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Subject: An idea about leftover mashed potatoes
Newsgroups: rec.food.cooking

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From: modom 
Date: Mon, 22 Sep 2003 21:04:11 -0500
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D made mashed potatoes last night to go along with her tasty roast
chicken.  But she made a lot of them.  More than we could eat,
anyways, and we ate a lot.

Last night as I was cleaning up the kitchen (we alternated that chore
-- the cook doesn't clean unless he/she has been particularly
profligate with the pots and pans) it occurred to me that the mashed
taters would make an interesting part of a main course tonight.  They
did.  An alternative shepherd's pie:

I got some dried porcini mushrooms which I rehydrated in water.  I got
some button mushrooms which I cleaned and chopped coarsely.  I hacked
about 1/4 cup of free-range chicken sausage off a frozen slab our
supplier gave us to test the market for their recipe.

I browned the chicken sausage in a little olive oil.  It seemed a bit
too lean to cook solo; ergo the oil.  Removed from the iron skillet
and drained on a paper towel.  I sauteed the chopped button mushrooms
till they were limp, using the same skillet.  See profligate note
above.  I chopped them and tossed them with the crumbled chicken
sausage and a little extra rubbed sage and black pepper.  I removed
the porcini from their liquor and tossed them in the same iron skillet
with a little butter to let them fry a bit.  Next I strained the
porcini liquor into the same skillet and boiled to reduce the juice
and further hydrate the porcini.  

Then I removed the porcini to a cutting board and added the juice to a
small steel pan in which I was reducing some concentrated chicken
stock (homemade from yesterday's carcass).  I seasoned it with salt,
pepper and a bit more sage.  This was to be the sauce.  After about
2-3 cups had reduced to 2/3 cup, I added about 3 Tbsp sour cream and
removed it from heat

When the porcini were cool enough to handle, I minced them along with
the button mushrooms and sausage and seasoning.  This was to be the
stuffing, made from about equal parts porcini, buttons, and chicken
sausage with extra seasonings.

I made patties from the mashed potatoes.  This was the tricky part,
but I slugged ahead, forming patties about 3-4 inches in diameter.  I
dolloped a generous lump of filling on a pattie and set another pattie
on top, mashing them together to seal in the filling like big potato
ravioli.  I sprinkled the top side with bread crumbs and set it crumb
side down in a hot, oiled skillet.  The up side then got sprinkled
with bread crumbs.  I fried the pocket till it was brown and carefully
turned it to brown the other side.

They tended to break a bit when set into the pan and especially when
turned, but I got the hang of it as I worked.  When they were done I
set them in a warm oven while their brothers cooked.

I served them with the sauce on top, garnished with minced green
onions, and with a salad of oranges and sliced avocado dressed with a
mix of lime juice, olive oil and dijon mustard.  

It worked pretty well.  The flavors were very fine, indeed.  But next
time I think I'll make tiny shepherd's pies this way with a muffin tin
in a hot oven.  And I'll add an egg to the potatoes to firm them up a
bit more.

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From: sportkite1[at]aol.com (Ellen)
Date: 23 Sep 2003 02:54:41 GMT
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modom wrote:
>D made mashed potatoes last night to go along with her tasty roast
>chicken.  But she made a lot of them.  More than we could eat,
>anyways, and we ate a lot.

Dude....I didn't notice the Sender when I read your post. After I read through
and was so incredibly impressed I swore that post was made by a newbie CIA
chef, that wasn't all that newbie....and was truly GIFTED!

Then I saw it was by modom and I was sooooo tickled to death. You are getting
sooooo Good!

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From: modom 
Date: Tue, 23 Sep 2003 09:52:02 -0500
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SportKite1 wrote:
>Then I saw it was by modom and I was sooooo tickled to death. You are getting
>sooooo Good!

Hey, thanks, Dudette!

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From: sackv[at]uni-duesseldorf.de (Victor Sack)
Date: Tue, 23 Sep 2003 23:56:01 +0200
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modom wrote:

> I made patties from the mashed potatoes.  This was the tricky part,
> but I slugged ahead, forming patties about 3-4 inches in diameter.  I
> dolloped a generous lump of filling on a pattie and set another pattie
> on top, mashing them together to seal in the filling like big potato
> ravioli.  I sprinkled the top side with bread crumbs and set it crumb
> side down in a hot, oiled skillet.  The up side then got sprinkled
> with bread crumbs.  I fried the pocket till it was brown and carefully
> turned it to brown the other side.

Keep it up, Mike.  You are rediscovering stuffed potato rissoles, a very
popular dish in Russia, and yours is a very nice variation.

Here's a recipe I posted some years ago.

What I do is better made with freshly-prepared mashed potatoes, but will
work with left-over ones, too.

Finely mince or grind some boiled, fried, or roasted meat or chicken and
mix it with some finely minced fried onions, salt and pepper.  Form
patties, or rather flat rissoles, out of mashed potatoes, make a well in
the centre of each one and fill it with the meat.  Close the well,
optionally paint the rissoles with an egg yolk, roll in some flour and
fry them in butter or oil on both sides until golden brown.  Serve with
mushroom sauce.  You can also use fried mushrooms and onions, mince them
finely and use them as a filling, and serve the rissoles either with
mushroom sauce or with sour cream.  Of course, you can omit the filling
altogether, but the result is not nearly as interesting or tasty.

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From: modom 
Date: Tue, 23 Sep 2003 17:28:55 -0500
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Victor Sack wrote:

>Keep it up, Mike.  You are rediscovering stuffed potato rissoles, a very
>popular dish in Russia, and yours is a very nice variation.

Nothing new under the sun, eh?

>Here's a recipe I posted some years ago.

>Finely mince or grind some boiled, fried, or roasted meat or chicken and
>mix it with some finely minced fried onions, salt and pepper.  Form
>patties, or rather flat rissoles, out of mashed potatoes, make a well in
>the centre of each one and fill it with the meat. 

Thanks for the connection.  With the sausage, porcini, and sage in my
experiment, I was thinking something Italian, for what it's worth.

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From: 
Date: Wed, 24 Sep 2003 15:16:20 -0400
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Modim,

Thanks a lot for sharing your recipe. It's perfect for us (big mashed potatoes 
fans in this household!) :)

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Subject: Leftover Mashed Potatos
Newsgroups: rec.food.cooking

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From: Sharkman 
Date: Tue, 23 Sep 2003 07:56:00 -0400
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Any suggestions for what to do with them? (be nice now...)

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From: Tracy Riggs 
Date: Tue, 23 Sep 2003 07:31:10 -0500
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)

Potato cakes, of course. Mix in an egg, a bit of flour, and some
grated/chopped onion and fry by the spoonful (preferably in bacon
grease.)

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From: Gary 
Date: Tue, 23 Sep 2003 07:43:23 -0600
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Sharkman wrote:
> Any suggestions for what to do with them? (be nice now...)

Thicken them (maybe add an egg, too), make patties, flour them and then
fry 'em. Potato cakes! *Yum!*

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From: John Misrahi 
Date: Tue, 23 Sep 2003 09:47:21 -0400
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Shepherd's pie is always good.

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From: Kajikit 
Date: Wed, 24 Sep 2003 19:34:27 +1000
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modom saw Sally selling seashells by the seashore and told us all
about it:

>I made patties from the mashed potatoes.  This was the tricky part,
>but I slugged ahead, forming patties about 3-4 inches in diameter. 

That sounds great, if fiddly! 

Another good thing to do with mashed potatoes is to take a tin of tuna
and a bunch of parsley and make fishcakes. Mmmm...

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From: Bill 
Date: Wed, 24 Sep 2003 22:21:07 GMT
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)

Here's a neat idea...put them in one of those plastic Tilia foodsaver
bags, seal them up, freeze them and wait for a day you want to eat
mashed potatoes but you too lazy to peel potatoes and cook them from
scratch. Just pull the package out of the freezer, pop it into the
microwave for 3 or 4 minutes and voila...you have delicious hot
vaporous mashed potatoes!

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From: jammer 
Date: Wed, 24 Sep 2003 22:45:31 -0500
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Sharkman wrote:
>Any suggestions for what to do with them? (be nice now...)
  
Broccoli Quiche with Mashed Potato Crust

2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
 1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

 Preheat oven to 350 degrees F (175 degrees C).
 Bring a large pot of salted water to a boil. Add 
  potatoes and cook until tender but still firm, about 15 
  minutes; drain. Meanwhile, place broccoli in a steamer over 1 
  inch of boiling water, and cover. Cook until tender but 
  still firm, about 2 to 6 minutes. Drain and set aside.
 Mash the potatoes with milk and salt. Brush a deep 9 
  inch pie dish with olive oil and press the potatoes in. 
 Brush with remaining olive oil. Bake in preheated oven 
  for 30 minutes or until lightly browned.
 Arrange onions, broccoli and cheese in the potato 
  crust. Whisk together the eggs, milk, salt, pepper and 
  nutmeg. Pour over broccoli and cheese.
 Bake in preheated oven for 30 to 40 minutes, until 
  slightly puffed and cooked throughout. Allow to cool for 10 
  minutes before serving.
___________________________________
 
BAKED HAM AND CHEESE IN A MASHED POTATO CRUST

2 cups mashed potatoes (made with skim milk)
2 tablespoons prepared mustard
1/2 cup low-fat cottage cheese
1 pound cooked ham, cubed
2 slices low-fat Cheddar cheese, crumbled

Mix mashed potatoes and mustard. Spread evenly in bottom of nonstick
8-inch square baking pan. Add ham cubes in layer on top of potatoes.
In electric blender, blend cottage cheese and Cheddar cheese until
fairly smooth. Spread over ham. Bake at 350 degrees F for 30 minutes
or until casserole is heated through.
 
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From: Charlene Charette 
Date: Sat, 27 Sep 2003 22:35:15 GMT
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Sharkman wrote:
> Any suggestions for what to do with them? (be nice now...)

Make Needham candies.


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