Mashed: Uses for leftover mashed potatoes?
Subject: Uses for leftover mashed potatoes?
Newsgroup: rec.food.cooking
From: DICKENS at TIFTON.CPES.PEACHNET.EDU (Dalma Ruiz Dickens)
Date: 20 Sep 1995
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Does anyone have any good recipes for leftover mashed potatoes? For some strange reason I thought was making enough for about 8 people instead of just for me and hubby; consequently lots of leftovers.
TIA,
Dalma (who actually would have LOVED to eat ALL the mashed potatoes)
From: hiller at smartlink.net (Mimi Hiller)
Date: 20 Sep 1995
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Ah, my favorite!
Chop up several scallions and saute them in real sweet (unsalted) butter (if possible) just until they begin to soften. Add a clove or two of garlic (chopped) and stir into the onions. Cook for a few more minutes. Remove from heat and allow to cool slightly.
Beat an egg. Add the cooled scallions and toss the whole thing into the leftover potatoes. Combine well and form patties.
Pan fry the patties till browned on both sides.
Serve with applesauce and/or sour cream (as in potato latkes).
From: hiller at smartlink.net (Mimi Hiller)
Date: 21 Sep 1995
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I forgot to mention in my other reply...potato rolls. Most basic cookbooks have recipes for these which use leftover mashed potatoes...they're sweet and wonderful!
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: 21 Sep 1995
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You could make mashed potato candy (recipe posted earlier this week), or use them in traditional kolaches (Czech pastry). I like to "frost" my meatloaf with them once in a while (after the meatloaf is done, spread them on top, dot with butter, and return it to the broiler until the potatoes are hot). And they make a great topping for the most basic (sounds awful, but really tastes good) casserole: 2 cans of green beans, 1 can of tomato soup, 1 pound of steamed lean hamburger - top with mashed potatoes and bake 30 minutes at 350 deg. F.
From: EGV3MRH at MVS.OAC.UCLA.EDU (Mark Horne)
Date: 21 Sep 1995
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Nicole A. Okun writes:
>Bind the potatoes with some egg, shape them into little patties and fry
>them on both sides in hot oil until golden-brown. This is good for
>breakfast, even -- you can use these cakes instead of hash browns.
Depending on the consistency of the potatoes, adding a little flour may help bind the potatoes. You can also add some spices -- garlic, minced onions, or the like to give them some additional flavor.
From: charyk at inforamp.net (Field of Roses)
Date: 21 Sep 1995
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When I was a teenager, one mother at a party made salami slices 1/4" thick filled with mashed potatoes and sealed with 2 toothpicks. These were then heated on both sides in a frying pan. Everyone loved them.
Linda
From: dsaraga at ivory.trentu.ca (Daniel Saraga)
Date: 21 Sep 1995
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Since mashed potatoes get stiff after the've been cold.. I like re-heating them with a spicy BBQ sauce in the nuker. It makes a good snack.
(then again.. I'm used to cafeteria food)
From: dfbaker at panix.com (Debra Fran Baker)
Date: 21 Sep 1995
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Sheila Bostick writes:
>You can also make Shepherd's pie for which I don't have a recipe but it
>works by taking any cooked stew-like mixture without potatoes but with
>plenty of vegetables, putting it in a deep baking dish, cover with a
>deep layer of mashed potatoes, sprinkle the top with paprika and bake in
>an oven until warmed through and the potatoes are lightly browned.
Or you can do what I did tonight - I took leftover mashed potatoes and pressed them around a pie plate, and topped them with leftover meat loaf, chopped coarsely. I heated this for about 30 minutes in a 350 oven. I called it shepherd's pie, and my husband called it "yummy." <g>
The best use, though, is a mina espinacia. This is something I make every Passover for the final two holidays. It's a combination of ground meat, spinach, mashed potatoes and nutmeg (plus an egg) baked in a double crust made of soaked matzos brushed with beaten egg. It's wonderful, and good enough for a holiday or Shabbat meal. I only make it during Pesach, though. It's also the only time I seem to use nutmeg, which means every year I have to buy a new bottle for one meal. :(
From: howells at athena.mit.edu (Nancy Howells)
Date: 22 Sep 1995
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There are leftover mashed potatoes? Not in my house..
Seriously, though, if/when there are any, I make fried mashed potatoes. I add some garlic, chopped onion, and an egg, then blend all together, and make patties. I fry them in a little oil, and voila!
I suppose the addition of cheese would be pretty good, too.
From: Dan_Schwarcz at ccmail.gsfc.nasa.gov (Dan Schwarcz)
Date: 22 Sep 1995
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I put them in 1/2 cup containers and freeze'em. Later they're useful for bread recipes that call for 1/2 or 1 cup of mashed potatoes, or to add to stews or soups for thickening.
From: basil at ovi.ac.za (Basil Allsopp)
Date: 22 Sep 1995
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Add turmeric to taste, if you've no idea how much to add put in small amounts and mix until the colour is primrose yellow. Make into cakes, fry in lots of butter until golden. Desperate for the arteries, good for the taste buds.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: 22 Sep 1995
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Sheila Bostick writes:
>Make a dish I learned from my mother-in-law back in the 50's: salmon
>croquettes. Bland and filling, good although my children would deny it.
>Very 50ish recipe.
>two cups (maybe more) of mashed potatoes
>1 6 1/2 oz canned salmon, drained
>1 egg
>1 cup more or less fine cracker crumbs
>salt and pepper to taste
The mashed potatoes is probably what made these bland; your mom was just trying to stretch a (sometimes) very expensive can of salmon.
Good salmon croquettes have salmon, egg, salt, pepper, garlic powder, parsley, a little bit of cayenne, (or spices to taste) and bread crumbs. They're wonderful.
From: linnah at comu2.auckland.ac.nz (Lin Nah)
Date: 23 Sep 1995
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Make some shepherd's pie and use the mashed potato as the topping. How about a beef mince pie with a mashed potato topping instead of a pie crust at the top (you still need th epie crust at the bottom)
lin
(if this is for a fancy meal you can either spread it evenly and smoothly then use a fork to make patterns on the surface OR put it in a piping bag with a nice nozzle and pipe it on)
From: trfox at terraport.net (Toby Fouks)
Date: 23 Sep 1995
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You can add some flour and an egg and seasonings [I like some curry powder, cumin seed, lots of black pepper],and thawed frozen green peas. Form them into patties and fry in a little oil. These make a nice Indian snack. Serve with spicy sauce.
From: cmed030 at uabdpo.dpo.uab.edu (Reba)
Date: 26 Sep 1995
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In my family, one use for leftover mashed potatoes (which doesn't happen much), is to put them in meatloaf. When making the meatloaf, make it as usual. Put part of the meat mixture in the pan, making a trench for the mashed potatoes add some cheese if you like, then put the rest of the meat on top. Makes a "tunnel" mashed potatoes in the meatloaf.
From: teik at espc22.murdoch.edu.au (Teik Oh)
Date: 1995/09/27
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for a slightly multicultural alternative, try this (next time you have left over mash). I actually had this a couple of nights ago...
Thai-style tuna patties (ah yes, it's in the blood you see)
patties:
left over mashed
canned tuna
finely chopped white (salad?) onion
bread crumbs
oil for frying
garnish (most important):
fresh mint leaves
1/2 salad onion (red, white, whatever) finely sliced - I cut the onion in half then slice it lengthways
garnish dressing:
about 1 T finely sliced peeled ginger
juice of 1 lime (I suppose you could use a lemon)
2 T fish sauce (use salt if you haven't any)
about 1 T palm sugar (or plain old castor)
about 1-2t chilli jam
aeoli (is this how it's spelt - get confused with some part of the anatomy...):
mayonnaise (yes, straight out of the jar - this is fast food)
1 clove minced garlic (or more)
probably best to start with the garnish dressing. Combine all ingredients in a jar and shake til well combined (sugar dissolved). Put in the fridge. The quantities are a bit vague and it has to be made to taste. The result should be a balance of sweet, sour, salty and hot that you're comfortable with.
make the aeoli and set aside.
combine mash, tuna and diced onion. Again quantities to taste. The result should have a fairly stiff consistency. Maybe add left over rice or breadcrumbs to help soak some liquid - I didn't have to.
Get a non-stick fring pan (well, I only have an el-cheapo non-stick) up to frying speed. Form enough pattie-mix to make quite a large pattie - about the size of my hand :-) and 1/2 to 3/4 of an inch thick and coat in breadcrumbs - the mash will pick up breadcrumbs quite easily without egg.
Add a little oil to hot pan and fry the patty, pressing it down. Turn over when brown and repeat. Wipe the pan clean between batches to get rid of burnt breadcrumbs.
To serve, present on warm big white plates preferably. Place a (large) patty slightly off-center, pile about 1/3 cup mint/onion garnish and drizzle with garnish dressing. Place 1t aeoli to the side. Surround with green salad.
This is good food, reasonably healthy and inexpensive.
From: i001870 (gloria szarek)
Date: 1995/09/28
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Sharon Morton writes:
>
>We make potato pancakes with left over mashed potatoes.
>
>Just add egg to make then thin, then add flour to make a dough.
>You can add onions if you want, but I put them in before the flour.
>It's a little hard to stir them in after the flour has been added.
>Then you pat them out and fry them in a pan.
>
>Top with sour cream or applesauce and you've got a great
>breakfast.
>Or serve with eggs and bacon. Take your pick.
>
>Christie
My Mother-in-law used to make little pizzas using egg, then add salt, pepper and flour. Add enuf flour to form patties. Fry these in oil til lightly brown. Add tomatoe sauce, mozzerella cheese, romano, whatever you desire. Awesome!<
From: sherae at zeta.org.au (Sheri McRae)
Date: 1995/09/29
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Dan Schwarcz wrote:
> I put them in 1/2 cup containers and freeze'em. Later they're useful
> for bread recipes that call for 1/2 or 1 cup of mashed potatoes, or
> to add to stews or soups for thickening.
Really! Really? I can freeze mashed potatoes? Can I use them later to make potato pancakes.
BTW, here we call potato pancakes bubble and squeak. Isn't that a wonderful name? Leftover mashed potatoes, leftover veggies, such as English peas, etc. all mixed together and sauteed, voila! Bubble and squeak.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: 1995/10/19
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just julia wrote:
>My fave thing is mashed potato cakes. Take mashed potatos. Add an
>egg and some flour or bread crumbs. Fry in butter and scarf up.
Flour, chopped onion, some chives, some parsley, some garlic powder, salt and pepper and/or some cayenne. Scarf is right...they're wonderful.
From: Meg Fortino (meg.fortino at marcam.com)
Date: 1995/10/20
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I make what my mother called Potato Pancakes with mine. No measurements -- just make a not-too-soupy mixture.
Mix the leftover mashed potatoes with an egg or two.
Add some finely chopped onion.
Drop spoonfuls onto a lightly greased, hot skillet or griddle. Turn when the bottom's got a fairly substantial crust. Brown the other side.
We served ketchup on these.