What to do with mashed potato leftover
That is a question, you had a big dinner last night but you still have some mashed potato left, but not enough to make another meal… No problem I have a solution for you. Mashed Potato Raisin Buns is the answer, sweet, easy and they stay moist the next day and the next day. You want to know how to make them, click on more…
How to make mashed potato raisin buns
First thing, in a bowl, combine the milk and sugar. Set aside.
The second step, combine the flour with the yeast and the salt in a stand mixer.
Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.
Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.
Place the dough in a clean and lightly oiled bowl. Cover the bowl with plastic and let rest in a warm and humid place for about 45 minutes.
How to roll the mashed potato raisin buns
Sprinkle some flour on a working surface, like a wood plank or a countertop. Now roll out the dough to get about 12 x 19-inch rectangle. Like the picture below.
Spread the butter with a brush and sprinkle the brown sugar, the dry raisins, and the cinnamon over the entire surface of the dough.
Firmly roll the dough to get a 19-inch long cylinder. 
Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.
Place the slices flat in a lightly oiled 13 x 9-inch baking pan, like so. Let the rolls rise, covered with a cloth in a warm and humid place for about 1 hour.
How to cook the raisin buns
Preheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating with a nice cappuccino!
Mashed Potato Raisin Buns
Ingredients
Dough
- 1 cup mashed potato leftover
- 1 cup warm milk
- 1/2 cup sugar
- 4 3/4 cups unbleached all-purpose flour
- 10 g fresh yeast
- 1 tsp salt
- 2/4 cup unsalted melted butter
- 2 tbsp vegetable oil
- 2 eggs
Filling
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted melted butter
- 1 cup dry raisins
- 1/4 cup milk (for brushing)
Instructions
Dough
- In a bowl, combine the milk and sugar. Set aside.
- Combine the flour with the yeast and the salt in a stand mixer.
- Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.
- Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.
- Place the dough in a clean and lightly oiled bowl. Cover the bowl with plastic and let rest in a warm and humid place for about 45 minutes.
- On a generously floured work surface, roll out the dough to get about a 12 x 19-inch rectangle.
- Spread the butter with a brush and sprinkle the brown sugar, the dry raisins, and the cinnamon over the entire surface of the dough.
- Firmly roll the dough to get an about a 19-inch long cylinder.
- Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.
- Place the slices flat in a lightly oiled 13 x 9-inch baking pan. Let the rolls rise, uncovered, in a warm and humid place for about 1 hour.
How to cook the mashed potato raisin buns
- Preheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating.
Notes
What a neat idea. I’ll give it a try soon.
Thank you:) If you try please share your pictures with me.
I sure will.
These look beaut! Great way to use up leftover too!
Thank you:)
Eggs? They’re in the instructions but not in the ingredients list?
Thank you for pointing that out, I am so sorry I forgot them. I will rectify the situation. Happy cooking:)