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Wednesday, January 1, 2014

How to use leftover mashed potatoes

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I rarely purchase instant potatoes. I do keep them in my food storage, as they are a super fast food to prepare and to use as thickeners for soups, stews, etc, but I have a very difficult time accepting the cost, not to mention, there is nothing that compares to REAL mashed potatoes.
Our family LOVES mashed potatoes, so when I do make them, I usually make way too much and we have leftovers.
But, this is a GOOD thing as we use the leftovers in a variety of recipes. (Also, I just enjoy re-heating them for a quick breakfast or lunch with butter and/or left over gravy.

Here are a few recipes for you to use your leftover mashed potatoes.

Homemade "Tater Tots"

3 cups leftover cold mash potatoes
2 eggs
1/2 c flour
1/4 cup minced onion (optional)
onion powder
garlic powder
bread crumbs

1. Mix potatoes, onions, eggs,and flour
Add seasonings to taste

2. Drop by tablespoon of mix into bread crumbs roll to shape wanted place on wax paper line pan and freeze

3. Bag up when frozen

To cook, heat oil to 350 and deep fry til golden brown.

Potato Pancakes

2 cups mashed potatoes
1-2 egg
1/4 cup flour
onion (optional)
chives (optional)
cheese (optional)
oil for frying


1 Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
2 Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
3 Make sure the mixture is not too thin.
4 Pour 1/4 cup batter into hot pan; brown on both sides.

Easy Shepherd’s Pie Recipe


1 1/2 lbs ground round beef - or 4-8 leftover haburger patties, crumbled - Or a combination of fresh and left over hamburger
1 onion chopped
1-2 cups (left over) vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes - (Or 2 cups left over mashed potatoes)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). (Skip this if using left over mashed potatoes)

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Saute onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and saute until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.


Pierogies are a Slavic type of dumpling. To create them, you make a simple dough from flour, water and egg, roll it out and then cut it into circles. Next, you place a spoonful of filling on each circle, fold it in half, crimp the edges with your fingers, then boil. Pierogies can also be fried in butter or baked in the oven.

Pierogi fillings vary widely, depending on a person's cultural background or personal taste. But some of the more common fillings are sauerkraut, cheese, prunes and, of course, mashed potatoes. When mashed potatoes are part of the mix, they're often combined with other ingredients before they're folded into the pierogies. Some good choices include cheese, onions, bacon, chives and fresh herbs.

If the dough sounds like too much work, purchase pasta sheets in the grocery store, then cut them into circles using a drinking glass or small bowl.

4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed (Or 4 cups leftover mashed potatoes)
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste

1.     In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2.     Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3.     Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4.     To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Mashed Potato Croquettes

15 croquettes


2 tablespoons milk
1/2 teaspoon pepper
1/2 teaspoon chopped green onion (or leftover onion of any type, diced fine)
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Sifted dried bread crumbs
oil, enough to fill pan 1/2-inch


Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Mashed Potato Bread


1 cup mashed potatoes
2 eggs, beaten
1/2 cup butter, soft
1/2 cup sugar
1 tsp salt
2-1/4 tsp (1 pkg) active dry yeast
1/2 cup warm water
5 cups bread flour, (Or all purpose flour)


In large bowl, mix together the mashed potatoes, eggs, and butter.

Stir in sugar, salt, yeast, and warm water.

Mix in enough flour to make a dough that can be kneaded by hand.

Turn dough out onto floured board and knead it until smooth and elastic.

Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk.

Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles.

Divide dough in half and shape into two loaves.

Place loaves in two greased 8x4x2-inch bread pans. Cover and let rise a second time for 40 minutes or until doubled.

Bake at 375 degrees F for 40 minutes or until bread sounds hollow when the top is tapped on.

Remove from loaf pans and let cool.

To freeze, let loaves cool completely before bagging and freezing.

To freeze bread dough:

Double the yeast amount

Follow directions to placing in pans.

Do NOT let rise the second time.

Cover greased pan, and place in freezer over night.

Remove from pan, wrap in greased plastic wrap, and store in sealed bag.

To thaw, remove from plastic wrap, place in greased pan, and let thaw in refrigerator. Cover the top of the pan with the greased plastic wrap.

When thawed, set out to rise until doubled in size.

Bake at 375 degrees F for 40 minutes or until bread sounds hollow when the top is tapped on.

Remove from loaf pans and let cool. (If you can) Enjoy!

American Potato Cutlets


1-1/2 cups mashed potatoes
2 Tablespoons Dijon mustard
2 Tablespoons minced fresh dill, or 3 tablespoons dried dill
1 teaspoon minced garlic
1/2 cup finely minced scallion
1 hard-boiled egg, minced or grated
3/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
1 large egg, beaten
1/3 to 1/2 cup fine bread crumbs
2 to 3 Tablespoons olive oil
A little butter (optional)


Place the mashed potatoes in a medium-sized bowl. Add the Dijon mustard, dill, garlic, scallion, hard-boiled egg, salt, and pepper. Mix until everything is thoroughly blended.

Break the egg onto a dinner plate, and beat it with a fork until smooth. Place the bread crumbs on another plate.

Use your hands (wet them if you like, for easier handling) to form the mixture into 3-inch patties, using about 1/4 cup for each.

Carefully dip both sides of each patty in egg and dredge them lightly in the bread crumbs to coat on all sides.

Place a 10-inch skillet over medium heat. After a minute or two, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. If you like, you can also melt in some butter.

When the pan is hot enough to sizzle a bread crumb, fry the cutlets about 5 minutes on each side, or until golden and crisp. Remove the cutlets from the pan, and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.)

Serve hot or warm, with any of the suggested toppings (sour cream, chipotle cream, salsa, caramelized onion, and lemon marmalade, etc.).

Mashed Potato Meatloaf


2 Cups mashed potatoes
2 Tablespoons butter
1/4 cup milk
2 eggs
1-1/4 teaspoons salt
1 pound ground round ground beef
1 pound ground veal, 1 pound ground pork, or additional beef
1 finely diced onion
2 finely chopped garlic cloves
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 teaspoon paprika


Mix potatoes with butter, salt, milk, and eggs.

Mix ground beef, veal, onion, garlic, and pepper in bowl. Combine with 3/4 of mashed potatoes and pack into a 9 x 5 x 2-1/2-inch loaf pan.

Bake at 350 degrees F. for 40 minutes. Spoon the remaining mashed potatoes on top with Parmesan cheese and paprika and bake for five more minutes.