Use leftover mashed potatoes in new recipes!
Think again before you toss the taters out! Mashed potatoes aren’t just for Sunday dinner. These spuds have endless possibilities.
Dina Driggs shares ways to elevate your mashed potato game.
Find more from Dina on Instagram, @dinasdiner.
Mashed Potato Spudnuts/Donuts
- 2 1/4 tsp. Yeast, (1 pkg of active yeast)
- 1 Cup Warm Buttermilk (105° – 120°)
- 1 1/2 Cups Warm Can’t Put My Fork Down Mashed Potatoes
- 3 Cups of Sugar, divided
- 3 Eggs
- 4 tsp. Baking Powder
- 1 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Ground Nutmeg
- 6 Cups All-Purpose Flour
- 2 Cups of Vegetable Oil for frying
- 1 tsp. Ground Cinnamon
- Use a thermometer to measure the temperature of the warm buttermilk.
- Place the yeast in a stand mixer and add the warm buttermilk.
- Mix until all the yeast has been incorporated. Let sit for 3-4 minutes.
- Add 2 cups of sugar to the yeast and buttermilk mixture.
- Add eggs and beat.
- Add mashed potatoes, baking powder, baking soda, salt and nutmeg.
- Add flour one cup at a time. Change out the beaters for the kneading arm of the mixer after 3 cups of flour.
- Continue to add the flour until the dough comes together in one ball. Do not knead.
- Place dough in a greased bowl and cover with plastic wrap. Place in the refrigerator for 2 hours.
- Cut the dough into two pieces and roll each piece out to a large circle on a floured surface.
- Using a doughnut cutter or a cookie cutter, cut dough into circles and cut out centers.
- Heat the oil to 350°. Place 3-4 donuts and donut holes in the oil and cook until golden brown on each side.
- When done, place on paper towels to drain.
- Mix the remaining cup of sugar with the cinnamon. Dip each hot donut in the sugar mixture.
- Continue to roll, cut, cook, drain and dip until the dough is gone.
- 1/2 Cup Warm Water
- 1 tsp. Sugar
- 2 1/4 tsp. Yeast, 1 pkg.
- 1/2 Cup Plain Yogurt
- 1 Tbsp. Olive Oil
- 1/2 tsp. Salt
- 2 1/2 Cup Flour
- Activate the yeast with warm water (105°-120°) and sugar.
- Once yeast is foamy, add 1/2 cup of flour.
- Add the yogurt, olive oil and salt.
- Continue adding flour until it holds together as one dough.
- Knead for five minutes.
- Place in a bowl and cover with plastic wrap.
- When dough doubles, place on a floured surface and cut into 8 equal pieces.
Mashed Potato Stuffed Naan
- 1 recipe Naan Bread
- 8 oz. Red Pesto Sauce
- 4 Cups Can’t Put My Fork Down Mashed Potatoes
- 1/2 Cup Bacon, cooked and cut into small pieces.
- 4 cups of Cheddar Cheese
- 1/2 Cup softened Butter
- 2 Cloves of Garlic
- 1 Tbsp. Parsley Flakes
- Roll out one piece of naan dough to an eight inch circle.
- Spread 1 Tbsp. red pesto in the middle.
- Make 8 patties of mashed potatoes about 1/3 – 1/2 cup in each patty.
- Mix in 1 Tbsp. of Bacon pieces in each potato patty.
- Place mashed potato patty with bacon on top of the pesto.
- Place 2 – 3 Tbsp. shredded cheddar cheese on top of the mashed potato.
- Fold the edges of the naan bread toward the middle and pinch together to seal.
- Repeat steps 1-7 for each piece of naan bread dough.
- Mix softened butter, grated garlic cloves and parsley in a small bowl.
- Heat a frying pan to medium heat.
- Brush the garlic butter on one side of the stuffed naan bread and place in frying pan.
- Cook until golden brown.
- Brush the other side of the stuffed naan bread with garlic butter. Cook this until golden brown.
- You can keep turning the stuffed naan bread until you get a crispy crust.
- Cut in half and eat immediately.
Mashed Potato Pancakes with Ham and Cheese
- 2 Cups Cold Can’t Put My Fork Down Mashed Potatoes
- 2 Large Eggs
- 4 oz. Finely Shredded Cheddar Cheese
- 6 oz. Diced Ham
- 8 Tbsp. Flour
- 1/4 Cup Vegetable oil for frying.
- 1/2 Cup Sour Cream, for garnish
- 2 Tbsp. Chives, for garnish
- Put mashed potatoes, eggs, cheese, ham and flour in a large bowl.
- Mix well. The dough will be thick and pasty.
- Heat 1 tablespoon of oil in a dutch oven frying pan.
- Make four patties of mashed potato pancake dough, about 1/2 cup.
- Place in the heated frying pan. Use the back of a measuring cup sprayed with vegetable spray to flatten the pancakes.
- Cook until golden brown. Then flip to the other side.
- Keep flipping the potatoes until they are golden brown on both sides.
- Repeat steps 3 -7 until all dough is cooked.
- Serve with a dollop of sour cream on each pancake and sprinkle with chives to garnish.