We all love a creamy mash, but when they're a day or two old, you don't want to just reheat and eat.
Luckily, there are plenty of ways to make use of mash leftovers - make a cottage pie, for example, or ham and potato croquettes.
I used to live in South Korea and one of my favourite Korean dishes is called gamjajeon - potato pancakes.
They mix leftover mash with sliced chillies, garlic, green onion and ginger and fry them up. Then, they serve them with a soy-based dipping sauce.
I make these at home with leftover mash all the time - my husband and I both adore the flavour. However, you can add different flavours to the potato pancake base if spice isn't your thing.
I served them with creamed spinach and seared pork chops. / Janine Kennedy
With my parents visiting recently, I made these pancakes, but with more French-inspired flavours - I used chives, tarragon and dill (my favourite combination of herbs) before frying and serving with seared pork chops and creamed spinach.
Not the most diet-friendly of dishes, but it was absolutely delicious.
Potato pancakes with fresh herbs
You can make them with whatever combination of herbs and spices you like. / Janine Kennedy
Makes 12 pancakes
Ingredients:
700g leftover cold mashed potatoes
2 large eggs
200g plain flour
2 tsp salt
1 tsp pepper
1 tsp Dijon mustard
50g each (or a large handful) fresh chives, tarragon and dill (you can also use dried, about 1Tbsp of each)
Vegetable or sunflower oil, for frying
Directions:
1 Add the leftover mash to a large mixing bowl.
2 Season with salt, pepper and Dijon and mix well. Add the fresh or dried herbs, as well as the eggs and flour. Mix well to combine (it will be sticky).
3 Heat a nonstick pan on medium-high heat and add a good bit of sunflower oil. Add some sunflower oil to your hands too to help with handling the dough (adding more oil as needed).
4 Shape the dough into roughly 150g portions and gently flatten into pancake shapes with your fingers. Add the pancakes to the hot pan and cook until golden brown on both sides. I keep the cooked pancakes in a warm oven until ready to eat.
5 Serve with sautéed green veggies, such as spinach, poached eggs or pork or chicken. These will keep up to three days in the fridge.
Read more
The banana bread of your dreams
Summery salad with crispy smashed new potatoes
We all love a creamy mash, but when they're a day or two old, you don't want to just reheat and eat.
Luckily, there are plenty of ways to make use of mash leftovers - make a cottage pie, for example, or ham and potato croquettes.
I used to live in South Korea and one of my favourite Korean dishes is called gamjajeon - potato pancakes.
They mix leftover mash with sliced chillies, garlic, green onion and ginger and fry them up. Then, they serve them with a soy-based dipping sauce.
I make these at home with leftover mash all the time - my husband and I both adore the flavour. However, you can add different flavours to the potato pancake base if spice isn't your thing.
I served them with creamed spinach and seared pork chops. / Janine Kennedy
With my parents visiting recently, I made these pancakes, but with more French-inspired flavours - I used chives, tarragon and dill (my favourite combination of herbs) before frying and serving with seared pork chops and creamed spinach.
Not the most diet-friendly of dishes, but it was absolutely delicious.
Potato pancakes with fresh herbs
You can make them with whatever combination of herbs and spices you like. / Janine Kennedy
Makes 12 pancakes
Ingredients:
700g leftover cold mashed potatoes
2 large eggs
200g plain flour
2 tsp salt
1 tsp pepper
1 tsp Dijon mustard
50g each (or a large handful) fresh chives, tarragon and dill (you can also use dried, about 1Tbsp of each)
Vegetable or sunflower oil, for frying
Directions:
1 Add the leftover mash to a large mixing bowl.
2 Season with salt, pepper and Dijon and mix well. Add the fresh or dried herbs, as well as the eggs and flour. Mix well to combine (it will be sticky).
3 Heat a nonstick pan on medium-high heat and add a good bit of sunflower oil. Add some sunflower oil to your hands too to help with handling the dough (adding more oil as needed).
4 Shape the dough into roughly 150g portions and gently flatten into pancake shapes with your fingers. Add the pancakes to the hot pan and cook until golden brown on both sides. I keep the cooked pancakes in a warm oven until ready to eat.
5 Serve with sautéed green veggies, such as spinach, poached eggs or pork or chicken. These will keep up to three days in the fridge.
Read more
The banana bread of your dreams
Summery salad with crispy smashed new potatoes
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