18 January 2013

Another leftover trick for mashed potatoes

Biscuits!  I love them!  They are not good for you in any way, but they are pillowy and delicious.  You can use whatever mashed potatoes you have laying around--white, red, sweet--or mash some from scratch just for this recipe. (Leftover mashed potatoes freeze just fine if you think you're going to want to make these biscuits past their refrigerated expiration date, by the way.) If you have leftovers that were already mashed with milk and butter, hold off on using more until you see how the dough comes together--it should be soft but smooth and should not stick to your hands.  If it does, add more flour.  If it doesn't come together easily into a tender ball of dough, add some milk.

Mashed Potato Biscuits

Makes about 12

1 1/2 cups all-purpose flour 
4 teaspoons baking powder 
1/4 cup (1/2 stick) of butter 
2-4 tablespoons milk (depending on the moisture of the potatoes) 
1 cup mashed cooked potatoes 
1 teaspoon salt

Preheat the oven to 375 F. Sift together flour, sugar, baking powder and salt. Add the potatoes and butter and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 2- or 3-inch thick rope and cut off 3/4-inch rounds. Place the biscuits on a parchment-lined pan and bake for about 20 minutes or until lightly browned on top.