Mashed: Too much mashed potatoes
Subject: Too much mashed potatoes
Newsgroup: rec.food.cooking
From: rorsini at iadfw.net (Charlene)
Date: Thu, 18 Jan 1996 12:58:16
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OK, I have way too much mashed potato leftover! I know there are ways of using it up to make other items.....anyone able to offer any help out there?
From: RoseBowl at nwu.edu
Date: 1996/01/18
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Make them into skinless double-baked potatoes, by mixing them with various good stuff like cheese or butter or chopped onions, & so forth & so on & scooby dooby dooby....and baking them in baked potato sized mounds on a greased baking sheet, or in some of those small baking dishes.
BTW, you do not have too much mashed potatoes. You have too little gravy.
Harmon
(too much mashed potatoes...this is crazy yankee thinking, no?)
From: rubycat at ix.netcom.com (Kristy)
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Okay here's an idea..Make you basic meatloaf..half way through the baking process spread leftover potatoes on meatloaf. Make sure you keep it covered. The last five minutes or so place some sliced cheese (your favorite kind) on top..cook until melted.
I made this once when I was about 10..I have no idea why it popped into my head. I really don't remember if it was good or not.
From: jodys at leland.stanford.edu (Jody Sumrall)
Date: 1996/01/18
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How about a Shepherd's Pie? Basically a stew, placed in a casserole dish and then topped with a thick layer of mashed potatoes and baked 'til the taters are golden brown.
From: nr5 at prism.gatech.edu (Nita Richard)
Date: 1996/01/19
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I love to make little patties out of leftover mashed potatoes and then fry them in a very hot cast iron skillet with lots of butter until they are very brown and crispy on the outside, but still soft and yummy on the inside. Season them real well with salt and lots of pepper and serve them for breakfast with eggs and toast...yummm
One of my favorite "comfort foods"!
From: Niel W. Hanes (niel)
Date: 19 Jan 1996 06:19:26 GMT
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Make mashed potato salad.
Use the same recipe as with boiled & cubed taters but substitute the leftover mashed stuff. This is great stuff. I usualy add more mustard to mashed potato salad than I do to the regular stuff. Don't know why though :-)
From: lselby at lbs.lon.ac.uk (LINDEN SELBY)
Date: 1996/01/19
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Or fishcakes, mix the mash with finely chopped spring onion and flaked canned tuna or salmon, season and form into little cakes, brush with a little oil and grill or shallow fry - georgeous hot - scrumtious cold!
From: Larry Polnicky (lpolnick at lasc.lockheed.com)
Date: 1996/01/19
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RoseBowl at nwu wrote:
>(too much mashed potatoes...this is crazy yankee thinking, no?)
I had a history teacher who told the class that they were so poor during the Depression that he had to take mashed potato sandwiches in his school lunch.
Anybody ever try that?
(probably needs ketchup)
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: 1996/01/19
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Throw it in a batch of bread dough.
True kolaches have mashed potatoes in the dough.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: 1996/01/19
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Gross sounding but very tasty casserole:
1 can tomato soup, undiluted
1 can green beans
1 lb. hamburger, steamed and drained
Mix the above ingredients together and put into greased oven-type casserole dish. Plot leftover mashed potatoes on top; dot with butter and sprinkle with paprika; bake at 350 for 30 minutes.
From: smf at nyc.pipeline.com (Sue M. Ford)
Date: 1996/01/24
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Potato Bread, although it doesn't use much. You can probably fool around with this recipe if you're good at adapting recipes or find one that uses mp in a cookbook.
Title: Sour Cream 'n' Chive Potato Bread *
Categories: Breadmaker
Yield: 1 loaf
(from abm mega posted in January)
----------1-1/2 LB LOAF----------
1/3 c Instant mashed potato flakes
1/3 c Sour cream and
Water to make 1-1/3 cups
1 tb Butter or amrgarine
1 ts Salt
3 1/2 c Bread flour
4 ts Snipped chives
1 tb Sugar
1 1/2 ts Bread machine yeast
Place potato flakes in a 2-cup measure. Add sour cream and enough water to equal 1-1/3 cups. Add potato mixture (treating as a liquid) and other ingredients in order given by manufacturer. Basic/white bread cycle. Medium/normal color setting. NOTE: Can be made with regular potatoes. In small saucepan, combine 3/4 cup water and 1/2 cup chopped peeled potatoes. Bring to a boil; reduce heat. Cook, covered, 8-9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add 1/3 cup sour cream and enough milk to equal 1-1/3 cups. Proceed as above.
From: mjfst19 at vms.cis.pitt.edu (Marni)
Date: 1996/01/29
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Leftover mashed potatoes with Ragu spaghetti sauce, heated in the microwave. Eat while watching tv.
Subject: Fried Mashed Potatoes
From: Bill Schiff
Date: 1996/01/21
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I deleted the article "Too Much Mashed Potatoes" a little too quickly and did not get a chance to read the thread. Anyway, here is a favorite recipe of my father's-
FRIED MASHED POTATOES
1 teflon frypan full of leftover(on purpose)mashed potatoes, - 1/2" deep or so -
lots of butter salt and pepper
Melt butter, add potatoes, cover pan.
Cook on medium heat for 30 mins or until a browned crust forms.
Use a spatula to free it up. Now comes the tricky part.
Hold pan in your most coordinated hand. Hold your other arm away from your body for balance (like you would in a swordfight).
Begin carefully swirling the pan in a clockwise motion. When you feel the time is right, using plenty of wrist, give it a toss. Wa Lah !!
Cook for another 20 mins or so and serve with a bottle of ketchup.
Subject: Re: Fried Mashed Potatoes
From: lenf at netcom.com (Len Freedman)
Date: 1996/01/21
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BillSchiff wrote:
: Use a spatula to free it up. Now comes the tricky part.
: Hold pan in your most coordinated hand. Hold your other arm away
: from your body for balance (like you would in a swordfight).
: Begin carefully swirling the pan in a clockwise motion. When you feel
: the time is right, using plenty of wrist, give it a toss. Wa Lah !!
Or you could slide the pan under the broiler to brown the top. Unless you have a labrador retriever, a dog scientifically designed to keep your kitchen floor clean. Then go for it.
Subject: Re: Fried Mashed Potatoes
From: alewine at phoenix.net (Lara Alewine)
Date: 1996/01/22
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Bill Schiff wrote:
>Use a spatula to free it up. Now comes the tricky part.
>Hold pan in your most coordinated hand. Hold your other arm away
>from your body for balance (like you would in a swordfight).
>Begin carefully swirling the pan in a clockwise motion. When you feel
>the time is right, using plenty of wrist, give it a toss. Wa Lah !!
For those of us who are not so coordinated, you can also flip onto a plate and slide back into the skillet on the other side. ;-)
Lara (who can't pat my head and rub my belly at the same time ;-) )
From: rjc at cogsci.ed.ac.uk (Richard Caley)
Date: 1996/01/24
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Bill (b) writes:
> Anyway, here is a favorite recipe of my father's-
> FRIED MASHED POTATOES
Must be part of an international underground of fathers or something. My dad used to do something similar, except he'd add a tin of peas (the kind which are soft and flurescent green) and mash these into the cooking potato. Has the 'advantage' of turning the final product a nice cheerful green.
He also liked bacon fat and ketchup sandwiches. Nothing if not colourful my dads cooking.
Yes, I do like both too.