A simple and delicious way to reuse leftover mashed potatoes and give them new life. These little "cakes" of baked mashed potatoes are easy to make and taste really good as a side dish to, for example, a roast.
Recipe for baked mashed potatoes
A simple and delicious way to repurpose leftover mashed potatoes and give them new life.
The small “cakes” of baked mashed potatoes are easy to make and taste really good as a side dish to, for example, a roast.
Feel free to use leftover mashed potatoes or make a new batch for the purpose. The result tastes so good that it’s worth it!
Servings: persons
Baked Mashed Potatoes
A simple and delicious way to reuse leftover mashed potatoes and give them new life. These little "cakes" of baked mashed potatoes are easy to make and taste really good as a side dish to, for example, a roast.
Equipment
- Pot
- Deciliter Measure
- Piping Bag
- Oven
Ingredients
- 1.5 kg Potato
- 75 gram Butter
- 100 gram Milk or potato cooking water
- Spices salt and pepper
- Nutmeg grated, can be omitted
Instructions
- Boil the potatoes until very tender in plenty of water without salt. This takes about 20-30 minutes.
- Drain the water - save some for the mash if needed - and add the butter.
- Mash the potatoes with your preferred tool and add milk or cooking water until the mash has a suitable consistency.
- Season with salt, pepper and optionally grated nutmeg.
- Put the mashed potatoes into a piping bag and pipe them out into long strips (as shown in the picture) onto a baking tray lined with parchment paper.
- Freeze them for at least a couple of hours.
- Bake the mashed potatoes in the oven at 200 degrees Celsius (392 degrees Fahrenheit) with fan for about 25-30 minutes.
Notes
My oven bakes a bit unevenly, so unfortunately there was a difference in whether they were crispy or not.