Got Leftover Mashed Potatoes? We certainly do. This actually comes with a funny story… The night before Easter I went to put Little Miss to bed. She wasn’t feeling well because she had a reaction to some sunscreen I had put on her. I told Mr. Frugalista that I was going to go lay with her and asked him if he would please peel just enough potatoes to put in the fridge covered in water and salt (to keep them from browning), so that I could boil them after church to make Mashed Potatoes to take to my mother’s house for dinner. Well somehow the “just enough” got lost in translation and I came downstairs to find 20 pounds of potatoes peeled and chopped. When I asked him why in the world he’s peeled so many he replied that it did seem like a lot and that his arm hurt from chopping. lol! Needless to say we have tons of mashed potatoes. So I thought this would be an excellent time to post on what to do with those leftover Mashed Potatoes.
First off they will keep in your fridge for a few days so the easiest thing to do is to serve them as a side with another meal. However if your family is tired of them already you can…..
Freeze in Family Meal Size portion: When you want to serve them, defrost in the microwave and then place on the stove top with a little milk. Remember the smaller the portion the easier it is to thaw. So 2 small-sized portions are easier to heat up from the freezer then 1 large portion.
Make Potato Cakes:
- 2 cups cold leftover mashed potatoes
- 1 egg, lightly beaten
- 1 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 1 tablespoon olive or vegetable oil
- Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.
*Notes: Other seasonings can be added to your taste. If your cakes are not holding together when you are patting them out, add a little flour*
Make Mashed Potato Soup:
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
1/2 cup milk
In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.
Top a Shepherd’s Pie:
I will be making this one tomorrow and will post a pic here. This recipe couldn’t be any easier….
Leftover Mashed Potatoes
1 lb ground beef
1 medium onion chopped
1 cup Cheddar Cheese
Cook ground beef with the chopped onion until the ground beef is done and the onions are tender. Season with the garlic and Season Salt. Top with leftover Mashed Potatoes and cover with cheese. Bake in oven at 350 until potatoes are warm and cheese is melted.
Hopefully this will give you a few great ideas
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