St. Patrick’s comes mid-week this year and those little Leprechauns can really put you in a pinch if you don’t prepare early. There is an easy way to prepare in advance and stretch your home-cooking budget to last into the work week by making ample mashed potatoes during the weekend and a pot roast. For example, on Sunday make a pot roast with mashed potatoes; but, make an extra amount of the mashed potatoes. With the chilled leftover potatoes, during the week, make a side dish of Peppered Parmesan Potatoes. This is so easy. Simply line a heat-proof dish with parchment paper. Spoon out and shape mashed potato patties onto the parchment paper. Sprinkle with fresh cracked pepper and Parmesan cheese. Heat thoroughly in the oven to enjoy. (For St. Patrick’s Day just add some droplets of green food coloring while making the mashed potatoes.) Leftover mashed potatoes can also be put into a well-greased muffin pan. Then push prime pieces of roast beef into the center of the potatoes in the muffin pan for a savory St. Patrick’s treat. Another option to utilize your kitchen time is to fill individual au gratin dishes with mashed potatoes. After heating thoroughly, top with sour cream, chives, crumbled bacon, and shredded cheese for a twice-baked potato – custom style. My best trick to avoid those pinching Leprechauns is to set your St. Patrick’s table the weekend prior. It is pleasant to look at and the pressure is off to enjoy the moment and the luck of the Irish. © Kelly McBride Loft