I have left over plain mashed potatoes...any ideas on what I can do with them?

Try mashed potato doughnuts

Mashed Potato Donuts

(This recipe yields 15 servings) FOR THE DONUTS:

1 cup mashed potatoes - room temperature

1 cup water; plus additional 3/4 cup water

1 cup evaporated milk

1 and 1/3 cup sugar

2 packages dry yeast

4 cups flour

FOR THE GLAZE:

3 cups confectioners sugar

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup boiling water

Stir/dissove the yeast in 3/4 cup warm water.

In a large pan at low heat, combine mashed potatoes, 1 cup water (not the yeast water) and evaporated milk. Slowly stir in the sugar. Remove from heat. Allow to cool for at least 10 minutes.

Add the 3/4 cup water/yeast mixture and stir. Slowly add flour in 1/2 cup scoops and beat well with an electric mixer for about 2 minutes. The completed dough should be soft but not too stiff. Use less flour if the dough starts to seem to heavy.

Tranfer to a large mixing bowl and cover with a kitchen towel. Allow dough to double in size... about 60 minutes.

Place dough onto a floured surface and roll to 1/2-inch thickness. Cut with donut cutter or use the lid of a jar and a knife.

Allow donuts to rise uncovered for 30 to 40 minutes. This is a good time to combine all ingredients for the glaze... stir to mix well.

Once the donuts have doubled in size again, fry in vegetable oil at 375 degrees. Turn donut once one side is golden brown. Carefully remove donuts from oil and transfer to a cooling rack over a cookie sheet to allow excess oil to drain off.

When donuts are cool enough to handle, dip one side of each donut into the glaze and return to cooling rack until ready to eat.

2 cups mashed potatoes

1 large egg, beaten lightly

6 tablespoons all-purpose flour

11/2 tablespoons grated onion

2 tablespoons chives

Salt and pepper

Vegetable oil, for frying

Preheat oven to 250 degrees F.

In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.

In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

MOCK PIEROGIES

Mashed potatoes (left over)

Cooked noodles

Sauteed onions in butter

Cheese

Spread mashed potatoes in an 8"x10" or 10"x12" pan. (One layer, put one layer noodles over mashed potatoes, one layer cheese, butter, sauteed onions.) Continue for 3 rows and add cheese on top. Bake at 350 degrees for 20 to 25 minutes or until cheese is melted.

TATER PATTIES

2 c. left over mashed potatoes

1 egg

Enough flour to make potatoes like dough

1 sm. onion

Mix all ingredients to make dough roll into biscuit size patties and mash flat. Fry in hot grease until golden brown. Place on paper towel to drain. Serve hot as side dish.

POTATO DUMPLINGS

1 c. leftover mashed potatoes

1 c. flour

1 egg or 2 egg whites

SAUCE/GRAVY:

1 can chicken parts or left over chicken, shredded

1 can cream of chicken soup

Blend potatoes, flour, and eggs well. Prepare a 3 quart pot of boiling water. Roll out potato batter on floured board until it has about a 2 inch diameter. Slice into 1 inch pieces. Drop into rapidly boiling water. When all the dumplings have come to the top, remove and serve immediately with chicken sauce/gravy. Next day, if any left, fry with scrambled eggs, chives, and ham.

MASHED POTATO PANCAKES

2 c. cold mashed potatoes

1 egg, slightly beaten

1/4 c. butter

1/2 c. flour for dredging

Salt & pepper to taste

1 sm. onion (optional)

Mix the potatoes, onion and egg together and form into 4 fat patties or 6 lean patties. Heat the butter in a skillet, dredge the patties in flour and saute until golden on one side. Flip and cook until the other side is golden brown, making sure the pancakes are heated thoroughly and the onion is soft

MASHED POTATO SOUP

Excellent way to use up your leftover mashed potatoes or plan on having enough leftover.

2 or 3 cups mashed potatoes. Thin to soup consistency with milk. Brown some onion in butter and add to above. Celery salt to taste. Salt and pepper to taste. Sometimes I add a mild cheese to give it a little cheesy taste.

Salmon Croquettes.

3 Large peeled potatoes, chopped.

1 Small onion finely chopped.

2 210 g of Pink salmon, drained and flaked.

1 T Chopped fresh parsley.

2 t Grated Lemon Zest.

¼ C lemon juice.

1 T Vinegar.

1 Egg, lightly beaten.

¼ C Plain Flour.

S&P.

2 Eggs lightly beaten.

11/2 C Fresh Bread Crumbs.

Oil

(I)

Cook potatoes in boiling water until just tender.

Drain and mash.

Place in a mixing bowl. Add onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.

Stir to combine.

(II)

Divide mixture into 16 portions and form into patties or sausage shape.

(III)

Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.

(IV)

Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.

Remove and drain on paper towels and keep warm.

At the end of step three they can be refrigerated for up to a couple of days.

Use them to thicken any soup or stew.

Toss them with some bacon crisps, mustard and green olives for some german potato salad.

Put them on a sandwich with your leftover meatloaf!

take an old unwanted bowl insurt the potatoes then 1\2 or more stick TNT light get somewhere safe plz record and send me the video

i like mash potato sarnies. plenty of butter on the bread too

Make patties, fry in butter, serve with eggs and bacon. Delicious!

set up a mashed potatoe stand. sell it like lemonade...tell folks it's potanade. gravy 5cents extra.