Mini Potato Dumplings
While traditional Gnocchi is made using grated baked potato, you can make a simple variation using leftover mashed potato. Mix egg and enough flour to potatoes so that the mixture becomes thick and almost stiff. Roll small portions of the mixture into balls and flatten slightly. Let dry until they stiffen slightly and cook in gently boiling water until tender. Give the dumplings extra flavor by adding fresh herbs and/ or cheese. Serve buttered or covered in your favorite sauce.
To Thicken Soup
Stir a few spoonfuls of mashed potatoes into any soup that you want to thicken. It is foolproof and has far fewer calories than using a roux to thicken.
Cut pre-made pasta sheets (available in any grocery store) into circles using the mouth of a large drinking glass or whatever cutter you may have. Place a spoonful of mashed potatoes in the center of each circle and wet the edge of the pasta circle with a bit of water. Fold the pasta circle in half so that you have a half moon shape. With your fingers, seal the rounded edges or flatten with a fork. Add any ingredients you like to the potatoes. Cheese, onion, bacon, chives, and fresh herbs all work well.
Brown any ground meat with onion and spices. Add some frozen vegetables and top with leftover mashed potatoes brushed with a beaten egg. Cook at 350* for 30 -45 minutes or until golden brown.
Meat Pie Topping
Instead of a crust on your next meat pie, spoon a layer of leftover mashed potatoes on top of the filling. Set the pie under the broiler until browned.
Mix herbs, cheese, an egg and a bit of flour into some leftover mashed potatoes. Form into patties. Dip into raw egg and then roll in bread crumbs, completely coating the patty. Fry in vegetable oil until golden brown. This is a great alternative to home fries or hash browns with breakfast.
Mix egg yolks and your favorite cheese and seasonings to mashed potatoes. (one yolk for every cup of mashed potatoes) Whip the egg whites until frothy and gently fold into the potato mixture. Pour into a greased oven proof baking dish , sprinkle a bit of cheese on top and bake at 400* or until puffy and browned.
Mix any canned ( or chopped up leftover) meat or fish to mashed potatoes. Add an egg and season according to taste. Roll mixture onto small balls. Dip the balls into beaten egg and roll in bread crumbs and fry in any oil you like. These are especially tasty made with flaked ham.
Press leftover mashed potatoes into greased individual ramekins, coating the bottom and the sides about 1/4 inch thick. Crack an egg in the middle and bake at 350* until the egg looks cooked on top.
In a frying pan, saute onion, celery and garlic in a little butter or oil until they are tender. Add mashed potatoes. As potatoes are cooking gradually add in some canned corned beef. Continue cooking until heating and beginning to crisp.