Leftover Mashed Potato Cakes

I love mashed potatoes and can eat a lot at a single siting. Which means that I compensate by making too much and then have leftovers. Just plain reheated mashed potatoes aren’t very good, though. Using them to top shepherd’s pie is one way to use them but making potato cakes is even better.

It helps to use good mashed potatoes – I’m using the leftovers from Sunday’s Savory Potato Pie. I pulled 2 cups aside after adding the sour cream but before adding the egg or seasonings.

Making these with a good cheese (gouda, cheddar, parmesan) or adding onion will give you a kicked up side dish that goes well with nearly everything. We ate a more basic version tonight with hamburgers. After adding a bread crumb coating and a little pan frying, the exterior becomes crispy and the interior stays nice and creamy. Delicious!

Leftover Mashed Potato Cakes

2 cups leftover mashed potatoes
1/4 cup flour
1 egg, beaten
1/2 cup grated cheddar cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup bread crumbs

In a mixing bowl, stir together potatoes, flour, egg, cheese, black pepper and salt. If your mashed potatoes are very wet, add more flour. If they are dry, add sour cream or milk to loosen them up. The mixture should be sticky, though. Drop large spoonfuls into the bread crumbs and press to coat and form into a patty.

Heat 2 tablespoons vegetable oil in a large skillet. The oil should be hot before adding the patties, as otherwise the potato cakes will become greasy. Working in batches, brown potato cakes on each side. Remove from heat and place on a paper towel to absorb some of the oil. Sprinkle with a little coarse salt for serving.

 

 

 

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Miryam Levy’s Savory Potato Pie

A writer friend of mine is translating her mother’s handwritten recipes from Hebrew. For 40 years, Miryam Levy has created and collected recipes from a variety of world cuisines – Jewish, Arab, Israeli, Russian, Romanian, etc.

Not a big cook herself, Victoria Avilan has been having folks fix different dishes and photograph the end result so she can create a family recipe book. I love the idea of collecting and preserving family food memories, a task that can become more difficult as family members age and become medically fragile. I was happy to do my part to help bring the cookbook to life.

Here is the original recipe:

Miryam Levy's Savory Potato Pie

Crust (You can use store bought pie crust.)
1 1/2 cup flour
1/2 block margarine
3 tbs water
Prepare dough. Lightly grease 9-inch pie plate and make pie crust. Preheat oven to 450˚F and bake for 10 minutes or until golden.

Filling

2 1/2 cups mashed potatoes
2 eggs
parsley
Cumin, turmeric, garlic powder, salt and pepper (Or the seasoning of your choice)

Mix filling together.

Preheat oven to 400˚F and bake for 15-20 min.

Let cool for 5 minutes before slicing and serving.

You can sprinkle on top with diced chives and sour cream before serving.

I took her recipe and began by expanding the measurements and instructions. I also decided to take her option of topping with sour cream and instead made a batch of sour cream mashed potatoes. I also increased the amount of mashed potatoes, as I wanted the pie to fill more of the shell. I experimented with various spices until I came up with a delicious savory mix. Because I was using turmeric, I choose to use gold potatoes so the finished pie was a beautiful, deeply golden color.

Miryam Levy's Updated Savory Potato Pie

Pie Crust (you can use store bought)

1 1/2 cup flour
1/2 teaspoon salt
4 tablespoons butter, cold and cut into 1/2 inch cubes
3 tablespoons water

Prepare dough by combining flour, salt and butter in a food processor and pulsing until it is looking crumbly. Drizzle in water and pulse until crust comes together. Pat into a round, cover in plastic wrap and place in the refrigerator for 30 minutes. Roll out the crust to about 12 inches. Lightly grease 9-inch pie plate and set in the pie crust. Preheat oven to 450˚F and bake for 10 minutes or until golden.

Filling

3 pounds gold potatoes
2 teaspoons kosher salt
1 cup milk (if you’re using different, starchy potatoes increase milk up to 1 1/2 cups)
6 tablespoons unsalted butter
1/2 cup sour cream
2 eggs
1 1/2 teaspoons dried parsley flakes
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoons turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Scrub the potatoes well and cut into cubes before placing them in a large pot. Cover them with cold water and add the salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan over low heat. Set aside until the potatoes are done. Stir 2 tablespoons of heated milk/butter mixture into the sour cream, to make it easier to incorporate.

Drain potatoes and return to the warm pot. Mash and then stir in the heated milk and butter. Fold in the sour cream. You want about 3 1/2 cups of mashed potatoes. Set aside the potatoes to cool slightly.

In a small bowl, mix together salt, pepper, turmeric, garlic and onion powder. Use a hand mixer or a whisk to mix potatoes, eggs, parsley flakes and the other seasonings together. Place into prepared pie shell and smooth the top. At this stage, the pie can be refrigerated overnight before baking.

Preheat oven to 400 degrees F.

Bake for 15-20 minutes or until the top becomes golden brown and pie is firm. If cooking from the refrigerator, bake for 30 minutes. Let cool for 5 to 10 minutes before slicing and serving.

Optional: sprinkle with diced chives before serving.

Baked Apples

I had my friend Julie over for dinner and made her and Michelle baked apples to go with the pork chops. Unfortunately, I neglected to take a picture of the dish. So, I fixed pork loin and baked apples for Michelle tonight so I could post the recipe. We only had Gala apples on hand but they still made a lovely side dish. I’ve written up the recipe for four apples but it easily can be cut in half for a dinner for two, as you can see from the picture.

Baked Apples

4 Gala or Fuji apples
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons butter, melted
1/4 cup pecans, chopped

Preheat oven to 350 degrees F.

Wash the apples. Peel the top of the apples and core them, leaving a bit on the bottom and the rest of the skin, so they will retain their shape during baking.

In a bowl, mix together the brown sugar, cinnamon, butter and pecans. Stuff each apple core with the sugar mix. Top with a single whole pecan. Place in a baking dish and pour in 1/4 cup water – you want the bottom of the dish covered in water. Bake for one hour or until the apples are brown and soft.

 

Twice Baked Potatoes

The grocery store had large bags of Russet potatoes on sale, so we bought a couple and used the largest out of the bags to make twice baked potatoes. I like to keep them in my freezer for a quick, weeknight side dish.

For the ones we were having with dinner, I placed them on the grill and let them warm up in the hickory smoke goodness as the chicken finished cooking for about 20 minutes. After ten minutes, I added the cheese. I choose provolone as it really becomes delicious when you add smoke to it.

Twice Baked Potatoes

12 large potatoes
1 1/2 sticks butter (12 tablespoons)
1/2 cup milk
salt and pepper to taste
2 cups sharp cheddar cheese or other melting cheese

Preheat oven to 350 degrees F. Wash potatoes, pat dry and coat with vegetable oil.

Bake potatoes until done, about 1 hour. Remove from oven and allow to cool slightly, just enough to handle. Cut potatoes in half and scoop out interiors. Leave enough potato in the shell for it to retain its shape. Mash together potato interiors with butter and milk. Add a light amount of salt and pepper. Refill potato skins with mashed potato. Sprinkle tops with cheese.

If you’re making the potatoes to eat immediately (ie not to freeze), replace some of the butter with sour cream. Feel free to add bacon bits and even some cheese into the mash before filling the skins.

Bake the refilled potatoes at 350 degrees for about 15 minutes.

From frozen: Bake the potatoes straight from the freezer at 350 degrees for 30 minutes.

Sweet Corn Pudding

I’m a sucker for corn puddings and corn casseroles. I’m even known to use the recipe from the box of Jiffy Corn Muffin mix (recipe found here) or even the cheesy goodness of Paula Deen’s version. Since those can be a little sweet, I was pleased to watch P. Allen Smith introduce his Aunt Antha’s Sweet Corn Pudding on his show (here is the video). I cut his version down, as I rarely entertain eight people at one time these days.

4 ears fresh sweet corn, cut off the cob (about 2 cups kernels)
2 eggs, beaten
1 cup milk (for richer pudding use half and half)
1 ½ teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper (white if you have it)
4 tablespoons butter, melted

Preheat oven to 350 degrees F

Put about half the corn in a blender or food processor until finely chopped.

Stir eggs and milk into a bowl. Add the corn and all its liquid. Stir to combine. Add in the cornstarch, salt, pepper and melted butter. Stir well. Pour into a well buttered baking dish and bake until the center jiggles slightly when shaken and top has begun to turn brown. This takes 30 to 40 minutes. Serve hot.

Broccoli Casserole

I remember as a kid having a casserole with nearly every supper. While they’ve fallen out of fashion, I still have fond memories of all the things my mom could do with a can of cream of mushroom soup. Here is a recipe for a side dish that is sized for a small family – double everything if you’re feeding a crowd!

Broccoli Casserole

1 box frozen chopped broccoli or 1 head of fresh, cut into florets
1 small onion, chopped
1 can cream of mushroom soup (for more broccoli umph, use cream of broccoli soup)
1 egg, beaten
1 cup grated sharp cheddar cheese
4 tablespoons butter, cut into thin slices
Crushed Ritz crackers, for topping

Steam fresh broccoli for 5 minutes (frozen doesn’t need this step). Thaw ad drain well if frozen. Sauté onion in a little olive oil until translucent, about 5 minutes. Combine soup, egg and cheese in a large bowl and mix well. Add in broccoli and onion and stir well. Pour into a quart casserole dish. Sprinkle crushed cracker crumbs on top and dot top with butter. Bake at 350 degrees F for about an hour, until golden and bubbly.

Creole Glazed Mushrooms

My friend Beth gave me this recipe and it is rather delicious. I did cut the butter and Worcestershire sauce amounts down a bit (but not too much). I served them with roast chicken and mashed sweet potatoes for a tasty, tasty dinner.

glazed-mushrooms

Creole Glazed Mushrooms

1 lb button mushrooms
12 tablespoons (1 and 1/2 sticks) unsalted butter
1/2 cup Worcestershire sauce
1 teaspoon Creole seasoning (I prefer a lower salt version)
hot sauce to taste

Toss mushrooms in melted butter. Add the rest of the ingredients and stir to combine. Simmer, covered for 20 minutes.