Best Leftover Mashed Potato Cornbread Recipes

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LEFTOVER MASHED POTATO CORNBREAD



Leftover mashed potato cornbread image

This recipe brought back so many memories. As a child I loved potato pancakes and corn cakes. This recipe is a great combination of both of them! A great way to use leftover mashed potatoes (and really easy to make!).

Provided by Gina Collier

Categories     Other Breads

Time 1h5m

Number Of Ingredients 8

1 c self-rising buttermilk corn meal
1 c flour
1/4 c oil/ meat drippings
2 eggs
1 1/2 c mashed potatoes/leftover
1/2 c chopped onion
2 c milk
cooking oil for frying in a shallow skillet

Steps:

  • 1. Mix all the ingredients together in a large bowl.
  • 2. Spoon into a shallow skillet of cooking oil.
  • 3. Fry until golden brown on both sides and middle is done.

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE



Mom's Cheesy Mashed Potato and Corn Casserole image

When I was little I loved nothing more than my Mom's mashed potatoes and corn. One day she decided to combine both of my favorites into a casserole. It turned out fabulous and it became a regular family favorite. It was usually served with a great meat loaf and a salad.

Provided by Sooz Cooks

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 medium potatoes (Idaho or Russet)
3/4 cup milk
4 tablespoons butter
1 teaspoon salt (for the water to cook the potatoes)
2 (15 1/4 ounce) cans corn, drained well
2 cups cheddar cheese, shredded (mild)
salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Peel the potatoes and cut them into quarters.
  • Put the potatoes in a pan and just cover them with cold water. Add salt.
  • Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
  • Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
  • Season potatoes with salt and pepper to taste.
  • Grease the bottom of a 9x13 pan.
  • Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
  • Cover the corn with the mashed potatoes.
  • Sprinkle the top of the mashed potatoes with cheese.
  • Bake for 20 minutes and serve with a serving spoon.

Nutrition Facts : Calories 558.9, Fat 23.3, SaturatedFat 13.8, Cholesterol 64.2, Sodium 728.2, Carbohydrate 75.3, Fiber 8.7, Sugar 6.4, Protein 19.6

CORNBREAD MASHED POTATOES WITH SPRING ONIONS



Cornbread Mashed Potatoes With Spring Onions image

Make and share this Cornbread Mashed Potatoes With Spring Onions recipe from Food.com.

Provided by Ken2729

Categories     Low Protein

Time 52m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 russet baking potatoes
8 1/2 ounces Jiffy cornbread mix (I use two)
1/2 cup spring onion
4 tablespoons butter
salt
pepper
1 cup heavy whipping cream
1/4 cup milk (Any kind -- whole, 2% milk, lactaid)

Steps:

  • Peel and cut potatoes into cubes. Then boil for 20-30 minutes or until soft enough for a knife to easily pass through. Drain and set aside when done.
  • Meanwhile, bake cornbread according to directions. Set aside for cooling.
  • In a Dutch oven or large pot, melt the butter and add the potatoes.
  • Add the milk and half of the heavy cream. Mash the potatoes until you have your desired consistency (runny or thick).
  • Season with salt and pepper, even more butter to taste.
  • Cut a large piece of cornbread and crumble into the mashed potatoes. Stir.
  • Potatoes will thicken, so add more whipping cream until you have desired consistency.
  • Stir in chopped green onions.
  • NOTE: You don't want the taste of the onions to overpower the mashed potatoes, so allow potatoes to cook, while stirring, on low heat while the flavor of the onions blend with the potatoes for about 3-5 minutes.
  • You'll know when it's ready!

Nutrition Facts : Calories 518.5, Fat 27.8, SaturatedFat 15.5, Cholesterol 76.9, Sodium 532.8, Carbohydrate 61.1, Fiber 6.7, Sugar 1.6, Protein 7.8

TENDER POTATO BISCUITS



Tender Potato Biscuits image

These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!

Provided by LANDERSON6354

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¼ cup sugar
¼ cup butter or margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup milk
2 tablespoons milk, or as needed

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.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g

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