It’s a toss up between Thanksgiving and Christmas dinners for my favorite family meal of the year. For Christmas we start off with caviar and smoked trout and then move into a prime rib with Yorkshire pudding and mashed potatoes, followed by trifle. Go big, or go home. For the mashed potatoes I’m giddy when we’ve made enough to use for leftover mashed potato pancakes. My dad puts chives in his mashed potatoes, but if yours are without, do add some fresh chives to the pancake batter. Or, for a cheesy option, sprinkle some grated pecorino into the mix. These savory pancakes can be sweetened up for kiddie appetites with a spoonful of applesauce, though I prefer them with a dollop of crème fraîche.
Leftover Mashed Potato Pancakes
Makes 8 pancakes
2 cups leftover mashed potatoes
2 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
crème fraîche or applesauce, optional, to garnish
In a bowl, mix together mashed potatoes, eggs, flour and salt and pepper until smooth. Heat butter in a large skillet over medium-high heat, and using a 1/4 cup measure drop batter into 8 rounds into the pan and flatten slightly with spatula. (Depending on size of skillet, you may need to do this in two batches.)
Fry pancakes about 4 minutes until bottoms are golden and crispy, and then flip with spatula. Fry an additional 4-5 minutes until crispy and golden. Drain on paper towels and serve with either crème fraîche or applesauce.