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Subject:   Too much mashed potatoes
Newsgroup: rec.food.cooking

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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?

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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?)

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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.

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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.

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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"!

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From: Niel W. Hanes 
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 :-)

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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!

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From: Larry Polnicky 
Date: 1996/01/19
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RoseBowl@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)

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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.

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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 left-over mashed potatoes on top; dot with butter and sprinkle 
with paprika; bake at 350 for 30 minutes.

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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. 
 
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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.

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Subject: Fried Mashed Potatoes
From:    Bill Schiff
Date:    1996/01/21
--------
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.

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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. 

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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 ;-)  )

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From: rjc[at]cogsci.ed.ac.uk (Richard Caley)
Date: 1996/01/24
--------
Bill (b) writes:

b> Anyway, here is a favorite recipe of my father's-

b> 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.


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