Leftover Mashed Potato Bread Recipes

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Steps:

• Beat the egg.
• Mix the beaten egg with the mashed potatoes.
• Stir in the dry ingredients.
• Add the milk and mix well.
• The batter should be very thick.
• Melt the shortening or heat the oil in a skillet.
• Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
• Brown on one side, over medium heat. Turn and brown on the other side.
• Serve with ketchup.
• These are great cold and served the next day.

Steps:

• Prepare potatoes as per direction on package.
• Add butter to taste.
• Let potatoes cool and chill in refrigerator anywhere from four hours to overnight (for best results potatoes should very cold and a little on the dry side).
• Mix bread crumbs and Italian seasoning.
• Heat oil in medium sized frying pan on medium heat.
• Remove potatoes from refrigerator. Form patties between 3 and 4 inches in diameter and between 1/4 and 1/2 inch in thickness.
• Place patties in bread crumb mix and gently press crumbs into the potatoes on both sides.
• Fry in oil until golden brown (about 3 minutes). Flip and cook another 3 minutes or until golden.
• Drain on paper towel.