I must admit that I could eat leftover mashed potatoes for days. An extra dribble of moisture (water, milk, gravy), a little spin in the microwave and I am good to go. However, I do realize that there are other folks out there who possess slightly more elevated palates. They want something more than mashed potatoes for days after Thanksgiving. For those folks, I suggest turning those mashed taters into cakes.
The sibling of latke, these potato pancakes are creamy on the inside and crisp on the outside. Search for mashed potato pancakes on the internet and you'll get a vast assortment of recipes. My favorite way to do it includes a couple of beaten eggs for binding, a few tablespoons of flour for extra texture and some finely diced onion or chives for a bit of extra flavor. You can also stir in some shredded cheese if you to give them added flavor (Parmesan cheese is excellent in mashed potato pancakes). After the jump you'll find my favorite recipe, which originally comes from Sara Moulton's Cooking Live show.
Mashed Potato Pancakes
from Cooking Live with Sara Moulton
2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
11/2 tablespoons grated onion
2 tablespoons chives
Salt and pepper
Vegetable oil, for frying
Preheat oven to 250 degrees.
In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.
In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree oven.
Read more: http://www.slashfood.com/2007/11/20/transform-your-mashed-potatoes-into-pancakes/#ixzz2D4cw2pJK
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