I could make a whole meal based around these Potato Biscuits using Leftover Mashed Potatoes! They are such a great and exciting way to give new life to leftover mashed potatoes. Although if you are anything like me, there is no such thing as leftovers when it comes to mashies, and you will have to make a whole new batch just to make some biscuits. Such is life.
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Growing up, my brother and I used to eat so many potatoes that if we were coming over for dinner our aunt would make a whole extra batch of roasties or mashed potatoes just to be sure there would be enough to go around and there was no fighting for seconds. We were always skinny wee things, but man could we eat, especially when it came to potatoes.
Not much has changed, except now I have to do a helluva lot more exercise to justify the consumption of such large amounts of creamy potato goodness. Well I should….maybe next year?
These Potato Biscuits are soft and fluffy little bites of pillowy goodness. They pair perfectly with lashings of good quality butter and some honey. Or if you want something a little more savory, just throw a handful of chopped chives into the mixture and I can guarantee you will be more than satisfied with the result (unless you don’t like chives, in which case you would have wasted a whole batch of biscuits, so please don’t do that). They are best eaten straight from the oven, but they toast well the next day and make for a delicious breakfast option that goes surprisingly well with jam/jelly. It’s the simple things.
If you need more potatoey goodness in your life, look no further:
Next time you have some leftover mashed potatoes, or you just have a hankering for some fresh biscuits that are a little different, whip up a batch of these lovely Potato Biscuits and let me know how you go! Happy eating.
Soft, fluffy and delicious, Potato Biscuits are the perfect way to use up leftover mashed potatoes. Serve with lashings of butter and a dollop of honey.
- 2 cups white whole-wheat flour
- 2 tsp baking powder
- 1/4 cup butter melted
- 3/4 cup leftover mashed potato see notes
- 1 cup buttermilk
- 1 tbsp chopped chives (optional)
- salt and pepper to taste
Preheat the oven to 375 degrees
Sift together the flour and baking powder into the bowl of an electric mixer, or a large bowl if mixing by hand
Add in the melted butter, mashed potato and buttermilk and mix well until combined and a soft dough has formed and the dough clears the sides of the bowl. Add more flour if needed (but it should be a little bit sticky)
Pop the dough onto a floured surface and shape into a rough square, about 1cm tall. Cut 9 squares out of the dough and place on a baking sheet lined with parchment paper
Bake for 18 minutes, until golden brown on top
Serve straight from the oven with lashings of fresh butter and some honey. Or wait until morning, toast up and serve with some jam/jelly
The potatoes should be warm when using them. If you are using fresh cooked mashed potatoes then thats fine, but if you are pulling leftovers from the fridge, you will need to warm them up before adding them to the recipe.