As Jerry Reed sang in She Got the Gold Mine, "why didn't you just learn how to cook?"
My many loyal readers (hi Mom) will recall the 600 pounds of potatoes I grew this past summer. I think I'm running behind on eating them, at a rough guess maybe 30 lbs so far. It occurred to me that if I made a big batch of mashed potatoes ahead of time it would be more convenient to reheat them for quick lunch breaks etc. Mashed potatoes make a great extender for canned chili, soup, hash.
This is a form of what I think of as Bachelor Chow, where you take a processed food product and bulk it up with extra vegetables, usually in a one dish. Here's another example: a breakfast salad I made from a gas-station breakfast sandwich and broccoli:
Actually that one didn't turn out that great (a little dry).
I once saw KP making potato pancakes; it looked like she was just frying patties of mashed potatoes. I haven't been able to get that to work, they crumble when I go to turn them. Adding milk and even egg makes the potatoes smoother and creamier but they don't add any strength to the patty, and seem to make it even more likely to stick to the pan.
What did work was adding mashed potatoes to corn muffin mix and making pancakes out of that:
Here's my recipe for Corntato Pancakes:
2 1/2 cups Bob's Red Mill Cornbread Mix
2 cups mashed potatoes
1 1/4 cups water
1/4 cup oil
Makes about 1 dozen. Yummy.
I've also been working on mastering the no-scramble, one-egg cheese omelet: