Leftover Mashed Potato Biscuits Food

PILLOWY POTATO BISCUITS USING LEFTOVER MASHED POTATO

Steps:

• Preheat the oven to 375 degrees
• Sift together the flour and baking powder into the bowl of an electric mixer, or a large bowl if mixing by hand
• Add in the melted butter, mashed potato and buttermilk and mix well until combined and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)
• Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
• Bake for 18 minutes, until golden brown on top
• Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly

TENDER POTATO BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

MASHED POTATO BISCUITS

Steps:

• In a large bowl mix with a fork the flour, baking powder, and salt.
• With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• Stir in milk until mixture is moistened.
• Turn dough out on floured board and knead 6 to 8 times.
• Roll out to about 1/2 inch thick and cut with biscuit cutter.
• Place on baking sheet 1 1/2 inches apart.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with fresh butter or honey.

LEFTOVER MASHED POTATO DONUTS RECIPE BY TASTY

Steps:

• Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
• In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
• Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
• Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
• Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
• Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
• Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
• In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
• Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
• Eat warm, or let cool completely.
• Enjoy!