Dennis-- save those leftover mashed potatoes. They make great "thickener" for homemade soups, stews, and gravey. Also, you might want to freese some in ice-cube trays so you have small squares to add to your cooking when needed.

Here are a couple more ideas:
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Mashed Potato Patties

These savory potato patties are a wonderful accompaniment to poached or fried eggs with
Canadian bacon or ham for spring weekend brunch. Preparation of the potato mixture can be made
the night before and it's also a good way to use up left-over mashed potatoes, either those you
made yourself or those of "doggie-bag" origin.

Makes 8 patties:
1 lb. potatoes, peeled and quartered
2 Tablespoons butter
2 Tablespoons milk
1/2 small onion, grated
2 Large California Fresh Eggs, lightly beaten
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1 Tablespoon fresh rosemary, chopped
1 cup bread crumbs
1/4 cup vegetable oil (for frying)

Directions:
Boil the potatoes in salted water for 10 - 12 minutes, until fork-tender. Drain and then mash with a
ricer or a hand masher. Add butter, milk, onion, eggs and stir until well mixed. Add cheese, salt and
rosemary and mix again. Place in refrigerator for at least one hour or overnight until firm. Shape the
potato mixture into patties and dredge in breadcrumbs. Heat oil in nonstick frying pan over medium
heat and fry potato patties for 3 minutes on each side. Drain well and serve hot.

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Mashed Potato Casserole

Warm a couple of pounds of left-over mashed potatoes in the microwave.

They don't have to be warm enough to eat, just hot enough so that they will mix well.

In a mixing bowl combine the warmed potatoes, 1/4 cup of milk, 4 onces (half a package) of cream cheese, 1/2 cup of sour cream, 2 gloves crushed garlic, and 1 cup shredded cheese (use whatever you like). Mix until smooth. Add salt, pepper and parsley flakes to taste. Mix until blended.

Place mixture in a lightly greased casserole dish. Cover and bake in a 325
oven for 30-40 minutes.