Three great dishes using mashed potatoes

Mashed potatoes are an all time favorite side dish, and it seems there is no such thing as too many mashed potatoes. When you find yourself with leftovers, however, there is an almost endless list of uses for them so making more than you need to begin with sets you up for easy meals to follow. Try these three ideas, and don’t be afraid to improvise and come up with your own.

Potato pancakes

This simple dish goes well as a side to eggs in the morning or pork chops and applesauce for dinner. Get creative and you’ll find they also make a great snack and can be changed to fit the theme of any meal with the addition of herbs, spices, other vegetables, even small amounts of ground meat.


1 cup mashed potatoes
1 large egg
Splash of milk or water
3 tbs four
1 tsp baking powder
1 tsp salt
Healthy oil 

Mix together the potato and egg. Combine the dry ingredients together in a separate container first then blend them well into the mashed potatoes. Add a splash of liquid, if needed, to loosen the mixture up a bit. Don’t make it too wet or your pancakes won’t hold together. Pre-heat the oil in a skillet. Drop your batter by large spoonfuls into the oil and press flat with the back of the spoon. Cook until golden brown on each side, on medium-low heat.

Cottage pie (beef) or shepherd’s pie (lamb)

A hearty and savory casserole with chunks of meat and vegetables in well-flavored gravy, topped with mashed potatoes, this same dish can be made with chicken, turkey or pork, as well as without any meat at all.


3 cups mashed potatoes – more or less depending on the size of your baking dish and the number of people you are serving
1 cup diced or cubed meat
1 medium onion
½ – 1 cup broth or water
1 cup peas
2 carrots
2 stalks celery
2 cloves garlic
¼ cup chopped parsley
3 tbs healthy cooking oil or fat
1-2 tbs flour
1 tsp salt
1 tsp black pepper
1 tsp ground oregano
1 tsp thyme leaves

3 cups Mashed Potatoes – more or less depending on the size of your baking dish a

Pre-cook the onion, garlic, celery and carrots until just tender, using a heavy skillet or pan, in the cooking oil or fat. Add the meat to the pan and brown well. Mix in the salt, pepper, oregano thyme and flour. Stir well to evenly coat the meat and vegetables, add liquid bit by bit until you’ve achieved the desired amount and consistency of gravy. If you find you want more gravy, add a bit more flour and liquid together in a cup and blend well with a fork to remove all lumps, pouring the additional thickener into the pan a bit at a time until you’ve got what you want. Stir in the peas. This mixture goes into a lightly greased baking dish and is topped off with the mashed potatoes. Bake in a pre-heated 350 degree oven until the peaks of the mashed potatoes are golden brown and the inside is bubbly hot.

Egg Casserole

This basic recipe is similar to quiche using mashed potatoes as a start to a delicious casserole that can be served for any meal of the day. Any variety of cheese or vegetable can be used, and meat can easily be added as well. Herbs and spices that complement the other ingredients always give foods additional flavor and nutrition. Proportions given will serve 3-4 people, depending on the size of the appetites being fed.

1-2 cups mashed potatoes
6 eggs
1 cup grated cheese – not packed down
½ large sweet pepper – minced
1 medium onion – minced
1 clove garlic – minced
2 – 3 tbs dried or freshly minced herbs
Salt, pepper, spice to taste

Beat the eggs together in a large bowl. Add the mashed potatoes and other remaining ingredients, except the cheese, to the eggs and blend together to equally distribute. Pour the egg mixture into a well-greased baking dish. Top with cheese and place in a 350 degree oven. Bake until firm when tested with a knife.

All of these recipes are easily adapted to make use of a variety of ingredients, serving as a starting point for creative ways to use mashed potatoes.