5 Ways to Use Leftover Mashed Potatoes
This week, we’re spotlighting recipes from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books). A longtime columnist for the New York Times and a bestselling cookbook author, Bittman is now the chief innovation officer for Purple Carrot, a plant-based meal-kit enterprise. Try making the recipes at home and let us know what you think!
Potato Pierogi (Photograph: Yunhee Kim)
By Mark Bittman
Potato Pierogi
Cook chopped onion and garlic in butter until soft; stir into mashed potatoes. Fill wonton skins with a spoonful of the potato mixture (don’t overstuff); fold over and seal the edges with a little water. Working in batches, sauté in butter until golden brown. Garnish: sour cream and chopped fresh dill.
Garlic-Rosemary Potato Fritters
Cook lots of chopped garlic and rosemary in olive oil until fragrant. Stir into mashed potatoes along with beaten eggs (1 egg for every 2 cups potatoes) and enough flour to bind. Form into patties (chill, if time allows). Dredge in bread crumbs or flour; cook in olive oil until browned.
Spicy Potato Gratin
Heat the oven to 375°F. Soften chopped onion, garlic, and jalapeños in olive oil. Stir into mashed potatoes; pack into a greased baking dish. Sprinkle with Cheddar, bread crumbs, and oil. Bake until browned, 15 minutes.
Turkey Shepherd’s Pie
Heat the oven to 400°F. Cook chopped onion and carrot in butter until soft. Stir in a little tomato paste, chopped cooked turkey, peas or other leftover vegetables, and some leftover gravy (or a spoonful or so of flour and some chicken stock); simmer until thick. Put the mixture in a baking dish, spread mashed potatoes over the top, then top with crumbled stuffing or bread crumbs and a drizzle of melted butter. Bake until golden brown. Garnish: parsley or sage.
Mashed Potato and Turkey Croquettes
Stir together mashed potatoes, chopped cooked turkey, chopped onion, beaten egg (about 1 egg per cup of the mixture), and enough all-purpose flour to bind. (A little sage or thyme is good, too.) Roll into balls and dredge in flour, then in beaten egg, then in bread crumbs. Cook in olive oil until browned all over. Serve with cranberry or applesauce and sour cream.
Reprinted with permission from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books).
More Thanksgiving Ideas:
The Healthy Thanksgiving Side Dish You’re Probably Forgetting
Pumpkin Hummus Recipe from Chef Jamie Bissonnette
3 Super-Fast Side Dish Recipes to Save the Day
