Used mash potatoes

I made some mash potatoes the other evening for a friend. I sliced them into cubes and boiled them with the skin on long enough for them to get tender. I added a whole rectangular sleeve of butter, some sour cream, some heavy cream, salt and pepper and it worked just fine, however all of the potatoes were not eaten mainly because this was not on my agendae.

I returned to my friends place yesterday and the potatoes were still in the frige. I took them out, added some diced sweet onions, some bell peppers diced, some diced jalapeno peppers, cajun seasoning, more black pepper and mixed the entire thing up and removed it to a hot oiled frying pan where I covered the entire bottom with the potatoes almost pancake thick. I let them brown nicely on the bottom and flipped the potatoes. The came out brown like hash browns.

I suppose the next question is what else is there to do. Perhaps its odd but I used to have mash potatoe sandwiches.

Thanks for your thought

Paul E. Smith
Knoxville, TN

You could grease a custard cup and fill it half full of the mashed potatoes. With your fingers mush a dent in the middle and pat the potatoes up the sides of the cup to form a deep well. Put about a tablespoon of chopped ham on the center part of the potatoes, if you have any. Then sprinkle with some grated cheese and you could add some of those diced jalapenos. Break an egg into the well and sprinkle with salt and pepper. Bake at 375 degrees for about 10-15 minutes or until the egg is done to your liking and then have a happy breakfast, Mr. Sundancer.

My mom used to put a spoonful of mash potatoes into various soups like split pea or this hateful mushroom/sauerkraut soup my dad loved.

My father used to add diced onions, salt and pepper to leftover mashed potatoes and then make potato cakes. He would then fry them till they were brown on both sides and serve them with catsup. I hadn't thought about those potato cakes in more than 40 years.

Add a can of tuna, an raw egg and what ever else sounds good. Make a nice size patty and fry in butter til a nice brown. My Mother made this on Fridays. It's best if the potatoes are on the dry side.

My uses for leftover Mashed Taters

1.) Fried Tater Cakes..chop some green onion and chives, add some instant potato flakes if taters are too soft, 1/2 cup grated hard italian cheese, 1 egg and mix all together. Pat into thin patties and dredge in seasoned flour(paprika, salt,pepper) Fry in butter or bacon grease.

2. Gnocchi-add dry ricotta, hard grated italian cheese, an egg, parsley and some additional flour to make a semi stiff dough. Roll into ropes and cut one inch dumplings from it. Simmer in boiling salted water or broth. Then saute in butter. Serve with a marinara sauce or melted cheeses or both!

3. Dumplings-add one egg, parsley,soft bread crumbs and mix....boil in broth of choice

4. Potato Candy- Add powdered sugar to make a stiff dough. Roll dough into a rectangle......Spread peanut butter over the dough. Roll up dough in jellyroll fashion and slice into spirals

quote:

Originally posted by redtressed

My uses for leftover Mashed Taters

1.) Fried Tater Cakes..chop some green onion and chives, add some instant potato flakes if taters are too soft, 1/2 cup grated hard italian cheese, 1 egg and mix all together. Pat into thin patties and dredge in seasoned flour(paprika, salt,pepper) Fry in butter or bacon grease.

2. Gnocchi-add dry ricotta, hard grated italian cheese, an egg, parsley and some additional flour to make a semi stiff dough. Roll into ropes and cut one inch dumplings from it. Simmer in boiling salted water or broth. Then saute in butter. Serve with a marinara sauce or melted cheeses or both!

3. Dumplings-add one egg, parsley,soft bread crumbs and mix....boil in broth of choice

4. Potato Candy- Add powdered sugar to make a stiff dough. Roll dough into a rectangle......Spread peanut butter over the dough. Roll up dough in jellyroll fashion and slice into spirals

Redtressed: That was complete and what I was looking for. It seems that if you do the dumplings, the potatoes would come apart. I like the idea of adding cheese to the potato cakes.

Paul E. Smith
Knoxville, TN

Fish Cakes!!! Add cooked fish to the taters (50-50), onion, jalapeno, coat with flour and fry.

Lleechef: Great idea. What kind of fish do you prefer and does it matter? I guess you mince the fish?

Paul E. Smith
Knoxville, TN

Any kind of whitefish (cod, sole, halibut, haddock) or salmon work really well. I used to make these every Friday morning at Yankee Lobster....if you didn't get yours by noon, you didn't get any!
Poach (or boil) the fish, cool, flake it and incorporate into the potatoes.Or simply use left-over cooked fish. I know, that is a rarity in this household!!

How about a Shepherd's Pie?

How about a Shepherd's Pie?

What is wrong with just eating cold mashed potatoes? I really like them staight out of the fridge.

quote:

Originally posted by Hillbilly

What is wrong with just eating cold mashed potatoes? I really like them staight out of the fridge.

Nothing wrong with that. I just wanted some variety. It seems that I have some great ideas. Leftovers always have a use if you can find them. Thanks to some of the posters, I have that.

Paul E. Smith
Knoxville, TN

I never prepare anything with used mashed potatoes. I will however use leftover mashed potates when I have them. I second the suggestion of fish cakes, served with baked beans.

quote:

Originally posted by aleswench

How about a Shepherd's Pie?

My thoughts exactly! Also "Bubble and Squeak" with cabbage.

Another way to make potato cakes--sort of timbales, actually--is to put them in greased muffin tins and bake them until they won't come apart. I'd recommend filling the tin about halfway and really pressing down to eliminate air bubbles. An egg or two to hold everything together helps, as might some extra flour, potato starch, etc., if they're on the wet side.

Many years before I found Cincinnati chili, I ate left over chili over mashed potatoes, or left over mashed potatoes with chili. My theory, now, is that the potatoes replace the pasta. Cincinnati chili is much better, but I find my use of mashers or chili useful!

Hubby usually just fries them up as a breakfast side-dish. He'll also do this with leftover boiled potatoes. He just chops them up into thick slices and fries them in bacon or sausage dripping.

As Llechef suggests, fish cakes using used mashed potato as a binder are terrific. We've used salmon.

Patties using either fried onions, green onions, or chives, and maybe a pinch of celery salt sound fab.

Wow! something that sounds that good being left over?

If, in fact, it was - I think the potato pancakes (a/k/a patties that my mom called them) happens to be the perfect solution.


In times past i have eaten (pattie-biscuits) - warm biscuits, hot potato patties with sliced onions..

We make extra potatoes to have for leftovers. I'll add cumin, coriander seed, serrano chiles and cilantro and fry little cakes for breakfast with chutney and raita. Or a light supper with a vegetable or salad. Or diced up salami and parmesan cheese, then fried, with a little tomato sauce. An Italian cooked turned me on to that one. It's really good.

What about knishes?

Take the potatoes in question, drop in egg, add a little flour, set aside.

Prepare a filling. Leftover roast, BBQ meat, anything you can chop finely. Season it up high.

Take a handfull of potato, form it into a patty and put a Tbsp of the filling in the middle. Wrap the potato around the filling and set aside in the fridge to firm up. Fry till golden and serve with kosher salt and hot sauce collection. These rarely make it all the way to the dining table proper.

I made a delicious soup today using cauliflower, onion, leftover mashed potatoes and flatleaf parsley. Chop up onion, drop into boiling decent broth/stock, add cauliflower broken up into small florets ( yep, and chop those stems/greens into there too ! ) Add a bayleaf if one is to hand and a pinch or two of mixed dried herbs.

Turn heat down, simmer till soft. Add in the mashed potatoes, simmer another five mins. Take half the soup, blend along with a handful of flatleaf parsley, return to pan, heat gently with a good couple of handfuls of finely grated sharp cheese ( can use blue cheese if you want). Correct seasoning, serve with a final sprinkling of chopped parsley and/or cheese. Mmmm !

quote:

Originally posted by MissKitty

I made a delicious soup today using cauliflower, onion, leftover mashed potatoes and flatleaf parsley. Chop up onion, drop into boiling decent broth/stock, add cauliflower broken up into small florets ( yep, and chop those stems/greens into there too ! ) Add a bayleaf if one is to hand and a pinch or two of mixed dried herbs.

Turn heat down, simmer till soft. Add in the mashed potatoes, simmer another five mins. Take half the soup, blend along with a handful of flatleaf parsley, return to pan, heat gently with a good couple of handfuls of finely grated sharp cheese ( can use blue cheese if you want). Correct seasoning, serve with a final sprinkling of chopped parsley and/or cheese. Mmmm !

Miss Kitty: That sounds real good. Another neat use of left over mash potatoes. You join Lleechef for choice use of used mashed potatoes.

Paul E. Smith
Knoxville, TN

Thank you kindly :) that soup made a really nice lunch for my work colleague and I with some rolls. You can use broccoli, kale or spinach instead of the cauliflower. Its actually fairly healthy as I don't cook off the veggies in butter or oil first, no milk or cream, and smallish amounts of a strong flavoured cheese. Still is tasty and with a good creamy texture too !

I guess Atkins folks could leave out the mashed taters and just use extra cauliflower, along with cream or what have you, but then, that would negate the using up of the noble tuber !

quote:

Originally posted by MissKitty

I made a delicious soup today using cauliflower, onion, leftover mashed potatoes and flatleaf parsley. Chop up onion, drop into boiling decent broth/stock, add cauliflower broken up into small florets ( yep, and chop those stems/greens into there too ! ) Add a bayleaf if one is to hand and a pinch or two of mixed dried herbs.

Turn heat down, simmer till soft. Add in the mashed potatoes, simmer another five mins. Take half the soup, blend along with a handful of flatleaf parsley, return to pan, heat gently with a good couple of handfuls of finely grated sharp cheese ( can use blue cheese if you want). Correct seasoning, serve with a final sprinkling of chopped parsley and/or cheese. Mmmm !

MissKitty:

Mr. Paul, what you did sounds fabulous. Sorry I hadn't seen this one earlier. A potato is probably the most versatile food that G-d created.

No matter what, I can never give up potatoes and corn. I just would just prefer the "alternative".