Preparation time: 5 minutes

Cooking time: 5 to 8 minutes

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• Fried Mashed Potato Patties

Here’s a great way to use leftover mashed potatoes. We have them about once a week at our house. In fact, I often make extra mashed potatoes just so we can have these patties at a later meal. For variety, stir thinly sliced green onions or chopped fresh herbs into the mashed potato mixture before frying.

Makes 2 servings (2 small patties each)

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter or buttery spread (or additional canola oil)
• 1 cup chilled leftover mashed potatoes, from 1 large (1-pound) russet potato
• ¼ teaspoon salt (optional, depending on saltiness of the mashed potatoes)
• ⅛ teaspoon (dash) freshly ground black pepper (optional)

In a 10-inch nonstick skillet, heat the oil and butter over medium heat. For each patty, add ¼ cup of the mashed potato mixture to the hot skillet and press lightly with a spatula to flatten slightly. Cook the patties until they form a golden crust on the bottom, 3 to 5 minutes, depending on the potatoes. (Peek underneath using a spatula before turning them over.) Turn and cook the other sides until golden brown, about 3 minutes. Serve hot, seasoned with salt and pepper, if desired.

Per serving: 225 calories; 2g protein; 17g total fat; 2g fiber; 18g carbohydrates; 18mg cholesterol; 513mg sodium