Usually, we all have some leftover food in our kitchen, and we do not find an alternative to use it. The same is with mashed potatoes. There are lots of recipes that you can try for using leftover mashed potatoes. Here I include some of my favorite recipes for leftover mashed potatoes.
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- 325g leftover mashed potatoes,
- 118ml whole milk
- 2 spring onions, finely sliced
- Melted butter for the waffle maker
- 100g plain flour
- 1⁄2 tsp bicarbonate of soda
- Smoked salmon or cooked bacon
- Poached or fried eggs
- Sour cream ( Serving)
For the seasoning
- 1⁄4 tsp garlic granules
- 1 tsp crispy onions
- 1⁄4 tsp poppy seeds
- 1⁄4 tsp toasted sesame seeds
- Warm-up a waffle maker. In a small mixing dish, add the seasoning ingredients.
- In a bigger mixing basin, combine the mash with the milk, add the flour, bicarb, 12 teaspoons of salt, and 1 teaspoon sugar.
- Finally, combine the spring onions and spice mix in a mixing bowl.
- Brush the waffle machine with melted butter.
- Cook for 5 minutes, or until brown and cooked through, after spooning in half of the batter and spreading it evenly.
- Using a fork or spatula, transfer the waffle to a platter and cover loosely to stay warm. Brush the waffle maker with more melted butter, then repeat with the remaining batter.
- If used, top the waffles with smoked salmon or bacon rashers and a fried or poached egg, as desired. The dish is best served with a dollop of soured cream or crème fraîche. Enjoy the tasty Potato waffles!
Potato and Broccoli Croquettes
- 2 cups small broccoli florets
- 3 large eggs, separated
- 1/2 cup freshly grated Parmesan cheese
- Your Mashed Potatoes
- 3 1/2 cups fresh breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 6 tablespoons vegetable oil
- Cook broccoli in a big saucepan of boiling salted water for 5 minutes or until tender.
- Transfer broccoli to a bowl using a slotted spoon.
- Chop the broccoli finely.
- Mix the mashed potatoes with broccoli, 1 cup of breadcrumbs, egg yolks, Parmesan, salt, and white pepper.
- Beat egg whites with an electric mixer until soft peaks form. Fold the egg whites into the potato mixture gently.
- Make sixteen 2-inch-diameter, 3/4-inch-thick patties out of the mixture.
- Spread breadcrumbs over them and bake.
- Heat three tbsp oil in a large skillet over medium heat.
- Using half the croquettes, cook until brown, about 4 minutes per side.
- Place on a baking sheet. Repeat.
Creamy Mashed Potatoes
- Leftover mashed Potatoes
- 2 sprigs of fresh rosemary
- 2 teaspoons kosher salt
- ½ cup unsalted butter (melted)
- 1 cup heavy cream(240 mL)
- Freshly ground black pepper, to taste
- Chive, finely chopped, for serving
- Gravy, for serving
- Mix the mashed potatoes in a large mixing bowl.
- Add the melted butter and whisk to combine, then season to taste with salt.
- Combine the heavy cream, rosemary, and garlic in a small saucepan. Bring a simmer over low heat for a few minutes, then remove from heat and strain through a fine-mesh screen.
- The cream mixture should be added to the potatoes a little at a time, stirring constantly until well combined.
- Put butter on top and sprinkle with freshly ground black pepper, chives, or gravy, if you choose to use them.
- Serve hot.
I hope these three recipes for leftover mashed potatoes will prove simple and easy to follow. Feel free to share your thoughts on them.