New recipes will show up in the Devotional Chef blog. But recipes that were on the Chef’s site prior to its reorganization will be posted here.

Your Leftover Mashed Potatoes

I have always LOVED Spuds! Most of us eat them

• French Fried
• Baked or Twice Baked
• Home Style Fries (Breakfast)
• Scalloped
• Au Gratin
• Oven Browned
• Mashed
• Riced
• Potato Salad (Cold) or German Style (Warm)
• Boiled w/parsley, etc.

Nearly everyone on Earth loves potatoes. So here’s a tip for your leftover mashed (or smashed) potatoes:

• 1/3 cup of all purpose flour
• 1-1/2 cups of cold taters
• 1 pinch of salt or onion powder (optional)
• 1 pinch of pepper (optional)

Throw the ingredients, except the flour into a medium to large mixing bowl. Add the flour gradually, forming the spud mixture into a lightly firm ball. Once the flour is all in there, make palm-size or burger-size cakes. Fry ‘em up in your favorite cooking oil until golden or crispy brown on both sides.

Serve for breakfast OR lunch OR dinner along with applesauce. Nom nom nom… LOL

Posted by Rev. Robert Lacy on June 17, 2009