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Old 01-05-2009, 07:03 PM   #11
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Horizontally Slice up a potato or two into uniform 1/8"-1/4" planks...Cook them in the oven, then put several scoops of mashed potatoes atop of the planks...Bake until warm, then turn on your broiler. Essentially making yummy twice baked potatoes... :)
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Old 01-05-2009, 07:27 PM   #12
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Well, everyone else has mentioned pretty much everything I can think of, with a couple of exceptions.

Potato Pierogies
Gnocchi - not really sure if that would work, it depends on what you add to your mashers. I add to much butter and dairy to my mashers to use leftovers for gnocchi.
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Old 01-05-2009, 07:29 PM   #13
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Well, everyone else has mentioned pretty much everything I can think of, with a couple of exceptions.

Potato Pierogies
Gnocchi - not really sure if that would work, it depends on what you add to your mashers. I add to much butter and dairy to my mashers to use leftovers for gnocchi.
I was going to suggest gnocchi, too, Allen. But, as you mentioned, the mashed potatoes might not be suitable depending on what's been added initially. Gotta love gnocchi. Yum!
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Old 01-05-2009, 07:31 PM   #14
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Mom use to add some melted butter, sliced green onion,parsley chopped fine, make a patty, put either diced meat and cheese in the center and top with another patty and fry...Dad loved them...
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Old 01-05-2009, 07:36 PM   #15
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Colcannon would be good too. Stir in some sauteed leeks and cabbage, add some cheese, if you wish, and bake it until it's warm.
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Old 01-05-2009, 07:37 PM   #16
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How does one serve gnocchi?
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Old 01-05-2009, 07:37 PM   #17
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Colcannon would be good too. Stir in some sauteed leeks and cabbage, add some cheese, if you wish, and bake it until it's warm.

Oh, I'd forgotten about that. I love it. Now I want some and don't have any of the ingredients.
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Old 01-05-2009, 07:37 PM   #18
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Oooooh vyapti, that sounds good too! I LOVE cabbage!
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Old 01-05-2009, 07:39 PM   #19
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Oooooh vyapti, that sounds good too! I LOVE cabbage!
We often have it in our house on St. Patrick's Day. It's delicious.
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Old 01-05-2009, 07:42 PM   #20
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So how exactly do you make it?
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