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Subject: Can't remember how to make mashed potato pancakes
Newsgroups: rec.food.cooking

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From: Christine Dabney 
Date: Wed, 27 Dec 2006 23:05:47 -0700
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Heya folks,

I grew up having mashed potato pancakes from the leftover mashed
potatoes.   I want to make some now...

Only thing is..I really can't remember how my mother did it....  I
know I have tried before..but mine always fell apart..and/or were too
gloppy....   My mother's always got nice and crisp..and kept their
shape.

I think she must have added some onion or something like that.... Not
sure what else.

So how do you all make mashed potato pancakes that are nice and crispy
on the outside..and hold their shape well?

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From: Goomba38 
Date: Thu, 28 Dec 2006 01:11:24 -0500
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Perhaps a little beaten egg mixed in as well as some onion? And what 
about dusting them in flour before frying?
I don't make them, but that's what I would do.

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From: Christine Dabney 
Date: Wed, 27 Dec 2006 23:13:51 -0700
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Goomba38 wrote:
>Perhaps a little beaten egg mixed in as well as some onion? And what 
>about dusting them in flour before frying?
>I don't make them, but that's what I would do.

Hm..dusting them in flour might work...

Thanks...

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From: Joseph Littleshoes 
Date: Wed, 27 Dec 2006 22:50:21 -0800
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Christine Dabney wrote:
> Hm..dusting them in flour might work...

Potato Gnocchi is made with the addition to the potatoes, butter, egg 
yolks, whole eggs, flour and a little salt, though traditionally poached 
in salted water they can just as easily be pan fried till nicely browned 
on both sides.

Grated cheese can be added to mashed potatoes and formed into small 
cakes and baked.

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From: Jill McQuown 
Date: Thu, 28 Dec 2006 18:01:48 -0600
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Goomba38 wrote:
> Perhaps a little beaten egg mixed in as well as some onion? And what
> about dusting them in flour before frying?
> I don't make them, but that's what I would do.

Depends on the quantity of leftover mashed potatoes, but I always add at
least one beaten egg to the mix and yes, dust them lightly with flour.  Also
chill them for a while to set before frying them.

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From: djs0302[at]aol.com
Date: 27 Dec 2006 23:05:46 -0800
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

As far as I can recall, my mom makes hers by mixing mashed potatoes
with some onion, bread crumbs, an egg, and salt and pepper.  She lets
them sit in the refrigerator for about 30 minutes before frying them.
That allows everything to bind together so they don't fall apart when
they're fried.

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From: Sarah 
Date: Thu, 28 Dec 2006 08:05:23 GMT
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

My Grandma always made them for my Irish Grandad by mixing in an egg, then 
adding enough self raising flour so that the mixture could be formed into 
soft pancakes, they were then lightly dusted with flour and fried in bacon 
drippings. They were always my favourite as a kid, served with bacon and egg 
or cauliflour cheese!

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From: sf
Date: Thu, 28 Dec 2006 01:38:51 -0800
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

My mom added egg chris.  I think you need to consider how much mashed
potato you have and what one egg will do to it.  If they are loose,
you may have to consider adding some flour to bind.

If I just had a little 1-2 cups of it.... I'd consider just adding
some grated cheese and frying it up that way.  Not traditional, but it
appeals to me.

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From: Mr Libido Incognito 
Date: Thu, 28 Dec 2006 13:34:33 GMT
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

The number of eggs added depends on how much left over mashed spuds you 
have. 

I usually add at least 1 egg some green onion and some minced garlic

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From: Blair P. Houghton 
Date: 28 Dec 2006 06:21:59 -0800
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The local Z'Tejas has taken to serving mashies with one side seared.

Tasty, but dangerous.

Let just one serving get left to burn instead of brown, and the whole
restaurant will know.

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From: aem 
Date: 28 Dec 2006 09:05:07 -0800
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Christine Dabney wrote:
> Only thing is..I really can't remember how my mother did it....  I
> know I have tried before..but mine always fell apart..and/or were too
> gloppy....   My mother's always got nice and crisp..and kept their
> shape.  [snip]

I think it depends on how you made the mashed potatoes.  When I just
use milk or half and half I can make patties that hold together without
any additions.  When I use sour cream instead of milk the patties won't
hold together.  I don't try to make patties from them, but if I did I
would try adding a beaten egg and then a little flour.    -aem

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From: "Bernie Quigley" 
Date: Thu, 28 Dec 2006 18:20:02 GMT
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

add an onions, an egg and flour

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From: "Sheldon" 
Date: 28 Dec 2006 10:44:58 -0800
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

Use an egg wash on the outside, then coat lightly with fine cracker
crumbs/matzo meal.  See full explanation in thread from a couple-three
days ago about how to prepare mashed potatoes in advance.

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From: Karen AKA Kajikit 
Date: Thu, 28 Dec 2006 14:46:56 -0500
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

I've only made them once... but I added a beaten egg, a generous
helping of grated cheese, and some breadcrumbs. They came out soft on
the inside but crispy on the outside and they were delicious. 

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From: itsjoannotjoann 
Date: 28 Dec 2006 13:48:37 -0800
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Christine Dabney wrote:
> So how do you all make mashed potato pancakes that are nice and crispy
> on the outside..and hold their shape well?

My mother used to make them, too.  She used chopped onion and a beaten
egg.  Everybody in the family absolutely l-o-v-e-d them but I found
them way too greasy for my palate.  Oh well, the rest enjoyed them and
there were never any left.

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From: Alan Moorman[at]visi.com
Date: Fri, 29 Dec 2006 09:16:48 -0600
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itsjoannotjoann wrote:
>My mother used to make them, too.  She used chopped onion and a beaten
>egg.  Everybody in the family absolutely l-o-v-e-d them but I found
>them way too greasy for my palate.  Oh well, the rest enjoyed them and
>there were never any left.

My mom just fried mashed potato patties.  I assume she made
the mashed potatoes with some milk and butter/margarine.
That's all.

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From: Boron Elgar 
Date: Fri, 29 Dec 2006 12:03:05 -0500
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Alan Moorman wrote:
>My mom just fried mashed potato patties.  I assume she made
>the mashed potatoes with some milk and butter/margarine.

My mom used egg as a binder.


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