[Kitchen Witch]

here's a few uses for leftover mashed potatoes -

PIEROGIE CASSEROLE

8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.

Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.




I know someone that freezes all leftover mashed potatoes every time there are any leftover. When she gets enough she thaw them out, mix them with an egg, salt and pepper and enough flour so they have the consistency of drop-cookie dough, being careful not to mix too much.

The mixture is then spoon-dropped into oil in a frying pan. Take a fork, dip the ends of the tines in the hot oil in the pan and tap the tops of these lumps so they make little pancakes. Fry until golden brown on one side, then turn and brown on the other side. Only turn them once or they will become too greasy.

For heartier mashed potato pancakes, and if you have some leftover corn, add it to the batter. Both are great and make nice accompaniments to any meal."




For the waffles:

3/4 c. mashed potatoes
1/4 c. hot milk
2 TBSP all purpose flour
2 TBSP butter, melted
Celery salt and pepper to taste
2 eggs, beaten

Mushroom topping:

3 TBSP butter
6 green onions, chopped
12 oz. mushrooms, sliced
1 1/4 cups sour cream
1 TBSP chopped fresh parsley

Chopped chives to garnish.

For Waffles:

Heat electric waffle maker
-Beat potatoes, hot milk, flour and butter until smooth. Season with salt and pepper
-Add beaten eggs and mix well
-Brush waffle iron with oil or no stick spray if necessary. (Mine was fine without it)
-Fill with batter and close until steam ceases to escape (rec. says three min............ mine took about 10!)
-Repeat as necessary.

Topping:

-In large skillet melt butter and saute green onions and mushrooms until slightly softened.
-Add sour cream and heat, stirring occasionally until thick.
-Stir in parsley.
-Pour topping over waffles and garnish with chopped chives.



Make "patties" adding anything you want and fry!