How can I turn leftover cooked potatoes – mashed, roasted, boiled – into dinner?
This sounds like a job for queen of spuds Poppy O’Toole, whose latest book just so happens to be all about the tuber. We all know that mashed potatoes can cause heated debate, with smooth and buttery making some folk purr, while others prefer a bit of texture, and this also affects what you do with any spares. “It can be difficult to use leftover mash, because many recipes depend on how creamy you like it to begin with,” says the author of The Potato Book, although she says one “surefire way” begins by putting a good splash of olive oil in a frying pan on a medium-low heat. “Fry two chopped spring onions [green bits and all] until soft, add the leftover mash, and fry until hot and almost caramelising.” Season, and you’ve got a great base for all sorts.
Alternatively, O’Toole might mix her mash with a handful of crumbled feta, some cooked and squeezed spinach, a pinch of chilli flakes, a little grated nutmeg and lemon zest, plus salt and pepper. “Divide into pingpong ball-sized portions, then wrap in filo glued together with a touch of water. Shallow fry in oil until golden and crisp all over.” Perhaps the easiest solution of all, though, is to use excess mash to thicken soups: “Sweat some leeks, add the mash, season and cover with vegetable stock and 100ml whipping cream,” says O’Toole, who then cooks the lot for 30 minutes before tucking in with a good hunk of bread.
