Pancakes: Mashed Potato Pancakes
Subject: Mashed Potato Pancakes
Newsgroups: rec.food.cooking
From: Jill McQuown
Date: Sun, 27 Oct 2002 04:31:11 -0600
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Okay, on a stick (or not!) here's my mom's version of mashed potato pancakes:
2 cups leftover mashed potatoes
1-2 eggs, beaten
1 clove garlic, minced
salt & pepper
flour
3-4 Tbs. vegetable oil
Mix egg, salt & pepper and garlic into chilled leftover mashed potatoes. Shape into 1" thick patties on waxed paper. Dust with flour. Heat oil in a heavy skillet to about 350F. Add the potato pancakes a few at a time. Fry about 5 minutes on each side, turning when halfway through, until golden brown on each side. Serves 6
From: Archon (sequoia at tiscali.dk)
Date: Sun, 27 Oct 2002 11:55:29 +0100
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Jill McQuown wrote:
> Okay, on a stick (or not!) here's my mom's version of mashed potato
> pancakes:
>
> 2 cups leftover mashed potatoes
> 1-2 eggs, beaten
> 1 clove garlic, minced
> salt & pepper
> flour
> 3-4 Tbs. vegetable oil
How's this for a crazy food idea: Could one make a sweet version of potato pancakes, adding flour, egg, and sugar, instead of the spices? (given it is a neutral mashed potato without herbs).
Michael Nielsen
From: Jill McQuown
Date: Sun, 27 Oct 2002 04:57:18 -0600
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Archon wrote:
> How's this for a crazy food idea: Could one make a sweet version of
> potato pancakes, adding flour, egg, and sugar, instead of the spices?
> (given it is a neutral mashed potato without herbs).
Obviously you can do whatever you wish! You could probably even top them with whipped cream.
From: Archon (sequoia at tiscali.dk)
Date: Sun, 27 Oct 2002 12:10:55 +0100
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Jill McQuown wrote:
> Obviously you can do whatever you wish! You could probably even top them
> with whipped cream.
Yep, last thursday I was at a restaurant and had curry soup and it came with a spoonful of whipped cream on top!
Michael Nielsen
From: Popo Hamwich of Buckleberry Fern (amoorman at visi.com)
Date: Tue, 29 Oct 2002 21:36:27 -0600
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Jill McQuown wrote:
> Obviously you can do whatever you wish! You could probably even top them
> with whipped cream.
Right, and if you go to a pancake restaurant, my guess is that you'd get ones that were all sweet.....
Alan
From: Popo Hamwich of Buckleberry Fern (amoorman at visi.com)
Date: Sun, 27 Oct 2002 08:47:01 -0600
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Archon wrote:
>How's this for a crazy food idea: Could one make a sweet version of
>potato pancakes, adding flour, egg, and sugar, instead of the spices?
>(given it is a neutral mashed potato without herbs).
One could.
But, this one wouldn't.
:-)
Alan
From: MH (bastzine at worldnet.att.net)
Date: Sun, 27 Oct 2002 16:28:10 GMT
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Popo Hamwich of Buckleberry Fern wrote:
> Archon wrote:
> >How's this for a crazy food idea: Could one make a sweet version of
> >potato pancakes, adding flour, egg, and sugar, instead of the spices?
> >(given it is a neutral mashed potato without herbs).
>
> One could.
>
> But, this one wouldn't.
Me nether, that sounds disgusting.
Martha H.
From: Archon (sequoia at tiscali.dk)
Date: Sun, 27 Oct 2002 19:51:25 +0100
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MH wrote:
> Me nether, that sounds disgusting.
However, sugar (and the like) and potatoes together are old news; the sugar browned potatoes, and pork chops with raisins, apples and brown sugar (which I know is used in San Francisco, because I got the recipe from the Evil Yuppie), served with mashed potatoes, and honey glazed meat with potatoes.
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Mon, 28 Oct 2002 08:30:32 -0600
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Archon wrote:
> How's this for a crazy food idea: Could one make a sweet version of
> potato pancakes, adding flour, egg, and sugar, instead of the spices?
> (given it is a neutral mashed potato without herbs).
What about using mashed sweet potatoes or yams?
From: Jack Schidt (jack.schidt at snet.net)
Date: Mon, 28 Oct 2002 14:59:48 GMT
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Melba's Jammin' wrote:
> What about using mashed sweet potatoes or yams?
That works, and perfectly, using your bread crumb idea from your other post. And, yep, the apple sauce on top tastes great too.
Jack Yammo
From: MH (bastzine at worldnet.att.net)
Date: Tue, 29 Oct 2002 01:50:18 GMT
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Jack Schidt wrote:
> That works, and perfectly, using your bread crumb idea from your other post.
> And, yep, the apple sauce on top tastes great too.
Ooooo..yum...I'm on a sweet potato kick these days. Lots of vitamins!! I think I'll make these this week, with homemade applesauce!
Martha H.
From: Arri London (biotech at ic.ac.uk)
Date: Mon, 28 Oct 2002 08:08:47 -0700
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Melba's Jammin' wrote:
> What about using mashed sweet potatoes or yams?
They are absolutely delicious, but not all that sweet the way we make them!!
From: Archon (sequoia at tiscali.dk)
Date: Mon, 28 Oct 2002 18:17:13 +0100
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Melba's Jammin' wrote:
> What about using mashed sweet potatoes or yams?
Sweet potatoes are not well known of here. I've seen them in some supermarkets in the "exotic fruit and veggie" department, where you can one potato in a package with a tight plastic wrapper.
What exactly is a yam? My dictionary say "sweet potato".
Michael Nielsen
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Mon, 28 Oct 2002 18:56:37 GMT
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Archon wrote:
> What exactly is a yam? My dictionary say "sweet potato".
Sweet Potatoes and Yams are often viewed as two names for the same vegetable. On the contrary, they are two somewhat different vegetables. Sweet Potatoes are an common crop in the U.S., grown primarily in the south. Yams are a sub-tropical plant grown in the Caribbean and Asia and imported into the U.S. and other countries. While yams are a vining crop that requires almost a year to develop, Sweet potatoes grow in about 100 - 150 days.
From: Pat Meadows (pat at meadows.pair.com)
Date: Mon, 28 Oct 2002 21:09:17 GMT
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Archon wrote:
>What exactly is a yam? My dictionary say "sweet potato".
A true yam is a tropical plant and not grown in the USA, AFAIK.
The word 'yam' is generally used in the USA to mean 'sweet potato".
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Mon, 28 Oct 2002 16:20:06 -0600
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Archon wrote:
>What exactly is a yam? My dictionary say "sweet potato".
I can't speak intelligently about the differences. What I know is that the terms are often used interchangeably and, in fact, they are not the same tuber.
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Mon, 28 Oct 2002 22:57:06 GMT
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Melba's Jammin' wrote:
> I can't speak intelligently about the differences. What I know is
> that the terms are often used interchangeably and, in fact, they are
> not the same tuber.
In most American food stores sweet potatoes are called both sweet potatoes and yams, the general perceived difference being that when referred to as sweet potatoes they are generally referring to those which are more slim in shape, lighter in skin color, and with yellow drier flesh. When referred to as yams, they are generally referring to those which have a somewhat rounder shape, have orange/brown darker skin, and have orange moist flesh.
In reality, while they are both tubers, they are not even related. See below...
The Sweet Potato
----------------
Sweet potatoes (Ipomoea batatas) are the root of a vine in the morning glory family and native to the New World tropics. Its history dates back to 750 B.C. in Peruvian records. Columbus brought the sweet potato to the New World from the island of Saint Thomas. The Taino word for them was batatas which eventually became patata in Spanish, patae in French, and potato in English. At that time, potato referred to the sweet potato, and not the generic white potato as it does in English nowadays. In fact, the white potato did not arrive in the northern regions from South America until the late 17th century, more than a hundred years later, according to noted food historian, Waverly Root.
Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange skin with a vivid orange, sweet flesh with a moist texture. Current popular varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet.
The Yam
-------
The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato. Rarely found in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide. Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length. The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.
The yam tuber has a brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They are at home growing in tropical climates, primarily in South America, Africa, and the Caribbean. Yams contain more natural sugar than sweet potatoes and a higher moisture content. They are also marketed by their Spanish names, boniato and ñame.
From: C. L. Gifford (saiga at concentric.net)
Date: 29 Oct 2002 08:30:30 GMT
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Thierry Gerbault wrote:
> In reality, while they are both tubers, they are not even related. See
> below...
While you are not exactly wrong, what you say is somewhat misleading. Yams (with limited exceptions) that are available in the U.S. are indeed a variety of sweet potato. This new variety was named "yams" by an early marketer and has kept that name. The true yam is not generally available in the U.S. and is not related to the sweet potato.
Charlie
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Tue, 29 Oct 2002 09:24:03 GMT
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C. L. Gifford wrote:
> While you are not exactly wrong, what you say is somewhat
> misleading. Yams (with limited exceptions) that are available
> in the U.S. are indeed a variety of sweet potato. This new
> variety was named "yams" by an early marketer and has kept
> that name. The true yam is not generally available in the U.S.
> and is not related to the sweet potato.
I think that's what I said.
From: C. L. Gifford (saiga at concentric.net)
Date: 30 Oct 2002 08:31:18 GMT
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Thierry Gerbault wrote:
> I think that's what I said.
I did say that you weren't wrong Thierry. :-) It just did not seem clear and I was concerned that someone could be misled. I attempted to put in a more simple statement. No offence meant to you.
Charlie
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Wed, 30 Oct 2002 15:07:36 GMT
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C. L. Gifford wrote:
> I did say that you weren't wrong Thierry. :-) It just did not
> seem clear and I was concerned that someone could be misled. I
> attempted to put in a more simple statement. No offence meant
> to you.
Sorry, Charlie. No offense taken.
From: Popo Hamwich of Buckleberry Fern (amoorman at visi.com)
Date: Tue, 29 Oct 2002 21:37:36 -0600
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Archon wrote:
>What exactly is a yam? My dictionary say "sweet potato".
Uh. Oh. Here comes the lecture, from someone, I'm sure!!!
Alan
From: Margaret Suran (msuran at rcn.com)
Date: Sun, 27 Oct 2002 06:00:01 -0500
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Jill McQuown wrote:
> Okay, on a stick (or not!) here's my mom's version of mashed potato
> pancakes:
This sounds so good, I will now boil the potatoes and mash them, so that there will be "leftovers" for tonight's dinner. The turkey thighs are in the oven, to be reheated later on, the cranberries are waiting to be washed and I was wondering what kind of pasta/rice/potatoes to make.
From: Arri London (biotech at ic.ac.uk)
Date: Sun, 27 Oct 2002 09:06:02 -0700
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Jill McQuown wrote:
> Mix egg, salt & pepper and garlic into chilled leftover mashed potatoes.
> Shape into 1" thick patties on waxed paper. Dust with flour. Heat oil in a
> heavy skillet to about 350F. Add the potato pancakes a few at a time. Fry
> about 5 minutes on each side, turning when halfway through, until golden
> brown on each side. Serves 6
We do similar. Normally I'd add some minced fresh herbs and sometimes I bread them rather than flour coat.
From: limey (limey at toadstop.net)
Date: Sun, 27 Oct 2002 11:44:08 -0500
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Arri London wrote:
> We do similar. Normally I'd add some minced fresh herbs and
> sometimes I bread them rather than flour coat.
I always use Italian-seasoned breadcrumbs, rather than flour. Gives the potatoes a little extra oomph. They're popular at my house!
Dora
From: connieg999 at aol.com (ConnieG999)
Date: 27 Oct 2002 18:15:08 GMT
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Jill McQuown wrote:
> Okay, on a stick (or not!) here's my mom's version of mashed potato
> pancakes:
In our family the recipe was quite similar. We added a bit of finely minced onion, and didn't flour. The potatoes themselves got a nice brown crust from the frying.
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Mon, 28 Oct 2002 08:29:05 -0600
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limey wrote:
> I always use Italian-seasoned breadcrumbs, rather than flour. Gives
> the potatoes a little extra oomph. They're popular at my house!
OK, Dora, how do you do the breading? Don't laugh. I think I'd put the crumbs in/on something, then lay the potato cake on top, then sprinkle or pat more crumbs on the top and sides. Am I close? My SIL made some potato cakes from leftover mashed a couple weeks ago but he didn't season them at all and they were pretty bland. I remember that when my mom made them she used an egg in the mixture, too. I think I'll try the Italian-seasoned breadcrumbs. Sounds good. Thanks for the tip.
From: Arri London (biotech at ic.ac.uk)
Date: Mon, 28 Oct 2002 08:11:02 -0700
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Melba's Jammin' wrote:
> OK, Dora, how do you do the breading? Don't laugh. I think I'd put the
> crumbs in/on something, then lay the potato cake on top, then sprinkle
> or pat more crumbs on the top and sides. Am I close?
That's the way we do it. You could dip them in egg first, but the crumbs will stick without. If you don't have the Italian-seasoned breadcrumbs, just add whatever seasonings to whatever breadcrumbs you do have.
Curry seasonings work well, as do seasonings for making chile etc.
From: Kajikit (kaji at labyrinth.net.au)
Date: Mon, 28 Oct 2002 18:13:21 +1100
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Jill McQuown wrote or else it was an imposter and we're all in trouble:
>Mix egg, salt & pepper and garlic into chilled leftover mashed potatoes.
>Shape into 1" thick patties on waxed paper. Dust with flour. Heat oil in a
>heavy skillet to about 350F. Add the potato pancakes a few at a time. Fry
>about 5 minutes on each side, turning when halfway through, until golden
>brown on each side. Serves 6
That sounds really good! It makes me wish that it wasn't time to cook dinner right now so I could have some - I'll have to make them tommorrow :)
Subject: !!Re: Mashed Potato Pancakes
Newsgroups: rec.food.cooking
From: Jill McQuown
Date: Sun, 27 Oct 2002 05:58:50 -0600
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Margaret Suran wrote:
> The turkey thighs are
> in the oven, to be reheated later on, the cranberries are waiting to be
> washed and I was wondering what kind of pasta/rice/potatoes to make.
Margaret, with this menu it sounds like you are having an early Thanksgiving dinner with your friend Marcel! Turkey. Potatoes. Cranberries. (smiling)
Tell Marcel I said "hi". And pat Tandoora for me. (I'm picturing Tandoora stealing some turkey off Marcel's plate!)