10 Different Leftover Mashed Potato Recipes

Updated on February 7, 2020
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Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Mashed potato stuffed portobello mushrooms with sausages and spicy tomato sauce
Mashed potato stuffed portobello mushrooms with sausages and spicy tomato sauce

Mashed potatoes are a hugely popular meal component, at all times of year, and can be successfully made to accompany and complement a wide variety of principal meal ingredients.

One of the drawbacks of preparing mashed potatoes, however—especially for a large number of people—is that it is notoriously difficult to judge precisely how many potatoes will be needed to meet the requirements of the occasion. This can often mean that leftovers are created, which even with the best intentions, will frequently become waste. This page is devoted to looking at new and interesting recipes for using up leftover mashed potatoes for up to a couple of days later to both reduce waste and more than satisfy the requirements of future mealtimes.

Mashed potatoes
Mashed potatoes

Tips for Making Perfect Mashed Potatoes

It's more than worthwhile beginning by taking a look at some top tips for making perfect mashed potatoes every time, whether for immediate service or to be used in leftovers.

  1. Always choose floury/starchy potatoes when intending to make mash. Waxy potatoes will simply not work. If in doubt which variety to choose in your part of the world, simply ask in store for advice or search online.
  2. As a general rule of thumb, allow two medium baking sized potatoes per person.
  3. Peel the potatoes and chop to around one-and-a-half-inch chunks. Do not chop them too small, perhaps with an idea to cooking them more quickly. All that will happen is that the potato pieces will absorb too much water and your mash will be irretrievably soggy.
  4. Add the potatoes to a pot with plenty cold water and some salt. Bring the water to a gentle simmer for 20 minutes. Test the potato pieces are just softened and no more.
  5. Drain the potatoes at your sink through a sieve or colander. Leave them to steam off and partly dry out for 5 minutes before even thinking about mashing. Again, this is to allow the excess moisture to evaporate in the form of steam and prevent soggy mash.
  6. Return the potatoes to the empty pot and add a little butter. Turn the potatoes around in the butter by gently swirling the pot.
  7. Always use a hand masher to mash potatoes. Never use a food processor or similar. This produces pomme puree, not mashed potatoes.

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Chopped potatoes are steeped in cold waterButter is added to potatoes ready for mashingPotatoes are mashed with a hand masherCooled mashed potatoes are ready for refrigerating
Chopped potatoes are steeped in cold water
Chopped potatoes are steeped in cold water
Butter is added to potatoes ready for mashing
Butter is added to potatoes ready for mashing
Potatoes are mashed with a hand masher
Potatoes are mashed with a hand masher
Cooled mashed potatoes are ready for refrigerating
Cooled mashed potatoes are ready for refrigerating

Leftover mashed potatoes should be allowed to cool completely before being spooned in to a suitable dish (a plastic dish with a lid is perfect) and transferred to the refrigerator. They are easily good for a couple of days to be used in the form of leftover recipes as now featured further down this page.

Please note that the cooking times included in the recipes below do not include the time required for the initial preparation of the mashed potatoes.

Cocktail sausages in mashed potato deep fried in breadcrumbs, served with beans in tomato sauce
Cocktail sausages in mashed potato deep fried in breadcrumbs, served with beans in tomato sauce

Cocktail Sausage Potato Croquettes

Cook Time

Prep time: 35 min

Cook time: 15 min

Ready in: 50 min

Yields: 4 croquettes plus accompanying sauce

Ingredients

  • 8 tablespoons leftover mash
  • 4 skinless pork cocktail sausages (about 2 inches long)
  • Generous pinch dried thyme
  • Plain or all-purpose flour
  • 8 ounce can chopped tomatoes in tomato juice
  • Generous pinch ground basil
  • Generous pinch ground oregano
  • 1 large garlic clove
  • 8 ounce can mixed beans of choice in water
  • Salt and black pepper
  • 2 eggs
  • ½ cup breadcrumbs (or as required)
  • Vegetable or sunflower oil for frying

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Cocktail sausage is pushed into mashed potatoFormed croquettes are rested on flourTomatoes are seasoned in saucepanBeans are added to tomato sauceBeaten egg and breadcrumbsFrying cocktail sausage potato croquettesReady to serve cocktail sausage potato croquettesCocktail sausage potato croquettes are laid on beans in tomato sauce
Cocktail sausage is pushed into mashed potato
Cocktail sausage is pushed into mashed potato
Formed croquettes are rested on flour
Formed croquettes are rested on flour
Tomatoes are seasoned in saucepan
Tomatoes are seasoned in saucepan
Beans are added to tomato sauce
Beans are added to tomato sauce
Beaten egg and breadcrumbs
Beaten egg and breadcrumbs
Frying cocktail sausage potato croquettes
Frying cocktail sausage potato croquettes
Ready to serve cocktail sausage potato croquettes
Ready to serve cocktail sausage potato croquettes
Cocktail sausage potato croquettes are laid on beans in tomato sauce
Cocktail sausage potato croquettes are laid on beans in tomato sauce

Instructions

  1. Cook the sausages by gently shallow frying them in a little oil, as per the package instructions, or for around 10 minutes, turning frequently. Remove from the pan, cover and set aside until cool.
  2. Put the mashed potato in to a small bowl and stir in the dried thyme.
  3. Scatter enough flour over the base of a dish large enough to contain the four formed croquettes in a single layer without them touching.
  4. Take a quarter of the mashed potato mix and roll it in to a ball. Roll out further between the palms of your hands in to an oval shape, about an inch longer than one of the sausages.
  5. Make an indent in the mash, deep enough to contain one of the sausages. Add a sausage and carefully work the mash around it until it is evenly contained.
  6. Lay the formed croquette in the floured dish and repeat three more times. Place the dish in your refrigerator for 30 minutes to let the mash firm up.
  7. When the potato assemblies have been in the fridge for almost 30 minutes, pour the tomatoes in to a small saucepan and add the dried herbs, peeled and crushed garlic clove and some salt and pepper. Stir well and bring to a simmer, continuing to stir occasionally with a wooden spoon.
  8. Break the eggs in to a flat-bottomed bowl and beat to combine. Add the breadcrumbs to a second, similar bowl.
  9. Roll each croquette carefully in the egg and then the breadcrumbs to ensure even coating before laying on a clean holding plate.
  10. Bring a deep frying pan with about an inch of vegetable oil in it (or a deep fat fryer) up to a moderately high heat. Carefully add the croquettes and fry for 6 to 8 minutes until crisp and golden, turning frequently if using the frying pan with a metal slotted spoon.
  11. When the croquettes are on to fry, drain the beans, add to the tomato sauce and stir them through. Continue to simmer while the croquettes cook.
  12. Lift the cooked croquettes to a plate covered with kitchen paper to drain for a couple of minutes. Spoon the tomato and bean sauce on to two suitable serving plates and lay two croquettes on top in each instance to serve.

Lamb pie with minted mash and baked beans in tomato sauce
Lamb pie with minted mash and baked beans in tomato sauce

Pie, Mash and Beans

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 2 individual minced/ground lamb pies*
  • 4 tablespoons mashed potatoes
  • ½ teaspoon dried mint
  • 14 ounce can baked beans in tomato sauce
  • 1 tablespoon freshly chopped parsley, with extra to garnish
  • Black pepper

*This is a Scotch pie, made from seasoned lamb and hot water pastry. It has a circular crust border on top forming a well, designed for gravy but making it also perfect to contain mashed potato. Any similarly designed pie would work with this recipe.

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Scotch piesDried mint is added to mashMinted mash is spread on piesParsley and black pepper is added to beansBeans are plated as a pie bedHeated and crusted mash on piesPie with mash is plated on beansEnjoying pie, mash and beans
Scotch pies
Scotch pies
Dried mint is added to mash
Dried mint is added to mash
Minted mash is spread on pies
Minted mash is spread on pies
Parsley and black pepper is added to beans
Parsley and black pepper is added to beans
Beans are plated as a pie bed
Beans are plated as a pie bed
Heated and crusted mash on pies
Heated and crusted mash on pies
Pie with mash is plated on beans
Pie with mash is plated on beans
Enjoying pie, mash and beans
Enjoying pie, mash and beans

Instructions

  1. Put your oven on to preheat to 190C/375F/Gas Mark 5.
  2. Add the dried mint to the mashed potato and stir very well to evenly combine.
  3. Divide the mash between the two pie tops and spread out carefully with a knife or the back of a spoon. Do not smooth out the upper surface but leave it uneven to aid crisping in the oven.
  4. Sit the pies on a baking tray and heat in the hot oven for 15 minutes.
  5. When the pies are halfway through heating, add the beans to a saucepan with plenty black pepper and the tablespoon of chopped parsley. Place the saucepan on a low heat and stir frequently until the beans are heated through.
  6. If desired, the pies can be placed under a hot grill/broiler for a couple of minutes when they are taken from the oven to further brown and crisp the potato topping.
  7. Divide the beans between two deep serving plates, lay a pie on top of each serving and garnish with the remaining parsley.

Kippers, mash and peas
Kippers, mash and peas

Kippers, Mash and Peas

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 boil in the bag kipper fillets in butter*
  • 2 cups mashed potatoes
  • Few tablespoons milk
  • ½ teaspoon dried dill
  • 1 cup frozen peas
  • Salt and pepper
  • Malt vinegar (optional)

*A fresh kipper fillet can easily be substituted where desired

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Boil in the bag kippersDill and milk is added to mashHeated kippersKipper butter is added to mashPlated mashKipper fillet is laid on plated mash
Boil in the bag kippers
Boil in the bag kippers
Dill and milk is added to mash
Dill and milk is added to mash
Heated kippers
Heated kippers
Kipper butter is added to mash
Kipper butter is added to mash
Plated mash
Plated mash
Kipper fillet is laid on plated mash
Kipper fillet is laid on plated mash

Instructions

  1. Bring a large pot of water to a rolling boil and add the kipper fillets to simmer gently for 15 minutes (or as directed on the pack).
  2. Five minutes before the kippers are due to be ready, add the mashed potatoes, milk and dill to a saucepan. Gently heat, stirring frequently and well.
  3. Add the peas to a large pot of boiling water. Simmer for 3 minutes.
  4. Remove the kipper bag from the water with a large slotted spoon, carefully cut open and slide the contents on to a deep bottomed plate. Pour the melted butter in to the mash and stir through.
  5. Drain the peas at your sink through a colander and season with salt, pepper and malt vinegar.
  6. Arrange the mash in a deep bottomed serving plate and lay the kipper fillets on top, before spooning the peas around the edge to serve.

Sausages and fried onions on chilli and mustard mash
Sausages and fried onions on chilli and mustard mash

Sausages With Chilli and Mustard Mash

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 6 medium pork sausages
  • Vegetable oil
  • ½ medium red onion
  • 1 large red chilli pepper
  • 2 cups leftover mash
  • 1 teaspoon Dijon mustard
  • Black pepper

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Frying sausagesRed onion half and red chilliSauteing red onion and chilli in butterMustard and mash are added to sauteed onion and chilliOnion is briefly fried with sausagesChili and mustard mashSausages are laid on chilli and mustard mash
Frying sausages
Frying sausages
Red onion half and red chilli
Red onion half and red chilli
Sauteing red onion and chilli in butter
Sauteing red onion and chilli in butter
Mustard and mash are added to sauteed onion and chilli
Mustard and mash are added to sauteed onion and chilli
Onion is briefly fried with sausages
Onion is briefly fried with sausages
Chili and mustard mash
Chili and mustard mash
Sausages are laid on chilli and mustard mash
Sausages are laid on chilli and mustard mash

Instructions

  1. Pour a few tablespoons of oil in to a non-stick frying pan and add the sausages. Fry over a gentle heat for about 20 minutes, turning frequently, or until cooked.
  2. Moderately finely slice the peeled onion half. Cut away and discard the top of the chilli and finely slice the main body in to discs.
  3. When the sausages are about halfway cooked, pour some more oil in to a saucepan and saute half the onion slices for a few minutes until softened. Add the chilli and saute for another minute or so.
  4. Add the mash to the saucepan with the onion and chilli, along with the mustard. Season with black pepper, stir well and heat very gently for a few minutes, stirring frequently.
  5. Add the remaining onion slices to the pan with the sausages for the last few minutes of cooking.
  6. Spoon the mash in to a deep serving plate, top with the sausages and finish off with the fried onions.

Pollack and tarragon fishcakes are served with broccoli, cauliflower and tartare sauce
Pollack and tarragon fishcakes are served with broccoli, cauliflower and tartare sauce

Pollack and Tarragon Fishcakes

Cook Time

Prep time: 1 hour 10 min (includes cooling/chilling time)

Cook time: 25 min

Ready in: 1 hour 35 min

Yields: 1 serving (2 fishcakes)

Ingredients

  • 6 ounces skinless pollack* fillet
  • Salt
  • 1 cup cooled mashed potatoes
  • ½ teaspoon dried tarragon
  • White pepper
  • Plain or all-purpose flour, for scattering on plate
  • 2 eggs
  • ½ cup (or as required) golden breadcrumbs
  • Vegetable oil for frying
  • Tartare sauce to serve (optional)
  • Broccoli and cauliflower florets to serve (or accompaniment of choice)

*Pollack (collectively referred to as pollock, along with similar type fish in North America) is a firm white-fleshed member of the Atlantic cod family. Any similar fish type would work equally well.

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Gently poaching pollack fillet in waterPoached pollack filletCombining pollack, mash and tarragonFormed fishcakes on flourBeaten egg and breadcrumbsFishcakes are put on to fryTurned fishcakesPollack and tarragon fishcakes are served with cauliflower, broccoli and tartare sauce
Gently poaching pollack fillet in water
Gently poaching pollack fillet in water
Poached pollack fillet
Poached pollack fillet
Combining pollack, mash and tarragon
Combining pollack, mash and tarragon
Formed fishcakes on flour
Formed fishcakes on flour
Beaten egg and breadcrumbs
Beaten egg and breadcrumbs
Fishcakes are put on to fry
Fishcakes are put on to fry
Turned fishcakes
Turned fishcakes
Pollack and tarragon fishcakes are served with cauliflower, broccoli and tartare sauce
Pollack and tarragon fishcakes are served with cauliflower, broccoli and tartare sauce

Instructions

  1. Put the fish fillet in to a pot of cold, salted water and bring the water to a very gentle simmer. Continue to simmer for 8 to 10 minutes, just until you can see the fish starting to flake and no more.
  2. Lift the pollack fillet carefully from the water with a large slotted spoon to a suitable plate or dish, cover and leave for about 15 minutes to cool completely.
  3. Put the mash in to a mixing bowl and gently flake in the fish. Add the dried tarragon and season with white pepper and just a little more salt.
  4. Using your hand, gently mix the fish in to the potato, being very careful not to break up the flakes any more than is necessary.
  5. Divide the mix in to two equal parts and roll in to balls before carefully flattening between the palms of your hands in to cake shapes around three-quarters of an inch thick.
  6. Lay the formed cakes on a floured plate and refrigerate for at least 30 minutes to allow them to firm up.
  7. Break the eggs in to a small, flat bottomed bowl and pour the breadcrumbs in to another. Beat the eggs lightly with a fork to combine the whites and yolks.
  8. Gently turn the fishcakes firstly in the beaten egg and then in the breadcrumbs until evenly coated.
  9. Heat a little oil in a non-stick frying pan. Lay the fish cakes in the frying pan and fry over a low to medium heat for 7 or 8 minutes each side until crisp and golden.
  10. Serve with some tartare sauce and poached cauliflower and broccoli florets, or accompaniments of choice.

Baked chicken thighs are laid on a bed of curried leftover mash with red onion and chilli
Baked chicken thighs are laid on a bed of curried leftover mash with red onion and chilli

Baked Chicken Thighs on Curried Mash

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 2 whole chicken thighs (skin on)
  • 1 medium-sized red onion
  • 1 green chilli
  • Salt and black pepper
  • 2 ounces (½ stick) unsalted butter
  • 1 large garlic clove
  • 1 teaspoon hot curry powder
  • 2 cups mashed potato
  • 1 red chilli pepper
  • 2 teaspoons freshly chopped coriander leaf (cilantro), plus extra to garnish

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Red onion and green chilli trivet for baking chicken thighsSeasoned chicken thighs ready for bakingBaked chicken thighsSauteing onion and garlic in butter with curry powderMash and red chilli are added to curried onionChopped coriander is added to mashCurried mash bed for chicken thighsChicken thighs are laid on curried mash bed
Red onion and green chilli trivet for baking chicken thighs
Red onion and green chilli trivet for baking chicken thighs
Seasoned chicken thighs ready for baking
Seasoned chicken thighs ready for baking
Baked chicken thighs
Baked chicken thighs
Sauteing onion and garlic in butter with curry powder
Sauteing onion and garlic in butter with curry powder
Mash and red chilli are added to curried onion
Mash and red chilli are added to curried onion
Chopped coriander is added to mash
Chopped coriander is added to mash
Curried mash bed for chicken thighs
Curried mash bed for chicken thighs
Chicken thighs are laid on curried mash bed
Chicken thighs are laid on curried mash bed

Instructions

  1. Put your oven on to preheat to 190C/375F/Gas Mark 5.
  2. Peel the onion, cut it in half down through the core, lay each half flat and slice across the way. Cut the top from the green chilli and slice the body finely in to discs. Lay half the onion slices and the chilli slices in the base of a casserole dish large enough to contain both the chicken thighs.
  3. Season the chicken on the flesh side with salt and pepper and lay skin side up on top of the onion/chilli trivet. Season the skins well with salt. Put the lid on the dish and place it in the heated oven for 30 minutes.
  4. Take the chicken thighs from the oven and pierce the thickest part of each one with a metal skewer to ensure the juices run clear. if not, bake for 5 further minutes and test again. Put the lid back in place and set aside to rest while you prepare the accompaniments.
  5. Gently melt the butter in a saucepan before adding the remaining onion slices, the peeled and finely sliced garlic clove and the curry powder. Saute for a couple of minutes over a low to medium heat until the onion is just softened.
  6. Top the red chilli and finely slice in to discs. Add the mash to the softened onion along with the red chilli. Stir well with a wooden spoon and heat for a couple of minutes - stirring constantly - before stirring in the chopped coriander/cilantro for a final minute or so of heating.
  7. Spoon the mash on to a serving plate and flatten to serve as a bed for the chicken thighs before lifting the thighs on top with a slotted spoon, garnishing with the last of the fresh herb and serving.

Buffalo, tomato and basil burger topped with crispy cheese mash and served with homemade tomato sauce
Buffalo, tomato and basil burger topped with crispy cheese mash and served with homemade tomato sauce

Buffalo Burger With Crispy Cheese Mash

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • ½ medium white onion
  • 1 large garlic clove
  • Olive oil (ordinary olive oil is fine; don't use extra virgin, it's just a waste of money)
  • 8 to 10 cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Black pepper
  • Vegetable oil for frying
  • 1 buffalo burger (incorporating tomato and basil in this instance)
  • 1 tablespoon mashed potato
  • 2 teaspoons grated/shredded hard cheese, such as Cheddar
  • 1 thin slice bread for toasting

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Onion and garlic are sauteed in olive oilChopped tomatoes and seasonings are added to sauteed onionSimmering tomato sauceFrying buffalo, tomato and basil burgerCheese and black pepper are added to mashCheesy mash is piled on to cooked burgerCrispy toast discBurger is plated on toast discEnjoying buffalo, tomato and basil burger with crispy cheese mash and tomato sauce
Onion and garlic are sauteed in olive oil
Onion and garlic are sauteed in olive oil
Chopped tomatoes and seasonings are added to sauteed onion
Chopped tomatoes and seasonings are added to sauteed onion
Simmering tomato sauce
Simmering tomato sauce
Frying buffalo, tomato and basil burger
Frying buffalo, tomato and basil burger
Cheese and black pepper are added to mash
Cheese and black pepper are added to mash
Cheesy mash is piled on to cooked burger
Cheesy mash is piled on to cooked burger
Crispy toast disc
Crispy toast disc
Burger is plated on toast disc
Burger is plated on toast disc
Enjoying buffalo, tomato and basil burger with crispy cheese mash and tomato sauce
Enjoying buffalo, tomato and basil burger with crispy cheese mash and tomato sauce

Instructions

  1. Slice the peeled onion half and separate each slice in to strands. Peel and finely slice or chop the garlic clove.
  2. Pour a couple of tablespoons of olive oil in to a saucepan and bring it up to a medium heat before adding the onion and garlic. Saute for a couple of minutes until the onion is just starting to soften.
  3. Quarter the cherry tomatoes and add to the saucepan with the balsamic vinegar. Stir well and bring to a gentle simmer. Continue to simmer as gently as possible while you cook the burger, stirring frequently.
  4. Pour a little vegetable oil in to a non-stick frying pan and bring it up to moderate heat. Add the burger and fry for about 15 minutes, turning frequently, until cooked.
  5. Add the mash to a small bowl, add the cheese and season with black pepper. Mix well by hand.
  6. A couple of minutes before the burger is done, carefully spoon the mash on top and flatten it down. Put your kitchen grill/broiler on to preheat to maximum setting. Lift the pan under the hot grill/broiler and heat for a couple of minutes until the top of the mash it slightly crisp and golden. Put the bread on to toast.
  7. Use a large drinking glass or similar item to cut as large a circle from the toast as possible and lay it in the centre of a deep serving plate. Carefully lift the burger and mash on top. The toast will soak up the juices of the burger, saving them from being lost and overwhelmed in the sauce and taste delicious.
  8. Spoon the tomato sauce around the burger and serve.

Sausages, peppers and onion topped with mashed potato pie, served with nutmeg spiced Brussels sprouts
Sausages, peppers and onion topped with mashed potato pie, served with nutmeg spiced Brussels sprouts

Mashed Potato and Cocktail Sausages Pie

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 1 serving

Ingredients

  • 10 skinless cocktail sausages
  • 1 yellow bell pepper
  • ½ medium red onion
  • ½ cup chicken stock
  • Salt and pepper
  • 2 cups leftover mashed potato
  • Brussels sprouts or accompaniment of choice to serve

Click thumbnail to view full-size
Cocktail sausages, red onion and yellow bell pepperSeasoning and stock added to pie fillingMashed potato spread over pie fillingBrowned mashed potato and cocktail pieMashed potato and cocktail sausage pie with Brussels sprouts
Cocktail sausages, red onion and yellow bell pepper
Cocktail sausages, red onion and yellow bell pepper
Seasoning and stock added to pie filling
Seasoning and stock added to pie filling
Mashed potato spread over pie filling
Mashed potato spread over pie filling
Browned mashed potato and cocktail pie
Browned mashed potato and cocktail pie
Mashed potato and cocktail sausage pie with Brussels sprouts
Mashed potato and cocktail sausage pie with Brussels sprouts

Instructions

  1. Put your oven on to preheat to 190C/375F/Gas Mark 5.
  2. De-seed the bell pepper and slice to around half-inch strips. Thinly slice the peeled onion half and separate in to strands.
  3. Add the sausages, bell pepper and onion to a 6x8 inch (1-inch deep) pie dish. Mix around, season with salt and pepper and pour over the chicken stock.
  4. Spoon the mash on to the filling in small clumps before smoothing out with a knife to create an even covering. Run a fork carefully over the topping to create some peaks and troughs that will create crispy bits when the pie is cooked.
  5. Put the pie in to the oven for 30 minutes. If desired, it can then be placed under a hot grill/broiler for a couple of minutes to further brown/crisp the topping.
  6. Serve on a large plate with the Brussels sprouts or accompaniments of choice.

Minted potato cakes are topped with liver, mint sauce and bacon
Minted potato cakes are topped with liver, mint sauce and bacon

Minted Potato Cakes With Liver and Bacon

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1½ cups leftover mashed potato
  • ½ small red onion
  • ½ teaspoon dried mint
  • Vegetable oil
  • 2 medium slices lambs liver
  • Salt and pepper
  • 2 slices smoked streaky bacon (standard US bacon)
  • 2 teaspoons mint sauce

Click thumbnail to view full-size
Red onion and mint are added to mashPrepared potato cakes combinationFrying formed potato cakesFrying liver in a little oilBacon is fried in liver juicesPotato cakes on serving plateLiver is laid on potato cakesMint sauce is added to liver and potato cakes
Red onion and mint are added to mash
Red onion and mint are added to mash
Prepared potato cakes combination
Prepared potato cakes combination
Frying formed potato cakes
Frying formed potato cakes
Frying liver in a little oil
Frying liver in a little oil
Bacon is fried in liver juices
Bacon is fried in liver juices
Potato cakes on serving plate
Potato cakes on serving plate
Liver is laid on potato cakes
Liver is laid on potato cakes
Mint sauce is added to liver and potato cakes
Mint sauce is added to liver and potato cakes

Instructions

  1. Add the peeled and moderately finely chopped red onion to the mash along with the dried mint and stir well to combine. Divide the mix in two, roll in to balls between the palms of your hands then flatten in to cakes around three-quarters of an inch thick.
  2. Pour a little oil in to a non-stick frying pan and bring it up to a medium heat. Fry the potato cakes over a low to medium heat for about 5 minutes each side until crisped on the outside.
  3. In a second frying pan, add a little oil and gently heat. Season the liver with salt and pepper and fry for 2 or 3 minutes each side until just cooked.
  4. Lift the liver to a heated plate, cover with foil and allow to rest while you fry the bacon over a higher heat in the same pan for a couple of minutes each side.
  5. Plate the potato cakes and lay a slice of liver on top of each.
  6. Top each liver slice with some mint sauce and finish off with the bacon.

Pork and herb sausages on mashed potato stuffed portobello mushrooms and tomato sauce
Pork and herb sausages on mashed potato stuffed portobello mushrooms and tomato sauce

Sausages and Mash Stuffed Mushrooms

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 1 medium white onion
  • 2 garlic cloves
  • Vegetable oil
  • 8 ounce can chopped tomatoes in tomato juice
  • 1 medium to large green chilli
  • Salt and pepper
  • 2 good quality pork and herb sausages
  • 2 large Portobello mushrooms
  • 1 cup leftover mash
  • 1 ounce/¼ stick butter
  • Generous pinch dried sage
  • 2 teaspoons freshly chopped parsley to garnish

Click thumbnail to view full-size
Tomatoes and chilli are added to sauteed onionSausages are put on to fryStalk ends are carefully removed from mushroomsOnion is softened in butterMash is added to softened onionGrilled/broiled mushroomsPotato stuffed mushroomsPlated tomato sauce bedSliced sausages are arranged on stuffed mushrooms
Tomatoes and chilli are added to sauteed onion
Tomatoes and chilli are added to sauteed onion
Sausages are put on to fry
Sausages are put on to fry
Stalk ends are carefully removed from mushrooms
Stalk ends are carefully removed from mushrooms
Onion is softened in butter
Onion is softened in butter
Mash is added to softened onion
Mash is added to softened onion
Grilled/broiled mushrooms
Grilled/broiled mushrooms
Potato stuffed mushrooms
Potato stuffed mushrooms
Plated tomato sauce bed
Plated tomato sauce bed
Sliced sausages are arranged on stuffed mushrooms
Sliced sausages are arranged on stuffed mushrooms

Instructions

  1. Peel the onion and cut in half down through the core. Lay each half flat and finely slice across the way. Peel and finely slice the garlic cloves.
  2. Pour a little oil in to a large saucepan, gently heat and add three-quarters of the onion and the garlic. Saute gently for two or three minutes until just softened.
  3. Top the green chilli and slice thinly in to discs. Add the discs to the pan with the onion, along with the canned tomatoes. Season with salt and pepper and stir well. Bring to a gentle simmer and continue to cook in this way while the sausages fry.
  4. Pour some oil in to a non-stick frying pan and gently fry the sausages over a low to medium heat for about 20 minutes, turning every few minutes.
  5. Put your kitchen grill/broiler on to preheat to its highest setting.
  6. Carefully remove the stalks from the mushrooms. Place them under the heat with the open/cup side up first then flat side up. This is to let the water which will be released by the heat drain away.
  7. While the mushrooms are grilling, melt the butter in a second saucepan and add the mash, followed by the remaining onion (moderately finely chopped) and the dried sage. Heat gently for a few minutes, stirring frequently and well.
  8. Divide the mash between the mushroom cups and place back under the hot grill for a couple of minutes to crisp up and colour the surface.
  9. Spoon the tomato mix on to a square serving plate and arrange the filled mushrooms on top. Slice the sausages in half at an angle and arrange on top of the mushrooms.
  10. Garnish with the chopped parsley before serving.

© 2020 Gordon N Hamilton

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    • Gordon N Hamilton profile imageAUTHOR

      Gordon N Hamilton 

      12 days ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much, Linda. I enjoyed coming up with these ideas and I hope you are tempted to sometime give one or two of them a try.

    • AliciaC profile image

      Linda Crampton 

      13 days ago from British Columbia, Canada

      You've created a great collection of recipes. They sound very flavourful and are interesting ways to use mashed potatoes.

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