I had a decision to make. Mashed potatoes and gravy leftovers, or potato pancakes
My mashed potatoes are russets. 5 pounds. Peeled, quartered, brought to a boil. Simmered 22 minutes. Drained. Then, I add a stick of butter, a pint of sour cream, a cup of milk and mash with a potato masher.
- 2 cups mashed potatoes, prepared with sour cream, butter and milk
- 1/2 cup minced bunch onions
- 2 eggs
- 1/2 stick butter, for frying
- 1/4 cup flour
Mix together. Heat butter in pan. Add a small glop of potatoes so you can tell when to add the rest. Once sizzling, add a number of glops until the bowl of potatoes is used up.
Let fry until slightly firm. Flip over. Fry for a number of minutes, then flip again. They should be turning golden brown.
The golden brown color will come, aided by the egg and flour, coupled by the butter, and finally, from the potatoes.
If course, the outside will crisp up. The inside will firm up, but will remain a lighter color.