My friends and I had our own Thanksgiving celebration the night before the big day just so we could all get together and have a good time.
My friend, John, and I took care of the turkeys, mashed potatoes, and cheese sticks.
Yes, cheese sticks. We roasted one turkey and fried another which left us with the great idea to fry some cheese sticks in the leftover oil. It really was a great idea.
I was to make the mashed potatoes but I had left the 20lbs that I previously purchased at my home more than 45 minutes away.
Pressed for time I purchased another 15 lbs to cook up and made about 10 quarts of mash.
After dinner and everything was said and done we were left with a little less than half of the mashed potatoes and, knowing that I still had 20 lbs of potatoes at home, I started pondering the various ways to use these potatoes.
I love potatoes. They’re super versatile, they taste great when accompanied by the correct ingredients (like cheese), plus they’re cheap.
There are tons of different ways to serve them; soups, baked, casseroles, and many other main and side dishes.
While cooking up some steak a couple days ago I remembered my sister telling me that she always makes potato pancakes the day after they have mashed potatoes.
I personally have never had potato pancakes and I love trying new things. After perusing some sites and finding a few recipes that just seemed too over-the-top for what I thought should be a simple dish, I settled on this easy recipe.
- 2 cups Mashed Potatoes
- 1 Egg
- 1/4 cup Shredded Cheese
- Enough butter to coat a non-stick frying pan
- Melt your butter in a large fry pan set on medium to medium-high heat.
- Heat the mashed potatoes enough that you can work the egg into them.
- Work that egg ito the potatoes and fold in the cheese.
- Place a 1/4 cup dollop of the mixture onto the fry pan and let cook for 5 minutes on both sides
Easy enough, right? If your mashed potatoes are like mine, you won’t need to add any salt. Honestly, you could forgo the cheese and use this as a substitute for french toast – they taste eerily close to french toast and I like it.
I did do a little bit of work on my mashed potatoes prior to cooking (since they were left-overs and not very fresh).
I stirred in a little more heavy whipping cream and butter before adding the egg. One other thing to note: when the time comes to flip, if the cakes are not solid enough you might need to allow for a longer cook time or use less batter next time.