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Old 10-03-2005, 01:42 PM   #1
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Question What should I make with my leftover potatoes?

Yesterday I got a little over-zealous with my potatoes and mashed enough for a small country. After dinner I realized I had waaaaaaaay too much here.
So, what should I do for tonight's dinner to incorporate these spuds?
(PS - I'd prefer not to go the route of frying, if possible)

Thanks in advance

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Old 10-03-2005, 01:51 PM   #2
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make a casserole with it.

1 pound ground meat + seasonings or fillers you like
1 or 2 cans cream soup (I use mushroom)

top with mashed potatoes (make sure they're really moist, add more milk if needed. Then bake until bubbly on abuot 375.
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Old 10-03-2005, 02:28 PM   #3
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Toss the potatoes into your FP with an egg or two and some grated cheese and process to combine. Put into a buttered casserole and sprinkle some cheese on top. Bake until heated through and lightly browned.
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Old 10-03-2005, 02:32 PM   #4
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Shepards or Cottage Pie would be my vote.
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Old 10-03-2005, 03:06 PM   #5
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Saute/caramelize some onions or leeks, cook some kale and turkey sausage (kale takes awhile so look up to see how long it takes), add some low sodium chicken broth and heat. Add potatoes and thin as much as necessary for kale, sausage, potato soup.
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Old 10-03-2005, 03:07 PM   #6
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My son loves to split low fat kielbasa in half lengthwise, each piece about 6" long, stuff with a good heaping of mashed potatoes, top with shredded cheese, bake 350 for about 30 minutes or until cheese melts and potatoes are warm and sausage is warm - his comfort food!! Oh, and garnish with an avocado slice (j/k)
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Old 10-03-2005, 03:09 PM   #7
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Bubble and Squeak!! Taters, carrots, brussel sprouts or cabbage, bacon made into a wonderful potato pancake-type thingie


Bubble and Squeak recipe
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Old 10-03-2005, 03:32 PM   #8
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Wonderful ideas!! htc - yours sounds great!
Elf, your son sounds like me!
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Old 10-03-2005, 04:00 PM   #9
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Leftover mashed potatoes.....knish!!! Just use your regular pastry dough, roll out and cut into circles (about 6" across) place about 3-4 heaping tablespoons of the cold mashed spud on one side. brush the outer half with egg yolk, seal and do the egg wash bit, sprinkle with dried dill weed and bake for 30-35 minutes at 350. You can freeze these afterwards and just nuke to heat. One plus is that they do not need to be refrigerated as soon if using for a packed luch or what have you. My family loves these!!!
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Old 10-03-2005, 05:07 PM   #10
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Aren't those just like polish perogies?
Great idea!
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