Potato & cheese croquettes Form cold mashed potato into a 10cm-wide disc. Place grated mozzarella in the centre and, using damp hands, wrap the potato around the cheese into a sausage shape, then repeat. Roll in beaten egg, then Cooks’ Ingredients Smoky Chipotle Crust. Lay on a baking tray, drizzle with oil and bake until golden.
Pea & potato mash Stretch out leftover mash by adding shredded cooked greens, cooked peas, a little warmed milk, and a good grind of black pepper. Mash together, then cook over a medium heat, beating well. Remove and serve immediately Also makes a great fish pie topping.
Wild garlic tattie scones Mix cold leftover mash with melted butter, to loosen, and some frozen wild garlic. Add plain flour to make a stiff dough, adding more as needed, until evenly combined. Divide into 4 balls, then pat into 1cm-thick discs. Cut each disc into quarters and fry in butter until browned and cooked through.