Mashed: An idea about leftover mashed potatoes
Subject: An idea about leftover mashed potatoes
Newsgroups: rec.food.cooking
From: modom (modom at koyote.com)
Date: Mon, 22 Sep 2003 21:04:11 -0500
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D made mashed potatoes last night to go along with her tasty roast chicken. But she made a lot of them. More than we could eat, anyways, and we ate a lot.
Last night as I was cleaning up the kitchen (we alternated that chore -- the cook doesn't clean unless he/she has been particularly profligate with the pots and pans) it occurred to me that the mashed taters would make an interesting part of a main course tonight. They did. An alternative shepherd's pie:
I got some dried porcini mushrooms which I rehydrated in water. I got some button mushrooms which I cleaned and chopped coarsely. I hacked about 1/4 cup of free-range chicken sausage off a frozen slab our supplier gave us to test the market for their recipe.
I browned the chicken sausage in a little olive oil. It seemed a bit too lean to cook solo; ergo the oil. Removed from the iron skillet and drained on a paper towel. I sauteed the chopped button mushrooms till they were limp, using the same skillet. See profligate note above. I chopped them and tossed them with the crumbled chicken sausage and a little extra rubbed sage and black pepper. I removed the porcini from their liquor and tossed them in the same iron skillet with a little butter to let them fry a bit. Next I strained the porcini liquor into the same skillet and boiled to reduce the juice and further hydrate the porcini.
Then I removed the porcini to a cutting board and added the juice to a small steel pan in which I was reducing some concentrated chicken stock (homemade from yesterday's carcass). I seasoned it with salt, pepper and a bit more sage. This was to be the sauce. After about 2-3 cups had reduced to 2/3 cup, I added about 3 Tbsp sour cream and removed it from heat
When the porcini were cool enough to handle, I minced them along with the button mushrooms and sausage and seasoning. This was to be the stuffing, made from about equal parts porcini, buttons, and chicken sausage with extra seasonings.
I made patties from the mashed potatoes. This was the tricky part, but I slugged ahead, forming patties about 3-4 inches in diameter. I dolloped a generous lump of filling on a pattie and set another pattie on top, mashing them together to seal in the filling like big potato ravioli. I sprinkled the top side with bread crumbs and set it crumb side down in a hot, oiled skillet. The up side then got sprinkled with bread crumbs. I fried the pocket till it was brown and carefully turned it to brown the other side.
They tended to break a bit when set into the pan and especially when turned, but I got the hang of it as I worked. When they were done I set them in a warm oven while their brothers cooked.
I served them with the sauce on top, garnished with minced green onions, and with a salad of oranges and sliced avocado dressed with a mix of lime juice, olive oil and dijon mustard.
It worked pretty well. The flavors were very fine, indeed. But next time I think I'll make tiny shepherd's pies this way with a muffin tin in a hot oven. And I'll add an egg to the potatoes to firm them up a bit more.
From: sportkite1 at aol.com (Ellen)
Date: 23 Sep 2003 02:54:41 GMT
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modom wrote:
>D made mashed potatoes last night to go along with her tasty roast
>chicken. But she made a lot of them. More than we could eat,
>anyways, and we ate a lot.
Dude....I didn't notice the Sender when I read your post. After I read through and was so incredibly impressed I swore that post was made by a newbie CIA chef, that wasn't all that newbie....and was truly GIFTED!
Then I saw it was by modom and I was sooooo tickled to death. You are getting sooooo Good!
From: modom (modom at koyote.com)
Date: Tue, 23 Sep 2003 09:52:02 -0500
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SportKite1 wrote:
>Then I saw it was by modom and I was sooooo tickled to death. You are getting
>sooooo Good!
Hey, thanks, Dudette!
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Tue, 23 Sep 2003 23:56:01 +0200
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modom wrote:
> I made patties from the mashed potatoes. This was the tricky part,
> but I slugged ahead, forming patties about 3-4 inches in diameter. I
> dolloped a generous lump of filling on a pattie and set another pattie
> on top, mashing them together to seal in the filling like big potato
> ravioli. I sprinkled the top side with bread crumbs and set it crumb
> side down in a hot, oiled skillet. The up side then got sprinkled
> with bread crumbs. I fried the pocket till it was brown and carefully
> turned it to brown the other side.
Keep it up, Mike. You are rediscovering stuffed potato rissoles, a very popular dish in Russia, and yours is a very nice variation.
Here's a recipe I posted some years ago.
What I do is better made with freshly-prepared mashed potatoes, but will work with left-over ones, too.
Finely mince or grind some boiled, fried, or roasted meat or chicken and mix it with some finely minced fried onions, salt and pepper. Form patties, or rather flat rissoles, out of mashed potatoes, make a well in the centre of each one and fill it with the meat. Close the well, optionally paint the rissoles with an egg yolk, roll in some flour and fry them in butter or oil on both sides until golden brown. Serve with mushroom sauce. You can also use fried mushrooms and onions, mince them finely and use them as a filling, and serve the rissoles either with mushroom sauce or with sour cream. Of course, you can omit the filling altogether, but the result is not nearly as interesting or tasty.
From: modom (modom at koyote.com)
Date: Tue, 23 Sep 2003 17:28:55 -0500
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Victor Sack wrote:
>Keep it up, Mike. You are rediscovering stuffed potato rissoles, a very
>popular dish in Russia, and yours is a very nice variation.
Nothing new under the sun, eh?
>Here's a recipe I posted some years ago.
>Finely mince or grind some boiled, fried, or roasted meat or chicken and
>mix it with some finely minced fried onions, salt and pepper. Form
>patties, or rather flat rissoles, out of mashed potatoes, make a well in
>the centre of each one and fill it with the meat.
Thanks for the connection. With the sausage, porcini, and sage in my experiment, I was thinking something Italian, for what it's worth.
From: (sundance_.1963 at yahoo.com)
Date: Wed, 24 Sep 2003 15:16:20 -0400
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Modim,
Thanks a lot for sharing your recipe. It's perfect for us (big mashed potatoes fans in this household!) :)
Subject: Leftover Mashed Potatos
Newsgroups: rec.food.cooking
From: Sharkman (sharkman at comcast.net)
Date: Tue, 23 Sep 2003 07:56:00 -0400
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Any suggestions for what to do with them? (be nice now...)
From: Tracy Riggs (ravnwlf_PHONEY_SPAMBLOCK at bellsouth.net)
Date: Tue, 23 Sep 2003 07:31:10 -0500
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)
Potato cakes, of course. Mix in an egg, a bit of flour, and some grated/chopped onion and fry by the spoonful (preferably in bacon grease.)
From: Gary (schooley at vcn.com)
Date: Tue, 23 Sep 2003 07:43:23 -0600
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Sharkman wrote:
> Any suggestions for what to do with them? (be nice now...)
Thicken them (maybe add an egg, too), make patties, flour them and then fry 'em. Potato cakes! *Yum!*
From: John Misrahi (lmoukhin at sprint.nospam.ca)
Date: Tue, 23 Sep 2003 09:47:21 -0400
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Shepherd's pie is always good.
From: Kajikit (kaji at labyrinth.net.au)
Date: Wed, 24 Sep 2003 19:34:27 +1000
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modom saw Sally selling seashells by the seashore and told us all about it:
>I made patties from the mashed potatoes. This was the tricky part,
>but I slugged ahead, forming patties about 3-4 inches in diameter.
That sounds great, if fiddly!
Another good thing to do with mashed potatoes is to take a tin of tuna and a bunch of parsley and make fishcakes. Mmmm...
From: Bill (BigC300 at carolina.rr.com)
Date: Wed, 24 Sep 2003 22:21:07 GMT
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)
Here's a neat idea...put them in one of those plastic Tilia foodsaver bags, seal them up, freeze them and wait for a day you want to eat mashed potatoes but you too lazy to peel potatoes and cook them from scratch. Just pull the package out of the freezer, pop it into the microwave for 3 or 4 minutes and voila...you have delicious hot vaporous mashed potatoes!
From: jammer (j at mm.er)
Date: Wed, 24 Sep 2003 22:45:31 -0500
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)
Broccoli Quiche with Mashed Potato Crust
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in.
Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
________
BAKED HAM AND CHEESE IN A MASHED POTATO CRUST
2 cups mashed potatoes (made with skim milk)
2 tablespoons prepared mustard
1/2 cup low-fat cottage cheese
1 pound cooked ham, cubed
2 slices low-fat Cheddar cheese, crumbled
Mix mashed potatoes and mustard. Spread evenly in bottom of nonstick 8-inch square baking pan. Add ham cubes in layer on top of potatoes. In electric blender, blend cottage cheese and Cheddar cheese until fairly smooth. Spread over ham. Bake at 350 degrees F for 30 minutes or until casserole is heated through.
From: Charlene Charette (perronnelle at earthlink . net)
Date: Sat, 27 Sep 2003 22:35:15 GMT
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Sharkman wrote:
> Any suggestions for what to do with them? (be nice now...)
Make Needham candies.