I usually have a couple of cans of tomato paste on hand. If I don't use the whole can I'll use a small cookie scoop to portion the remaining into a plastic container and then freeze it.
Last night I had leftovers with mashed potatoes. For the potatoes, I simmered them in milk rather than water, I had a container of milk that I wanted to use up (I don't drink milk, I just use it for cooking/baking). Cooking potatoes in milk presents a couple of challenges, you have to watch it like a hawk to prevent spill overs and it can scorch the bottom of the pot. On the plus side, they taste better. I seasoned it with a pat of butter, parmesan cheese and black pepper.
