What to do with your leftover mashed potatoes

I had some leftover mashed potatoes in the fridge, and no leftover gravy, which meant in my estimation, they were pretty much useless. But then I recalled my mother telling me she made potato soup with them. So I checked out some recipes online, to get some sense to proportions, and came up with this recipe. It’s great for a cold day, with some bacon on top, and a salad on the side.

2 tbsp butter                                                                                                                                            2 medium onions, finely chopped                                                                                                       1 clove minced garlic                                                                                                                              4 cups mashed potatoes                                                                                                                          2 cups chicken broth                                                                                                                                1 1/2 cup whole fat milk                                                                                                                           1/2 cup heavy cream or 1/2 and 1/2                                                                                                      1 cup smoked (cheddar) cheese, grated                                                                                              1 cup sharp cheddar cheese, grated                                                                                                       1 tsp crazy salt (seasoning salt of your choice)                                                                                   1/2 tsp paprika

Saute onions and garlic in butter until they are translucent and soft.  Put into a soup pan, and add chicken broth.  Mix in mashed potatoes, using a large whisk.  Add milk and cream and heat up the soup till simmering.  After simmering and whisking for awhile (five, ten minutes) put your pan in the sink and use a hand held blender to make the soup smooth and lump free (if you have picky kids ;)) Heat it back up on the stove.  Add seasonings and stir cheese into soup till melted.   I just happened to have smoked cheddar, but I think it would be fine with all regular cheddar cheese, or maybe some smoked gouda. Serve with bacon (crumbled or less so – it’s up to you) and a nice salad.  Bon Appetite!

I’d love to find more recipes to get rid of those leftovers everyone collects in their fridge.  Anyone have some ideas?

~ Lora


About Lora

I am a 40 something wife to my patient and talented husband Scott, Mom to my five children (from toddler to teen) and oldest sister to eight siblings. I am interested in too many things, love to read everything around me, and have developed a strong interest in design and renovation along with my husband. I am conservative, Christian, and by the grace of God, trying to find His way through the ups and downs of my life.
This entry was posted in cooking, handy household tips, menu planning, recipes and tagged . Bookmark the permalink.

2 Responses to What to do with your leftover mashed potatoes

  1. Marcia says:

    We don’t have many leftovers here; they just keep on eating until the platter is clean! I do have a nice recipe from the Yankee Church Supper Cookbook for using leftover ham in a ham loaf. If that appeals, I’ll send it to you.

  2. Doreen says:

    Haven’t tried this yet, but sounds delicious, and uses leftover mashed potatoes 🙂

    Warm Wonderful Rolls
    When family gathers for any holiday season there is always plenty of great food on the menu. One of the most requested items from my kitchen are Amish Potato Rolls. This soft dough is slightly sweet and as soft as a pillow- yummy goodness (especially right from the oven)!

    (yield approximately 3 doz small rolls)
    1 cup sugar
    1 cup mashed potato
    1/2 cup shortening
    3 eggs
    1 1/2 teaspoon salt
    1 cup warm water
    2 pkg yeast
    5 cups flour

    Mix together well the sugar, potatoes, shortening, eggs and salt.
    Dissolve the yeast in the warm water then add to the sugar/potato mixture.
    Stir in 3 to 4 cups of the four. Add remaining flour while kneading. Knead until the dough is no longer sticky but moist.
    Cover. Let rise until double (approximately 1 hour).
    Roll dough to 1″ thickness. Cut into buns shapes with a jar or biscuit cutter. Place on lightly greased baking sheet about 2″ apart. Let thiem rise until puffy but not doubled (approximately 30 minutes).
    Brush with milk. Bake in 325 degree oven until lightly golden brown, approximately 12 minutes.
    Cool on a wire rack. They store well in an airtight container and freeze beautifully.
    For a variation: replace potato with sweet potato or pumpkin, white sugar with brown, and use half white/half wheat flour. Delicious results every time.

    Pictured is my mother’s favorite dinner roll shape; the clover roll. She did not use the same recipe I do, however, her honey wheat bread was always formed in clovers for holiday dinners. To make a clover, lightly grease muffin tins. Pinch a piece of dough the size of a walnut and gently shape a ball. Place three balls per cup (touching). Proceed with baking directions. She also brushed her rolls with melted butter after baking (as I did here).
    The rolls are always wrapped in my favorite kitchen towel and tucked in a homey wicker basket before we head off for a day of visiting. Served with butter, honey butter, or any favored spread..pillowy soft potato rolls will definitely make the dinner table this week!
    Posted by Simply Scaife Family Labels: Ushering Seasons

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