#3828 - Leftover Baked Mashed Potatoes

(by Shirley McNevich)

2 cups leftover mashed potatoes
3/4 tsp. garlic salt
1 cup bite sized cooked ham pieces
4oz. shredded cheddar cheese
1/2 cup Breakstone's sour cream OR 1/2 cup heavy whipping cream (whipped)

In a bowl add mashed potatoes and garlic salt--stir to mix. Spread the mashed potatoes into a greased 2 qt. baking dish. Sprinkle the ham pieces over the potatoes. Fold the shredded cheddar cheese into the sour cream (OR fold the cheese into the whipped whipping cream). Spread the cheese mixture over the top of the ham. Bake at 450 degrees for 15 minutes or until golden brown and heated through.

#2947 - Mashed Potato Filling/Stuffing

(by Shirley McNevich)

2 cups leftover mashed potatoes
5 beaten eggs
1/4 cup Parkay margarine
1 onion (finely chopped)
1/2 cup chopped fresh parsley
1 center rib (heart) of celery (including leaves) - chopped
3/4 tsp. salt
1/2 tsp. pepper
3 cups broken bread pieces

In a cast iron skillet over medium heat add Parkay--melt. Add chopped onions, chopped celery and chopped parsley--cook/stir until celery is tender. Remove from heat. In a large bowl add mashed potatoes and beaten eggs--mix with a fork. Add broken bread pieces, celery mixture, salt and pepper--mix with your hands. Spread the mixture into a greased long Pyrex dish--use a wooden spoon to smooth out the top of the filling. Bake at 375 degrees for 35-40 minutes or until lightly browned on top.

#2945 - Fried Potato Balls

(by Shirley McNevich)

1 cup leftover mashed potatoes
1 cup flour (do NOT sift)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 beaten egg
1 TBSP chopped fresh parsley
1/4 cup finely chopped onions
5 TBSP milk
canola oil

In a bowl add mashed potatoes, flour, baking powder, salt and pepper--stir until mixed. Add beaten egg, chopped parsley, chopped onions and milk--stir well. Fill a cast iron skillet almost half full with canola oil--turn heat to medium. To test if oil is hot enough, tear off a small piece of bread and drop it into the canola oil--it should brown in one minute if oil is hot enough. When oil is ready, drop potato mixture by tablespoonfuls into the hot oil. Cook them until browned, then place on paper towels to drain. Repeat with all potato mixture.

#1835 - Leftover Mashed Potato Cakes

(by Shirley McNevich)

2 cups cold leftover mashed potatoes
1/2 cup flour
1/2 tsp. baking powder
1 beaten egg
1/4 cup milk
1/2 of a medium sized onion (chopped)
1 tsp. parsley flakes (more if you like)

In a bowl add mashed potatoes, flour, baking powder, beaten egg and milk--stir until mixed. Add onions and parsley flakes--stir. Add oil or shortening to a skillet over medium heat. Use your hands to form the batter into cakes--place cakes in skillet. Brown the cakes, then flip and cook until both sides have been browned. Place them on paper towels to drain.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1038 - Chocolate Mashed Potato Cake

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

2 cups white sugar
1 cup mayo
4 eggs
1/2 cup Hershey's cocoa
1 cup leftover mashed potatoes
1 2/3 cup flour (sifted--measure before sifting)
1 tsp. baking soda
2 tsp. vanilla
1/2 cup buttermilk

In a mixer add white sugar, mayo, and eggs--beat. Add mashed potatoes--beat. Add cocoa, baking soda and vanilla--beat. Add buttermilk and flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Frost as desired.