Mashed: leftover mashed potatoes
Subject: leftover mashed potatoes
Newsgroup: rec.food.cooking
From: mjfst19 at vms.cis.pitt.edu (Marni)
Date: 20 Sep 1995
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Leftover mashed potatoes taste surprisingly good reheated with some bottled spaghetti sauce poured over the top. No, really, it's good.
From: jueytoo at aol.com (JueyToo)
Date: 21 Sep 1995
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i took some leftover mashed potatoes, mixed in julienned carrots, thinly sliced onions, a T of curry powder, 2 T of sugar, 2 T flour, 2 T cornstarch.... and pan fried it in patties -- it was scrumptious! next time, i think i'm going to add some minced green onions...
btw, don't try to deep fry this -- it just falls apart... and use very little oil and a nonstick pan or it will soak up oil like you wouldn't believe...
and it looked like there were more carrots and onions than potatoes.. but i think they were in about equal proportions...
it was quite tasty!
relaine
:)
From: JENKINSGM%DFEM at dfmail.usafa.af.mil (Gail J)
Date: 1995/09/22
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relaine writes:
>i took some leftover mashed potatoes, mixed in julienned carrots, thinly
>sliced onions, a T of curry powder, 2 T of sugar, 2 T flour, 2 T
>cornstarch.... and pan fried it in patties -- it was scrumptious! next
>time, i think i'm going to add some minced green onions...
We mix in seasonings and 1-2 eggs, depending on how much potato we have. The egg helps hold patties together. We like to make the patties thin so there's a higher proportion of crispy parts. Top with butter when ready to eat.
From: weiler at netaxs.com (Kristina)
Date: 1995/09/22
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Try putting them in a squarish container (like Tupperware) and put in the fridge. Later, slice them about 1/2 inch thick and fry. Much like hash browns; really good.
Subject: leftover mashed potatoes
Newsgroups: misc.consumers.frugal-living,rec.food.cooking
From: The Vietz's (mish at btigate.com)
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My husband when he cooks always makes an overabundance of mashed potatoes and I cringe when I have to toss them out a few days later. Does anyone have any ideas for what to do with leftover mashed potatoes? Any recipes?
From: akerson at clark.net (Pete Akerson)
Date: 7 Nov 1996 00:42:22 GMT
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The following passed for Shepard's Pie at a certain fine British Boarding School...you'all might want to worry over that.
1. Cook up ground beef and toss in any available leftovers, say turnip bits, liver, kidney, and swede/rhutebegas.
1.1 Get a good thick sauce going with the meat if you can.
2. Pour the meat/mystery mix into a pan an inch or two thick, and cover with an inch or two of mashed potatoes.
3. Make a swirlly design on top of the potato mash with a fork.
4. Bake the heck out of it, say 400F for an hour.
Actually, I miss the stuff ...
From: Maureen Jett (mjett at gwdg.de)
Date: Thu, 07 Nov 1996 12:48:35 +0100
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Sorry, I didn't see the original post, but another idea is Gnocci. Here's a recipe Phyllis Harbst posted to this ng back in June. I have used it successfully. You might have to use more flour so that the dough isn't so sticky. Another thing I do different is to press the gnocci on a fork to give them a seashell shape before dropping them in the water.
Basic Gnocci
1 cup flour (regular white)
1 cup left over refrigerated mashed potatoes
1 egg
salt
Mix all together to form dough, roll out into a rope about 3/4 inch diameter. Cut off in 1" segments (look like little pillows). Drop into BOILING water and when they float to the top they're done (2-4 minutes) top with marinara sauce, or butter, salt, pepper and parmesan cheese.
If you want to make several batches at once you can freeze them. After cutting into sections place individual gnocci on a cookie sheet and freeze until firm, then place them in plastic bags. If they are frozen individually first in this method, they won't stick together in the bag.
I prefer to use mashed potatoes from real potatoes, but my relatives have made them from instant mashed potatoes as well and they turn out fine.
From: fch2 at cornell.edu (Fiona Hyland)
Date: Thu, 07 Nov 1996 17:53:55 -0400
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The traditional way to use mashed potatoes in Ireland is to make potato pancakes. There are a number of ways; here is one.
Mix the mashed potatoes with salt, pepper, a little milk, some butter and a bit of flour (you can add onions if you like, or other seasonings). Shape into 'pancakes with your hands, say 4-5 inches diameter and about .5-1 inch thick. Fry gently in butter until they are lightly browned and warmed through. True soul food!
From: julieag945 at aol.com (Julie)
Date: 7 Nov 1996 14:24:51 GMT
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You can also use leftover mashed potatoes as kind of a "frosting" for meatloaf. It tastes great and really uses up the leftovers!
From: rsvptown at aol.com (Steve)
Date: 8 Nov 1996 00:53:52 GMT
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Try adding some garlic powder, parsley, garted parmesan, and egg and shape into patties and fry in olive oil. All measurements are to taste.
From: Cynthia (cynjfazz at ix.netcom.com)
Date: Thu, 07 Nov 1996 21:28:06 -0800
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That's the way Italians use mashed potatoes--to make potato croquettes--and they are fabulous!
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Thu, 7 Nov 1996 10:11:40
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I love having left-over mashed potatoes about. Put them in "true" Czech kolache dough; make them into potato pancakes (add parsley, garlic, onion, egg and flour, and fry in butter); use them for hot meat sandwiches - turkey or beef are the best.
From: cheshire at ridgecrest.ca.us (Dr Pepper)
Date: Fri, 08 Nov 1996 21:12:23 GMT
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My favorite is to add them to Navy soup, , , It makes it into SENATE bean soup. Also, Cold potato sandwiches,, yummy~!
From: Brian Mailman (bmailman at hooked.net)
Date: Thu, 07 Nov 1996 09:50:01 -0800
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1. Potato pancakes. Add egg, stir in well, and fry. Serve with applesauce and sour cream.
2. Potato souffle. A specialty of the Auvergne, I believe, but I reserve the right to be wrong. Add a egg or two or three and a goodly amount of grated Parmesan cheese. Spread mixture in tray and bake at 350| for about 40 minutes or until souffle is puffed and golden-brown on top. Even after it has cooled down and lost its puff, it is still very good as a side dish.
3. Mashed potato soup. Thin down leftovers with chicken/veggie stock to consistency you want. Fry some bacon; drain grease and crumble strips into soup. Add some sour cream. NOTE: DO NOT BOIL AFTER ADDING SOUR CREAM. Garnish each serving with finely chopped chives.
From: Lin Nah (l.nah at auckland.ac.nz)
Date: Fri, 08 Nov 1996 02:47:51 -0800
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1. Fish cakes
Mix mashed potato with canned tuna or canned salmon or any cooked fish of choice. If too wet, use add some breadcrumbs. You can all add herbs and seasoning you fancy. eg salt, pepper, chilli powder or cayenne pepper, etc. Grab a small bit and roll into ball or pat into round disk. Coat in breadcrumbs and fry. You can also freeze these and fry later.
2. Potato top pie
Make a 2 crust pie with only the crust at the bottom. Cover the top with mashed potatoes. I've not made these before but the ones sold at the shops seem to have a light golden brown on the top. The shepherd's pie recipe given by someone else is also a good idea.
Perhaps you should try to fine tune the amount of mashed potatoes you make. Slowly decrease the potatoes you cook till you get the right amount. OR see how much you eat in one seating and perhaps use that proportion of potatoes. e.g. if you only consume 25% of the mashed potatoes you make, next time decrease your recipe's ingredients by dividing by 4 (or 3 for a third)
From: Lesley Fitzpatrick (lesley at mks.com)
Date: Fri, 08 Nov 1996 15:08:37 -0500
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Ian Diddams wrote:
> Is there any other kind of shepherd's pie??
My mom makes it with left over roast beef or ground beef. Then a layer of corn (canned or frozen) and then mashed potatos on top.
I think that originally it was made with lamb... hence the name. I beleive that I had it in a pub in the UK this summer and it was made with lamb.
From: roglb at nrv.net (Diane)
Date: 9 Nov 1996 21:16:24 GMT
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Umm... I always just heat them up in the oven slowly and eat them as...... Mashed Potatoes!
My husband swore he couldn't eat reheated mashed potatoes. Then after Thanksgiving one year, I warmed up a plate of leftovers and included the taters and he said they tasted just like they were just prepared.
I don't know, maybe it's the way I make mine, maybe it's my magic touch ;-), maybe it's because I do things differently than his mother (who can only make a certain amount of dishes and never can try anything new without turning it into a clone of one of her old dishes!).
BTW, how dord anyone make mashed potatoes without making way too many? I always make at least twice as much as is needed. It is not physically possible for me to make "just enough" or even just a little extra.
From: msoja at globalnet.co.uk (Onion Breath)
Date: Mon, 11 Nov 1996 12:10:05 GMT
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Diane wrote:
>BTW, how dord anyone make mashed potatoes without making way too many?
>I always make at least twice as much as is needed.
In all my years of cooking I only recently started making mashed potatoes and like you I can't seem to make less than double what I need. And all these years, too, I've been telling myself that they can't be reheated, in fact, I thought that if I didn't make them within ten minutes of sit down time they would suffer. But I tried zapping them once the next day and they were beautiful. I was amazed. No really.
I put butter and sour cream in mine, and sometimes some of those sliced jalepenos from the jar.
From: David Willus (ging at anet-dfw.com)
Date: Mon, 11 Nov 1996 12:04:17 -0600
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They also freeze pretty well, if you don't mind the TV dinner texture.
From: James R. and Kathleen A. Beilstein (beilstei at voicenet.com)
Date: Mon, 11 Nov 1996 18:39:30 -0500
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> I tried zapping them once the next day and they were beautiful.
> I was amazed.
I swear that Thanksgiving Dinner leftovers are better than the original. Put turkey, stuffing, and mashed potatoes in a broiler pan (or other deep pan). Pour gravy over all. Cover potatoes & stuffing w/ foil. Put in oven for 30 - 45 min. (or until turkey is good and hot).
P.S. I made gnocci today for the first time with my leftovers. I froze them for future use, but they looked pretty good.
From: John Hobson (jhobson at ceco.ceco.com)
Date: Tue, 12 Nov 1996 14:08:35 GMT
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Diane wrote:
> BTW, how dord anyone make mashed potatoes without making way too many?
> I always make at least twice as much as is needed.
I always work from the number of potatoes per person. I know that the people in my house will typically eat two average-sized russet potatoes each, so I start with that. If the entree is not going to be very plentiful, I will add more; contrariwise, if there is plenty of other stuff, I will make fewer.
From: awhite at indigo.ie (Anne White)
Date: 12 Nov 1996 22:39:43 GMT
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My son loves when I make a "Potato Pancake" where I mix an egg with the leftovers and fry it (about half an inch thick) on each side so it goes brown and crispy I just shake a little salt on it for him and he then covers it with ketchup.....(why do I bother, I ask myself....!!!) For myself, I like to add either fish (tinned will do) or onions....or herbs....or garlic... or diced ham.... or cheese.....
From: Lorraine Terrier (billdh at concentric.net)
Date: Sat, 09 Nov 1996 21:31:44 -0800
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When I was working full time and going to school part time, I used to deliberately make extra mashed potatoes. I would add egg yolk and chopped onions to the leftovers. I would then form them into patties and coat the patties with flour. Next, I spread them out on a cookie sheet to freeze individually, then stored them frozen in a plastic bag. I'd thaw them, then fry them in butter.
From: robe at siu.edu
Date: 10 Nov 1996 22:12:59 GMT
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Potato pancakes are the best use of leftover pancakes. My husband's grandmother gave me the secret to reheating mashed potatoes though. She said to heat them slowly in a sauce pan and add extra milk to keep them creamy. This is the only way my family will eat the leftovers.
From: Tracy L. Carter (tlcarter at utk.edu)
Date: Mon, 11 Nov 1996 15:56:18 -0500
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Lorraine Terrier wrote:
> I would add egg yolk and
> chopped onions to the leftovers. I would then form them into patties
> and coat the patties with flour. Next, I spread them out on a cookie
> sheet to freeze individually, then stored them frozen in a plastic bag.
> I'd thaw them, then fry them in butter.
This is similar to my use of leftover potatoes by reincarnating them as "potato puffs". Mix an egg, chopped onions, a little milk, and some self-rising flour into a batter similar to cookie dough in thickness. DRop by the spoonful into hot oil and deep fry until golden brown.
I have also, on occassion, added some cheddar cheese to the mixture for a different taste.
From: Mike Thorp (thorpfam at pldi.net)
Date: Sun, 10 Nov 1996 00:43:02 -0800
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Another good use for leftover mashed potatoes is potatoe pancakes. Thin the potatoes with a little milk, pat into cakes and cook in a skillet like pancakes. Serve with butter, salt and pepper
From: David Willus (ging at anet-dfw.com)
Date: Sun, 10 Nov 1996 14:00:54 -0600
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You can make a yummy potato soup. Just heat the potatoes with lots of milk, add cheese, heat until the cheese is melted. Garnish with parsley flakes. YUM!
From: rbruman at netcom.com (Ray Bruman)
Date: Sun, 10 Nov 1996 11:38:45 GMT
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I try to keep tarama (carp roe) on hand so that mashed potatoes can be quickly converted to taramasalata with:
olive oil
pressed garlic
lemon juice
yogurt
...whipped into a soft consistency and dipped on sesame crackers.... mmmm.
From: chagelstein at jack.clarku.edu
Date: 11 NOV 96 04:31:07 GMT
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After you mash potatos, and whip them up, I always add a generous helping of Hot Tabasco Sauce or Salsa in it, and sprinkle Oregeno on it. Delicious.
From: sarah (mouse at hooked.net)
Date: 11 Nov 1996 17:27:01 GMT
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We used to make gnocci out of them. Add an egg, a little salt, and enough flour to make a soft dough. Cut them into 1/2 tsp blips (flatten and curl off the back of a fork if you want to get fancy), dry 'em for an hour or so and cook like pasta. Serve the way you like pasta. Great in lasagna-esque casseroles too.