I don’t know if this happens in other households, but somehow when there is a family gathering and mashed potato is on the menu, we end up making way more than needed! Turkey for Thanksgiving for example, is well-planned. Usually the general calculation is 1 pound per person. 10 people? 10-pound turkey! Potatoes? Uh…I dunno, buy a few bags! Theoretically it should be simple enough. If I had a baked potato, one potato would probably be enough, but with mashed potato? Because of all the added cream and butter, the volume somehow doubles and it’s hard to predict whether you have a dining table full of people who like to slather and mix everything on their plate with the mashed potato and eat their hearts out, or just supplement a few bites with some mashed potato.

In any case, my point is that oftentimes loads of mashed potato is left and when you run out of other leftovers to supplement the potato, it does not disappear as quickly as you would like from the fridge. In comes the Leftover Mashed Potato Samosa! The beauty of this is that you can always freeze it and fry it as a quick snack whenever you want. The recipe can also be tweaked to add carrots, peas, whatever you like!

As far as wrapping goes, I learned the wrapping technique shown in the video from Divya Pramil’s You Too Can Cook blog. I know there is the other more prevalent method of rolling out the dough into a circle, cutting it in half and making a cone, but I liked how Divya’s method uses a rectangle (hint: I can use a pasta roller!). This way I can have thinner overlapping layers as opposed to a thicker single layer. If you do prefer a thicker skin, I would recommend hand rolling into a circle.

I would also recommend serving these samosas with this easy mango chutney recipe from Simply Recipes. I made the chutney as I was making the samosas and it was done right at the time I finished frying the samosas!

Watch the video to see it in action and don’t forget to subscribe below!


Leftover Mashed Potato Samosa

Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 20 samosas


  • 2 cups bread flour
  • 2 Tbsp. vegetable oil
  • 1/4-1/2 cup water
  • 2-3 cups chopped onions
  • 2 Tbsp. minced ginger
  • 1 clove minced garlic optional if it is already in the mashed potato
  • 1 tsp. turmeric
  • 1 inch piece of bay leaf
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cardamom powder
  • 1 clove
  • salt to taste
  • 5 cups mashed potato
  • 1 Tbsp. all-purpose flour
  • 1/4-1/3 cup water
  • oil for frying


  1. Using the paddle attachment on a stand mixer, mix flour and oil. Then as the mixer is running, slowly pour in water until the mixture is crumbly but not coming together. The crumble should be shaggy and not bigger than the size of peas.

  2. Knead the crumble together to form a dough and wrap in plastic wrap. Set aside.

  3. Take turmeric, bay leaf, cumin, cayenne pepper, black pepper, coriander seeds, cinnamon, cardamom, and clove, and grind in a spice grinder. Set aside.

  4. Sauté the onions and ginger (and garlic if adding) until onions are translucent.

  5. Add spices and salt. Stir until spices and onions are mixed well.

  6. Add the onions and mashed potatoes in a big bowl and mix together. Add salt as needed.

  7. Mix 1 Tbsp. all-purpose flour with 1/4-1/3 cup of water in a small bowl. It should be soupy.

  8. Tear off an inch diameter sized ball from the dough and form into a ball. Feed through a pasta machine and roll into about a 2-inch wide strip and quite thin. If using a Kitchen Aid mixer attachment, rolling out to thickness number 6 works well.

  9. Take the right end of the strip and cut to a straight edge.

  10. Fold the top right corner down so that it meets the opposite edge and the opposite corner is overhanging. Now fold up. It should look like a triangle with a little bit of a flap on the left.

  11. Cut about 2 inches beyond the leftmost corner.

  12. Place the cone in your hand and stuff it with the potato mixture. Use your finger to help stuff it, but do not over-stuff. It does not need to be bulging or it may explode when frying.

  13. Dip your finger in the flour/water mixture and wet the flap. Wrap it around to close and form a triangle.

  14. Heat frying oil to 375°F. Fry until light brown, about 2 minutes on each side. Take out on to a cooling rack with paper towels.

  15. Serve with your favorite sauce or chutney.

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