My husband calls bubble and squeak “British fried rice,” because it’s a fantastic way to use up all your leftover vegetables. We had a bunch of leftover mashed potatoes, as well as a bunch of leftover bacon brussels sprouts.
Usually, bubble-and-squeak is baked in a frying pan, like a potato pancake. We just made mashed potatoes as a super-hearty side dish for Braised Steak & Gravy.
Bubble & Squeak Mashed Potatoes
Servings: 4
Calories: 246kcal
Ingredients
- 4 russet potatoes (peeled and cut into cubes)
- 1 tablespoon butter
- ½ cup skim milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups any random leftover vegetable (chopped into small pieces)
Instructions
- Wash, peel and cut the potatoes. Put the potato cubes in a saucepan filled with just enough water to cover the potatoes.
- Put the lid on the saucepan and bring to a boil over high heat.
- Remove the lid and boil the potatoes for 15 to 20 minutes, until easily pierced with a fork.
- Add the butter skim milk, salt and pepper. Use a potato masher to smash it all together.
- BETTER YET, JUST USE UP YOUR LEFTOVER MASHED POTATOES.
- Add your leftover vegetables.
- Return the lid to the saucepan and cook over medium-low heat until heated through.
