Fried Poutine Wontons {A Leftover Mashed Potato Recipe} Mantitlement (2024)

FAQs

What dishes can be made from leftover mashed potatoes? ›

There are plenty of creative ways to use leftover mashed potatoes besides making soup or patties. You can try making mashed potato pancakes by mixing the potatoes with some flour, eggs, and seasoning, then frying them until golden brown.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Reduce Them Over Heat

You can also thicken your mashed potatoes by continuing to cook them on the stove with the lid off. Heat draws the excess moisture out of runny potatoes, leaving you with a denser finished product.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

In my opinion, I would say that mash potatoes, onions, gravy, sausages or meatloaf, carrots, cabbage, and peas go so well together. Fried leftover mash potato with onion, cabbage, peas are also yummy served a fried egg. Somethings just go together. Mashed potato is also nice with a good meat stew.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

For the methods mentioned here, it's best to reheat your potatoes low and slow to keep them from drying out. In the microwave and oven, make sure to keep your mashed potatoes covered, and don't be afraid to add in a bit of butter and milk to bring the moisture and fluffiness back!

It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach: Place the potatoes in a bowl (stainless steel works best).

How do you make leftover mashed potatoes creamy again? ›

You can easily revive leftover mash. Place the mash in a small pan with a little butter and some milk. Heat the mixture stirring constantly so that the mask absorbs all the milk, when the mixture is very gently simmering let the milk evaporate whisking to incorporate air. Serve immediately.

The absorption of moisture is the culprit, so it's best to save russets or super small potatoes like fingerlings for baking and roasting. So basically, you don't want to use too small or too large of a spud in your mashed potatoes.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

According to Healthline, mashed potatoes typically last three to four days in the fridge and up to a year when frozen, although the quality of mashed potatoes will not hold up once they have been frozen.

Schmidt tells us that, for best results, you can keep mashed potatoes in "a freezer set to 0°F or colder" for "up to one year." At this temperature and for this length of time, frozen mashed potatoes can be thawed and reheated without losing texture or flavor (and without risking the transmission of foodborne bacteria) ...

Yes, you can. Freezing mashed potatoes is a great way to plan for the holidays or avoid wasting any leftovers.

Yes, you can eat leftover mashed potatoes straight from the fridge or warm them up and serve them as is. But they can be more satisfying and far less monotonous when used as a topping for shepherd's pie or thinned out with chicken broth and simmered with sautéed leeks, thyme, and a splash of white wine for soup.