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.
Homemade Potato Biscuits
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.
As a result, I have a LOT of potato recipes on this site, like these favorites:
- Slow Cooker Potato Leek and Cheese Soup
- Pizza Stuffed Potato Rosti With Cheese
- One Pot Vegetable Chili Baked Hasselback Potatoes
Serving and Substitutions
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.
Important Notes
It is very important to use warm mashed potatoes in this recipe.
Using cold mashed potatoes will lead to more dense and less pillowy biscuits.
Use freshly mashed potatoes that are still hot, or reheat leftover mashed potatoes before using.
TIP: The mashed potatoes need to be hot when added to this recipe or you will end up with dense biscuits.
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.
xx
Recipe
Pillowy Potato Biscuits using Leftover Mashed Potato
Ingredients
- 2 cups white whole-wheat flour
- 2 teaspoon baking powder
- ¼ cup butter melted
- ¾ cup leftover mashed potato see notes
- 1 cup buttermilk
- 1 tablespoon chopped chives (optional)
- salt and pepper to taste
Instructions
- 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
Notes
Nutrition
Need another recipe to use up those leftover mashed potatoes? Try these mashed potato cookies from Real Life of Lulu.
Christine says
I needed to make something with Thanksgiving leftovers. I put together the dry ingredients, took a 1/4 off to thicken a mix of turkey, broth and veggies. Used all the wet ingredients in the remaining dry to make drop biscuts on top. Fed to my hunters on a cold winter morning. It turned out perfect!
Donna says
Well doesn't that sound delicious! Love the idea of using up all the leftovers in this way 🙂
Latanya says
Does this assume there is already butter, salt, and cream in the mashed potatoes?
Donna says
Hi Latanya, yes it does! It assumes you are using a creamy homemade mashed potato. Thank you for reminding me I need to overhaul this post and make that more clear.
Charlotte Mckenzie says
These came out so good! I used Pamela's gluten free pancake/ baking mix in this recipe and I had to add a few more handfuls to make the dough less wet and bake it a little longer too. I would not say that my dough cleated the sides of the bowl either.
I probably baked these for about 25 minutes and BOY they are delicious. You really can't compare a homeade biscuit to store bought like Grands. These are about a million times more tastey than Grands. You can taste the Love truly.
My five year old looooooved them too. And he's a picky guy.
Also I made my own buttermilk by squeezing a wedge of lemon into a cup of whole milk and letting it sit for ten minutes.
I'll be making the homeade tator tots tonight with the rest of the leftover mash in my fridge.
Donna says
I am so glad they worked with a gluten-free flour for you, I haven't tried yet so good to hear. Love that you make your own buttermilk 🙂 Enjoy the tater tots, my kids always gobble them up!
Kim says
Just curious. I made these today and there was no rise at all. Yours look so fluffy! What did I do wrong I wonder? I used all white all purpose flour. Made them 1cm thick and thats how thick they were when they came out 😂
Donna says
Oh no, nothing worse than flat bread! My only suggestion would be that maybe you accidentally left out the baking powder?? Or your baking powder wasn't fresh maybe?