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Spring Dinner For Almost Nothing → Leftover Mashed Potato Recipes — Dinner For Almost Nothing

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Leftover mashed potatoes (2–4 cups, any style)
  • Eggs (2–4)
  • All-purpose flour (or rice flour/almond flour for tweaks)
  • Grated cheese (Parmesan, cheddar, or feta)
  • Green onions or chives
  • Garlic (fresh or powder)
  • Fresh herbs: parsley, dill, basil, or mint
  • Spring vegetables: peas, asparagus, spinach, leeks, or zucchini
  • Lemon (zest and juice)
  • Olive oil or butter
  • Salt and black pepper
  • Optional: bacon or ham bits, canned tuna, smoked salmon, or cooked chicken
  • Optional: breadcrumbs or panko
  • Optional: yogurt or sour cream
  • Optional: vegetable or chicken broth (for sauce)

Method
 

  1. Mix the base: In a bowl, combine 2 cups mashed potatoes, 1 egg, 2–4 tablespoons flour, 1/3 cup grated cheese, 2 tablespoons chopped herbs, 2 tablespoons sliced green onions, 1 minced garlic clove, salt, and pepper. The mixture should hold together; add a little more flour if it’s too soft.
  2. Shape: Form 8 small patties. Press gently to flatten to about 1/2 inch thick.
  3. Cook the greens: In a skillet, sauté 1 cup chopped spring vegetables (like asparagus tips, peas, or spinach) in 1 tablespoon olive oil with a pinch of salt until just tender. Transfer to a plate.
  4. Crisp the cakes: In the same skillet, heat 2 tablespoons oil or butter over medium. Cook cakes 3–4 minutes per side until deeply golden and crisp.
  5. Finish and serve: Top with the warm greens. Add a spoon of yogurt or sour cream and a squeeze of lemon. Serve hot.
  6. Make the dough: Stir 2 cups cold mashed potatoes with 1 egg and 3/4 to 1 cup flour, plus 1/2 teaspoon salt. Gently mix until a soft dough forms. Avoid overmixing to keep it tender.
  7. Shape: On a floured surface, roll into ropes about 3/4 inch thick. Cut into 1-inch pieces. Press each piece with a fork if you like ridges.
  8. Boil: Bring a large pot of salted water to a simmer. Drop in gnocchi; they’re done when they float, 1–2 minutes. Scoop out with a slotted spoon.
  9. Sauce: In a wide pan, melt 2 tablespoons butter with 1 tablespoon olive oil, 1 minced garlic clove, lemon zest, and a handful of peas or chopped asparagus. Cook 2–3 minutes, then add gnocchi and a splash of pasta water. Toss to coat. Finish with chopped herbs and Parmesan.
  10. Serve: Season with salt, pepper, and lemon juice. Eat right away while pillowy and warm.
  11. Preheat: Heat the oven to 400°F (200°C). Grease a medium oven-safe skillet or small casserole dish.
  12. Mix: In a bowl, combine 3 cups mashed potatoes, 2 eggs, 1/2 cup cheese (cheddar or feta), 1/2 cup thawed peas or chopped spinach, 2 tablespoons chopped herbs, 1/4 cup green onions, and 1/4 cup breadcrumbs if you want extra structure. Season well.
  13. Add protein (optional): Fold in 1/2 to 1 cup cooked chicken, tuna, or ham for a fuller meal.
  14. Bake: Spread the mixture in the dish. Top with a little more cheese and breadcrumbs. Bake 18–25 minutes, until puffed at the edges and golden on top.
  15. Finish: Rest 5 minutes. Add lemon zest and a handful of fresh herbs. Slice and serve with a crisp side salad.