Turn them into:
Smoky Black Bean and Potato Cakes
In a large bowl, combine 2 cups mashed potatoes, 1 cup canned black beans (rinsed and drained), 2 tablespoons flour, 2 finely chopped chipotle chiles in adobo sauce (plus 1 or 2 teaspoons adobo sauce, if you like things spicy), and 1 egg; season with salt and pepper. Form into 8 patties and dust each with flour, shaking off the excess. In a large skillet, fry cakes in 1/4 cup olive oil over medium heat, flipping once, until golden brown, 8 to 10 minutes.