Our favorite way to eat leftover potatoes

Mash in the mornin’, mash in the evenin’, mash at supper time

Hey team, and welcome back to Cool Beans. ’Tis the season for not wasting leftovers (pie for breakfast, anyone?), so today I’m digging into what I’d wager is the most versatile Thanksgiving leftover of all: mashed potatoes. While mash is never quite as fluffy the second time around, there’s a myriad of ways you can revive those taters. In fact, some day-two preparations might even be better than the first go-round. My favorite one is creamy yet crispy and, like all good recipes, comes with a killer sauce for swiping. But first, let’s explore some ways to remix your mash into breakfast, lunch, dinner, or even dessert. 

The overview: New life for old taters

Have mash, will griddle. Credit: Gabriella Vigoreaux

Let’s be clear that potatoes on the second (or third) day are not a goner. They just need a little TLC to return to their creamy, smooth state. Starchy dishes have a tendency to get gluey if you reheat them for too long or at too high of a heat. That’s why stovetop revival is superior to zapping mash in the moisture-obliterating microwave. Here’s how: 

1. Add your mash and a little more liquid (stock, milk, even water) to a pot over low heat. Stir regularly and add a bit more liquid if needed until it starts to smooth out. 

2. Toss in some extra fat to help restore luxurious texture. Cut a tablespoon or two of butter (or plant butter!) into small pieces and stir it through at the end.

Of course, if you don’t feel like eating mashed potatoes for days on end, their overall neutral flavor and doughlike consistency means they’re adaptable to a broad range of recipes. These are some other ways you can use up your mash stash.

• Use it to make pillowy, soft focaccia.

• Bake it into cake batter to help with moisture and structure. Ditto for doughnuts.

• Roll out some gnocchi.

• Have breakfast for dinner (or is it dinner for breakfast?) with mashed potato waffles.

• Spread it on top of a veggie version of shepherd’s pie.

• Whip up Japanese potato salad.

You can also easily fry up some simple potato croquettes, but I’ve got another way to re-eat mashed taters that riffs on that idea—and it’s one that could help you use up other languishing veggies at the same time.

The recipe: These crispy potato cakes will have you making extra mash on purpose

I highly suggest you fry extra taters into crispy skillet cakes. These samosa-inspired pan fritters have all the comfort of a creamy mash but with a crispy exterior that makes them more exciting to eat. They make a delightful vehicle for leftover veggies as well, like broccoli, peas, sautéed kale, or whatever you feel like throwing in. And because every fritter needs a sauce, they come with a zippy cilantro-peanut chutney to add to your portfolio. It also tastes pretty great on eggs and roasted veggies (especially carrots).

The fritters themselves are so versatile, you can make them a new way every time. Try them with nutritional yeast and chives and serve with your favorite plant-based sour cream. The recipe also works with leftover sweet potato mash, which would be excellent for breakfast with maple syrup and some leftover cranberry sauce.

Potato cakes, perched atop a quick chutney. Credit: Gabriella Vigoreaux

Crispy Potato & Pea Cakes with Cilantro-Peanut Chutney

Makes 8 cakes