Potato cakes made from leftover mash

Lots of Kats heeded Mary D’s request for ways to use leftover mashed potatoes.

Most of the recipes are for potato cakes, but there were a couple of standouts.

We rarely have leftover mashed potatoes at my house — mashed potatoes rank among my husband’s favorite foods — but when we do I usually make soup. Depending on what I have on hand, I start by sauteing a bit of onion and garlic in butter. I might add a diced carrot, or if we had the potatoes with pot roast and I have leftover vegetables from that I’ll add them. Then I stir in the potatoes and thin the mixture with a little broth or milk. And serve garnished with snipped chives, cheese or crumbled bacon.

Robert McDonald: “Leftover mashed potatoes make a delicious potato salad — much better than diced.”

Leigh Thompson shares this souffle as well as a recipe for potato cakes.

Savory Potato Souffle

1 (8-ounce) package cream

cheese

2 eggs

1 tablespoon all-purpose flour 3 cups seasoned mashed potatoes (leftovers are great)

1 cup finely chopped onion Buttered bread crumbs or fried onions

In a large bowl, whip cream cheese, eggs and flour until smooth. Add mashed potato and onion. Transfer mixture to a greased 9 ½-by 5-inch pan. Top with buttered bread crumbs or fried onions. Bake at 350 degrees for 20 to 25 minutes.

Mashed Potato Cakes

2 cups seasoned mashed

potatoes

1 egg, lightly beaten 1 teaspoon chopped onion 1 teaspoon chopped parsley Vegetable shortening such as Crisco, for pan frying Combine potatoes, egg, onion and parsley. Shape into round cakes about ¾-inch thick. Brown cakes on both sides in hot Crisco.

Makes 4 servings.

Deanna Brooks suggests freezing leftovers, or turning them into this baked dish.

Baked Loaded Mashed Potatoes

2 cups leftover mashed

potatoes

½ cup diced ham OR crumbled

bacon

1/3 cup chopped onion

1/3 cup chopped bell pepper

1/3 cup grated cheddar cheese,

plus more for sprinkling Milk, as needed

Combine mashed potatoes, ham, onion, bell pepper and cheese. Add a little milk if necessary. Spread mixture in a greased baking dish and sprinkle with more cheese. Bake at 350 degrees for 10 to 12 minutes or until heated through.

Brooks also shares this version of potato cakes.

Potato Patties

2 cups leftover mashed

potatoes

1 egg

1/3 cup chopped onion

1/3 cup chopped bell pepper

1/3 cup grated cheddar cheese Bacon grease

Stir potato, onion, pepper and cheese together. Put about 2 tablespoons bacon grease into skillet and heat. Drop by tablespoon potato mixture into skillet. Cook 2 or 3 minutes, then flip over. Serve with bacon or sausage and eggs for breakfast.

Note: The mashed potatoes will have already been seasoned with salt, pepper, and butter, so I don’t add more of those items.

My husband came up with this recipe, which adds jalapeno and pepper cheese, writes Karen Herbert.

Potato Cakes

14 ounces mashed potatoes ½ cup chopped onion 1 medium size jalapeno,

chopped

¼ cup grated hot pepper

cheese

¼ cup grated cheddar cheese ½ cup sour cream

½ cup cream or half-and-half 1 tablespoon bacon bits

1/3 cup Italian bread crumbs Panko bread crumbs, for coating

Mix all ingredients except Panko bread crumbs.

Divide and roll mixture into walnut-size balls. Coat each ball in Panko bread brumbs. Put on a cookie sheet lined with parchment paper. Bake at 375 degrees for 15 minutes; turn and bake 15 minutes more.

Note: You can freeze the balls after you roll them in Panko. If frozen, bake at 375 for 20 minutes and check before turning over.

And finally this version is from Gamin Davis.

Mashed Potato Pancakes

1 to 2 cups leftover mashed

potatoes (real or instant) Flour or potato flakes, as

needed Seasoning (add before

cooking)

Cooking spray

Sour cream for serving

Make sure your leftover potatoes are good and thick, with no extra liquid — if necessary, thicken up a bit with added flour or potato flakes. Season potatoes as desired. (Especially good using leftover flavored instant potatoes — loaded, roasted garlic, bacon/ cheddar, whatever.)

Coat a medium pan with cooking spray and cook potato cakes — drop into hot skillet by tablespoons, cook about 3 minutes on each side; serve with sour cream on the side.