Disclosure: This is a sponsored post working with US Potato Board in behalf of Kitchen PLAY |
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Sometimes I think that just because Thanksgiving is gone that the holiday eating is over. No need to plan dishes or make use of leftovers, but I believe that is my daily task: knowing what to do with leftovers. A few days after Thanksgiving, I was came across a Facebook comment thread where moms wondered what to make with leftover potatoes. Not any kind of potatoes but the usual mashed potatoes.
Can you think of recipe options? My first idea was to use the mashed potatoes to make Shepherd’s Pie other people suggested Latkes, or even fried potato balls. I have mentioned in recent posts that we enjoy breakfast a lot and when it comes to making full breakfast, my husband enjoys preparing oven-roasted potatoes using Cajun seasoning and powdered mustard, which is his own experiment. I have to actually say that he is breakfast potato king in our house.
Another great way to use mashed potatoes is filling them in empanadas and frying them. This would be a special meal but it would be perfect to add to a dinner party with pickled shredded cabbage salad and a warm tomato dipping sauce. Do I have you salivating yet? I have my eyes set on trying a recipe I have never made or would not necessarily create myself like these STUFFED potatoes made the Colombian way:
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Who else is making innovative recipes with leftover mashed potatoes? Hungry Girl! Yes, everyone knows who she is because she creates simple recipes low in calories but not lacking in flavor. A good reminder that we can all have the best of both worlds, in the foodie world.
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| Pic from this source |
Hungry Girl, a.k.a Lisa Lillien , makes her Tater Taquitos lower in fat but still full of flavor, using mashed potatoes with light versions of sour cream, butter, and cheese. She then adds the cooked onions, rolls it all in corn tortillas, and bakes them. The result is crunchy and salty on the outside, sweet and savory on the inside. Serve them alongside your favorite salsa for dipping. Nothing says festive like a taquito! Check out here recipe:
Tater Taquitos
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (serves 10)
- 8 oz. russet potato, peeled and cubed
- 2 tbsp. light sour cream
- 2 tbsp. light whipped butter or light buttery spread
- 2 wedges light spreadable Swiss cheese
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
- 1/4 tsp. plus 1/8 tsp. salt
- 1 1/2 cups diced onion
- Ten 6-inch corn tortillas
Instructions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a medium pot of water to a boil. Add cubed potato, and once returned to a boil, reduce heat to medium. Cook until very tender, 10 – 15 minutes. Drain and transfer potato to a large bowl. Add sour cream, butter, cheese wedges, garlic powder, pepper, and 1/4 tsp. salt. Thoroughly mash and mix.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and lightly browned, 8 – 10 minutes. Stir cooked onion into potato mixture.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable. One at a time, spread each tortilla with 1/10th of potato mixture, about 2 tablespoons; tightly roll up into a tube, place on the baking sheet, seam side down, and secure with toothpicks if needed.
Spray taquitos with nonstick spray, and sprinkle with remaining 1/8 tsp. salt.
Bake until crispy, 18 – 20 minutes. (Don’t worry if they crack a little.) Enjoy!
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Nutritionals per serving (1 taquito): 99 calories, 2g fat, 158mg sodium, 17g carbs, 1.5g
fiber, 2g sugars, 2g protein.
Ready for a little giveaway? I personally have a frustrating time cleaning potatoes so when I saw the giveaway for these Potato Scrubbing Gloves from Williams Sonoma I was excited. One U.S. reader will get a chance to win a pair. See details below.
How about another giveaway? I believe I will be entering this one because it sounds EXCITING!
Hungry Girl and the US Potato Board invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters and Spuds Facebook page. Simply submit your original, mouth-watering and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Click here for official contest rules.
Visit www.potatogoodness.com to learn more about Hungry Girl’s love for potatoes and to find hundreds of healthy and creative potato recipes. You can also sign-up to receive the US Potato Board’s weekly recipe email to receive a new recipe in your email in-box each week.
A little more about the United States Potato Board:
The United States Potato Board (USPB) is the nation’s potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse— truly, goodness unearthed.
