Every time you open the fridge, the container of leftover mashed potatoes is sitting there, daring you to get inspired. Maybe a little hard to do considering your challenger right? Lumpy, pale, no appealing sauces to remind you of how good it tasted last night, just plain ole potatoes. Pretty blah! But I’ve come up with a wonderful idea to make use of them as well as to get a pretty substantial kick at the ‘nutritional’ can!
Also it’s actually a good recipe to follow the day before you go grocery shopping because it uses up the last bits of produce from the last shopping excursion as well as the leftover mashed potatoes! That way when you come home tomorrow, bags loaded with all those lovely fresh veggies, you’ve got room in the fridge for them. While we’re on the topic of grocery shopping, if you want a little more information on the benefits of trying an all plant way of eating, there’s some great information here.
Another benefit is that it’s pretty easy and if you’re going to be tight for time on the day that you want to serve this dish, you could always prep the night before. So here goes and hope that you enjoy this as much as we do!
Ingredients That’ll Put Some Pizzazz in Leftover Mashed Potatoes.
1 19 oz. can Navy Beans
1 cube veggie soup cube
2 sticks chopped celery
1/2 cup sliced carrots
3 large white mushrooms, chopped into bite sized chunks
1/2 cup chopped onion
1/2 cup chopped peppers
1.5 Tbsp. Braggs Liquid Soy Seasoning
1/3 tsp. black pepper
1/2 tsp. turmeric
1/3 tsp. chili pepper flakes
2/3 tsp. onion powder
1 tsp dry parsley
1/6 tsp. dried oregano
1 Tbsp. corn starch
3/4 cup cold water
Note on Ingredients:
I’ve listed the veggies that I included this time in my ‘Potato Dream Pie’ but you can throw any bits and pieces in there. Half a sweet potato, one left over carrot, even the tiny bit of fennel bulb that you have left! It’s all good. Also, while I’ve listed a can of navy beans in the ingredients, if you want to save a little money on your cooking, you can always use dry beans that you’ve soaked and cooked previously. I like to soak, cook and freeze a bunch ahead of time in individual containers. That way they’re always there when I need them instead of opting for the canned version.
Method for Using Up Leftover Mashed Potatoes
Preheat your oven to 350 degrees.
Open the can of navy beans, drain and rinse them and set aside.
Heat a large frying pan with a 1/4 cup of your water and break down your soup cube so that it begins to soften more quicly.
Starting with the hardest veggies, water saute them for a couple minutes. Continue adding your veggies with the tenderest being the last. The goal is to get them almost ‘mouth tender’ but not overcooked.
Add the drained and rinsed navy beans. Mix in well.
Time For the Seasonings (plus a hint to make it that cornstarch mix better!)
Add your assorted spices, including the corn starch and cold water. Add your Braggs Liquid Soy Seasoning. Stir your mixture carefully and watch it as it begins to heat and thicken. [TIP: Here’s a tip which helps keep your corn starch from wanting to be little lumps in the liquid. In a small container, add all your dry spices AND the corn starch. If you mix this all together while it’s dry, when you add it to your veggies with water, the corn starch is already evenly distributed in amongst the dry spices. So no little lumps and bits that defy stirring in!]
Once your veggie mixtures gravy is nicely thickened, pour into a 9 x 9 casserole dish. Carefully spoon your cold left over mashed potatoes on the top of your vegetables. Cover with a lid and place in the oven for about 20 minutes. While my guideline is 20 minutes, it’s a good idea to check on it from time to time. Because part of it is already starting out hot, it may take a little less time (or it may take a little more depending on how good your oven is). So keep an eye on it and when you can see the gravy bubbling around the edges, a little poke in the middle will tell you if it’s hot all the way through, and ready for serving.
And that’s all there is to using your leftover mashed potatoes!
I hope you enjoy this super simple, ‘uber’ nutritional, one dish meal that covers all the bases. And when you do try it, please, come back and tell us all about it.
Love to you all and have a great day, wherever you are!
As always, I remind you that while I’ve spent the last 20 years focusing on and learning to ‘grow’ my own health, I’m not a medical doctor. What I’m sharing here is based on my own experiences and the things that I’ve learned from the real experts! Those are the researchers and doctors who’ve seen the actual patients, worked in the labs and write the medical reports that are sprinkled throughout these posts.
My goal is to motivate and help you find your best way to live a healthier and more peaceful life. I and Ageless at Sixty cannot be held liable for any resulting injury or adverse change in health status.
I also advise that any changes that might affect your health status be checked with your accredited physician. This would include changes to your exercise routines and any medications you might be taking or other supplements.
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