Mashed Potatoes*

1. Fill a large pot with water.
2. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered).
3. Cook until easily pierced with a fork.
4. Drain well and mash in 4 Tbsp butter then let cool to room temp.
   Mashed potatoes can be made 1 – 3 days ahead.

Mashed Potato Pancakes

1. In a large mixing bowl, combine.
2. Use a potato masher to mash the mixture together until well mixed.
3. If the potatoes are too loose to hold a patty shape, add flour, 1 Tbsp at a time.
4. Place a heaping Tbsp of potato mixture between your palms and form a round, ⅓” thick patty.
5. Dredge both sides of the pancake in bread crumbs and set it on a cutting board.
6. Repeat with remaining pancakes.
7. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan.
8. Once the oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.
9. Repeat with remaining patties, adding more oil as needed.

Notes

1. The recipe works best with mashed potatoes that aren’t super creamy.
2. If they are very moist, you may need a little more flour for them to hold a patty shape.
3. Do not use instant mashed potatoes.
4. Recipe credit: MetDaan Creative; Author: NatashasKitchen