I thought I would change it up a little and make a cracker. I looked around and found a great recipe you can use with that left over baked potato. I made them this morning while I was enjoying my morning coffee and they might just go on my menu at the bakery.
2 cups of all purpose flour
1 cup of mashed potatoes
1/4 cup of finely chopped onion
3 tablespoons of dill weed
4 tablespoons of soft butter
3 tablespoons vegetable oil
1/2 teaspoon baking powder
1/2 teaspoon of table salt
1/4 cup of water
In a medium bowl mix together the dry ingredients (Flour, baking powder, salt and dill)
Add the butter and blend with a pastry blender until crumbly. Add the mashed potatoes, vegetable oil and onion. With a hand mixer blend in the water at a slow speed until the dough comes together and pulls away from the bowl ( you may need a little more flour or water to achieve). The dough should be just slightly sticky. On a floured surface roll the dough out to a very thin level (1/8 thick) Dock the dough with a dough docker or fork then cut into desired shapes. Place the shapes onto a cookie sheet lined with parchment paper and bake for 18 to 20 minutes. The crackers should have slightly brown edges. Remove from the oven onto a cooling rack. They will appear somewhat soft but will become crisp upon cooling. Great for your favorite dip!
Enjoy
Chef Brian Klauss
bakekrazy 
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