I know, I know: There’s nothing better than Thanksgiving leftovers (except Thanksgiving itself, of course). But after that first round or two of reheating, you can’t tell me you’re not getting bored. Bored with doughy stuffing; bored with dried-out turkey; bored with now-cold mashed potatoes.
That’s why this recipe is so perfect! When it comes to using up Thanksgiving leftovers, this combo such a great way to use up mashed potatoes and Brussels sprouts. I’ll admit: The thing that made these so tasty wasn’t actually the potatoes themselves — it was the punchy, creamy Arla Dofino Gouda cheese I stirred into them. I’ve made latkes before, but I’ve always wanted to experiment with transforming mashed potatoes in the same way. BELIEVE ME, you will want to make this for breakfast soon. As in day-after-Thanksgiving soon. As in we-have-out-of-town-guests-coming-this-weekend-and-I-might-be-making-these soon.
OH, and I almost forgot to mention the other awesome thing about this recipe: A part of this partnership with Arla Dofino, I’m GIVING AWAY an amazing breakfast prize pack: