Indian samosas are the ultimate way to bring leftover mashed potatoes back to life. Usually, I just stare at them, wondering what to do besides reheating. But instead of letting them sit in the fridge with no purpose, mix in spices, peas, and cilantro (or whatever you like), wrap them in a quick homemade dough (no yeast, just 5 minutes), and double fry for the crispiest, most satisfying bite. Serve with yogurt and cilantro chutney, and you’ll never think of leftovers the same way again. Indian samosas are the ultimate way to bring leftover mashed potatoes back to life. Usually, I just stare at them, wondering what to do besides reheating. But instead of letting them sit in the fridge with no purpose, mix in spices, peas, and cilantro (or whatever you like), wrap them in a quick homemade dough (no yeast, just 5 minutes), and double fry for the crispiest, most satisfying bite. Serve with yogurt and cilantro chutney, and you’ll never think of leftovers the same way again.

20 small samosas

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