ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Loving Leftovers: Mashed Potatoes

Updated on July 27, 2018
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

Let's Try Something New

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.

Recipe Ideas

Perfect Mashed Potatoes

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

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 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.

Gordon Ramsay's Shepherd's Pie

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

Homemade Gnocchi

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.

Best Loaded Fried Mashed Potato Cakes

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.

Potato Rolls

Cristin 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?

Mashed Potato Cheese Soup

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.

Chocolate-Coconut Mashed Potato Candy

Ingredients

  • 3/4 cup mashed potatoes
  • 1 lb. flaked coconut, (about 4 cups)
  • 1 lb. confectioners sifted sugar
  • 1 tsp. almond extract
  • 12 oz. semi-sweet chocolate chips
  • 2 tablespoons plus 2 teaspoons solid shortening (do not substitute oil, margarine, or butter)

Directions

  1. Combine 1st 4 ingredients; drop by heaping teaspoonful's on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If the mixture is too soft to form balls, refrigerate first, then shape balls.
  2. To make coating, melt chocolate chips and shortening in top of double boiler. Heat and stir (constantly) until smooth.
  3. Dip balls in coating, turning to coat on all sides. Keep the chocolate over hot water while dipping candy. With tongs or forks, lift balls out of chocolate onto waxed paper or cake rack. Place candies in a refrigerator to harden.

© 2018 Linda Lum

Comments

    0 of 8192 characters used
    Post Comment

    • bravewarrior profile image

      Shauna L Bowling 

      2 months ago from Central Florida

      I was eyeing that recipe, too, Linda. I work five days a week, so my afternoons are limited. Weekends are laundry and yard work (when it's not hotter than Hades!). I might go back to that one, too.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      2 months ago from Washington State, USA

      Thanks, Shauna. I LOVE potatoes of any kind, but mashed are the best. When you have a spare afternoon (does that ever happen in your house?) you should try the gnocchi. They are equally good with a red sauce (marinara or meat sauce).

    • bravewarrior profile image

      Shauna L Bowling 

      2 months ago from Central Florida

      Like you, Linda, I grew up on leftover mashed potato (pan)cakes. I'm definitely going to try the recipe you to link to in this article. They look so yummy and more flavorful than the basic recipe with egg, flour and onion powder.

      All the recipes look delicious!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Thank you Manatita. God works in strange ways as they say. The mash being served in your dining room was probably instant from a box--never as good as the real deal.

      Have a wonderful week. How much longer in Kenya?

    • manatita44 profile image

      manatita44 

      4 months ago from london

      I have mentioned somewhere else, that about 2 hrs after talking to you about mash potatoes, I came out of the computer room and they were serving it on the dining table. Awesome, eh? Was ok but not like the old days or as the palatable dishes that you show. Excellent Hub!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Flourish, I'm working on updating that recipe to remove the paraffin (old school). I hope to have it tested out later this week.

    • FlourishAnyway profile image

      FlourishAnyway 

      4 months ago from USA

      The chocolate candy was a total surprise! Whoa!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Linda, I did not realize that when I posted that VERY old recipe it contained an ingredient that would puzzle my friends outside of the US. I will work on updating it and will test out the amounts. I am confident that solid shortening would/could be a reasonable substitute but I can't say exactly how much to use.

      Stay tuned. Maybe I could include this in next week's article?

    • AliciaC profile image

      Linda Crampton 

      4 months ago from British Columbia, Canada

      I love mashed potatoes and I love the sound of the recipes that you mention. Your article was also educational for me. Where I grew up in Britain, "paraffin" was the name of a liquid used as fuel. I didn't realize that it was also used as the name of an edible food wax.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Mary, as you might guess, that recipe is REALLY old. Perhaps I should update it because ingesting paraffin is a bit questionable. Shortening (I'm guessing 2 tablespoons) would be a reasonable substitute.

      My mom didn't use mashed potatoes in her bread but always saved the water from boiling potatoes.

    • Blond Logic profile image

      Mary Wickison 

      4 months ago from Brazil

      I don't know where to start, they all look so good. I have been telling myself I need to try gnocchi and the link explains it well.

      I was surprised by the candy. The only paraffin here is one they pour on trash before igniting it. Can I use a little oil instead?

      I like the idea of those rolls, I make all our rolls and to be honest, boredom has set in and I am ready for a change.

      Thanks for the fantastic ideas.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Eric, I hope that you and Gabe enjoy them. Good luck!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 months ago from Washington State, USA

      Bill, it's all Mary's fault. She made me do it. Truly, I'm sorry. Everything in moderation my dear.

    • Ericdierker profile image

      Eric Dierker 

      4 months ago from Spring Valley, CA. U.S.A.

      Wonderful. Who doesn't have leftover mashed potatoes? I am all set on the cakes. Now I know I was not putting enough oil in the pan and making it too hot. Live an learn. Thank you.

    • billybuc profile image

      Bill Holland 

      4 months ago from Olympia, WA

      But you told me to stay away from white! Now you talk about one of my favorite foods. That is cruel, Linda!!!!! lol Oh how I love mashed potatoes.

    working

    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, hubpages.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://hubpages.com/privacy-policy#gdpr

    Show Details
    Necessary
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
    Features
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Marketing
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Statistics
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)