Mashed Potato Pancakes

There’s no proxy for a real, crispy fried potato latkes. No mock-fake-oven version. No sweet potato or zucchini substitute. I would never even suggest such a thing. It’s almost sacrilegious. Even though these items may actually taste fine. They’re just not the same thing. On the other hand, even during Hanukkah, after a feast of the classics, you might want to eat something else with dinner. So I am suggesting Mashed Potato Latkes. My mother used to make something similar whenever there were leftover mashed potatoes. Which wasn’t very often. I’m just sayin’. They go with everything from roasted chicken to fried eggs to bulgur wheat casserole. Mashed Potato Pancakes 2 pounds boiling potatoes 4 tablespoons butter, margarine or olive oil 1 medium onion, chopped 1/4 to 1/3 cup milk, dairy sour cream or vegetable stock salt and freshly ground black pepper to taste 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives, optional 1 large egg all-purpose flour or bread crumbs vegetable oil and/or butter/margarine/vegetable oil mixture for frying Wash and peel the potatoes and cut them into chunks. Place the potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, lower the heat and simmer for about 25 minutes or until the potatoes are tender. While the potatoes are cooking, heat 2 tablespoons butter in a saute pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for 6-7 minutes until tender and lightly browned. Drain the potatoes but leave them in the saucepan. Add the onions and remaining 2 tablespoons butter and mash the ingredients until fairy smooth and without large lumps. Add 1/4 cup milk, salt, pepper, parsley and chives, if used, and stir to blend ingredients until evenly distributed. Add more liquid if the mixture seems too thick. Set the mixture aside in the refrigerator for at least 30 minutes or until chilled. Shape the mixture into patties about 1/2-inch thick. Dredge the patties in flour to coat both sides. Heat some butter and/or vegetable oil in a saute pan over medium heat. Add the patties a few at a time and cook for 2-3 minutes per side or until hot and crispy. Repeat with remaining patties, adding more fat to the pan if necessary. Makes 6-8 servings

There’s no proxy for a real, crispy fried potato latkes. No mock-fake-oven version. No sweet potato or zucchini substitute. I would never even suggest such a thing. It’s almost sacrilegious. Even though these items may actually taste fine. They’re just not the same thing.

On the other hand, even during Hanukkah, after a feast of the classics, you might want to eat something else with dinner. So I am suggesting Mashed Potato Latkes. My mother used to make something similar whenever there were leftover mashed potatoes. Which wasn’t very often. I’m just sayin’.

They go with everything from roasted chicken to fried eggs to bulgur wheat casserole.

Mashed Potato Pancakes

2 pounds boiling potatoes

4 tablespoons butter, margarine or olive oil

1 medium onion, chopped

1/4 to 1/3 cup milk, dairy sour cream or vegetable stock

salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives, optional

1 large egg

all-purpose flour or bread crumbs

vegetable oil and/or butter/margarine/vegetable oil mixture for frying

Wash and peel the potatoes and cut them into chunks. Place the potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, lower the heat and simmer for about 25 minutes or until the potatoes are tender. While the potatoes are cooking, heat 2 tablespoons butter in a saute pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for 6-7 minutes until tender and lightly browned. Drain the potatoes but leave them in the saucepan. Add the onions and remaining 2 tablespoons butter and mash the ingredients until fairy smooth and without large lumps. Add 1/4 cup milk, salt, pepper, parsley and chives, if used, and stir to blend ingredients until evenly distributed. Add more liquid if the mixture seems too thick. Set the mixture aside in the refrigerator for at least 30 minutes or until chilled. Shape the mixture into patties about 1/2-inch thick. Dredge the patties in flour to coat both sides. Heat some butter and/or vegetable oil in a saute pan over medium heat. Add the patties a few at a time and cook for 2-3 minutes per side or until hot and crispy. Repeat with remaining patties, adding more fat to the pan if necessary. Makes 6-8 servings