Different ideas for leftover mashed potatoes?

(1) Perogies Cut pre-made pasta sheets (available in any grocery store) into circles using the mouth of a large drinking glass or whatever cutter you may have. Place a spoonful of mashed potatoes in the center of each circle and wet the edge of the pasta circle with a bit of water. Fold the pasta circle in half so that you have a half moon shape. With your fingers, seal the rounded edges or flatten with a fork. Add any ingredients you like to the potatoes. Cheese, onion, bacon, chives, and fresh herbs all work well. (2) Potato Hash In a frying pan, saute onion, celery and garlic in a little butter or oil until they are tender. Add mashed potatoes. As potatoes are cooking gradually add in some canned corned beef. Continue cooking until heating and beginning to crisp. (3) LEFTOVER MASHED POTATO BURGER PIE 1 lb. cooked ground beef, browned with 1/2 c. chopped onion, drained well 1 (16 oz.) can green beans, drained 1 (10 3/4 oz.) can condensed tomato soup with 1/4 c. water Leftover mashed potatoes 1 beaten egg 1/2 c. (2 oz.) shredded American cheese Stir into ground beef, the beans, soup, water, 1/2 teaspoon salt, 1/8 teaspoon pepper. Place in square baking pan. Add egg to potatoes and beat until blended and fluffy. Spoon over meat mixture. Sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes until heated through.

-You can add stock and milk to them on the stove top and use it as a base for chowders. Add corn, shrimp, sausage, clams, even broccoli or carrots. -You could roll the mashed potatoes into balls with a piece of mozzarella in the center, coat them in bread crumbs and fry them. You can even freeze them before frying to save them for a quick easy hors d'oeuvre for guests. -Make potato bread. -Mix them with eggs and bake into a frittata.

Mashed potato soup Mashed potato dumplings Mashed potato omelet Mashed potato dinner rolls

just freeze or store and reheat for a future meal if you do not wish to use in baking or shepherds pie which would have been my first choice but likely could be added to a casserole my last leftovers were mashed and also mashed turnip which I mixed together for a untraditional shepherds pie. I have also mixed with sweet potato as a crust for chicken pie

add an egg or two and make mashed potato patties...fry them up in butter..

And no one mentions gnocchi?

Go ahead, make the pancakes. Just melt some butter in a pan, form the potatoes into patties, lightly flour each side and toss 'em in the pan, They'll get a wonderful crisp on the outside and be soft on the inside. You can always add some more spices - like oregano and parmesan cheese to the outside of the patties for an italian style potato pancake.

How about knishes? POTATO KNISHES 2 c. flour 6 tbsp. shortening 1/4 tsp. salt 4-5 tbsp. water 6 lg. potatoes 1/2 c. vegetable oil 3 lg. onions Salt & pepper 1 egg yolk Combine flour and salt; cut in shortening with a pastry cutter. Stir in water with a fork to form a dough. Chill while preparing filling. Cook potatoes and mash. Cook onions in oil until very soft; mix onions and oil with potatoes and season to taste. Preheat oven to 500 degrees (yes, very hot). Roll out pastry to a large thin sheet, about 2 feet square; using half of the potato mixture, form a mound the length of pastry 1/2 inch from edge. Bring edge of dough over potatoes and form a roll until edges of dough meet. Cut off that portion of dough and fill 2nd portion the same way. Cut each roll in 2 1/2 inch pieces and place on greased baking pans, dough sides up. Brush with beaten egg yolk. Bake for 15 minutes, or until golden brown. Leftover knishes may be frozen. These reheat well. Cooked apple slices may be used instead of potatoes. you can just sort of maybe add some onions and then follow the directions with the pastry dough. Also, something I love (probably because I had it as a kid) is Mustard potato salad, Just mix mashed potatoes with yellow mustard and pickle relish otherwise maybe a nice creamy potato and cabbage soup with bacon and cheese on top?

Dang, you just set me up on a slow descend into a hunger-induced dementia; I LOVE Roasted Garlic Mashed Potatoes. :-$ PLEASE do NOT fry 'em up or do anything greasy like that; that would be a total waste of a perfectly fine Roasted Garlic Mashed Taters. Here's what I would do [and I'm assuming you kept the leftover taters in the fridge and now it's all stiff and lumpy]: Heat up a lil' bit of milk in the microwave, then gradually work it into the taters as needed (mix vigorously), so it's no longer stiff and grainy anymore (but maintains a firm-ish consistency). Then add some condensed milk, whisk well, and heat it up in the microwave till it acquires a slightly gooey gluey appearance on top. Then serve it as Roasted Garlic Mashed Taters w/ a hyperspace twist! P.S. And next time make sure to invite people, <hint, hint>, who'll actually show up for your Garlic Taters and a medium-rare Rib-eye, or two, <pretty please> on the side, 2. ;-) P.S.S. Add some Brandy and a decent Cuban cigar to the after dinner activities list too, and you've got yourself a Guranteed Guest; rain or shine! lol .