While many of you might need some creative ideas for turkey beyond heat and eat or sandwiches right now, I must confess that I rarely ever have leftovers of that variety. I tend to buy a bird just big enough to get us through the meal, and the carcass goes into a pot to make some stock at the end of the evening. This used to drive Mikey a bit crazy, but not being much of a turkey eater myself, it never ruffled my feathers.
Side dishes are another story. I must have mashed potato insecurity issues because I always make more than we need (even on regular weeknights). Virginia firmly believes she can survive on them, and I suppose with enough butter and milk, it might count as a well-balanced meal. I find mashed potatoes to be one of those foods that taste pretty good on their own when simply heated up, but what do you do when you’re left with just a meager cupful? What one might see as trash, I see as opportunity. That’s how my recipe for this focaccia came to be. Potato bread is one of my favorites, so combining that love with an Italian-inspired bread recipe was a no-brainer.
As my guy noted, there isn’t a distinct potato flavor. It’s more about what the addition of mashed potatoes does to the focaccia. They add a light, springy quality to the finished product. It’s perfect for eating as-is, or split in half to make sandwiches (turkey, anyone?). Any leftover focaccia can be cubed and toasted to use as croutons (that’s like leftovers squared, right?). Continue reading »