There was a lot more eating than gardening going on around here last week. With thanks comes leftovers and when the turkey is gone and you’re looking at four pounds of mashed potatoes, it’s time to get creative. Leftover mashed potatoes served as a main ingredient in yesterday’s dinner and dessert. For dinner, we each enjoyed a rich, fluffy mashed potato egg cup garnished with garden chives.
Preheat quiche cups or a muffin tin in a hot oven, 400-450 degrees. Use cooking spray or a pat of butter to prevent sticking. Then press potatoes into cups leaving a well for the egg. Sprinkle Parmesan over the mashed potatoes and drop in the egg. Salt, pepper, bake - Simple! My hearty little bush of garden chives provided the perfect garnish for these crispy, creamy potato treats.
Chives used to be hung in bunches to ward off disease and evil spirits…this odd tidbit of history was provided by…Rodale’s! The chives also topped my Black Friday leftover feast of Turkey Tostadas with Spicy Cranberry-Chipotle Sauce. The tostadas were better than my Thanksgiving dinner, but back to dessert…
Potato Fudge Cake with whipped cream, pomegranates and raspberries. The combination of it all was delectable, but the cake alone was somehow moist and dry all in the same bite – I suppose, a little like mashed potatoes. Maybe I’ll try potato-coconut candies next year.