What to do with Leftover Mashed Potatoes

Happy Thanksgiving/Turkey Day!
I had a wonderful time with my mom's side of the family this year, as we all gathered at my grandmother's little house in south Texas and ate in her back yard among her roses and sunflowers.  Normally I'm in the kitchen with the best of them, cooking and trying not to burn anything (or anyone for that matter), but we had ordered everything from Central Market, so Thanksgiving was easy peasy.

HOWEVER, two days prior to Thanksgiving was my husband's birthday!  I was in the kitchen from 7 AM to 10 PM, with a three hour break for school.  I made everything from shrimp migas for breakfast to chicken-fried venison backstrap (SO GOOD will post later) and mashed potatoes.  Needless to say I had a plethora of leftovers.

husby and dog-dog

Mashed potatoes are great when you're eating them with a good slab of meat or what have you, but the next day I always open the fridge and sigh when I see them sitting there, politely clumped in a storage container.  They bore me after a day, I'll be honest.  But I ran across a recipe that revives them into crispy-on-the-outside-gooey-on-the-inside treats for the following day.  We enjoyed them with ketchup or they can just be popped into your mouth for instant deliciousness!

Leftover Mashed Potato Croquettes

Takes: 15 mins   Makes:  15 croquettes

You Need:

• 2 C leftover mashed potatoes

• salt and pepper

• a few shakes of dried parsley

• 1 C all-purpose flour

• 1 egg

• 1 Tbsp water

• 1 3/4 C Panko breadcrumbs (or fresh breadcrumbs)

• Parmesan cheese (optional - do this if they aren't cheesy to start with if you'd like)

• Vegetable oil (for frying)

1.   In a large bowl, stir mashed potatoes with coarse salt and pepper to taste.  In a shallow medium bowl, measure out flour and season with salt and pepper to taste.  In a small bowl, whisk together egg and water.  In yet another medium shallow bowl, stir together breadcrumbs and Parmesan cheese (if using).
2.  Heat about 1/2 inch of oil in a heavy medium saucepan* over medium-high heat.  Roll taters into small logs, about 2 inches long and kind of stubby (see photo).  Roll in flour, then in egg wash, then into breadcrumb mix.  Fry in small batches about 1 minute per side or until golden, turning once.  Set on paper towels to soak up oil.
*I used a medium non-stick skillet but it takes a lot more oil to get to a half inch!  However, you can fit more croquettes in the pan this way.