Leftover mashed potatoes are versatile and can be used in a number of ways. These Homemade Potato Noodles are just one way to put those spuds to use the next day. They'll serve you well as a side dish or a light supper. Try them topped with sliced heirloom tomatoes in the summer.
1 1/2 cups mashed potatoes, cold
1/8 teaspoon cream of tartar
Dash of nutmeg
Pinch of salt
1-1 1/4 cups flour
4 tablespoons butter, divided
1/2 cup breadcrumbs, dry, divided
Salt to taste
Garlic powder, to taste
Parsley, to taste
In medium bowl, beat together mashed potatoes, egg, cream of tartar, nutmeg and salt until smooth. Gradually add flour, blending well until dough is stiff, yet somewhat sticky. On floured board, using about 1 1/2 tablespoons dough, roll into finger-shaped noodles; set on tray in one layer. In large saucepan, bring salted water to boil. Pour in half the noodles and boil until they float to top. Reduce heat to medium, simmer 3 minutes. Drain, rinse and repeat with other half.
Heat skillet over medium heat; add 2 tablespoons butter and 1/4 cup bread crumbs; stir to brown lightly. Season crumbs with dash salt, garlic powder and parsley. Add half the boiled noodles, tossing carefully to coat. Lower heat to warm, cover and cook 10 minutes. Repeat with other half.
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