Po-tay-to, Po-tah-to

You can never have too many mashed potatoes, so I say.

Or baked or roasted ones because they make some delicious leftovers!

I usually make mashed and baked potatoes in large batches - about a 5 lb. bag at a time.

 
For Mashed Potatoes:
My recipe is very inexact, but I can tell you that I boil the diced potatoes, sometimes with skins, sometimes not.  When they are soft, I strain out the water and mash them by hand with a stick of butter (per 5 lbs. of potatoes), a splash of milk (or rice milk), a palm full of salt and a good grinding of pepper.  Taste for seasoning and enjoy!

For Baked Potatoes:
I fill a 13x9 pan with potatoes scrubbed clean with holes poked in them all over. Drizzle with olive oil, sprinkle with some salt, and bake at about 300* until they are done.  It takes about an hour and a half.

Here's what I do with the leftovers:
For mashed potatoes:
Salmon Patties 
Shepherd's Pie - a friend made this recipe for us and it was deeeee-licious!  It froze beautifully too.

For baked potatoes:
Scalloped Potatoes
Twice-baked potatoes are so yummy too.  I don't have a recipe to share, but I'm sure you could find one online.
You can also cut them up and fry them for breakfast as hash browns/home fries.  No specific recipe on this one either, but I have found that if you use plenty of butter, moderately high heat, and don't stir them around much at all, they'll cook up nicely. 

This past week, I also found that using leftover roasted potatoes made for even easier hash browns!  I just warmed them up on one side of the cast iron skillet while I fried some eggs.  They were delicious that way.

How do you like to use leftover potatoes?

Related Posts:
Using It Up
The Precious Possession of Diligence

And be sure to visit The Four Moms today - they are having a link-up on leftovers.  I've already gotten a few great ideas.

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