Yes, I made mashed potatoes this week. I am still baby sitting with my adorable granddaughter and she loves mashed potatoes. I had quite a few left over so I did what my mother used to do when my brother and I were little -I made Mashed Potato Cakes. We absolutely loved them. She always browned them in butter, so they were crispy on the outside. Good stuff! This is not really a recipe, but a quick and delicious way to use up those left-over mashed potatoes. These cakes are made with cold potatoes that are already well seasoned. It does not work well if you added too much liquid to the potatoes when you first mashed them and they were rather soupy. You need mashed potatoes that hold their shape well. I sometimes add an egg to the potatoes and maybe some fresh chives, before I make the patties. The egg helps hold them together better, I think. Here's how I make them.
MASHED POTATO CAKES
from Lynda's Recipe Box
In a large bowl, add the cold, left over mashed potatoes-I had about 3 1/2 cups.
Add 1 egg and some fresh chives, if desired. Mix well with a fork. Make potatoes into small patties about an inch thick, and no wider than the spatula you are going to use. Heat a skillet over medium heat. Add enough oil to just cover the bottom of the pan. Add 1 tablespoon of butter to the pan also. When the oil is hot and butter is melted, place the potato cakes into the pan. Let them cook until brown, then carefully turn them over to brown on the other side. Do not flip them again as they can fall apart with too much handling. When brown on the other side, remove them to a platter. Serve hot. They are a delicious side dish to any meat; crisp and buttery on the outside and soft mashed potatoes on the inside. And you have used your leftovers to make another tasty dish.
Here's my granddaughter at her birthday party earlier this week. She's loving the bags that the gifts came in, while her mother looks at the actual gifts. What fun it was! She looked so cute in her little Tutu that she wore, but it was falling down in this shot.