Everyday Food: Get creative with leftover mashed potatoes

1. In a large bowl, stir together 2 cups mashed potatoes, 1 large egg and 1/4 cup grated Parmesan cheese. Season with coarse salt and ground pepper, and mix well to combine (mixture will look wet).

2. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

1. In a large bowl, stir together 2 cups mashed potatoes and 2 teaspoons chopped fresh parsley; season with coarse salt and ground pepper.

2. In a shallow bowl, place 1 cup all-purpose flour and season with salt and pepper. In another shallow bowl, whisk 1 large egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups fresh breadcrumbs.

3. Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess; dip in egg wash; then roll in breadcrumbs to coat.

4. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high heat until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on paper towels.

1. In a large saucepan, melt 1 teaspoon butter over medium-high heat. Add 1 cup chopped leeks (about 1 medium, white and light-green parts only, halved lengthwise, rinsed well and patted dry) and cook, stirring, until softened, 3 minutes.

2. Add 3 1/2 cups low-sodium chicken or vegetable broth, 1/2 cup water and 3 sprigs thyme, and bring to a boil. Reduce to a simmer and whisk in 2 cups mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.