Leftover mashed potatoes is in itself a rarely uttered phrase in our house. We love mashed potatoes, don’t get us wrong… and there is your answer.
I made Sweets a birthday steak dinner with green beans and garlic mashed potatoes with full on butter! It was good eats. I went ahead and made up a large batch of potatoes as you can never have too much I realized. To kick up this batch into the garlic realm I melted a couple tablespoons of butter on the stove as the pototes were cooking and gently simmered 3 cloves of crushed garlic in the melted butter. This was then stired into the potatoes during the mashing. It was excellent.
If for some surprising reason you ever have leftover mashed potatoes in your kitchen, I recommend gussying them up by pan-frying them as patties. We also really enjoyed these with two dressings picked up from a recently watched Micheal Chiarello’s (swoon) show: caramelized onion and vanilla mango.
Pan Fried Mashed Potato Patties
Simple as can be, in fact I can’t really claim this to be a recipe! How about a procedure?
Scoop out cold mashed potatoes with a cookie scoop. Flatten slightly in the palm of your hand and lightly dust with seasoned and spiced flour.
Gently lay the patties in a hot pan with a light layering of melted butter mixed with olive oil.
Cook on both sides till golden.
These are great on a bed of greens with the following two dressings from Micheal Chiarello: Carmelized Onion Sauce and Vanilla Mango Dressing. The Mango Dressing is also a good use of vanilla vinegar.
- when I make mashed potatoes, I let my ricer catch the potato peels so I don’t have to peel the potatos. However, I tossed the cooked peels back in with the leftover mashed potatoes to help given the patties more texture.
- these are great patties for all sorts of stir ins… cheese, corn, sauted sausage bits, sauted garlic, you name it!