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After all the excitement of Thanksgiving has ended, the big feast has come to a close, all dishes have been washed and the last of the family heads home, there are always the leftovers. Sometimes I think the leftovers are more exciting than the actual Thanksgiving dinner itself. I mean, what’s better than a few days of mixing and matching foods to create a meal, adding a few things here and there and being able to call it dinner? Pretty fabulous, huh?
The best leftover in my opinion has to be the mashed potatoes. Whether you use regular mashed potatoes, garlic mashed potatoes or mashed sweet potatoes, they are always excellent for a few days post-Thanksgiving. And what better way to use them up than by turning them into little croquettes and inviting some friends over for nibbles and drinks.
One of my favorite croquette recipes is from Claire Robinson. This recipe called for a Parsnip-Potato Mash, but can easily be substituted with whatever you have on hand. I made these with mashed sweet potatoes and folded in some sautéed pancetta and cubed Gruyere cheese before forming the croquette — they were excellent. You can serve these plain, or with a little light dipping sauce. Either way, it’s a great way to have some friends over, host a little post-Thanksgiving day soiree and enjoy a glass of wine or two before it’s back to work next week.
Gaby Dalkin is a chef, amateur photographer/food stylist, enthusiastic traveler and guacamole fanatic. She is the founder of What’s Gaby Cooking, where she showcases her simple and sassy recipes that feature whichever ingredients she is currently obsessing over. She lives in Los Angeles with her fiancé Thomas, and her cat, Stella.