Ten Pounds of Potatoes -- Part 3, The Finale

I started with a 10 pound bag of potatoes I bought on a whim. I made some diced, seasoned potatoes, hubby made some steak fries with some, then I had just over 5 pounds that I made mashed potatoes with. That's A LOT of mashed potatoes. I remembered a recipe that I've made before that's delightful, Tender Potato Biscuits. I had so much mashed potatoes, I thought I'd make a double batch and freeze for ready-to-go biscuits.

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1/4 cup butter or margarine
• 1 1/2 cups leftover mashed potatoes
• 1 egg, beaten
• 1/3 cup cold water
• 1/3 cup milk
• extra milk for brushing the tops

DIRECTIONS

1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
3. Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
4. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

They come out soooooooo soft and yummy. I packaged in meal-sized portions in Ziploc bags and put them in the freezer for future use....all except the few I ate.

This post is being linked to:

• Food On Fridays at Ann Kroeker’s
• Family Recipe Fridays at Vanderbilt Wife
• Recipe Swap at The Grocery Cart Challenge
• Friday Feasts at Mom Trends
• Foodie Friday at Designs By Gollum
• Freezer Food Friday at What A Crock!
• Ultimate Recipe Swap at Life As A Mom