Leftover Mashed Potatoes

Leftover mashed potatoes don't keep long, and if you're like me, you always make too many mashed potatoes for family meals.  I have a quick and easy to use those taters and make an entirely new meal.  It could be a breakfast, lunch or dinner, as you prefer.

Quick Potato Pancakes (Ingredients per one cup of mashed potatoes)

1 T flour
1/2 tsp baking powder
1 egg
1 C mashed potatoes
1/8 tsp celery salt

Mix all the ingredients together and cook on a hot skillet like ordinary pancakes.  (Medium high heat--don't burn them!)

I like to serve them with onion gravy and bacon--a savory pancake instead of a sweet one.  Goes well with ham, too!

Onion Gravy

1 C water
1 heaping T beef boullion
1 T minced onion
1/4 cup cornstarch water (mix just enough water to make the cornstarch a liquid).



Boil the water with boullion and onion.  When it comes to a boil, stir in cornstarch water.
Reduce heat, cook for 1 minute.  As with any gravy, if it is too thick, add a little water; too thin, add more cornstarch water and cook a little longer.

TIP:  Put a couple of T of cornstarch in a ceramic cup, drizzle cold water into the cornstarch.  At first, it will be stiff and difficult to stir.  But there will come a moment when the last drop of water you added suddenly makes the whole stiff mess into a liquid. Add a couple more drops.  Then it is ready to add to your gravy base.