I made a vat of chicken vegetable soup Sunday. Three vats, actually, so I diced a large amount of potatoes, onion, and carrots and put them on to boil. (In my special world, this makes my soup get done quicker.)
Then I got busy with a Bread Crisis and didn’t get them off the stove quickly enough, so I had a large soup pot full of slightly overcooked diced potatoes, onions, and carrots. Being in one of those moods, I decided I would just dice more produce and bag the overcooked stuff for later consideration.
So…I’ve been considering and hadn’t had any brilliant ideas aside from mashing it all and adding a chunk of butter. But something a little snazzier would be nice, so I asked myself The Question: What would my recipe-saving friends on the SD advise? And I decided that you might advise thusly:
Add a can of creamy soup, some butter, some milk, and as much cheese of as many varieties as you can manage. Heat through. Taste and decide that it is too bland. Add a bunch of salt and pepper, chop up some leftover deli ham, and what the hell, toss in some of that Rosemary Garlic season you use on garlic bread. Well. Now we’re talking!
If I’d known it would be so good, I’d have made it on purpose!
Now I have to find room in the fridge for another vat of good stuff…
Not bad. I would have advised spreading the veggies in a brownie pans or baking sheet and parking under the broiler until crispy on top. Then hit it with a little hot sauce and serve as a side with roast beast.
Mmmm. That sounds good. I’m sure it will be just a matter of time until I have a gallon of overcooked potatoes again, so I’ll keep it on my “Just in case” list. 
This experience did convince me that I probably don’t actually need to pre-boil my potatoes etc.
Or fry them in the old cast iron skillet. I find potatoes that are soggy take forever to turn crispy under the broiler. I like your cheezy rescue recipe!
Oooh - shepard’s pie. I’ve never made it either, but I bet all this mashed up would make a great topping.
It sounds like those potatoes would have made a great pierogie filling, too. Mix up a batch of peirogie dough, fill them up, and freeze them, and you can have homemade pierogies on demand.
Go traditional British.
What you have is the makings of Bubble and Squeak.
Serve with Toad in the Hole.
Finish with gravy.
Yum.
I’d probably make one of two things, Potato Fritters Cakes, or go the Twice Baked potato route, much as you did. The Potato Fritters Cakes is just a delicious, old family way, of using up leftover mashed potatoes. For that, I would simply mash up your combo with a can of cream corn, an egg, and some flour, then spoon cakes the into some oil in a pan and fry lightly. As a kitchen cook, I think one of my favorite ways to do the the fritter cakes is along with salmon cakes/patties as a side dish, it’s an easy and convenient thing to do the two cakes together in a frying pan on the stovetop with minimal cleanup and only Cream Peas in a saucepan simmering alongside.
I have also wanted to try to approximate or duplicate a local legendary Steakhouse’s excellent twice baked potato. So I would probably use them to experiment- I know their special twice bakeds are unique in that they use a veg combo that includes a preponderance of celery, were at one time baked in pewter, and uses a unique, sweet sour cream topping. (Wish I could ask my Papa, because he once worked there, but he passed nearly 25 years ago.)
Also, yesterday, accidentally, on purpose, I came up with Smashed skin on Potatoes with garlic and Ken’s Bleu Cheese dressing. That was simply four microwaved potatoes cut up and smashed, hot, with a fork, along with 3 cloves of pressed garlic, 3 tablespoons of butter, around 1/3 of a cup of Ken’s Steakhouse Blue Cheese dressing, a few splashes of milk and some salt an pepper. I had that with braise baked, fresh, white kielbasa and corn on the cob.
I should also point out that the Garlic Bleu Cheese Smushed Potatoes with Kilebasa is only for those that can handle the garlic, it was a very garlicky combo… I love garlic, but others don’t, so it was an indulgent, private, “garlic meal” for me.