Running out of mashed potatoes at Thanksgiving dinner would be an unmitigated disaster, so naturally many of us make overflowing amounts, insuring against any ugly family riots. But leftover mashed potatoes can be tricky to re-heat, turning gluey and starchy in the process. And clearly, they’re unpalatable cold. So instead, try turning the those day-old spuds into our riff on bubble and squeak – the fate of last night’s extra mash and veg on the other side of the pond. In Britain, bubble and squeak is traditionally comprised of potatoes mixed with boiled cabbage, but any member of the Brassica family will do. Here, sautéed deep green Tuscan kale and golden fried onions add texture and an earthy, sweet flavor to the casserole, which is then topped with a crunchy crust of good Parmigiano-Reggiano cheese. In fact, this bubble and squeak is so chic you could even serve at Thanksgiving instead of mashed potatoes – if your family won’t riot in protest, that is.
Bubble and Squeak Casserole
Serves 4 to 6
3 cups leftover mashed potatoes
3 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, peeled, halved lengthwise, and thinly sliced crosswise
1 bunch kale, preferably Tuscan black kale (about 3/4 pound), center ribs removed,
leaves chopped
Sea salt, to taste
Black pepper, to taste
¼ cup grated Parmigiano-Reggiano cheese
¼ cup dried, unseasoned bread crumbs
- Preheat the oven to 400° F and lightly butter a 2-quart gratin dish
- In a large skillet over medium-high heat, melt 1 tablespoon butter with the oil. Add the onions; cook, tossing occasionally, until dark golden, about 15 minutes. Add the remaining tablespoon oil and the kale. Cook until the kale is wilted, 1 to 2 minutes. Season with salt and pepper.
- In a large bowl, combine the potatoes and onion-kale mixture. Taste and adjust seasonings if necessary. Spread the mixture evenly into the prepared dish. In a small bowl, mix together the remaining 2 tablespoons butter, cheese, and bread crumbs. Crumble over the potato mixture. Bake until the topping is dark golden, about 30 minutes.
Etc….Other leftover mashed potato ideas:
- The Stuff Puppy: Engineered by the brilliant Kat Kinsman from Eatocracy/CNN, this delicacy is made of balls of stuffing filled with knobs of mashed potatoes and then rolled in crushed potato chips. Deep fry and dip it in leftover cranberry sauce thinned down with mayo and lime juice. Yes, really.
- Potato Croquettes: Simpler than the above, but just as crunchy and fried. Mix leftover mashed potatoes with eggs, spices (chili powder is nice, so is cumin or curry powder), then roll in flour, a dunk in beaten egg, and coat in panko bread crumbs. Fry and serve with leftover gravy.
- Bubble and Squeak with Brussels Sprouts; If you happen to have leftover Brussels sprouts, use them in place of kale. Simply chop them up and mix them with the fried onions. Your casserole will be less colorful, but just as flavorful.
More leftover ideas:
Turn leftover Brussels sprouts into a lemony salad
Turn cranberry sauce into easy streusel bars
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