26 WAYS TO USE LEFTOVER MASHED POTATOES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a potato dish in 30 minutes or less!
Nutrition Facts :
LEFTOVER MASHED POTATO BAKE
This speedy recipe is a delicious way to reinvent leftover mashed potatoes...and a reason to make more than needed the first time around. You can treat this dish as you would your favorite stuffed potato and vary the toppings based on what you most enjoy.
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or 9-inch round pie plate*. In a mixing bowl, whisk the eggs, and then stir in the Greek yogurt. Stir in the onion powder, salt and pepper. Add the potatoes, and stir to combine. As cold, leftover potatoes can be rather stiff, I find it easiest to combine the potatoes into the egg mixture by mashing and stirring with a dinner fork. Spread the mixture evenly in the prepared baking dish, and sprinkle with the bacon and cheese. Bake 20 minutes, give or take 5 minutes (depending on oven, pan dimensions, and starting consistency of potatoes), or until the potatoes are just set in the center. Garnish with the parsley or green onions, if using.
LOADED MASHED POTATO BAKE
These comforting and creamy mashed potatoes from the Test Kitchen will warm up guests on a cold winter evening. Loaded with all the right "stuff," this side is an instant pleaser.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a small bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt. , Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Top with onion and remaining bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts :
LEFTOVER MASHED POTATO CAKES
I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.
Provided by daisygrl64
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg.
- Mix the beaten egg with the mashed potatoes.
- Stir in the dry ingredients.
- Add the milk and mix well.
- The batter should be very thick.
- Melt the shortening or heat the oil in a skillet.
- Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
- Brown on one side, over medium heat. Turn and brown on the other side.
- Serve with ketchup.
- These are great cold and served the next day.
Nutrition Facts : Calories 320.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 96.2, Sodium 1611.5, Carbohydrate 35.9, Fiber 2.4, Sugar 1.9, Protein 7.7
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