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Ham and cheese mashed potatoes and crispy mashed potato patties are both recipes that use leftover mashed potatoes. These recipes combine leftover mashed potatoes with other ingredients and use a cooking method, such as frying or baking, to transform them into a new dish.


Three recipes that include leftover mashed potatoes are mashed potato muffins, potato cakes and crispy potato mounds. These recipes can be used with fresh or leftover mashed potatoes and are easy to follow.


High-starch potatoes, such as russets, are best for mashed potatoes, yielding a light, flavorful result, according to Cooks Illustrated. Yukon Gold, red or white potatoes are other possibilities, but they don't yield the same texture.


Starchy or all-purpose potatoes are the best potatoes for mashing, although starchy potatoes break down better for creamier mashed potatoes. Russet is a good starchy potato, and Yukon Gold is a good all-purpose potato. Waxy potatoes do not mash well.


To make basic mash potatoes place 2 pounds unpeeled potatoes in a large saucepan. Pour 2 cups of cold water over the top, add 2 tablespoons salt, and simmer for 45 minutes. Drain and peel the potatoes, add 1 cup heated milk, 1/2 to 1 stick butter, and mash together.


A basic recipe for mashed potatoes calls for peeled potatoes, salt, butter and milk. It is possible to change the flavor and texture of the potatoes by leaving the skins intact, experimenting with different types of cheese or using recipes that call for bacon, herbs or other flavorful ingredients.


Mashed potatoes can freeze well if prepared with plenty of rich dairy additions. Coating the potatoes with fat helps maintain their structure during freezing and makes for delicious reheated results. Taste of Home's designed-to-freeze recipe includes sour cream, butter and cream cheese.


An easy-to-cook recipe for mashed potatoes can be found on AllRecipes.com. It requires potatoes, milk and butter, as well as salt and pepper to taste.


Prepared or cooked mashed potatoes stay fresh and flavorful in the refrigerator for up to four days. Place cooked mashed potatoes in a clean, covered container, and store them in the refrigerator within 2 hours of cooking for best results.


A make-ahead recipe for mashed potatoes is Do-Ahead Mashed Potatoes from Betty Crocker. You need potatoes, milk, heavy whipping cream, salt and pepper, and butter or margarine.