As a child (and teenager) I was always happy when we had leftover mashed potatoes because it meant that in the morning, or for brunch the next day we would have potato scones. Warm from the oven with melted butter these scones are to die for, light and fluffy and not dry at all.
Last night I made too many mashed potatoes on purpose. This morning Quinlan helped me measure, dump and mix the dry ingredients. Aidan wanted to help as well, but I put him off until this afternoon when we will try to make some totally homemade pumpkin pie.
2 Cups Flour
1/4 Cup butter or Margarine
3 TBSP Baking Powder
1 TBSP Sugar
1/2 TSP Salt
~1 Cup Mashed Potato
1/2 Cup Milk
Preheat Oven to 400F.
Mix all the dry ingredients and add in the butter. Once the butter is cut in mix in the potatoes and milk. When it all sticks together dump on to a lightly floured surface. Use a juice glass or round cookie cutter to cut out scones and put on a parchment covered cookie sheet. The scones should be about a half inch thick.
Bake for about 10 minutes until the bottoms are a light brown and the tops are just starting to brown.
Try not to butter and eat all of them right out of the oven.