leftover mashed potatoes

Roast beef and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes

Weeknight Shepherd's Pie with Leftover Roast Beef

potatoes

milk

butter

salt

white pepper

vegetable oil

onion

fresh mushrooms, chopped, (or 2 oz. canned mushrooms, sliced)

frozen peas and carrots

beef

(.87 ounce) brown gravy mix mixed with 1 cup water (See notes)

thyme

Freshly-ground pepper

Paprika

Cover peeled potatoes with water and boil until...

Cover peeled potatoes with water and boil until tender. Drain.

Mash potatoes until relatively smooth. Heat milk and...

Mash potatoes until relatively smooth. Heat milk and butter in microwave for 1 minute. Add to potatoes. Season to taste with salt and white pepper.

Preheat large skillet and add vegetable oil. Sauté...

Preheat large skillet and add vegetable oil. Sauté onions in skillet until soft. Add mushrooms to onions and continue to sauté until browned. Add peas and carrots.

In separate bowl, prepare gravy mix and water....

In separate bowl, prepare gravy mix and water. Add to skillet along with beef and thyme. Stir and simmer until mixture begins to thicken. Season with freshly-ground pepper.

Pour meat mixture into greased 1-1/2 quart casserole...

Pour meat mixture into greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika if desired and thin slices of butter.

Bake in 350 degrees F oven for 20-25...

Bake in 350 degrees F oven for 20-25 minutes or until potatoes are golden on top and beef mixture is bubbly.

https://mediavine-res.cloudinary.com/video/upload/axpbnal7ym7ghmkizyk3.mp4

Weeknight Shepherd's Pie is a simple but fabulous way to use left-over pot roast or roast beef. Add veggies and top with mashed potatoes.

Weeknight Shepherd's Pie

Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!

Mashed Potato Balls

1/2 cup cheddar cheese, shredded

1/4 cup green onions, finely chopped

garlic powder

paprika

salt (or

black pepper (or

breadcrumbs

vegetable oil (for frying)

In a large mixing bowl, add mashed potatoes, cheese, green onions, garlic powder, paprika, salt and pepper. Mix well until smooth.

Take 2 tablespoons of the potato mixuture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, you can use a cookie scoop to shape into even pieces.

Add breadcrumbs in a large bowl. Dip the mashed potato balls in crumbs and gently press crumbs around each ball to coat. 

Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up. This helps the mashed potato bites hold their shape when deep-frying.

Add 2-inches of oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes. Add the potato balls in batches (about 4-5 pieces each time) until crisp and golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.

Transfer the potato balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.

Leftover mashed potatoes were my grandmother Queen’s secret ingredient for these tender icebox rolls. The potassium and starch molecules in the potatoes allow the yeast to rise quickly and also condition the dough, which makes for a soft, delicate crumb.

Cheryl Day’s Icebox Rolls

unbleached all-purpose flour (plus more for kneading)

instant yeast

(6 oz) unsalted butter

sugar

fine sea salt

water

eggs (beaten)

heavy cream

Butter (for serving)

Stir

In a large bowl, combine the flour and yeast, stirring to blend.

Melt

In a medium saucepan over low heat, add the milk and butter. Stir frequently, until the butter melts. Add the sugar and salt and stir until they dissolve. Remove from the heat and let cool to room temperature.

Pour the cooled milk mixture into the bowl of a stand mixer fitted with the dough hook. Add the flour mixture, water, potatoes, and eggs and mix on low speed for 3 minutes. Increase the speed to medium and mix until you have a smooth dough, about 7 minutes more.

Knead

Transfer the dough to a lightly floured surface. Sprinkle the top of the dough with flour and do a final kneading of the dough, shaping it into a ball and tucking the edges of the dough to the bottom center, creating a smooth, taut ball.

Rise

Lightly spray a large bowl with nonstick spray. Add the dough and turn to coat with oil, then turn seam side down, cover with a tea towel or plastic wrap, and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Butter

Lightly butter a 12- by 17-inch (30- by 43-cm) rimmed baking sheet. Alternatively, you can use two 9- by 13-inch (23- by 33-cm) baking pans.

Arrange

Turn the dough out onto a lightly floured surface and divide into 48 (about 1 1/2-ounce or 44 g) pieces. Shape into balls and place in the prepared pan, 8 rows by 6, arranging them on the baking pan so they just barely kiss each other. (You also have the option to cover and refrigerate the rolls in the pan until ready to bake, up to 1 day.)

Allow the rolls to rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. (If your rolls were refrigerated overnight, this may take 2 to 3 hours.)

Preheat

When you are ready to bake, preheat the oven to 400°F (205°C).

Make the icebox rolls

Beat

In a small bowl, beat the egg yolk and cream together. Lightly brush the tops of the rolls with the egg wash.

Bake

Bake the rolls until golden brown, 16 to 24 minutes. Remove from the oven and serve warm with butter alongside, if desired.

Make the egg wash

These loaded Mashed Potato Cakes are your favorite twice baked potato in patty form, and the best use of leftover mashed potatoes! Great as a side or appetizer.

Mashed Potato Cakes

bacon (, diced small)

celery

garlic (, minced)

cheddar cheese

flour

egg (, beaten)

yellow mustard

black pepper

hot sauce (,

sour cream (,

chives (, for serving)

Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally. Drain off grease and transfer to a large bowl (reserving some for garnish.)

In the same skillet, melt the butter. Add the onion and celery; saute until vegetables are tender, about 5 minutes. Stir in the garlic until fragrant, 20 seconds. Transfer to the bowl with the bacon.

Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.&nbsp;

Form mixture into 8 (1/3-cup) patties, about 1/2 to 3/4-inch thick.Place them on a lightly greased plate, cover, and transfer to the refrigerator for 20 to 30 minutes.

Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.

Serve immediately with a dollop of sour cream, chives, and reserved bacon.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546032798/rzvksvxxi9uob8nobd6p.mp4

These fried mashed potato balls can be made in 15 minutes and are loaded with crispy bacon, creamy potatoes, melty cheese, and spicy jalapenos, then coated with panko breadcrumbs and fried until crispy and golden brown. They’re the perfect way to use up leftover mashed potatoes and make a deliciously cheesy appetizer.

Fried Mashed Potato Balls With Bacon and Cheese

green onions (diced)

colby jack cheese

jalapeno (diced)

bacon ((bacon bits work too!))

salt and pepper

eggs

panko bread crumbs

neutral oil

Place mashed potatoes in a bowl and combine with the scallions, cheddar cheese, jalapeno, bacon, and salt and pepper.

In a small bowl, whisk the 2 eggs. In a separate bowl, add the panko bread crumbs.

Roll the mashed potato mixture into ½-inch balls (a cookie scoop makes this easy), then roll the balls in the whisked egg, and then in the bowl of bread crumbs.

Heat oil on medium-high in a high-edge skillet or pot.

Add the potato balls, a few at a time, and fry them, turning every minute or so until all sides are golden brown. (Mine took about 4-5 minutes total)

Remove the balls with a slotted spoon and place them on a paper towel-lined rimmed baking sheet.

Serve immediately with your choice of sauce (Ranch, sour cream, or spicy sriracha  mayo are all great options!)

Crunchy on the outside, soft and creamy on the inside, these simple potato cakes made with leftover colcannon, cheddar cheese and panko breadcrumbs are a great side dish.

Colcannon Potato Cakes

leftover colcannon ((or leftover mashed potatoes))

egg (lightly beaten)

all purpose flour

In a large bowl combine the leftover colcannon or plain mashed potatoes with the whisked egg. Stir to combine.

Sprinkle the flour over the potatoes one tablespoon at a time and mix well to combine before adding another tablespoon.

Stir in the cheddar cheese and mix well. Add salt and pepper to taste.

Use a large cookie scoop to portion out a ball of mashed potato dough. Form each ball into a patty, about 3&quot; in diameter. Transfer to a baking sheet or platter (one that will fit in your refrigerator or freezer). Continue in this fashion until you&#039;ve used up all the potato mixture. Transfer the potato patties to the freezer for about 5-10 minutes or until they firm up a little, without freezing.

Add the panko to a shallow bowl and gently shake it into a single layer.

Coat each of the patties evenly in the panko breadcrumbs and return to the baking sheet. Freeze for an additional 5-10 minutes. (If they&#039;re too soft, especially initially, they&#039;ll break apart when frying.)

Heat a large nonstick skillet over medium to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. When the oil is hot and starts to moire and slick across the surface, it&#039;s ready to fry.

Working in batches, gently add the potato cakes to the skillet and fry for 3-4 minutes until the bottom of the patty is golden brown.

Carefully flip the patty (they&#039;ll be soft) by placing the fingertips of one hand over the patty and lifting with a spatula. Quickly flip the colcannon cakes and brown on the opposite side, another 3-4 minutes.

Transfer the patties to a dish lined with paper towels. Continue to fry in this manner until you&#039;ve fried all the patties.

Heat the oven to 325° and keep the patties warm while you make the separate batches.

You can keep the potato patty dough in the refrigerator for up to 5 days and just fry a few patties as needed when you want them.

Uncooked patties can be frozen. Wrap them in parchment paper so they don&#039;t touch, then wrap in foil or freezer paper. Patties will keep frozen up to one month. Thaw before frying.

Leftovers are great for breakfast with eggs and sausages or bacon.

TIPS:

https://www.youtube.com/watch?v=vNznFCDHNqE

When you have leftover Colcannon (or just plain mashed potatoes, make these easy leftover mashed potato pancakes. Crunchy on the outside, soft and creamy on the inside, these simple potato cakes made with leftover colcannon, cheddar cheese and panko breadcrumbs are a great side dish.

Get The Full Recipe At: https://www.garlicandzest.com/leftover-mashed-potato-pancakes/

Crispy Crunchy Colcannon Fried Potato Cakes

Mixed with cheese, bacon, butter and salty delicious potato chips, stuffed in a wonton wrapper and baked until golden brown and crispy, these Mashed Potato Dumplings are easy to make and are a party favorite!

Leftover Mashed Potato Dumplings

bacon, (cooked and crumbled)

buttermilk

tbsp. scallions, (minced)

potato chips, (smashed)

Salt

Wonton wrappers

Preheat the oven to 375 degrees.

Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl and mix to combine.

Place a wonton wrapper on a flat surface and place 1 tbsp. of the potato mixture in the center. Wet the edges with water and place in the wonton press. If you don&#x27;t have a wonton press, just seal the edges securely with your fingers. Place wonton on a parchment paper lined baking sheet. (see post above for step by step photos)

Continue until all potato mixture has been used. Brush the tops with the melted tbsp. of butter. Place in the oven for 15-20 minutes, or until the wontons are golden brown.

That wonton sealer is amazing! I love how clear the instructions are, and would love to make this! Such a lovely contrast between the creaminess of the mashed potatoes and the crispness of the wontons!

Omg yes!! What a fun and delicious idea!! We still have leftover mash, so this is perfect for me this week - thanks!

What a delicious idea when we have leftover mashed potatoes! Using store bought wonton wrappers and that wonton press is genius! Will make these soon!

The sealer you've got is amazing! Such a great and easy way to make the perfect shape. In fact, it is something I am really excited to try, too, as I have been using a different tool when making wontons. Fabulous photos, too! :-)

Oooh this is a delicious idea!  These wontons wouldn't last long in my house...perfect appetizer idea for the holidays too!

Mashed potatoes are my favourite!! But I have never thought of adding it to wontons. This is genius!

These potato wontons are a deliciously unique way to use up those Thanksgiving Day leftovers.

This is such a fab recipe Danielle! It reminded me of similar dish, Polish pierogi with cheese, onions and potatoes, which is actually one of my favourite things in the whole world, so this is right up my street! Using leftover potatoes is a great way to reduce the food waste too! Yummo!

Whoa, these babies look delish! I can imagine my hubby and I will also be devouring these in little to no time haha I will be saving some leftover mashed potato for these! Love your freezing and make ahead instructions!

These loaded mashed potato muffins come together in just minutes and are the perfect way to use up leftover mashed potatoes. They’re cheesy, savory, and packed with all your favorite baked potato flavors.

Mashed Potato Muffins

bacon,

sour cream +

chives

onion powder

Kosher salt

Heat oven to 375 degrees and grease a couple muffin tins with butter.

In a large bowl combine mashed potatoes, eggs, cheese, bacon, sour cream, chives, garlic powder, onion powder, and a couple large pinches of salt and pepper. Mix until smooth and creamy.

Divide evenly between the greased muffin tins.

Bake for 30-35 minutes until the tops are golden and the edges are crisp.

Let cool in the pan 5-10 minutes or until the muffins are cooled enough for you to pop them out easily.

Garnish mashed potato muffins with sour cream and chives and enjoy!

If you loved this recipe, please leave a 5-star rating and review below!

Top 8 leftover mashed potatoes recipes from across the web

The most viewed leftover mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 leftover mashed potatoes recipes from across the web

The most viewed leftover mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight Shepherd's Pie with Lefto...

Mashed Potato Balls

Cheryl Day’s Icebox Rolls

Mashed Potato Cakes

Fried Mashed Potato Balls With Baco...

Colcannon Potato Cakes

Leftover Mashed Potato Dumplings

Mashed Potato Muffins

The most viewed leftover mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine