A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Leftover Mashed Potatoes

Does anyone know something to make out of leftover mashed potatoes?
Do you make some kind of potato patties out of them, or do you make potato patties out of raw potatoes?

My mom takes cold mashed potatoes, adds a little milk if necessary, and fries them up in a pan making crispy potato patties. Really good. I think the secret is you only turn them once.

That sounds good.
I tried making potato patties out of leftover mashed taters years ago and added egg and flour...I guess that's where I goofed up......they were really greasy.

It all sounds good to me.

I take left over potatoes, add chopped onion and fish flakes(what ever is cheap), salt and pepper.. Mix it all and fry that up in patties...best fish cakes ever.

What are fish flakes?
Like, a can of tuna or salmon?

I don't think so Cindy Lou Roscoe. I think it's what people feed gold fish. Just kidding. I think it's like dried fish. Maybe in the ethic section of the grocery store. Not in Monroe, I'm sure, but in other parts of the world.

I can assure you we have no ethnic food sections in our grocery store. We have a large selection of pinto beans, though...does that count as ethnic? It's a staple food for us hillbillies.

I have seen ethnic sections of grocery stores around here--but I have never seen fish flakes---perhaps I do not look hard enough ???/

you can add grated or very finely chopped onions and then a bit of flour or bread crumbs to thicken them, too Cindy. Then Salt & pepper to taste. I have also seen then coated in flour or bread crumbs after they were formed to help them stay firm while frying....--if ya want for flavor, you can add a beaten egg to the mashed potatoes before adding anything else.

I also add corn to mine..Love it

Cindy, we had pintos for dinner tonight.

Corn is a good idea. I guess you can add just about anything. Wonder if powdered milk could act as a firming agent.

I just usually make gravy and warm up the mashed potatoes and eat them again. I love mashed potatoes.

Well, I didn't get home til late so I just heated up the leftover mashed potatoes and beans and ate them.

Next time I make mashed potatoes I am making more than I need so I can try the potato cakes. I can remember someone (my mom probably) making them when I was a kid, and they were so good. I have been craving them for some reason. Maybe I'm pregnant.

Maybe you are pregnant. They sound so good. But food has altered in taste since I was sick. I wish it would get back to normal.

When I am sick nothing sounds good to me....

Cindy, why don't you ask your mom what she used to do??? Perhaps she could teach you how to make them ???

GTG now & finish getting readly to leave..

Fish flakes are usually dried cod bits but you can use any canned fish...just drain it very well.

I am not still sick really. It is my taste buds that are off. Food sounds good but when I put it in my mouth, it does not taste the way it should. Like a soda cracker will taste bitter. Everything seems just a little off and it is disappointing. The good part is that I am losing weight a little.

Cindy, I was going to mention that you look pregnant but didn't want to ruin the surprise for everyone when you decide to tell us. I will be in charge of your baby shower and we will have potato cakes.

I would think if you add canned fish to them they would fall apart from too much moisture. You want them crispy and together.

someone told me along time ago,, when you make mashed potatoes and you add milk to it as you smash they really don't make good tater cakes the next day,, they fall apart and get soaked with the grease,
so what I do is make a seasoned flour mix, and dredge the potato cakes in it then place in a skillet that has already heated with a little oil and butter, then turn the heat down so it gets crispy (about 20 minutes each side, i know that's a long time but it takes that long to get that golden crisp just right ) when I make smashed taters I reserve some without the milk for the next day for the P cakes,, they really turn out good, sometimes I will add minced onions to the taters before I pat them out.
for the flour mix to dredge, I add salt, pepper, garlic powder.

I'll try that Diane. I like them crispy.

yum....I am craving tater cakes now.....

Cindy, met me at Diane's and we'll get her to make us some.

come on over,,, we'll have em for breakfast

I made potatoes tonight the way Bill taught me...just butter and mashed by hand with a "masher". I made plenty so I could make potato cakes tomorrow...then after me and Lola ate I accidentally scraped the leftovers from our plate into the bowl of potatoes instead of the bowl for the dog. And I am seeing 3 headshrinkers at this point...saw one Monday, saw one today. Do I need more?

Oh no!!!! Those crispy potato cakes would be yummy right now.

Your head must be really big head if it takes 3 highly paid professionals to shrink it.

Hey! I made taters tonight just so I could put them in the fridge and make tater cakes tomorrow. Yeeehaw!!!

did you make them?

She probaboly ate them already

Uhhh...I should have taken a picture. I screwed them up bad...I turned them before they got good and crispy...might have used too much oil in the pan...but I am not giving up. They looked awful but they tasted good!

Are you using Pam? I think my mom used butter.

I used Pam and canola oil.
Next time I will use butter.

I never use canola oil. If I had any around the house, I might use it for a squeaky hinge or something. But never to eat. Most contrived bad-for-you stuff arunnd.

Really ?? I could swear that I was told it was good to use for my heart.....I use it almost exclusivly as Olive oil goes rancid on me too quickly

use a little butter and a little oil,, then be patient in flipping it over,, it takes longer to crisp up like 20 minutes on each side on a low/med heat but it's worth the wait and it won't be greasy or at least AS greasy.
****
Carol I agree with you ... when I was in the hospital I got a list of foods to eat,, canola oil was on the list,, it has a natural flavor, its light and great in baking and sauteing it only gets bad for you when you allow it to heat up to "smoking" avoid that and we are fine,, on the list it said this,,
" It’s a good source of monounsaturated fats, the kind that, when used to replace saturated fats like butter and cheese, can help reduce “bad” LDL cholesterol levels and lower your risk of heart disease. Canola is the richest cooking-oil source of alpha-linolenic acid, an omega-3 fat that has been linked to heart health. "

Thanks Diane :ding:

I will say, I have moved to as much organic foods as possible. Away from genetically modified or overly processed foods.
Rapeseed is a plant that has too many toxins for humans to eat. But they genetically modified it to leave out those toxins. Then they called it canola. There are other reasons as well, but that was enough for me to pass it up. I use some olive (not a personal favorite) or coconut oil. Or butter. I also have hemp oil and a few others for variety flavors. So much better for liver and kidney function and brains.
This is a personal decision. My numbers are good when blood work is done or I climb on a treadmill. That is not often as I have been very, very healthy.

Tina how did very healthy you, get that bad flu or whatever you been talking of so long?
You eat by the book.Are you and your family skinny? An never get sick?

What books do you go by?
Are you an educator by any chance?

My mom didn't have Pam back when she was making her yummy potato cakes. I've noticed that Pam messes up a lot of recipes.

If I use oil I mostly use olive except when something specifically says vegetable oil.

I have found if you don't put pans in the dishwasher stuff doesn't stick to them anyway. Stuff won't crisp up without oil but stuff won't stick.

My dishwasher went bonkers an I quit it.......After I did, my electric bill went own $5.00 a month.
it heats the hot water till boiing thats not good on my bill.
Yes butter or margarine .I use it makes the crispy.