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Subject:   Uses for leftover mashed potatoes?
Newsgroup: rec.food.cooking


Date: 20 Sep 1995
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.
Dalma (who actually would have LOVED to eat ALL the mashed potatoes)

From: hiller[at]smartlink.net (Mimi Hiller)
Date: 20 Sep 1995
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
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 


From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: 21 Sep 1995
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
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
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.



From: dsaraga[at]ivory.trentu.ca (Daniel Saraga)
Date: 21 Sep 1995
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
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." 

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
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
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
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
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 


From: linnah[at]comu2.auckland.ac.nz (Lin Nah)
Date: 23 Sep 1995
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)


(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
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
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
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)

left over mash
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
Sharon Morton writes: 
 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


From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: 1995/10/19
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 & 
pepper and/or some cayenne.  Scarf is right...they're wonderful.


From: Meg Fortino 
Date: 1995/10/20
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.  

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