What to Do With Leftover Mashed Potatoes?

Company after the holidays? Here's a quick and yummy appetizer to make with leftover mashed potatoes!

Potato Pancakes with Smoked Salmon (makes 24)

3 c leftover mashed potatoes
1 tbsp garlic powder
1 tsp black pepper
1/2 c chopped green onion
1 c chopped chives
1 pkg smoked salmon
sour cream or creme fraiche

Heat griddle; mix potatoes, garlic powder, pepper, onion and 1/2 cup chives together until smooth. Lightly coat griddle with nonstick spray; scoop approximately 1 tbsp of potato mixture on to griddle, then press into a small pancake shape; repeat process. Cook until golden brown, then flip. Remove cakes and place on platter; top with a piece of salmon, approximately 1/4 tsp sour cream and sprinkle with remaining chives. Serve immediately.

Comfort Food Recipe #3 - Parker's Beef Stew, Crockpot Style

I made this recipe after watching Ina Garten make it - which, needless to say, was very time consuming...So I modified it to use with my crockpot, which works with my life and schedule much better because I am no barefoot contessa. It's much less time consuming, has the same fabulous flavor and remains a family favorite!

Parker’s Beef Stew – Crockpot Version (feeds 6)

2 ½ lbs stew meat
1 750ml red wine (zinfandel or cabernet)
3 whole garlic cloves, smashed
3 bay leaves
1 cup all purpose flour
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 large yellow onion, cut into 1” cubes
½ lb baby carrots
1 package sliced mushrooms
1 lb small red potatoes, halved or quartered
½ cup chopped or julienned sundried tomatoes (oil packed is fine, just drain from oil)
1 tsp crushed garlic
2 tbsp Worcestershire sauce
1 14oz can chicken stock or broth
2 small branches fresh rosemary
1 10 oz package frozen peas

Place stew meat in container with wine, garlic cloves & bay leaves; cover and marinate in refrigerator overnight.

The following morning, put flour in a plastic bag. Discard garlic; remove meat from container with a slotted spoon and put into plastic bag with flour. Save marinade & set aside. Shake meat in bag, so that it’s covered with flour; put meat in the crockpot and sprinkle salt & pepper over the meat. Add onion, carrots, mushrooms and potatoes on top of meat; top with sundried tomatoes. Mix crushed garlic & Worcestershire sauce into the marinade; pour mixture into the crockpot. Add chicken broth & rosemary branches into the crockpot. Cook on low/8hr setting. When time is completed, shut off crockpot and stir in frozen peas; put lid back on and let stew sit for about 5 minutes before serving.

What To Do With Leftover Eggnog?

Eggnog Muffins (makes 18)

3 c flour
½ c sugar
3 tsp baking powder
1 tsp nutmeg
1 egg
2 c eggnog
½ c vegetable oil
1 ½ tsp vanilla
¾ c chopped pecans (optional)
Nutmeg

Preheat oven to 350°; grease muffin pan or line with muffin cups
Combine dry ingredients in large bowl
Mix egg, eggnog, oil and vanilla in separate bowl
Stir wet ingredients into dry ingredients and mix thoroughly
Fold in pecans
Fill muffin cups ¾ full
Sprinkle top with nutmeg
Bake for 20-25 minutes, until golden brown on top; cool for five minutes before removing from pan, then cool completely on wire rack.

Comfort Food Recipe #2 - Enchiladas

Enchiladas (feeds 4)

6 boneless, skinless chicken breasts
1 tbsp chili powder
1 yellow onion, chopped
1 can diced green chili
1 large can either red or green enchilada sauce
4 c shredded cheddar & jack cheese, plus more if desired
1 package flour tortillas (10-12 count)
1 small can sliced olives, drained
4 green onions, chopped
Sour cream

Boil chicken until thoroughly cooked; drain water from pot and cool chicken
With two forks, shred chicken breasts
Add chili powder, onion & chili; mix thoroughly*
Add ¾ cup enchilada sauce and mix again
Preheat oven to 350°
Lightly coat the bottom of a 9x13 dish with enchilada sauce, approximately ½ cup.
Visualizing the tortilla in thirds, spoon approximately 4 - 6 tbsp of chicken mixture horizontally along the upper portion of the bottom third of the tortilla; sprinkle with cheese as desired
Folding the bottom end over the mixture, roll the tortilla into a tube and place seam side down in the dish; continue this process until dish is full
Top enchiladas with remaining sauce, then remaining cheese; sprinkle with sliced olives and green onions. Cover with foil
Bake covered for 30 minutes; remove foil and bake for 10 minutes more
Serve immediately, topped with sour cream

*This part can be done ahead of time. I usually make a large pot of this mixture and either make an additional tray to freeze or freeze the meat mixture itself to use another day.