Failing to find a recipe for potato pancakes made with mashed potatoes, not grated raw spuds, Rosie Batcheldor of Everett and her son Richard asked if Forum cooks could shed some light on the subject.
They can and do, starting with this great letter from Everett reader Gerald J. McCann Sr.
“No,” he writes, “the proper name for the dish Rosie’s son is looking for, I believe, is potato cakes. I remember both my grandmother and mother fixing them. On Sundays, years ago, we almost always had a roasted rooster in the old wood range, and a big bowl of mashed potatoes spiced up according to the taste of the cook.
“On Monday mornings, the leftover mashed potatoes were worked into 3-inch round cakes, about 3/4-inch thick, deep-fried in lard until golden brown, and served with whatever pleased a fellow.
“I took my potato cakes with chunks of butter and a light syrup, usually maple. Which is where the guy had the idea these were pancakes. Potato pancakes were always made with fresh grated spuds.
“My mother also ran a little place, years ago, called Mabel’s Diner, and I was elected to wash dishes in the evenings. I am now pushing 80 pretty hard, but I think you can bet on this one.”
Next, Cathy Miller of Arlington tells us, “In response to the SOS about mashed potato pancakes, perhaps I can help. When I was little, my mom used to let me help her make ‘tater cakes. (Yes, we’re from the South, y’all.)
“As I recall, one takes a fistful of cold leftover mashed ‘taters and makes a round ball. Then you take a big fistful of flour and throw it all over the counter and everything else in the area.
“Take your ‘tater ball and slam it down in the flour, flattening as you make contact. After the dust settles, do it to the other side. Put a pat or two of butter in a hot skillet and quickly brown both sides.
“There ya go! ‘Tater cakes!”
Last but not least today, we hear from longtime Forum helper-outer Cheryl Olsen of Everett.
“I have been meaning to write to you with a couple of recipes for quite some time, and today is the day. I read in the paper the other day a request from Rosie Batchelor for a recipe for potato pancakes not made from raw shredded potatoes.
“I have enclosed a recipe for my momma’s pancakes made from leftover mashed potatoes, and I hope she likes it.
“I have eaten the potato pancakes all my life. We didn’t always have leftover mashed potatoes, but when we did, I was happy because I really liked them as a kid.
“When our boys were young, I would even make up instant mashed potatoes in the morning so we could have them at night. I imagine they would taste good at breakfast, too.”
Winding up, Olsen mentions, “Our daughter-in-law from Ecuador makes something similar. She omits the egg and baking powder, adds a piece of cheese to the middle of the potato cake and then fries them. They’re good, too. I hope Rosie likes these.”
Momma’s potato pancakes
2cups cold mashed potatoes
1egg
1/2teaspoon baking powder
Salt and pepper to taste
Hot oil or bacon grease
Butter and jam or leftover gravy
Turn potatoes, egg, baking powder and salt and pepper into mixing bowl and stir together thoroughly. Mixture should be very thick. Drop by large spoonfuls into hot oil or bacon grease. Cook until brown on the bottom, then turn and cook until done. Serve with butter or butter and jam or with leftover gravy.
SOS: Patti David is hoping someone can come up with a certain dessert recipe she ran across a few years ago. She says it’s a heavenly lemon custard-type dessert that her family was crazy for.
As she recalls, it was made in a 9-by-13-inch pan, had a pressed, crumb-style crust on the bottom that tasted like a sugar cookie, and a lemon custard filling topped with, probably, a cream cheese and whipped cream layer.
It somehow went missing during a move to a new home, and she says she knows this is a long shot, but will sure appreciate it if anyone can share this recipe.
If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; so please be sure to include your address when you e-mail kruse@heraldnet. com.
The next Forum will appear in Friday’s Time Out section.
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