left over mashed potatoes

I need ideas on what to do with them

let warm up a bit, make hamburger sized patties, flour&fry.

imperative: mess not with the patty until you've got a 'skin' on the bottom.

Shepard's Pie - Latkes - reheat with more butter and parsley for a buttery tater dish -
combine with bread crumbs, herbs and egg; form into balls and deep fry - or just roll in balls, dip in melted butter, roll in bread crumbs nd bake

4 c leftover mashed potatoes
6 chopped green onions
1/4 t ground black pepper
1/2 c sour cream
4 slices bacon, crumbled
1/2 c grated old cheddar cheese

Preheat the oven. Mix the potatoes, green onions, onion powder, black pepper and sour cream. Spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese. Bake approximately 20 minutes until mixture is hot and cheese melted. .


Make tasty potato patties with leftover mashed potatoes. Add to potatoes, a can of drained tuna, 1 egg and some chopped onion. Form patties and fry in butter.

Reheat mashed potatoes in greased mini muffin pans topped with cheddar cheese for cute little side dishes. Cook until mashed potatoes are browned on the outside so they hold their shape.

Cook and crumble several strips of bacon. In muffin cups, put a little of the bacon drippings and a slice of onion. Fill the cups with potatoes, then top with cheddar cheese and crumbled bacon. Bake them at 375º until heated.


1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extra sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add green onions to pan, and cook 2 minutes or until tender, stirring
occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt,
pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each
into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties
in panko. Place patties on a baking sheet coated with cooking spray. Bake at
425° for 12 minutes. Carefully turn patties over; bake an additional 12
minutes or until golden.

2 cups leftover mashed potatoes
2 Tbsps butter
2 Tbsps milk
small sweet onion, finely diced
1 egg, beaten
salt & freshly ground pepper, to taste
3/4 cup bread crumbs

Optional:
3 Tbsps parmesan cheese
3 strips bacon, fried, drained and crumbled

Combine the mashed potatoes, butter, milk and egg. Blend well.
Add the salt, pepper, parmesan cheese and crumbled bacon, if using.
Refrigerate about 3 hours.

Shape into patties and dredge in crumbs. Fry 2 minutes on each side in oil.



MUFFINS

1 ¼ cups mashed potato
1 cup of rolled oats
1 cup milk
2 cups self-raising flour
1 cup white sugar
1 tspn baking powder
1 tspn salt
1 tspn cinnamon
¼ tspn nutmeg
½ cup butter or margarine
1 tspn vanilla essence
2 eggs, lightly beaten


Combine oats and milk in a bowl, set aside. In a large bowl, mix flour, sugar, baking powder, salt, cinnamon and nutmeg.
To the oat mixture add melted butter, eggs, vanilla essence and mashed potatoes. Stir well until mixed.
Add the wet ingredients to the dry and mix until just combined.
Spoon into greased 12-cup muffin tin and bake in a preheated 190°C oven for 20 minutes.

Perogies, Perogies, Perogies, lol. I know most use riced potatoes in theirs but I use leftovers too.

Mix 2 eggs into a couple of cups of mashed potatoes, Add some onion or scallions, a pinch of garlic powder, salt and pepper to taste and enough flour to hold the mixture together. Using 2 teaspoons, fill one with the mixture and then roll the mixture of with the second spoon into a pot of simmering chicken soup. It's my cheaters way of making a gnochi. Use a mix like bisquik instead of flour and you will have a nice potato dumpling.

Take the above mixture and make patties using a couple pieces of plastic wrap. Fry each patty in a non stick skillet until browned on each side in butter. Potato pancakes. Serve with sour cream and dill sauce.

Same mixture as above, lay a good size piece of plastic wrap onto a flat surface, Carefully smear the potato mixture (using the Bisquick) onto the plastic wrap as you would for a jelly roll. Top with whatever your imagination wants. Cheese, ham, onions, left over chili, sour cream and chives, onions and peppers, breakfast sausage, ground beef.... Using the plastic wrap, Lift and roll jelly roll style. Use a sushi roll technique with the plastic wrap. After rolled, use the plastic wrap to lift and place on a sheet pan seam side down. Don't leave the plastic wrap. Brush with melted butter and bake in a pre heated 425* oven for 20-25 minutes or till a nice golden brown. Allow to cool for abot 10 minutes, slice into 1/2" slices and serve with the appropriate condiments.

Left over mashed potatoes make an excellent thickener for stews made in the crock pot.

Freeze leftover mashed potatoes and save for the next time you grill up some stuffed potato skins. Thaw and mix in with the potatoes you scoop out. Mix in your cheese, bacon bits ect. and then fill the skins. Over stuffed is great.

Going with the platic wrap again, Set up for the jelly roll again, mix 1 egg with about a cup or so of mashed potatoes and a tbls of olive oil. You want a mixture like play dough. Season well with salt and pepper. I like a lot of pepper for this and a touch of onion powder. Spread mixture on the plastic wrap, about 1/8" thick. Some like salmon, I like catfish, Place a boneless, skinless fillet on the potato mixture. Using the plastic wrap, fold the potato mixture over the fillet. Use the plastic wrap to mold the potato mixture to the fillet. Pre heat the oven to 425. Place a cast iron skillet in the oven to heat too. Remove the pre heated skillet, Oil well, place the potato crusted fillet into the hot pan and place in the oven and bake until golden brown. About 15 minutes. Flip after 7 minutes caredulllllly. Season with more salt and pepper just before serving. I like this because the potato crust is nice and crunchy. Almost like fish backed into a crispy tater tot. I did a killer dish like this once and blew everyone away by drizzing on a bit of Italian dressing while it was baking.



Fill nail holes made from picture hanging, sand and paint.

Rick, I was raised on the potato patties mama offers the recipe for. YUM!

I also add them in small amounts to salmon patties and croquettes.

I use them to thicken cream soups.

And if you have a lot of them- add an egg, sour cream or french onion chip dip, a small envelope of ranch dressing mix, and shredded cheddar cheese for a delicious baked casserole!

I think I'll try my hand at the patties today. Thanks

(as Rick begins to make "extra" mashed potatoes all the time............)

I grew up in the south and making potato "cakes" for dinner was a good thing. My Mama always rolled them in flour and fried them in bacon grease.

My tip: when cakes are done place a slice of yellow sandwich cheese on top and let melt then remove cakes from skillet and serve. Turn you potato cakes just once.