Shepherds pie! Except that I always end up having to make masked potatoes up fresh.

Nina

Lots of possibilities.

If you also have some leftover meat and sauce, you could make a shepherd's pie (traditionally made with mutton/lamb, but I don't see why beef wouldn't work). Just cut the meat into small pieces and put in a casserole dish, pour the sauce over it, smooth a layer of mashed potatoes on top, sprinkle on some cheese and bake until hot and bubbling.

Add roasted garlic and heat. Lovely by itself or as a side dish with meat.

I haven't tried this one myself, but it looks good:

CRISP POTATO PANCAKES
1 egg
2 c. leftover mashed potatoes
1 tbsp. butter
1 tbsp. seasoned salt

Beat egg slightly. Stir potatoes and egg together. Melt butter in heavy skillet until hot, but not smoking. For each pancake, drop tablespoon of batter into hot skillet. Sprinkle with seasoning. Turn when brown and firm. Serves 4.

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Here is a link that might be useful: Some more recipes

"Potatoes with scabs"....I just patty them up and brown them in butter.
Linda C

I always make extra mashed potatoes so I can make potato cakes. Mix in a little onion and parsley, shape into patties, dredge in flour, then brown in butter. YUM!

I agree..Potato cakes, DH loves them. I make them about the same as azzalea...

I always make extra mashed potatoes just for that reason.

Linda P

Lately, I've been doctoring them up and then baking. It's far easier than frying potato pancakes, and my family seems to like them as much or more this way.

The amounts and seasonings are very flexible. Mix leftover mashed potatoes with sour cream until they're a smooth, creamy consistency. (For 4 cups of potatoes, you'll need about 1 cup of s.c.) Stir in sliced green onions and seasonings to taste. Lots of possibilities here, including pepper, garlic powder, seasoned salt. If they were pretty heavily seasoned to begin with, you may not want to add anything. Top with cooked, crumbled bacon and grated cheese. We like sharp white Cheddar, but anything that melts well will do. Bake at 350 about 20 min. or until thoroughly reheated.

sm

I also make lots extra & mix them very similar to SM. Then, I make dollops of about 1/2 cup on a cookie sheet, quick-freeze, & vac-pack. They reheat well & are one of my standard sidedish POOFs.

/tricia

Pink warm Mamma;

I read that too fast!
Thought it said" What use do you have for a Pink warm Mama"
Oh ,Well !

Every one said, what I was thinking. All good ideas.

How about Cavatelli's ??? Nina?

Lou

Lou,

I'm a baaaad Italian, I haven't made homemade cavatelli in a long time. Now I'm going to have to make some this weekend!

But don't you mean gnocchi? Cavatelli are made with riccotta, aren't they? Has it been so long that I've managed to forget?

But Lou's right- gnocchi/cavatelli.

Nina

Croquettes.

I think the last I made was cod fish croquettes. Here's one I like - take leftover chopped ham and cheese, add some fresh-chopped herbs, "wrap" it in mashed potato, roll in bread crumbs and fry until golden brown.

Nina:
I tought it was Cavatelli ? We called them " Sinkers "
Do you have a Recipe ?
Lou
PS : How Bad are you ??? With Recipes!!!

I'm with tricia - I freeze them. I make 5#-10# at a time and quick-freeze them in dollops then vacuum seal them in a FoodSaver bag. Use them any where you need mashed potatoes.

Freezer Mashed Potatoes

5# potatoes (peel if you like, I wash them and leave the peel on)
Cook (with or without salt) until tender and drain.

Add: 6 oz. cream cheese, 1 c. sour cream (I use drained kefir curd I make at home), 1/4 c. butter and any other add-in you like (chives, Spike or other spice mixture, etc.) and mash to consistancy you like.

I use an ice cream scoop to make the dollops, quick freeze them on a parchment paper lined cookie sheet. When frozen, place in bags and vacuum-seal.

-Grainlady

I use them to make bread and it's nearly St. Pat's, so maybe some potato candy. The original recipe calls for it to be rolled up like a jelly roll but the girls liked to take just the potato candy and shape it like little potatoes, dust with some cocoa and make "potatoes" for St. Pat's, skipping the peanut butter altogether.

Ingredients
1/2 cup mashed potatoes
2 lbs. confectioner's sugar
1-12 oz. jar peanut butter

Directions
Place potatoes in mixer bowl. Add sugar a little bit at a time beating well after each addition. Depending on the potatoes, sometimes you might need more or less sugar to make it stick together. Spread onto a big piece of waxed paper about 12"x18" and make a rectangle about 10"x15". Spread peanut butter over top of sugar potato mixture. Roll up like as a jelly roll. Chill for about an hour, then slice and store in the refrigerator.

Potato Bread

1/2 cup mashed potato
1 1/2 cups water
2 packages yeast
6 1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons butter
1 tablespoon salt
2 tablespoons flour

In a large mixing bowl, sprinkle yeast on water. Add mashed potato, 2 cups of the flour, sugar, butter, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.

Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.

Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

I make the bread in my bread machine, liquid ingredients first and then dry ones, use the dough cycle and then shape, rise and bake. The water depends on the potatoes, the flour, the humidity, whatever. Sometimes I need more, sometimes less, I check for the consistency when the dough starts to knead, then add more liquid or more flour, depending on the texture.

Although I haven't made them for a long time, I used to make mashed potato doughnuts, my kids liked them shaken in a bag full of cinnamon and sugar when they were hot out of the oil. The recipe came from an old "Country" magazine Dad gave me.

Mashed Potato Doughnuts
2 cups sugar, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter or margarine, softened
1 cup cold mashed potatoes
2 eggs, beaten
2/3 cup milk
4-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Shortening or oil for deep-fat frying

In a mixing bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured surface, roll out half the dough to 1/2-in. thickness. Cut into 4-in. x 1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2-1/2 dozen.

Finally, Ashley really likes me to mix leftover mashed potatoes with sour cream and whatever bits of cheese I have hanging around, like twice baked potato filling. She'll eat it just warmed up in the microwave like that, or sometimes I'll bake the mixture in little ramekins or a casserole.

Sometimes I use leftover potatoes to thicken cream of vegetable soup, too, using milk and mashed potatoes instead of cream.

Yeah, I know, but Grandma taught me to NEVER waste anything, so I always use the leftover mashed potatoes. LOL

Annie

I adore potato cakes.

Mold them into patties, dip in an egg wash, roll in seasoned bread crumbs, and fry until golden brown and oh so delicious...

Salmon cakes?
Colcannon?

Senate Navy Bean Soup

Makes 8 servings
Source: Maryland Capitol-Gazette. Reputed to be the recipe used in the Senate dining room, although I've seen several different versions that all make that claim. Makes about 3 quarts.

1 meaty ham bone (or 1 1/2 lbs ham hocks)
1 pound dry navy beans
1 cup chopped onions
2 cloves minced garlic
1 cup chopped celery
1 1/2 cups cooked, mashed potatoes (or 2/3 cup potato flakes)
1/4 cup chopped, fresh parsley
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon freshly ground nutmeg
1 teaspoon dry ground oregano
1 teaspoon dried basil
1 bay leaf

Wash and pick over the beans. In a large kettle, cover the beans with 6 to 8 cups HOT water. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Add 2 quarts COLD water and the ham bone. Bring to a boil and simmer 1 1/2 hours. Stir in the remaining ingredients. Simmer 20 to 30 minutes or until the beans are tender. Remove the ham bone and trim the meat, returning meat to the pot. Serve hot. Freeze any leftovers.

I just posted the above recipe for Senate Navy Bean Soup, but it didn't move the thread up... posting now to see if it still appears, but doesn't move.
K

K:
I think they stole that recipe from me. LOL !

They must have been peeping in my Kitchen window.

Now that I looked at it again, Maybe Not.
I use 3 Bay Leaves, a Pinch of Cloves and 1/4 teaspoon of Oregano.
I also throw in some Chicken Flavored Soup Base.
Nah ! I don't think they stole it.
LOU

Mashed potatoes are quite useful to help thicken any kind of soup or stew, so even just a bit left over gets saved in my kitchen.

Also, for a twist on croquettes, try Japanese style croquettes...

Mix the leftover potatoes with a little sauteed onion, ground meat & peas, maybe some curry powder if you're in the mood. Then shape into thick patties and gently dredge in flour, dip in an egg wash, and coat with Panko (Japanese style, coarse bread crumbs). Deep fry, and serve with Tonkatsu sauce if you can get it, which is basically a slightly sweet, thick steak sauce. If you can't find it, use your favorite dip, be it ketchup or steak sauce or ranch dressing.

If you have no source for Panko, you can make your own by leaving white bread (no crusts) out to get a bit dry (or drying it in the oven)and then crumbling it into coarse pieces...about the size of rice. Panko makes for a more crisp, firm coating than traditional bread crumbs.

Years ago, I had a Julia Child recipe for day-after thanksgiving soup which used mashed potatoes .... Can't find it ... loved it ... anybody have her recipe?

BTW, mashed potatoes are the one thing my picky family always eats up -- no matter how much I fix, so I end up with fresh mashed rather than left overs.
k

How can one improve on mashed potato cakes or shepherds pie?

One egg per hearty cup of MP's is enough to bind BUT leave them to crisp until suspicion of burning that way you get a great brown crust do multiple flips and you'll have eggy burnt mashed tato blobs.

NOT to be confused with potato pancakes thenkewverymuch.

I read recently that you can use them as a "binder" in meat loaf too..