As another Mother’s Day rolls around, we once again get ready to show our moms how much we appreciate them and the great burden they have had to bear all these years. Only as we become moms ourselves do we then understand what they’ve been through--no I’m not talking childbirth but something we have to face day in and day out: What to do with those small amounts of leftover mashed potatoes. The guilt when you wash them down the drain is awful but if you tuck them back in a corner of the fridge and pull them out black and moldy 2 weeks later it’s even worse.

Well here are a couple of recipes and tips that might help you with this centuries old dilemma:

• Use small amounts of mashed potatoes to thicken soups and stews.
  
  
• Throw them in your next bread recipe for a nice texture.
  
  
• Freeze small amounts for babies or toddlers’ lunches.
  
  
• On a piece of toast or bread, spread heated leftover mashed potatoes and roast and pour leftover gravy on top.

Potato Pancakes
(adjust to what you have on hand)

2 cups leftover mashed potatoes
2 Tbsp. flour
1 egg
margarine

Mix first 3 ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. Delicious served with applesauce.

Potato Fudge
3 Tbsp. shortening
3 Tbsp. butter
1/2 cup plus 1 Tbsp. cocoa
1/3 cup mashed potatoes
1/8 tsp. salt
1 tsp. vanilla
1 lb. (16 oz.) powdered sugar
1/2 cup chopped nuts (optional)

In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar, mix and add nuts. Dough will be very lumpy. Knead until smooth. Press into a buttered 8x8 inch pan. Cool in the refrigerator before cutting. Makes 64 pieces (yeah right!).