The staggering beauty of mashed potatoes is fleeting: You have to eat as much as you can while they’re hot, knowing that any leftovers simply will not hit as hard. This is why the best uses for leftover taters turn them into something else entirely, like waffles, dips, and dumplings.
Microwave mashed potatoes are a game changer and not enough people are doing it.
There’s a fine line between a hot dip and a casserole. Both have golden brown tops and creamy interiors, but the difference lies in how you transport them to your mouth. If you can use a chip or a cracker as a delivery system, it’s a dip—that’s the rule.