Leftovers

Leftover Mashed Potato & Potato Ideas

5 chef ideas, 5 ways each

Leftover mash and cold boiled potatoes are often better than fresh: drier and firmer, so they crisp up instead of falling apart. Here are the 5 potato ideas from my leftovers book, each with 5 variations, including my Mamie's crique.

By Chef Aurélie, professional chef

1 Potato Croquettes

Cold mash, an egg yolk and a little cheese, shaped into logs, crumbed and fried golden: the best thing that can happen to leftover mash.

Make it your way:

Fish croquettes: Flaked cooked fish, diced tomato, shallot, spring onion FISH
Ham & cheese: Diced ham; a cube of gruyère in the middle
Cheese & chive: Double the cheese and the chives
Chicken: Shredded leftover chicken, parsley
Pea & mint: Crushed peas, mint, crumbled feta

Full recipe in Book 3

2 Mash Potato Pancakes

Leftover mash, an egg and a little flour, pan-fried into soft pancakes with crisp edges. Breakfast, lunch, or a side for dinner.

Make it your way:

Corn & cheddar: Corn kernels and cheddar in the mix
Bacon & spring onion: Crispy bacon bits, extra spring onion
Smoked salmon: Small pancakes; crème fraîche, smoked salmon FISH
Aloo tikki: Peas, cumin, garam masala, chilli; no cheese
Herb & garlic: Parsley, chives and a crushed garlic clove
Pommes dauphine: Mash mixed with choux pastry, spooned into hot oil EGG WHEAT

Full recipe in Book 3

3 Leftover Potato Hash

Not hash browns (those are raw grated potato, like a rösti): this one is leftover cooked potatoes, crushed and pressed into the pan until a golden crust forms. Turn, crisp again, cut into wedges.

Make it your way:

My Mamie's crique: Ardèche-style: 1 kg grated raw potato, squeezed in a towel; 3 eggs, garlic, parsley. 20 min a side, lid on for the 2nd. Vinegar to serve EGG SULPHITES
Leftover veg hash: Leftover veg mixed in: cabbage, sprouts, carrots
Corned beef hash: Diced corned beef or leftover roast beef
Breakfast hash: Bacon, mushrooms; a fried egg if you like EGG
Pyttipanna: Swedish: diced potato, sausage, onion
Rösti: Swiss: raw grated potato, pressed thin in butter; no egg

Full recipe in Book 3

4 Leftover-Mash Gnocchi

Gnocchi from leftover mash: softer than the classic, but on the table in half an hour. Work the dough as little as you can and they stay light.

Make it your way:

Tomato sauce: Tossed in a simple tomato sauce, basil
Gorgonzola cream: Melted gorgonzola and cream, walnuts WALNUT
Crispy pan-fried: Boiled, then fried in butter until golden
Baked with cheese: In a dish with tomato sauce and mozzarella, 15 min
Pesto: Tossed in pesto (recipe 24) and peas

Full recipe in Book 3

5 Potato Salad

Leftover boiled potatoes, the French way: a mustard vinaigrette, shallot and lots of herbs, served at room temperature.

Make it your way:

German: Bacon, onion, a warm vinegar and stock dressing
Classic mayo: Mayonnaise, celery, boiled egg, spring onion EGG
Niçoise: Green beans, tuna, olives, boiled egg FISH EGG
Roast potato & chorizo: Crisp roast potatoes, fried chorizo, paprika
Herby green: Pesto (recipe 24), peas, rocket MILK

Full recipe in Book 3