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When I was a little girl, my mother always made what she called "potato cakes." That is the first recipe below. Following are two more ways to use leftover mashed potatoes. These are especially helpful after a big holiday dinner where a large amount of mashed potatoes have been prepared.
Potato Cakes
Ingredients:
1 cup leftover mashed potatoes
1/2 teaspoon salt
1 egg, beaten
1 tablespoon flour
1/4 cup milk (canned milk is even yummier)
Directions:
- Mix all above ingredients in a mixing bowl with a spoon.
- Put a handful of flour out on a cutting board or clean kitchen towel.
- Take small amounts of the potato mixture, roll them up in your hands, and pat into a flat, round shapes.
- Melt a tablespoon or so of shortening in a skillet.
- Put the potato cakes in the skillet and cook till nicely browned on one side. Turn over and brown on the other side.
- Cook until potato cake is hot through and browned on both sides.
Potato Biscuit
Ingredients:
1 cup flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup leftover mashed potatoes
1/2 cup water or milk (approximately)
Directions:
- Sift flour, baking powder, and salt together.
- Add the shortening and mix with a fork or pastry cutter.
- Add potatoes and mix thoroughly.
- Add enough water or milk to make a soft dough.
- On a floured board, roll out the dough lightly to about 1/2 inch thickness.
- Cut into biscuits and bake on an ungreased cookie sheet for 12 to 15 minutes at 400 degrees.
Potato Muffins
Ingredients:
4 tablespoons shortening
2 tablespoons sugar
1 egg, well beaten
1 cup mashed potatoes
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Directions:
- Cream the shortening and sugar together.
- Add the egg, then the potato and mix thoroughly.
- Sift together the flour, baking powder, and salt.
- To the first mixture, add the milk and flour alternately.
- Bake in greased muffin pan at 325 degrees for 25 to 30 minutes, or until golden brown.
Reprinted with permission.
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