I love recipes that use up leftovers. Especially that last 1/2 cup that’s too much to eat at the counter, but too little to save. That’s usually when my dog gets lucky.
But not with mashed potatoes.
Because that lest 1/2 cup almost always gets made into golden, fluffy, moist potato biscuits.
You don’t have to wait for leftovers to make these, either. You can make them before you serve up dinner. then you have biscuits with your meal. Or, at least breakfast the next day. There’s something comforting about a biscuit and sausage gravy for breakfast. Y’all southerners know exactly what I mean.
Speaking of southern breakfasts, I’ve been having weekly breakfasts with my 81 year old dad. He was born and raised in Georgia with a drawl that’s as slow as molasses in Alaska. In his elderly age, he’s become very “set in his ways”. He doesn’t read menus- he informs the waitress of what he’d like to eat. perfect example:
” Good mornin’! I’d like one fried egg, one tah-matoe slice, and a little taste of grits. Now, not a whole servin’ just a spoon of em. And one slice of whole wheat toast. Just one, now… not a stack.”
(He tells me you have to order fried eggs in restaurants so that you don’t get served fake eggs.)
The waitress always looks at me bewildered and I laugh and say he likes to make up menus, and can she do his? I have to sometimes translate because his accent is so thick.
Then, my dad and I will start talking, and whenever the topic of his dog comes up he pulls a tattered piece of paper from his pocket that has “Sheeba” written all over it, ( because he can never remember his dog’s name) in assorted pencil marks and colored ink, and even a crayon. (Which made me wonder where he got a crayon from) I always chuckle but in a bittersweet way. I never really “knew” my dad that well. He moved out when I was 8, and although he was a regular part of my life (he took me to school every morning) I never really allowed a relationship to form. Until recently.
Now we have custom breakfasts and attempt to remember dogs’ names.
It’s pretty cool.
Oh yes, he always talks about how much he loves biscuits and gravy. And he’ll get excited when the waitress brings another customer an order of it- he’ll say; “Would ya look at that! Mmmm that looks good.” Then he’ll be watching that plate as if it were a television tuned in to football. I apologize to the man that has his biscuits and gravy with another man stalking it. I’m sure he wonders why some little old man keeps staring at his food. He’s 81, he’s allowed, I figure. And, despite my coaxing for him to order it… he refuses. I think I’ll have to order it one day and share.
Or give him a platter of these:
I have to admit, I made these using Simply Potatoes. And you can too. Then you’ll have leftover potatoes. Yum.
I used the plain, but you can get creative with the other varieties they offer. I’m thinking the sweet potatoes would be divine.
If you’d like to get yourself a free coupon for Simply Potatoes, so you can make these or any of the other fabulous recipes on their site, simply answer this question in the comment section below:
What is your favorite breakfast?
Winner will be chosen at random on Oct 30, 2012 good Luck!
- 1/2 cup warm milk
- 2 tablespoons butter or shortening
- 2 tablespoons sugar
- 1/2 cup mashed potatoes
- 1 teaspoon salt
- 3 1/4 cups flour
- 1 package yeast
- 1/4 cup warm water
- Disolve the yeast in the water.
- Set aside.
- Mix the milk, potatoes, butter, sugar and salt.
- Add the yeast mixture to it and set aside 10 minutes
- Add the flour to form a dough and set aside, covered for 40 minutes in a warm place.
- Rill out into 1/3" thickness and cut into 2" circles.
- Place on baking sheet 1" apart, and cover and allow to rise until double.
- Brush the tops with melted butter (optional)
- Bake in a preheated 425 oven 15 minutes.