Dilly Mashed Potato Pancakes Sp5 Food

MASHED POTATOES WITH DILL

Steps:

• Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

ITALIAN POTATO PANCAKES #SP5

Steps:

• Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
• In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.

GREEK DILLY-DALLY POTATO SALAD #SP5

Steps:

• Squeeze lemon into a bowl, removing any seeds. Mix both bags of potatoes together with salt/pepper, lemon + zest, olive oil, chopped dill.
• Chill and serve!

DILLY MASHED POTATOES

Steps:

• Cook potatoes in boiling water until tender; drain. Mash with remaning ingredients.

KARTOFFELPUFFER (GERMAN POTATO PANCAKES) #SP5

Steps:

• Grate the onion on the large section of a box grater into a bowl to retain the onion juice.
• Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder.
• Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes.
• Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

SIMPLY POTATO PANCAKES #SP5

Steps:

• Par boil your peeled chunked sweet potato.
• Grate it & mix in with the Simply Potatoes shreds.
• Blend in the egg & the rest of ingredients.
• Heat a non stick skillet brushed with EVOO & some melted butter.
• Put the mixture by 1/4 cups into the hot skillet. Press out to flatten.
• Brown 1-2 minutes per side.
• Serve with applesauce, butter, maple syrup or even just a sprinkle of white sugar over the butter!
• This was a favorite lunch of my parents. Also I fixed it often for my Mom & her gal friends after my Dad's passing.

DILLY MASHED POTATO PANCAKES #SP5

Steps:

• Melt some butter in a small saucepan over low heat. Then add the garlic and cook until fragrant, about 1 to 2 minutes, then cool.
• Mix together the garlic, cream cheese, dill, season with salt and pepper in a medium bowl. Use a wooden spoon to stir in the mashed potatoes and then the flour, being careful not to over-mix (it will be very sticky). Let mixture rest 5 to 10 minutes.
• Make small patties out of the mixture and set for frying.
• Coat the bottom of a large skillet with oil and heat over medium heat. Once the oil is hot, add a few cakes into the oil, cooking the cakes in batches so that you don't overcrowd the pan.
• Once the cakes are put into the oil, use an oiled metal spatula to gently shape the cakes slightly. Cook until golden brown on both sides, flipping once. Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
• Serve hot, warm, or room temperature with sour cream (non-dairy, if desired) and enjoy!