Pot-a-Leines

I debated 2 titles for this post. The one showing above or "What to do with leftover Mashed Potatoes"!! Yep, that's right I'm doing a post about leftover mashed potatoes and boy were they good, in fact they were delicious!

I love potatoes in any way, shape or form. So I was very happy to see the potato theme for this month's Homegrown Gourmet. The event is hosted by Tempered Woman herself!! Thanks Tempered!

We had sirloin steak tonight and of course steamed broccoli and I had a container of leftover mashed potatoes that needed to be used in some way or other. Then I remember "the madeleine pan"....perfect! Also I picked my first herb today....YES my chives are coming up and I snipped a few to use in the Pot-a-Leines, pronounced Pot-a-Lines short for Potato Madeleines.



Pot-a-Leines
Recipe developed in the kitchen of Big-Black-Dog

Abt a quart of leftover mashed potatoes
1 TBL fresh chives
1-2 minced garlic cloves
salt and pepper to taste

Preheat oven to 400 degrees.

If the potatoes have been refrigerated, let they come to room temperature. Then stir them up so that the potatoes are nice a creamy again. Add the chives, garlic salt and pepper and stir.

Heavily butter a madeleine pan. The silicone pans work great for this as the Pot-a-Leines just pop right out. But I've used both the silicone and the more common heavy aluminum madeleine pans and both work well. When using the heavy aluminum pan I just take a butter knife and gently loosen the Pot-a-leine and carefully lift it out. A plastic knife works very well for this too.

Form the potatoes per each mold. Pop the pan into the oven and bake for...oh about 25 minutes or until the edges are nice and browned. Serve hot.

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