According to Google statistics, mashed potato is one of the most common kitchen leftovers. As spuds are both plentiful and filling this makes sense, and having a portion looking up sadly from the bottom of the pan isn’t an unusual sight. While cold mash is about as appetising as eating gluey paste, it can be re-used to bulk out various other dishes. We’ve put together our favourite ways to use it up…
Check out our epic potato recipe collection for more uses for marvellous spuds, from roasties to frittatas.
Watch our video on how to make the ultimate mashed potato:
Some mash tips for starters
In the potato world, nothing divides opinion quite like the method of making mash. We’re not ones to preach, so here are some suggestions:
Types of potato:
Our choices would be Maris Piper or King Edward, but most floury potatoes will work well. If you want to lock in more earthy flavour and the vitamins from the skin, leave them unpeeled, but remove the skin if you want the mash really smooth.
Get the right consistency:
Try one or more of the following: butter, whipping cream, milk, warmed milk, buttermilk, mayonnaise, crème fraîche, margarine, olive oil, truffle oil, cream cheese. Passing your potato through a ricer first will ensure a really fine consistency.
Flavouring ideas:
Some of our favourite additions: horseradish, mustard, nutmeg, white pepper, black pepper, garlic boiled in the skin with the potato then squeezed out to be mashed, caramelised onion chutney, pesto, curry powder, sugar, wasabi, lemon zest.
Optional additions:
Add some extra bite with these optional extras: sautéed bacon, steamed greens, watercress or rocket, crushed beans, cheese, slow cooked leeks, soft herbs, chives, oats, peas, shredded sprouts, spring onions, black olives.
Our leftovers recipes are best made with a simple mash – neutral flavourings like butter and milk are nice and versatile so can be used for a wider range of dishes, both sweet and savoury.
Storing and using up leftover mash
Our home economist Steffi recommends keeping leftover mash in the fridge for up to three days. You can also freeze it for up to two months. When it comes to defrosting, leave it in the fridge overnight to thaw completely.
Our favourite ways with leftover mashed potato
1. Potato cakes
Black pudding potato cakes with fried eggs & tomatoes
Smoked haddock, spinach & potato cakes
Smoked trout fishcakes with mushy peas
Ham, pea & polenta cakes
Kipper fish cakes with watercress mayo
Cottage pie cakes
2. Mashed potato pie topping
BBQ beans with mashed potato tops
Easy chicken pie
Italian veggie cottage pie
3. Lemon & orange cake
4. Potato pancakes
Potato pancakes
Indian potato pancakes
Potato pancakes with chard & eggs
5. Croquettes
Bubble & squeak croquettes
Broccoli & potato croquettes
6. Gluten-free lemon drizzle cake
Gluten-free lemon drizzle cake
7. Vegetarian kofta
8. A thickening agent
9. Gnocchi
Villa Valentina’s potato gnocchi
10. Soup
Prawn chowder with mashed potato
Leek, bacon & potato soup
Are you often faced with a batch of surplus spuds? How do you like to use them up? Share your ideas with us below…