I tried several of the suggestions made here and elsewhere I found online.
I mashed the potatoes with only a bit of salt and no liquid such as oil,
butter or cream. I dug out a cast iron skillet and gave it a good scrub and
seasoning, as it was a bit gamey from being is storage for awhile. I just
put them in the refrigerator to let them cool for a few hours before I
actually cook them. I also want to get a bit more practice at shaping the
potatoes before I put a meat or whatever filling in them, but they are not
amorphous lumps like the first time I tried.

Brian Christiansen

On Sun, 7 Mar 2010 15:50:26 -0700, "Brian Christiansen"
> wrote:

> I tried several of the suggestions made here and elsewhere I found online.
> I mashed the potatoes with only a bit of salt and no liquid such as oil,
> butter or cream. I dug out a cast iron skillet and gave it a good scrub and
> seasoning, as it was a bit gamey from being is storage for awhile. I just
> put them in the refrigerator to let them cool for a few hours before I
> actually cook them. I also want to get a bit more practice at shaping the
> potatoes before I put a meat or whatever filling in them, but they are not
> amorphous lumps like the first time I tried.
>
Thanks to that thread... I had some left over mashed potatoes and for
the first time in practically forever made potato patties. I didn't
do anything special, just formed the cold mashed potato into patties
(salt & peppered them) and sauteed them in a little oil until crispy
on both sides. Dang, they were good! Served them with t-bone New
Zealand lamb chops that I'd marinated in lemon and thyme and grilled
on the indoor grill. Since the grill was already hot, I also grilled
the asparagus that went with it. Good meal!

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...

> Thanks to that thread... I had some left over mashed potatoes and for
> the first time in practically forever made potato patties. I didn't
> do anything special, just formed the cold mashed potato into patties
> (salt & peppered them) and sauteed them in a little oil until crispy
> on both sides. Dang, they were good! Served them with t-bone New
> Zealand lamb chops that I'd marinated in lemon and thyme and grilled
> on the indoor grill. Since the grill was already hot, I also grilled
> the asparagus that went with it. Good meal!
>
Sounds yummy. I was a bit too lazy to cook mine up last night, so I cooked
them up as "appetizers" for lunch today.

Brian Christiansen

On Mon, 8 Mar 2010 13:12:36 -0700, "Brian Christiansen"
> wrote:

> Brian Christiansen

Brian, every time I see your name I wonder if you're related to Bert
Christensen - a former rfc poster. Now I see the spelling is
different, so no way.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Sun, 7 Mar 2010 15:50:26 -0700, "Brian Christiansen"
> > wrote:
>
> > I tried several of the suggestions made here and elsewhere I found online.
> > I mashed the potatoes with only a bit of salt and no liquid such as oil,
> > butter or cream. I dug out a cast iron skillet and gave it a good scrub
> > and
> > seasoning, as it was a bit gamey from being is storage for awhile. I just
> > put them in the refrigerator to let them cool for a few hours before I
> > actually cook them. I also want to get a bit more practice at shaping the
> > potatoes before I put a meat or whatever filling in them, but they are not
> > amorphous lumps like the first time I tried.
> >
> Thanks to that thread... I had some left over mashed potatoes and for
> the first time in practically forever made potato patties. I didn't
> do anything special, just formed the cold mashed potato into patties
> (salt & peppered them) and sauteed them in a little oil until crispy
> on both sides. Dang, they were good! Served them with t-bone New
> Zealand lamb chops that I'd marinated in lemon and thyme and grilled
> on the indoor grill. Since the grill was already hot, I also grilled
> the asparagus that went with it. Good meal!

Sometimes simple is good. :-) That sounds really delicious.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mar 8, 1:52*pm, sf > wrote:
> On Sun, 7 Mar 2010 15:50:26 -0700, "Brian Christiansen"
>
> > wrote:
> > I tried several of the suggestions made here and elsewhere I found online.
> > I mashed the potatoes with only a bit of salt and no liquid such as oil,
> > butter or cream. *I dug out a cast iron skillet and gave it a good scrub and
> > seasoning, as it was a bit gamey from being is storage for awhile. *I just
> > put them in the refrigerator to let them cool for a few hours before I
> > actually cook them. *I also want to get a bit more practice at shaping the
> > potatoes before I put a meat or whatever filling in them, but they are not
> > amorphous lumps like the first time I tried.
>
> Thanks to that thread... I had some left over mashed potatoes and for
> the first time in practically forever made potato patties. *I didn't
> do anything special, just formed the cold mashed potato into patties
> (salt & peppered them) and sauteed them in a little oil until crispy
> on both sides. *Dang, they were good! *Served them with t-bone New
> Zealand lamb chops that I'd marinated in lemon and thyme and grilled
> on the indoor grill. *Since the grill was already hot, I also grilled
> the asparagus that went with it. *Good meal!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I always add an egg, diced onion, some parsley flakes, and a couple T.
of flour. Yum. Makes me wish I had some leftover mashed
potatoes. ;-)

N.

On Mon, 8 Mar 2010 14:04:24 -0800 (PST), Nancy2
> wrote:

> I always add an egg, diced onion, some parsley flakes, and a couple T.
> of flour. Yum. Makes me wish I had some leftover mashed
> potatoes. ;-)

I was thinking about adding egg, but I had so little potato I
thought they would end up too soft. As it was they were a perfect two
servings. Next time I need to plan ahead for lots of leftovers.

--
I love cooking with wine.
Sometimes I even put it in the food.