Do you often find yourself with left-over mash in the fridge a couple of days after making it?
You went to all that trouble, and you were proud of that mash.
You don’t it want it to go to waste, right?
Re-heat it with a little butter and milk and serve it as………….mash!
See here for more ideas on the serving of mash.
OR have a go at some of these.
*Skordalia – Great as a dip or with grilled seafood or chicken. Blend mash with a little garlic, olive oil and lemon until smooth and dippy.
*Potato cakes/hash – take mash, fold in an egg, flour, chopped herbs or onions, salt and pepper. Pan fry and serve with mayo and salad.
*Croquette – As above but include some chopped ham or chorizo, roll into balls and crumb them.*Potato and Leek Soup – sweat some leek and garlic, add the mash and enough stock or water to cover. Simmer for 10 minutes, blitz well and serve with some crusty bread and sour cream.
*Bubble and squeak – gather ALL the leftovers, give a good smoosh and grill in a little butter and oil. Breakfast of champs.
*Samosas – sweat some onion and garlic, your favourite curry spices, coconut and peas. Combine with mash and fold into puff triangles, brush with egg yolk and bake. Make big for dinner, make small for snacks 😉
*Stuff ravioli – fold a little ricotta, sage, garlic and lemon zest into some mash. Stuff ravioli. Serve with nutty butter.
*Potato and Rosemary Focaccia – don’t fret, you got this!
1 cup left over mash, 1 cup warm milk, 1 teaspoon dried yeast, 1 teaspoon honey, 1 teaspoon chopped fresh rosemary, 1 teaspoon salt, 1 tablespoon olive oil, 4 cups plain flour.
Activate the yeast in the milk and all but the flour. Mix the flour in (a machine makes life easy here.) Knead, portion into 4 dough balls. Prove for 30 minutes. Flatten out with your hands, drizzle with olive oil, chopped rosemary and sea salt.
Bake on 200*c for 15 minutes or grill in a pan until golden.
*Cottage Pie – Or Shepards pie, the only difference being that Shepards pie is lamb. Use the mash on top of a pie in place of pastry.
Brush the top with a little butter before baking for crispiness.
What Kids Can Do
Kids can do anything. As long as you take the time to explain, demonstrate and then enable. And they’ll most likely remember for next time, saving you some time and effort. I feel like when we’re in the kitchen together in close proximity, working towards a common goal (awesome dinner!), we’ve already achieved something. Regardless of what ends up on our plates. Inclusivity is key.