When Everett reader Rosie Batcheldor and her son Richard wrote to the Forum hoping for help so they could construct some potato pancakes made with mashed potatoes, I kind of figured they were talking about what my family has always called potato patties.
When I was a little kid, mashed were the no-contest winner at my house.
Rarely did a batch of scalloped spuds or big bakers show up on the table, because Daddy was strictly a mashed man. Loved, loved, loved them.
Gravy was the usual topping, but we hogged them down plain sometimes, too, with just butter, salt and pepper.
In fact, the way we went through potatoes (not to mention everything else on the table), Mama had to look sharp to wind up with enough left over to do anything with. A small dab (and the water the potatoes were cooked in) turned into delicious potato bread or hot rolls. Plenty (she cooked extra) of them meant – oh, yay – pot pats for brekkie.
Never for supper, always for breakfast as a go-with, which would be ham, bacon or sausage, eggs and toast. Ketchup was optional.
Until Batcheldor’s request, I never knew recipes for this humble, homey whipper-upper even existed. When we had them, my mom mixed up a couple cups of cold, stiff mashed potatoes (a sprinkle or two of flour was added if they weren’t stiff enough), a little salt and pepper, and an egg. She shaped this mixture into patties, about 3 inches in diameter and 1/2-inch thick, dipped both sides in flour to coat, shook off the excess, and then cooked them in a big frying pan in a little hot bacon grease until they were golden brown on both sides. Yum!
Happily, this same system works just as well for me now as it did for her then. Even my sons make these from time to time in their own kitchens.
Jean Craig of Stanwood is another potato patty person and tells us, “In answer to Rosie Batcheldor, who wondered if you can make potato pancakes from cooked potatoes, of course!
“If you have leftover mashed potatoes (and who doesn’t?), add some finely chopped onions – green onions are OK – crushed crackers, and an egg to hold it all together.
If you like, you can add some herbs or a seasoning of your choice. Form the mixture into patties, coat with some flour or cornmeal to help brown and prevent sticking, and brown in oil in a nonstick skillet and enjoy. Just use your own judgment concerning the amounts of the added ingredients.”
Next, Stanwood cook Carol Houck writes, “I might be able to help Rosie Batcheldor and her son with the request for a potato pancake recipe.
“I don’t really have a recipe as such, but when I have leftover mashed potatoes, I stir in an egg for each cup of potatoes, about 1/2 cup flour, and salt and pepper to taste. After heating some vegetable oil, bacon grease or shortening (some other oils don’t allow browning as well as these do) in a frying pan, I spoon a heaping tablespoon of the potato mixture into the hot grease and flatten the mounds out into patties and allow to brown before turning to brown the other side.
After heating thoroughly and browning both sides, I use a spatula to remove them from the frying pan and overlap them on a warmed platter to serve to the family.
“Sometimes, if I’m using the dish for supper, I’ll add some diced onion to the mixture before frying. I hope this helps.”
A slightly different system is shared by Anita Esser of Stanwood.
“My mother-in-law taught me this,” she says. “Use leftover potatoes, and press them with a fork on a plate until mashed.
In a bowl, put the potatoes, 1 or 2 eggs, salt and pepper. Stir all together. Melt some margarine or butter in a pan. Put spoons of potato in the pan and fry until golden brown on each side.
“This goes good with everything. Breakfast or dinner. You could even put in onions and green pepper with the potatoes.”
And last but not least today, we hear from longtime Forum helper-outer Mickey Graham of Marysville.
“I hope this recipe will help Rosie Batcheldor in her quest for a potato pancake recipe. I’ve made them for our evening supper, and they’re good!”
Mashed potato pancakes
2cups whole-wheat flour
1teaspoon baking powder
2cups leftover mashed potatoes (no garlic – just plain – OK to leave skins on)
2eggs
1/2cup applesauce
About 1 1/2 cups milk, more or less, as needed
2teaspoons oil
1/4teaspoon vanilla
In mixing bowl, mix together the flour and baking powder. Add mashed potatoes, eggs, applesauce, milk, oil and vanilla. You may need more or less milk. Beat until batter is smooth. Fry as for regular pancakes.
Makes 10 6-inch pancakes.
The next Forum will appear in Friday’s Time Out section.
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