Fifteen Spatulas

Crispy Mashed Potato Mounds

[Updated from the archive, with new photos, writing, and video. Originally posted September 2011]
MashedPotatoMoundsFifteenSpatulas

I have always been a huge fan of having leftovers (I get to eat delicious food again and no cooking is required?!), but I know some people dread them. I think the key for those people is to turn leftovers into something new. We have a lot of leftover mashed potatoes after holidays like Thanksgiving, and I intentionally save some to make these Crispy Mashed Potato Mounds.

The best part about these crispy potato bites is the contrast between the creamy mashed potato in the middle and the crispy edges. They’re sort of like baked tater tots.

DuchessPotatoesFifteenSpatulas
There are two major ways to make these.

If you want to be fancy, you can put your creamy mashed potatoes into a piping bag fitted with a star tip, and pipe out rounds. You get a beautiful shape and nice ridges with this method:

DuchessPotatoRecipeFifteenSpatulas

Or if you want to skip the piping bag altogether, you can place spoonfuls on a baking sheet and rake ridges into the mashed potatoes with a fork:

MashedPotatoMoundsFS

I show you both ways in my quick 2-minute video, but both work equally as well…they just look different:

Enjoy!

Crispy Mashed Potato Mounds

Yield: Depends on amount of potatoes

Crispy Mashed Potato Mounds

Ingredients:

    For the Mashed Potato Mounds:
  • leftover mashed potatoes (use recipe below if needed)
  • For the Mashed Potatoes:
  • 1.5 lbs russet potatoes
  • 3/4 cup half and half
  • 2 sprigs fresh rosemary
  • 2 tbsp butter (or to taste)
  • salt and pepper

Directions:

  1. Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper or a silpat.
  2. If you already have your mashed potatoes made, you can make the mounds in one of two ways:
  3. Method A: Place the mashed potatoes in a piping bag fitted with a large star tip. Pipe the potatoes into small mounds on your lined baking sheet.
  4. Method B: Use a cookie scoop or spoon to portion small mounds of mashed potatoes on your lined baking sheet. Use a fork to rake ridges into the mounds.
  5. Bake the potato mounds for 20-30 minutes until the edges are golden brown. Enjoy while warm and crispy.
  6. If you need to make mashed potatoes: Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender, about 10 minutes. Drain and spread the chunks out onto a sheet pan, and mash with a fork until very smooth.
  7. Remove the leaves from the rosemary sprigs by running your fingers down the stem. Chop the rosemary up and place in a saucepan with the half and half. Bring to a simmer, then cover with a lid and let steep for 10 minutes.
  8. Strain the rosemary out of the half and half, and add it to the mashed potatoes along with the butter. Season with salt and pepper to taste, and the potatoes are ready to be used.
http://www.fifteenspatulas.com/crispy-ridged-rosemary-mashed-potato-mounds/

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Comments

  1. Rufus' Food and Spirits Guide posted on September 2, 2011 at 4:38 pm (#)

    I have to remember this for Thanksgiving. Or just the next time I have leftover mashed potatoes. They’re so pretty.

  2. thecompletecookbook posted on September 3, 2011 at 4:41 am (#)

    Greg, Rufu’s sent me over. What a fantastic and fun idea. I will definitely be making extra mashed potatoes going forward.
    Have a happy weekend.
    :-) Mandy

  3. Andrea posted on September 3, 2011 at 8:17 pm (#)

    Love these! I may need to make mashed potatoes just to have left overs to make this!

  4. mjskit posted on September 4, 2011 at 12:28 am (#)

    Aren’t these cool lookin’? ABSOLUTELY! And you recipe seems so easy! What a great mashed potato recipe!

  5. thesmartcookiecook posted on September 4, 2011 at 1:24 pm (#)

    These are so pretty! And they’re surprisingly simple. I freakin love mashed potatoes :)

  6. Tina@flourtrader posted on September 4, 2011 at 4:12 pm (#)

    This is genius! We all like crispy hash browns but these crispy potatoes are awesome. Easy to prepare and stunning. Great post.

  7. magicofspice posted on September 5, 2011 at 3:11 pm (#)

    I love these! What a fun and different take on mashed potatoes, they look fantastic!

  8. Ann posted on September 5, 2011 at 4:43 pm (#)

    Oh. My. Goodness! These are absolutely FABULOUS! I’m sitting her drooling on my keyboard! What a great way to serve mashed potatoes! I love textural differences in food….and this is too cool for school! Seriously – BRAVO!

  9. thedrivencook posted on September 5, 2011 at 4:44 pm (#)

    Just lovely! I love all mashed potatoes and these look like a great unique way to make them!

  10. Erin @ Dinners, Dishes and Desserts posted on September 6, 2011 at 4:37 pm (#)

    What a great idea to change up the regular mashed potatoes! Plus rosemary works so well with potatoes, these would be delicious!

  11. Carlette posted on September 7, 2011 at 11:06 am (#)

    What’s an alternative to half and half? Can I just do my own half cream and half milk?

    • Joanne replied on September 7th, 2011 at 11:08 am

      I used half and half because I had some extra on hand, but you could do just cream if you wanted. If you only do milk, you should add some butter so there is some fat and richness there. Really you can do whatever you want here/use what you have on hand. Enjoy!

  12. Kay aka Babygirl posted on September 21, 2011 at 3:08 pm (#)

    I love these rosemary mashed potato mounds. They just look so delicious and comforting. I can’t wait to give these a try. Thanks for sharing this

  13. Kiki posted on September 21, 2011 at 5:53 pm (#)

    These look delicious – great idea! I was just looking for a new side dish, so these will be perfect.

  14. glutenfreezen posted on September 22, 2011 at 2:06 pm (#)

    Gorgeous! This will definitely be on my Christmas menu!

  15. My Daily Bread Body and Soul posted on October 8, 2011 at 11:34 pm (#)

    Oh my word, what a great idea! I am going to give this a try tomorrow and serve it with Chicken Cordon Bleu in a puff pastry shell. What a great combo it will be. Thanks for sharing!

  16. Cathy Pollak ~ Noble Pig posted on November 29, 2013 at 6:31 pm (#)

    Super love!

  17. Jocelyn (Grandbaby Cakes) posted on November 29, 2013 at 7:10 pm (#)

    Gosh those look really yummy!! Kinda like double baked!

  18. Kathy - Panini Happy posted on November 29, 2013 at 9:36 pm (#)

    These worked out perfectly tonight – thanks for the great tip! My kids called them “mashed potato cookies, lol.

  19. Tieghan posted on November 29, 2013 at 10:27 pm (#)

    These look delicious!!

  20. katie posted on December 2, 2013 at 7:05 pm (#)

    This sounds amazing.. I have tons of mashed potatoes left over. I think this pregnant lady needs to make these stat! :)

  21. Maureen | Orgasmic Chef posted on December 3, 2013 at 5:37 am (#)

    Argh! I fried my leftover mash and I could have done this with it! Brilliantly done.

  22. Gaby posted on December 3, 2013 at 11:00 pm (#)

    Totally doing this next time I have leftover mashed potatoes!

  23. C. Goodrich posted on January 13, 2014 at 6:25 pm (#)

    I sometimes put corn in mashed potatoes….is it possible to use left overs for this?

    • Joanne Ozug replied on January 14th, 2014 at 8:13 am

      Hm, I can’t think of a reason why not! Hope it goes well.

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