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?
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What's ur fav leftover mashed potatoes dish
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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!
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Administrator
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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.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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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.
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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.
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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 !
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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....
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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.
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- Oct 2014
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Originally posted by ecowper View PostBubble 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.
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Club Member
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- Nebraska
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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.
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- Jul 2016
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- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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.
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