When life hands you (too much) mashed potatoes….



I now have THREE different types of biscuits in my recipe arsenal.  But this recipe was imperative as I probably took home ten pounds of mashed potatoes on Thanksgiving!  They have a slight potato flavor, they’re fluffy, and they’re hypoglycemic’s nightmare.

Mashed Potato Biscuits:

(makes 12 large biscuits)


–  3 1/2 cups all-purpose flour + 1 1/2 cups whole wheat flour (make all cups of flour all-purpose flour if you want extra light, fluffy biscuits)

–  2 Tbsp baking powder

–  1 Tbsp salt

–  1 1/2 cups Earth Balance

–  1 1/3 cup unsweetened soymilk

–  1 Tbsp mild tasting vinegar (like rice vinegar) or lemon juice

–  2 Tbsp flax meal

–  3 cups mashed potatoes


1)  In a large bowl, add flour(s), salt, and baking powder.

2)  Add melted butter to large bowl with flour mixture and combine until coarse crumbs form.  Set aside.

3)  In a medium bowl, add soymilk and vinegar or lemon juice and stir.  Let sit for a few minutes.

4)  Add flax meal to soymilk mixture, stir, and let sit for a few minutes.

5)  Add mashed potatoes to soymilk mixture and whisk until combined.

6)  Add mashed potato mixture to flour mixture and mix until combined.  Do not overmix as this will turn your fluffy biscuits into hockey pucks.

7)  Scoop dough by 1/2 increments (I used a dry measuring cup, which acts as a nice biscuit mold) onto a greased sheet pan.

8)  Bake at 425 deg F for 20-25 minutes, until lightly browned.

9)  Eat and be thankful you don’t have to eat a few spoonfuls of cold mashed potatoes, as if you were eating out of an ice cream container, each time you visit the refrigerator as I have for the past week…