Return to BigSpud Menu

Subject: Leftover mashed potatoes


From: Pham Phan <Pham_Phan[at]>
Date: Mon, 30 Nov 1998 10:26:25 -0800
Hello all,

After a big Thanksgiving dinner, I have a lot of left over mashed potatoes.
Would you please give me some idea to utilize the left over mashed potatoes?


From: Young <qwerty[at]>
Date: Mon, 30 Nov 1998 14:28:51 -0500
Since someone here suggested it, I've found that they freeze really
well.  Wrap them up in serving sizes and they reheat well. 

I'd say make potato pancakes, but I've never been able to get them
anything less than mushy.  



From: Bob Slover <BobSlo[at]>
Date: Mon, 30 Nov 1998 21:46:38 +0000
I'll sometimes use leftover mashed potatoes in potato soup
Bob Slo


From: Liz Hug <lizhug[at]>
Date: Tue, 01 Dec 1998 21:26:01 -0500
And I whisked them into my turkey vegetable soup.


From: ericp[at] (eric pearson)
Date: Wed, 02 Dec 1998 03:17:08 GMT
Use the mashed potaotes as a soup base. Add water, bring to a boil,
add a clove or two  of crushed garlic and a tablespoon or two of olive
oil, and a couple of cups of finely shredded cabbage or greens. Cook
briefly until greens are tender and you have a good approximtion of
Portuguese Caldo Verde!


From: sandynne[at] (Sandy n ne)
Date: 30 Nov 1998 19:44:20 GMT
This is my moms recipe for what she called Potatoe Pancakes. 

3 cups cold mashed potatoes 
1/2 cup shredded cheese (a yellow cheese, but also good with swiss)
1 egg-beaten	
1/2 a green pepper chopped
1/2 onion chopped 
4-5 slices of bacon
another egg and flour

Mix the mashed potatoes with the egg and shredded cheese and set aside. Fly up
the bacon and cook the onions and peppers in the bacon drippings, chop up or
break up the bacon into very small pieces, add that to the potatoe mixture, add
the onions and peppers (you may want to drain them on a paper towel first) mix
thoroughly. I always use my hands for this to get everything mixed up well. If
the mixture is not stiff enough you can add a little flour to it.  Then form
into patties (like a hamburger), and dip into an egg/water mix then dredge with
flour and fry until golden brown on both sides (about 5 minutes I'd say). These
are great for breakfast or as a side for dinner. Enjoy!


From: bpartsch[at] (Bill Partsch)
Date: Tue, 1 Dec 1998 02:21:27 GMT
> This is my moms recipe for what she called Potatoe Pancakes. 

Man, those sound great! I basically make potato pancakes with whatever I
have around. I take maybe two cups of mashed potatoes--no exact
measurements, just eyeball it--add an egg, some black pepper and enough
flour to give it the consistency of a stiff pancake batter. To this basic
mix, you can add darn-near anything: carrot, celery, onion, scallion,
chive, spices, herbs--like I say whatever I have around and am in the mood
for. In fact, you could probably jettison the pepper and make potato
pancakes that are sweet, assuming the mashed potatoes are not overly salty
to begin with (like mine usually are).

To cook the pancakes, just heat up some olive oil or canola oil and drop
the batter in whatever size makes you happy. You can 'frigerate or freeze
and reheat these.


From: noel[at] (Oklahoma)
Date: Thu, 03 Dec 1998 15:05:46 GMT
I have always made a few extra mashed potaotes when I make them so
that they next day I can make Spud Nuts.  They are a delicious raised
doughnut.  My family loves them.

Spud Nuts


1 pkg. yeast (I use the bread machine yeast)
1/2 c. warm water
Dissolve the yeast in the warm water

1 t. salt
1/2 c. sugar
6 to 7 c. flour (I use better for bread flour)
2/3 c. shortening
2 c. milk	
1 c. mashed potatoes
2 eggs

Scald the milk.  Add salt, sugar &amp; shortening.  Add the yeast mixture
and then the flour 1 c. at a time.  Mix all of this until it is well
Let the dough rise in warm place for 1 hour.
After 1 hour roll out and cut into doughnut shapes.  
Let the doughnuts rise until double in size. 
Fry until brown. 

Frosting For Spud Nuts

1 c. cream
1 c. brown sugar
Boil these two ingredients until it reaches soft ball stage

Add either 
2 T. coffee or 2 T. cocoa

Blend these all together and glaze onto doughnuts as soon as they are
finished frying.


From: cornie[at] (amy)
Date: Thu, 03 Dec 1998 17:53:21 GMT
How about making meatloaf mixture.  Put half of meatloaf mix in loaf
pan and then putting mashed potatoes down center of loaf.  Then put
cheese on top of potatoes.  Then cover all of this with rest of
meatloaf mixture and then bake?


From: Historian <nobody[at]>
Date: Mon, 30 Nov 1998 15:26:40 -0500
Shepherd's Pie- any of the countless variations. Generally it's some sort of
meat and gravy and perhaps peas, topped with mashed potatos and then baked.


From: kbrown1950[at] (Kbrown1950)
Date: 6 Dec 1998 03:21:51 GMT
I usually mix the potatos with flour
roll out small portion simiar to pizza
dough, place it on hot griddle.
When it starts flip over and do other
side.  non-greased.We put butter on it and rolled it up.  Did it with the
leftovers this year.. Kids love it.  My grandmother's recipe.


From: Myra Shinkman <myra[at]>
Date: 7 Dec 1998 16:55:50 GMT
What I want to know is - how the heck to you get leftover mashed potatoes?

No matter how much I make, there's *never* any left over!


From: penmart10[at] (Sheldon)
Date: 30 Nov 1998 20:51:12 GMT
Potato Knish.... sorry, no recipe for folks to ridicule.


From: Lindsay <linz[at]>
Date: Tue, 1 Dec 1998 14:37:49 -0000
No idea how much mash you have left over, but how about Concannon? It's
an Irish dish ideal for a cold winter's evening and I'm going to make it

Gently reheat your mash. At the same time chop and steam some cabbage.
Mix the cabbage into the mash and pile the whole lot into bowls. Make a
well in the top of each pile and dollop on some butter (or similar
'grease' as my dad calls it).

Dip each portion of mash into the melting butter before eating.

Listen to your arteries clanging shut...



From: Jerry Roush <roush_jerry[at]>
Date: Mon, 30 Nov 1998 15:07:14 -0700
Try Hawaiian (Portugese) sweet bread, tho you'd have to make quite a
few loaves.  Sorry, I don't have a recipe, but I posted a couple of
sites earlier. (see "Hawaiian Recipes")


From: alzelt[at] (alan)
Date: 30 Nov 1998 22:10:42 GMT
mix some with chopped onions, and fry them in a skillet with butter or chicken


From: rdyoung[at] (Bob Y.)
Date: Tue, 01 Dec 1998 14:40:53 GMT
alan wrote:
>mix some with chopped onions, and fry them in a skillet with butter or chicken

Use them as a topping for Shepard's/Cottage Pie. Make codfish or salmon cakes.
Reheat in the microwave and use for the next meal.


From: Nexis Robinson <nexis[at]>
Date: 30 Nov 1998 23:19:35 GMT
Mashed potato candy?


From: wstewart[at] (Ward Stewart)
Date: Tue, 01 Dec 1998 00:55:02 GMT
Mix them with egg and a bit of chopped onion and saute them up like

Mix them with milk and some sauteed onions and you have potato soup --
use leeks and you have vichysoise


From: ns9g[at] (Bob)
Date: 01 Dec 1998 11:25:22 GMT
Mix in a litle flour and maybe a little egg, form into patties and fry them

Or just throw the potatoes in a skillet with a little bacon grease and fry.


From: Richard Caley <rjc[at]>
Date: 01 Dec 1998 13:23:10 +0000
That perenial favorite of r.f.c `bubble and squeak'. Potato, onions,
cabbage, any other left overs, mixed and fried to a nice golden

I should also pass on my father's varient. Mashed potatoes and canned
peas. Has to be `processed' peas, may not be possible in the US - when
an American friend of mine first saw these things he couldn't believe
anyone would sell something so obviously dyed bright green . Turns the
potato a rich green colour. Sounds and looks very odd, but I was a
convert at an early age.


From: dajazlvr <dajazlvr[at]>
Date: Tue, 1 Dec 1998 08:40:43 -0800
Southern Leftover Wrap

collard greens
mashed potatoes
giblet dressing
spinach tortilla

Layer the tortilla with greens, potatoes, turkey, stuffing.  Pour a little
gravy over the mixture.  Fold the tortilla into a wrap.

Now that's good eating!


From: parvax[at] (trisha)
Date: 2 Dec 1998 08:03:10 GMT
i like to fry them with seasoned salt and pepper 


From: Miriam Podcameni Posvolsky <miriamp[at]>
Date: Sun, 3 Oct 1999 15:13:17 -0300
This is a gret recipe to use leftover mashed potato:

                     *  Exported from  MasterCook  *

                          Potato Shrimp Roulade

Recipe By     : Miriam  Podcameni Posvolsky
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish And Seafood                 Potato

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  lb            potato -- cooked and  mashed
   1      Tablespoon    butter
   3                    egg yolks
   6      Tablespoons   flour
   1      cup           milk
   3                    egg whites -- whipped
                        salt, pepper, nutmeg -- to taste
   1                    yolk -- to glaze
   2      Tablespoons   Parmesan cheese -- grated
   2      Tablespoons   dried breadcrumbs
   1      lb            shrimp -- cleaned
     1/2  cup           heart of palms -- diced
   3                    large tomatoes -- peeled and seeded
     1/2                onion -- chopped
     1/2                green pepper -- chopped
   2      Tablespoons   olive oil
   1      Tablespoon    parsley -- chopped
                        salt and pepper -- to taste

1.Cook the potatoes with the skins, peel and mash while still warm.
2. Add the eggs and then milk alternating with the flour. Add salt, nutmeg
and pepper.
3. Butter a 10 by 9 " baking pan and sprinkle it with flour.
4. Whip egg whites until firm.
5. Fold them delicately into the potatoes.
6. Spread the batter on the baking dish and bake until a toothpick inserted
in the center comes out clean. Let cool 3 minutes
7. Unmold it on a cheesecloth sprinkled with Parmesan and breadcrumbs
9. Let cool another 5 minutes and roll it up jellyroll fashion., until ready
to use.
10. Unroll, spread the filling and with the help of the cheesecloth roll it
up again.
11. Baste with the egg yolk, sprinkle more cheese and bake at 350 F until
golden brown.
Serve very hot.


Cook onions in oil until transparent.Stir in green pepper and chopped
tomates.Cook until tender.Add shrimps and cook  until opaque.Season with
salt and pepper. Stir in parsley and hearts of palms.Turn off heat.

                   - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with a green salad

NOTES : May be done with chicken or beef as well.

Return to BigSpud Menu