It’s the perennial Thanksgiving question: What do we do with the leftovers? We can eat only so many turkey sandwiches and stab only so many forkfuls of stuffing and pumpkin pie straight from the fridge. And, please: We can stomach only one replica meal from the day before.
But mashed potatoes… Well, they’re something else altogether. They are pliable, literally and figuratively.
Mashed potatoes: A base for excellent leftovers
Think of those humble mashed potatoes as a semi-blank canvas awaiting your masterpiece. The creative opportunities are boundless:
Stir them into soups as a thickener
Bake them into potato rolls
Turn them into dumplings
Make them into mashed potato pancakes
Roll them into fresh pasta
Need a few recipes to get you started? Check out this killer mashed potato-corn chowder, gnocchi that would make Grandma proud, and a shepherd’s pie that’ll herd everybody into the kitchen. (You can also try using up the spuds in a Zucchini and potato pie.)
Scramble eggs in large mixing bowl with salt and pinch of black pepper. Fold in mashed potatoes until wet.
Fold in flour at 1-cup intervals until integrated and the consistency of Play-Doh.
Bring 4 quarts of water to a boil in an 8-quart stock pot. Add a pinch of salt.
Dust a cutting board with flour. Roll gnocchi out into 1-foot-long, 1/2-inch-thick “snakes." If you like, run a fork gently along the length of the dough to create the characteristic gnocchi ridges. Cut into 1-inch pieces.
Drop 24–36 pieces of gnocchi into water and reduce to medium-high heat. Gnocchi will float to top when cooked -- usually about 3 minutes.
In large saucepan, melt butter over medium-high heat. Strain gnocchi, place in saucepan with butter, and sauté.
Serve topped with Parmesan cheese, if desired, or garnish with sage leaves.
In medium sauté pan, melt butter over medium-high heat. Sweat onions and celery for 1 minute.
Stir to combine the turkey, peas, and a pinch each of salt and pepper. (You can also add other un-sauced Thanksgiving vegetables if you like, such as carrots or green beans.)
Stir gravy into the turkey-vegetable blend, and remove from heat.
Coat 8-inch square baking dish with nonstick spray, and line bottom of dish with turkey-veggie mixture. Spoon leftover mashed potatoes evenly over that layer. If desired, run a fork over the top of potatoes to create texture. Optional: Top with sprinkle of grated cheddar cheese.