Using Leftover Mashed Potatoes
We don’t need to wait until another Mother’s Day rolls around to show our moms how much we appreciate them and the great burden they have had to bear all these years. Only as we become moms ourselves do we understand what they’ve been through–no I’m not talking about the pains of childbirth or the nightly feedings but something else we have to face day in and day out - What to do with those small amounts of leftover mashed potatoes?
The guilt when you wash them down the drain is awful but if you tuck them back in a corner of the fridge and pull them out black and moldy 2 weeks later, it’s even worse. What’s a woman to do?
Well here are a couple of recipes and tips that might help you with this centuries old dilemma and relieve some of the guilt:
- Freeze leftover mashed potatoes in small portions in freezer containers or freezer bags. Use in place of flour to thicken soups and stews.
- Throw them in your favorite roll or bread recipe for a nice texture. Add about 1/2 cup for every 6 cups flour.
- Freeze small amounts for babies or toddlers’ lunches.
- Spread heated leftover roast and mashed potatoes topped with leftover gravy on a piece of toast or bread,
- Use for the top of Shepard’s Pie; single servings or a whole pie
(adjust to what you have on hand)
2 cups leftover mashed potatoes
2 Tbsp. flour
Mix first 3 ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. These are delicious served with applesauce.
Note: When I make my potato pancakes I don’t use the egg and they turn out delicious so you don’t need to use the egg if you’d rather not.
I like my potato pancakes fried in margarine but they also taste good fried in bacon drippings.
Add a little garlic and Parmesan cheese to them to give them a different taste.
Make potato pancakes with a little grated Cheddar cheese and add a dab of sour cream to them.
From Dining on a Dime
3 Tbsp. shortening
3 Tbsp. butter
1/2 cup plus 1 Tbsp. cocoa
1/3 cup mashed potatoes
1/8 tsp. salt
1 tsp. vanilla
1 lb. (16 oz.) powdered sugar
1/2 cup chopped nuts (optional)
In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar. Mix and add nuts. Dough will be very lumpy. Knead until smooth. Press into a buttered 8×8 inch pan. Cool in the refrigerator before cutting. Makes 64 pieces (yeah right!).
For more quick and easy recipes like this, check out our Dining On A Dime Cookbook!
Photo By: Vegan Feast Catering