Loving Leftovers: Mashed Potatoes

A few weeks ago my friend Mary (Blond Logic) asked if I had any suggestions for how to use leftover mashed potatoes. I gave her a few ideas and then thought "why not turn this into an article?" Why not indeed!

I grew up in the 1950's. My parents were young adults during the Great Depression and so they learned to value all of the blessings that we had—money, shelter, and food on the table.Times were tough, but we were tougher. No food was wasted (I think it was a sin against the 11th Commandment), but we didn't have "leftovers". We had "planned-overs". That's the way I was raised and the method I use in my own kitchen, even 60+ years later.

With a little thought and a bit of thrift, many of our leftover foods can be more than simply re-used; they can be transformed.

Yes, even something as uninspiring as cold mashed potatoes can be brought back and perhaps become something even better than it was in its first life.

Before we create the perfect use of mashed potato leftovers, don't we need to have the perfect mashed potatoes?

Rough and Rustic Mashed Potatoes

Ingredients

• 2 pounds Russet potatoes, scrubbed (peel left on), cut into equal-sized chunks
• enough water to cover potatoes and have them submerged 1 inch (or more)
• about 3/4 cup whole milk, heated
• 2 tablespoons (1/4 stick) room-temperature butter

Instructions

1. Cover potatoes with cold water and bring to a simmer over medium-high heat. Cook until tender, about 15 to 20 minutes.
2. Drain potatoes well (I use a colander for this) and then return to the pan in which they were cooked.
3. Use your potato masher to break the cooked potato chunks apart; use up-and-down motions rather than stirring.
4. Once the potatoes have begun to break down add the butter and continue to mash. Then slowly pour in the milk, a little at a time, continuing to mash until the potatoes are the consistency and texture that you desire.
5. Add salt and pepper to taste and serve hot.

Smooth and Creamy Mashed Potatoes

Ingredients

• 2 pounds Russet potatoes, scrubbed, peeled, cut into equal-sized chunks
• enough water to cover potatoes and have them submerged 1 inch (or more)
• about 3/4 cup whole milk, heated
• 4 tablespoons (1/2 stick) room-temperature butter

Directions

1. Cover potatoes with cold water and bring to a simmer over medium-high heat. Cook until tender, about 15 to 20 minutes.
2. Drain potatoes well (I use a colander for this) and place them in a large mixing bowl.
3. Spoon the potatoes into your potato ricer (obviously you won't get all of the potatoes in at one time). Squeeze the ricer over the pot in which you originally cooked the potatoes so that the riced potato fluffs land in the still warm pan.
4. After all of the potato chunks have been riced, add the butter and then slowly pour in the milk, a little at a time, carefully tossing the potatoes with a fork.
5. Add salt and pepper to taste and serve hot.

LifeAtCloverhill assembled this easy-to-follow recipe which is a recreation of the Gordon Ramsay classic.

TheArtOfDoingStuff is a wonderful blog that not only tells you how to "do stuff", but shows you step-by-step. This recipe for gnocchi using leftover mashed potatoes is just like having your nanna standing right next to you showing you exactly what to do. This is a keeper.

This is the comfort food of my childhood. I was always happy when we had mashed potatoes because I knew that the next day, at dinner time, we would be having crispy fried mashed potato cakes that were almost as good as these. I'm sorry Mom, but the addition of grated cheese and chives makes these even more amazing.

Christin IS the SpicySouthernKitchen and has crafted a wonderful homemade rolls recipe that (1) requires no kneading, (2) makes enough dough for 3 dozen rolls, and (3) the dough can be kept for 3-5 days in the refrigerator, so you can make just a dozen rolls at a time. Did I mention that it helps you use up your leftover mashed potatoes?

Seriously, is there anything that smells more wonderful than bread baking?

This recipe by Cathy Pollak for NoblePig uses that huge mound of mashed potatoes left over from Thanksgiving dinner. Cathy adds half-and-half, but I've found that even nonfat milk works fine. The whipped potatoes provide all of the creamy texture and richness you need.