11 Ways Use Leftover Mashed Potatoes
I feel like this shouldn’t even be a thing- who has leftover mashed potatoes??? ;)
The only time I’ve seen leftovers is when we do a big family potluck and we have like 30 crockpots of mashed potatoes, but hey- crazy things happen everyday! So if you happen to be stuck with a bunch of leftover mashed potatoes, here are some creative things you can do with them!
Shepherds pie. Basic, but such a simple way to dress up leftover mashed potatoes! There’s so many variations out there- just pick one that sounds tasty or that uses what you already have on hand! You could even do a “Thanksgiving” version of shepherd’s pie with turkey and stuffing and green beans as the bottom filling!
Mini shepherd’s pie. Just pull out that muffin pan, put a puff pastry in each and top with your favorite shepherd’s pie fillings and a dollop of mashed potatoes. Cute, savory and tasty!
Chicken noodle soup. My cousin introduced me to this concept, and I’m hooked! Put a scoop or two of mashed potatoes in a bowl and top with your favorite chicken noodle soup. It makes the soup creamy and it’s like extra thick gravy for your mashed potatoes and it’s really good!
Loaded potato casserole. It’s basically glorified mashed potatoes, but if you add some chives, bacon bits, cream, and top with cheese, it’s now a casserole that can be a tasty side or a delicious dinner!
Fried funeral potatoes. My husband and I were served deep-fried funeral potatoes at a local restaurant a few weeks ago- and they were amazing! They were essentially potatoes and cheese covered in breadcrumbs and deep fried. You could easily create this same concept at home using your mashed potatoes!
Grilled cheese. Fancy grilled cheese sandwiches are totally a thing right now- why not make a Thanksgiving dinner grilled cheese? Mashed potato, stuffing, shredded turkey, and top it with cranberry sauce! With this same line of thought, why not create a Thanksgiving burrito, or a Thanksgiving pizza? Sometimes we can eat the same foods but it doesn’t feel like it when it’s presented as a different dish!
Quesadilla. What’s not to love about a tortilla filled with cheese? Add chunks of ham and mashed potato, and that’s a deliciously unique quesadilla!
Potato Patties. This is not one I have personally made, but it looks delicious!
Crispy Potato Patties Recipe
Searching for a delicious recipe to use up leftover mashed potatoes? Make these fabulous crispy potato patties that are warm and cheesy.
Prep time:
Cook time:
Yield: 6 servins
Serving size: 6
Calories per serving: 174
Ingredients:
Cook time:
Yield: 6 servins
Serving size: 6
Calories per serving: 174
2 cups mashed potatoes (cooled)
1 egg (beaten)
1 onion (minced)
1/4 cup flour
1/2 cup Parmesan cheese (grated)
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter
Directions:
Gather the ingredients.
Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
Remove the patties from the pan and drain briefly on paper towels
Serve the patties immediately with ketchup or salsa or any other sauce you'd like.
Enjoy!
Source: thespruceeats.com
Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
Remove the patties from the pan and drain briefly on paper towels
Serve the patties immediately with ketchup or salsa or any other sauce you'd like.
Enjoy!
Source: thespruceeats.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Cinnamon rolls. You wouldn’t want to try this if you had really fancy mashed potatoes with chives and garlic and the like, but if you just went with basic salted mashed potatoes, they make really good chewy baked products! Here’s my grandma’s cinnamon roll recipe that requires mashed potatoes- definitely a good use of those leftovers!
MOM'S WARD FAMOUS CINNAMON ROLLS
Grandma's tasty rolls!
Yield: 4 dozen
Serving size: 48
Calories per serving: 187
Ingredients:
Serving size: 48
Calories per serving: 187
2 cups real mashed potatoes (lukewarm)
2 eggs lightly beaten
1/2 cup melted butter cooled to lukewarm
1/2 cup lukewarm water (use the potato water)
lukewarm
2 tablespoons yeast
1 cup sugar
2 teaspoons salt
2 cups lukewarm milk
6 to 7 cups flour
Filling:
1/2 to 1 cup melted butter
2 cups white sugar
2 cups brown sugar
cinnamon to taste
Glaze:
1 bag powdered sugar
5 1/2 teaspoons vanilla extract
2 cubes butter
Dash of salt
2 tablespoons to 3 milk
Directions:
Dissolve yeast in lukewarm water. Add melted butter to milk to get it to lukewarm. When yeast is bubbly, add sugar, eggs, milk, melted butter, salt, and 4 cups of flour; mix
well. Add enough additional flour to make a workable dough. Let rise until doubled (1 to 1/2 hours).
This is an extremely soft dough. Roll out in plenty of flour. Spread melted butter on rolled out dough. (You'll have to do it in parts.) Sprinkle with desired amount of cinnamon sugar mixture; roll up. Seal seam; cut in about 1 inch thick slices. Place on greased baking sheets. Let rise till double (about an hour). Bake at 350 for 12 to 18
minutes, depending how you like them, and frost and serve! Make about 4 dozen
well. Add enough additional flour to make a workable dough. Let rise until doubled (1 to 1/2 hours).
This is an extremely soft dough. Roll out in plenty of flour. Spread melted butter on rolled out dough. (You'll have to do it in parts.) Sprinkle with desired amount of cinnamon sugar mixture; roll up. Seal seam; cut in about 1 inch thick slices. Place on greased baking sheets. Let rise till double (about an hour). Bake at 350 for 12 to 18
minutes, depending how you like them, and frost and serve! Make about 4 dozen
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Donuts. Or brownies. Or bread- seriously, so many baked good recipes call for mashed potatoes, because they make them so deliciously chewy! Just make sure you are using mashed potatoes that haven’t been flavored with chives, garlic, or other savory spices- because you’ll definitely get a funky flavor!
Coconut Potato Fudge. And while we’re talking about sweets, how about some coconut potato fudge? I haven’t tried this recipe, but I’m very intrigued! Definitely a unique way to use up potatoes!
Coconut Potato Fudge Recipe
Coconut Potato Fudge has a strong coconut flavor, a dark chocolate topping, and a creaminess that comes from...mashed potatoes?! This fudge recipe is a great way to use up leftover mashed potatoes, as long as they aren't seasoned with savory ingredients.
Prep time:
Cook time:
Yield: 1 8x8 pan
Serving size: 9
Calories per serving: 672
Ingredients:
Cook time:
Yield: 1 8x8 pan
Serving size: 9
Calories per serving: 672
1/2 cup potato (hot, cooked, mashed)
2 teaspoons butter (softened)
6 cups sugar (powdered, sifted)
2 2/3 cups coconut (flaked)
1 dash salt
1 teaspoon vanilla extract
4 ounces chocolate (dark)
1 tablespoon vegetable oil
Directions:
Line an 8x8 inch baking pan with foil and spray the foil with nonstick cooking spray.
Mix mashed potatoes and butter in a large mixing bowl. Gradually add the sifted powdered sugar in batches, beating until well combined.
Stir in the coconut, vanilla and salt. Press firmly and evenly into the baking pan.
Melt the chocolate and the vegetable oil together in the microwave or over a double boiler. Spread the melted chocolate over the top of the fudge, and chill until the chocolate is firm. Cut into one-inch squares to serve. Store Coconut Potato Fudge in an airtight container in the refrigerator for up to a week.
Source: thespruceeats.com
Mix mashed potatoes and butter in a large mixing bowl. Gradually add the sifted powdered sugar in batches, beating until well combined.
Stir in the coconut, vanilla and salt. Press firmly and evenly into the baking pan.
Melt the chocolate and the vegetable oil together in the microwave or over a double boiler. Spread the melted chocolate over the top of the fudge, and chill until the chocolate is firm. Cut into one-inch squares to serve. Store Coconut Potato Fudge in an airtight container in the refrigerator for up to a week.
Source: thespruceeats.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
What’s your favorite way to use up mashed potatoes?
Source:
- https://www.thespruceeats.com/how-to-use-leftover-mashed-potatoes-4693653
- https://www.tasteofhome.com/collection/ways-to-use-up-leftover-mashed-potatoes/
- https://www.tasteofhome.com/recipes/pierogi-quesadillas/
- https://www.thespruceeats.com/crispy-potato-patties-recipe-482848
- https://www.thespruceeats.com/coconut-potato-fudge-520876
- https://www.flickr.com/photos/30478819@N08/43588994782
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
