Yum. The best thing about mashed potatoes is saving them for potato cakes.
Here they are before the flip. Please disregard the stovetop–it took a few days to get it cleaned after the Thanksgiving festivities–sorry Mom, I know that grosses you out.
So potato cakes are simply mashed potatoes, a little milk, a bit of flour, and an egg. I used soy milk in the potato cakes so I could drink the rest of the cow’s milk myself. We don’t buy cow’smilk generally, but some of the turkey day recipes had it. Eric scrunches up his nose and says, “Eww!!” when referring to cow’s milk. Silly boy.
Then you plop the potato mixture in a hot skillet with a bit of oil or cooking spray or whatever you want and brown each side. I’ve heard of cooking them in bacon grease–but that sounds a bit much to me. 
Pop them on a plate and enjoy. For some reason potato cakes are a breakfast food in my book. I’m sure they are enjoyable anytime of day, though.
Peace,
^_^