Uses for leftover mashed potatoes (other than as wall-paper paste)

[Guest guest]

Yes, dear veggies, it will soon be time for Leftovers From Hades, aka the week

after Thanksgiving. Why many of us end up with enough leftovers to feed a

platoon of starving soldiers, I don't know, but it happens. I admit to making

deliberate leftovers and have tried all that I am posting today. All but the

last came from a cookbook published in 1940, during World War II and food

rationing. For the record, this was my MOTHER'S cookbook. I wasn't born till

after The War. You can easily substitute non lacto-ovo things.

 

Potato Timbales (Fancy name for fancied up mashed potatoes)

1/2 cup soft bread crumbs

1/2 cup scalded milk (I just add the milk and not quite as much as a half cup)

3 cups mashed potatoes

2 eggs, well beaten

1/2 teaspoon salt (they ate a LOT more salt back then, you might want to be a

little sparing on the salt)

1/8 teaspoon pepper

1 teaspoon grated onion (I use about half a small onion, grated)

1/8 teaspoon ground nutmeg (I omit this. Nutmeg is great in rice pudding but

not my mashed potatoes.)

1/4 cup finely minced parsley

(I like to add some minced chives as well but back in WWII salt and pepper were

spices)

 

Let the bread crumbs stand in the milk a few minutes. Add to the potato. Beat

in the eggs and seasonings. Thickly butter custard cups or muffin pans (do the

custard cups, these don't come out of muffin pans easily.) Dust with the minced

parsley. Bake in a moderate oven (325* F is my guess) for about 30 minutes.

Unmold to serve. (Yeah, right. Serve in custard cups.) I have also used

leftover stuffing/dressing in the place of the soft bread crumbs.

 

Potato Cheese Fritters

3 cups warm mashed potatoes

3 tablespoons flour

3/4 cup milk (more or less)

1 teaspoon minced parsley (She really had a thing for parsley)

1/2 cup grated American cheese (None of that foreign stuff in our Victory

Supper)

1 egg, beaten

3 tablespoons bread crumbs

1/2 tablespoon butter, melted

1/2 teaspoon salt (sodium warning!)

Few grains pepper (a few grains..... the woman was wild for over-seasoning,

wasn't she)

 

Combine the ingredients in the order given. Beat well; drop by medium sized

tablespoonfuls (like fritters, maybe that is why they are called potato cheese

fritters, do you think) into deep fat hot enough to brown a bit of bread in 40

seconds. (375*F about); drain on paper towels.

 

Potato Sausages (GASP!)

1 medium sized onion, grated

2 cups mashed potatoes

1 egg, beaten

1 teaspoon powdered sage (I like poultry seasoning)

1/4 teaspoon salt (please don't)

1/8 teaspoon pepper

1/4 cup flour

Combine ingredients in the order given. Form into little flat cakes. Roll in

flour and fry in vegetable fat (I use a mister of olive oil on a well-seasoned

skillet) until brown on both sides.

 

Finally, and obviously not from the WWII cookbook as you will tell from the

title:

 

German Potato Dumplings

Mashed potatoes

Flour (a little less than 1 to 1 ratio of potatoes to flour)

1 egg, beaten (optional but will hold the dumplings together better)

Buttered bread crumbs (yeah, right. Dump in a handful of bread crumbs)

Chopped parsley

Pot of boiling, salted water or vegetable bouillon

Lightly mix everything BUT the parsley together. Do not knead the potato mixture

or they will be as heavy as anchors. Form tablespoons of potato mixture into

balls. (You can make a small ball of leftover dressing and form the potato

mixture around it.) Boil in water (or vegetable bouillon). Do not put too many

in the pot at once or you will have a huge mass of mashed potato water sludge.

Cook for 10 minutes after they have floated to the top. Remove, drain and

sprinkle with chopped parsley. (Oh live it up, put some melted butter on top

then the parsley. You WILL enjoy your German Potato Dumplings! Remember the

veggie gravy recipes that have been posted lately? They would be good with

these.

 

My parents and I used to go to a German restaurant when I was a kid. They went

for the beer. I went for the German Potato Dumplings and sauerkraut. (Which is

perhaps one reason I resemble a German Potato Dumpling)

 

Enjoy, Jeanne in GA

 

 

 

 

 

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[Guest guest]

My favorite veggie so I have this post printed out.

Yumola!

Donna

--- treazure noname <treazured wrote:

 

> Yes, dear veggies, it will soon be time for

> Leftovers From Hades, aka the week after

> Thanksgiving. Why many of us end up with enough

> leftovers to feed a platoon of starving soldiers, I

> don't know, but it happens. I admit to making

> deliberate leftovers and have tried all that I am

> posting today. All but the last came from a

> cookbook published in 1940, during World War II and

> food rationing. For the record, this was my MOTHER'S

> cookbook. I wasn't born till after The War. You can

> easily substitute non lacto-ovo things.

>

 

 

 

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