 hr
4 to 6 servings
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.
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.
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
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
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).
I'd like a recipe (something other than Shepherd's Pie) to use up some leftover mashed potatoes. Thanks.
Hands down, one of the best things to do with left over spuds!
3 squares (3 oz) unsweetened chocolate
3 tablespoons butter
1/2 cup unseasoned, mashed potatoes (at room temp)
1 teaspoon vanilla
1/4 teaspoon salt
3-3/4 cups (1 pound) powdered sugar
2 teaspoons milk or soy milk
Almonds, finely chopped
Melt chocolate and butter together in a saucepan over low heat, stirring occasionally.
Remove from heat and stir in mashed potatoes, vanilla, and salt.
Sift powdered sugar into large bowl.
Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly.
If necessary, add milk to make a dough that can be kneaded.
Turn out on a board and knead until smooth.
Dust board with powdered sugar if necessary.
Shape mixture into two rolls, about one inch in diameter.
Roll in chopped almonds.
Wrap in wax paper and chill.
Cut into 1/2 inch thick slices.
Makes 4 dozen.
Quick hearty potato soup
Warm (about) 2 cups of milk. add 2 1/2 - 3 t. boullion powder, salt, pepper, garlic powder to taste. Add any herbs you like. You can alsoadd and melt some cheese at this stage. Add up to 1 c. leftover mashed potatoes. Blend all & warm to desired temperature. Pour into serving bowls & top with a pat of butter, a little paprika, a dusting of pepper (?)
You can make this as thick or as thin as you like. You can make an easy children's meal this way by adding a little crumbled meat or sliced hot dogs and some veggies.
Try making this delicious soup using those leftover mashed potatoes. It is a certain family pleaser. This is a page about leftover mashed potato soup.
This is a delicious way to use up leftover mashed potatoes, or just cook some up and make this new muffin addiction. This page contains a recipe for potato cheese muffins.
The texture of this salad may not be to everyone's liking, but it is a delicious alternative to the traditional chunky potato salad. This is a page about mashed potato salad.
Mashed potatoes seem to be a staple food this time of year. The next time you have some left over, try turning them into delicious waffles. This is a page about making mashed potato waffles.
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