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What's ur fav leftover mashed potatoes dish

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  • JCBBQ
    Club Member
    • Jan 2016
    • 1060
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
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      MCS wish list - Lone Star Grillz off set

    What's ur fav leftover mashed potatoes dish

    I seemed to have way over done the mashed potatoes this year. I've got pounds and pounds of it. What are some of your favorite ways to reuse mashed potatoes as a different dish. I'll definitely make some shepards pie. What are your go to recipes?
  • W.A.
    Charter Member
    • Sep 2014
    • 744
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    #2
    I've been eating mashed potatoes for four days now as mashed potatoes and gravey......

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3180
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
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        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #3
      Bubble and Squeak! Mix in some leftover veggies, especially green beans and broccoli, then fry it up .... called bubble and squeak cause of the noise it makes!

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3180
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        Also, great for making some shepherd's pie

        Comment

        • Huskee
          Pit Boss
          • May 2014
          • 14901
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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          #5
          Trash! I hate leftover potatoes, to me they never reheat well. My wife will fry little patties of them, and they're ok to me that way I guess, kinda like little hashbrowns.

          Comment


          • RonB
            RonB commented
            Editing a comment
            Huskee - ask your wife to mix in some shredded Cheddar cheese and some chopped crisp bacon when she makes the little patties - you will become a believer.

          • JCBBQ
            JCBBQ commented
            Editing a comment
            RonB, I saw something like that on line. Looks good!
        • AZRedneck
          Club Member
          • Sep 2016
          • 360
          • Arizona. 90 miles from water and 9 miles from hell.
          • Pit Barrel Cooker
            Weber Kettle 22.5
            CharBroil Gasser 5 burners
            3 x Thermapen
            MAV 732
            Anova Sous Vide

          #6
          Wow, so many options. Mashed taters go with anything, almost as much as bacon. Pancakes, soup, casserole, quesadillas. I bet the interwebs have thousands of ideas out there. Whatever you do with them, as with everything else, I recommend you add bacon.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Make potato cakes out of them.

            Comment


            • Steve R.
              Steve R. commented
              Editing a comment
              I second this!
          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9153
            • Kansas Territory
            • Grills / Smokers
              *********************************************

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              *********************************************
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            #8
            I always enjoy making potato cakes out of leftover mashed taters. I add some stuff, sometimes... diced onions, green onions, crumbled bacon, diced ham, etc. Depends on what's on hand. Make 'em plain, or make 'em 'Loaded'! Have fun!

            Oops! Forgot CHEESE!!!! D'oh!!!!
            Last edited by Mr. Bones; November 27, 2016, 08:48 PM.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 12572
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #9
              There is a local restaurant that shapes mashed potatoes into smallish sized balls and deep fries them. Awesome.

              I don't think adding crisp bacon and cheddar cheese would hurt either.

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3201
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
                  Karubeque C-60
                  Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                  TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
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                  Thermapen
                  Thermapen Air
                  ThermaQ (or its predecessor)
                  Thermoworks Hi temp IR
                  BBQ Dragon & Chimney of Insanity
                  Various other stuff

                #10
                My Dad used to mix them with "stuff" like onions and fry them. Yum Yum Yum.

                Comment

                • CaptainMike
                  Club Member
                  • Nov 2015
                  • 2420
                  • The Great State of Jefferson
                  • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                    Old school big'ol Traeger w/Pro controller (Big Tex)
                    2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                    20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                    20 x 30 Santa Maria grill (Maria, duh)
                    Bradley cabinet smoker (Pepper Gomez)
                    36" Blackstone griddle (The Black Beauty)
                    Fireboard
                    Thermoworks Smoke and Thermapen.

                  #11
                  This year our after-thanksgiving breakfast feast included a 50/50 mix of potatoes and dressing fried up a la potato pancakes (think latkes). Topped with a couple of over easy eggs and I can't imagine why I haven't had my 2nd heart attack !

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    That sounds really good.

                  • CaptainMike
                    CaptainMike commented
                    Editing a comment
                    Huskee, my friend did the mashed potatoes and he folded in some chopped kale. Hmmmm, I thought, until we tasted them. They were delicious, and I can only think of one other place I would toss kale....
                • Craigar
                  Founding Member
                  • Jul 2014
                  • 1096
                  • Papillion, NE
                  • * - Weber 26.75" OTG
                    * - Weber 22.5" Premium cloaked in Crimson
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                    * - Lodge Sportsman Grill
                    * - Weber Rapid Fire Chimney Starter
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                    * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                    * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
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                    * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                    * - Current butchers: Just Good Meats & Fareway Foods

                  #12
                  Soup. Sautee some onions, toss in the celery heart diced up fine along with the leaves, some chicken stock, your left over smashed taters and voila! Easy tasty tater soup.

                  Comment

                  • Mosca
                    Charter Member
                    • Oct 2014
                    • 3300
                    • PA
                    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                    #13
                    Originally posted by ecowper View Post
                    Bubble and Squeak! Mix in some leftover veggies, especially green beans and broccoli, then fry it up .... called bubble and squeak cause of the noise it makes!

                    I didnt know it had a name! I fry some onions in a non stick pan, then mix in the potatoes and some cheese and fry 'em all up until crispy brown.

                    Comment


                    • ecowper
                      ecowper commented
                      Editing a comment
                      My step-father is from Wales and that's what he calls it

                    • JCBBQ
                      JCBBQ commented
                      Editing a comment
                      I've lived in the UK for over 7 years at various times in my life. I've hear the term, just never knew what it was.
                  • Shane Rakow
                    Club Member
                    • Oct 2016
                    • 568
                    • Nebraska
                    • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                      Weber-22" Kettle w/SnS Plus (2002)
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                      Burn Pit (1992)
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                      Favorite Dog Breed: German Shorthair Pointer
                      Favorite Car: The ones that start
                      Favorite Month: October
                      Favorite Steak: Ribeye, rare, and reverse seared

                    #14
                    Besides tater patties, I really enjoy a Greek dip called, Skordalia. Extremely simple to make. 1 cup leftover mashed potatoes, 4 garlic cloves, minced, 1/4 cup quality olive oil, (add more or less to preference), 2-3 Tbsps of white wine vinegar. Blend until smooth. Folks, you have to love garlic and olive oil for this one. Chill the dip. Serve cold and smear on fresh pita bread triangles. Adjust garlic, olive oil,and vinegar to taste. I don't have a recipe as this is just in my odd, and confused head.

                    Comment


                    • Craigar
                      Craigar commented
                      Editing a comment
                      Whoa! I might have to run this one by wifey as I just might have found another use for her leftover taters. Thanks for sharing!
                  • Steve R.
                    Club Member
                    • Jul 2016
                    • 2276
                    • Elizabethtown, KY
                    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

                    #15
                    This sounds weird, I know. But one of my favorites as a kind was to take a hotdog in a bun and add a scoop of mashed taters with some cheese on top and bake in the toaster oven until the cheese gets nice and melty and the bun is toasted. It was inspired by something we had for school lunch in elementary school where they fried up a slice of baloney with mashed potatoes and cheese on top. Pretty darn good, I must say, and I was a really picky eater.

                    Comment

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