Here are two great ways to use those leftover mashed potatoes. Both recipes contain only five ingredients. Even though these potato dishes are quick and easy, they are fabulous. In fact, they are good enough to serve guests, who will never guess that they are eating leftovers!

Quick & Easy Potato Soufflé

6 Servings

3 cups cold leftover mashed potatoes
4 eggs
1/2 cup whipping cream
1 1/2 cups divided grated cheese
1/2 teaspoon Tabasco pepper sauce

Whip the potatoes in a mixer bowl to break them up; beat in the eggs, whipping cream, 1 cup of the grated cheese, and Tabasco until smooth. Transfer to a buttered 1 quart soufflé dish, smooth the top, then sprinkle with the remaining 1/2 cup cheese.

Bake in a preheated 350° oven for 45-60 minutes or until puffed and brown. Serve immediately.

Amount Per Serving
Calories 320 Calories from Fat 186
Percent Total Calories From:
Fat 58% Protein 17% Carb. 25%

Nutrient Amount per
Serving
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 201 mg
Sodium 543 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 16% Vitamin C 12% Calcium 0% Iron 5%

Parmesan Potato Patties

6 Servings

3 cups cold mashed potatoes

1 egg
1/3 cup Parmesan cheese, (the kind in the green box is preferable because it is dry)
1/3 cup dry bread crumbs

1/4 cup olive oil

Pat the cold potatoes on a clean countertop to 1/2 to 3/4" thickness. Cut six rounds from the potatoes with a 3-inch biscuit cutter. After cutting some of the rounds, you may need to gather up the potatoes and pat them to cut the remaining rounds.

Beat the egg in a small bowl. Mix the Parmesan cheese and dry bread crumbs on a plate. Dip each of the potato rounds into the egg, then into the crumbs, coating well and pressing the crumbs into the patties with your hands. Put the patties in the freezer for 10-15 minutes or until well-chilled (don’t let them freeze). If you're making these ahead, cover them and put them in the refrigerator.

Heat the olive oil in a large skillet over medium heat; add the potato patties and cook until browned on each side. Transfer to a serving plate and serve immediately.

Amount Per Serving
Calories 239 Calories from Fat 123
Percent Total Calories From:
Fat 52% Protein 10% Carb. 38%

Nutrient Amount per
Serving
Total Fat 14 g
Saturated Fat 3 g
Cholesterol 42 mg
Sodium 473 mg
Total Carbohydrate 23 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g

Vitamin A 2% Vitamin C 12% Calcium 0% Iron 4%