Dear Cakehead,

I'm at wits end. Please do advise me: what am I to do with the
excessive amounts of mashed potatoes that I have remaining from
Thanksgiving? Soup? I'm not a fan of shepherd's pie nor the vegetarian
alternative, "gatherer's pie." Please advise. I would really prefer
that those buttery carbs don't go to waste.

Love,
Mrs. Potatohead

Dear Mrs. Potatohead,

We're delighted that you have raised this post-Thanksgiving quandary. We've heard consistent reports that homes across the country are eliminating mashed potatoes from the Thanksgiving spread. This is blasphemy in our book and we're glad to hear that you're not contributing to this strange inexplicable trend. But perhaps the snubbing of the mashed potato explains your leftovers.

Fear not. We have two suggestions. Each will create a destination for the superfluous spuds. (Please forgive the vague measurements. We're not sure how many cups of mashed you have on your hands).

1. Breakfast - Egg in a Mash Hole
If you've driven the Mass Pike you've witness the inept driving abilities of the Mass Hole species. If you get a Mass Hole out of his vehicle, we're sure you'd find a lovely Massachusetts resident who will just love this ode to them.

Heat olive oil in a sauce pan. When the oil is hot, form a donut shape with your mashed potato and place it in the hot oil. Crack open an egg into the "donut" hole. When the egg is cooked to taste season with salt and pepper, then flip the mash donut and egg. Cook to taste.

2. Hors d'oeuvre - Parsley Parm Potato Croquettes
Wash, dry and finely mince 1/2 a bunch of Italian parsley (for every 5 cups of mashed). Mix the chopped parsley, 2 Tbs. of Parmesan cheese and a minced clove of garlic with your mashed potatoes. Beat one egg in separate bowl. With a spoon, form potato mixture into 1 inch balls. Dip balls in egg. Roll in finely chopped bread crumbs. Heat 1/2 inch of peanut oil in a saucepan. When the oil is hot, saute croquettes, rotating until all sides are golden.

Good luck!
Cakehead