I love the idea of turning leftovers into new dishes and snacks, but its not something I do enough of. I am always wanting to make something new. Sometimes the leftovers will make a good lunch, sometimes they just sit awkwardly in the fridge. Generally, when we are over-run with awkward leftovers, Mr. will wait until he is home alone and then collect all the tupperwares he can find, put their contents in a bowl together, add some baked beans, and tuck in.
I figure there has to be a better way. If you take a little time to look into it, leftovers can often be used for nice tapas-style snacks like croquettes, samosas or fritters.
This particular recipe came about on a day when I found an awkward amount of leftover mashed potato sitting in the fridge, not looking very enticing to be honest. Determined to do it justice, I decided to make some simple potato croquettes and finish them off with a hollandaise sauce- the choice of sauce somewhat influenced by the fact that the croquettes provided me with a leftover egg yolk which needed to be used somehow- but I decided to lighten it by using olive oil instead of butter, and threw in some truffle oil for an added kick.
My leftover mashed potato was full of chives- if yours is plain, why not add some crispy garlic or basil to give it a little extra flavour?
P.S. I know what you’re thinking- the amount of dishes requiring truffle oil on this blog is out of control. It’s true. Its just a phase, I am sure. It will pass. The thing is, I bought a big ol box of truffle products as a Christmas gift to myself and it includes the best truffle oils I have ever tried. And I Just. Can’t. Stop. This is the funny thing about blogging- all your phases and obsessions become painstakingly clear when you look through your recipe history. So humour me this once more and then I will stop for a while, I promise.