The mmmmm Factor: Leftovers Made New

I thought it would be more fun to share recipes under the title "The mmmmmm Factor" as in, yummy stuff my family loves too much to keep to myself!  It is a hospitality/Titus2 kind of idea to encourage and inspire easy and cost effective cooking.  No one loves easy, inexpensive, and yummy cooking as much as me.... ok.... I'm sure someone out there does! 

This mmmmm factor is an Irish delete: POTATOES!!!  I want to take a look at the left-over mashed variety....

I quit buying instant potatoes some months ago.  Mostly for the healthier quality of 'fresh' in a red or yellow AND the "real" potatoes are actually more filling and satisfying.  My quick run-down if you have never made home-made mashed potatoes:

Peel and cut potatoes of choice into small cubes about 1-2 potatoes per person (depending on size and appetite!  If you want leftovers for the following recipe, make a bunch).  Place in cook pot and just barely cover with water*, boil until tender enough to mash easily with a fork, drain, and mash with masher (if you don't have a potato masher, a tenderizer will work).  Add a splash of milk (I use almond milk) and beat with mixer.  If you have never made mashed potatoes before, do not fear: as you mix, slowly add milk little by little until your potatoes are the consistency you like.  Don't fret if they are slightly lumpy, it just adds texture!!
*(You can add other flavors such as bullion or herbs to the water while they boil if you want something beyond plain).

So what to do with those leftovers?

I don't have a good name for them... maybe Fried Potato Cakes?  They are a variation of Latkes if you are familiar with them.  My recipe calls for:

Mashed potato (2-4 cups) (instant will NOT work for this recipe... I've tried!)
1 egg
1/3-1/2 cup flour of choice
1tsp baking powder
1/2 tsp salt
pepper to taste
oil of choice (for frying)  I use lard

Mix all ingredients, except oil, in bowl by hand. 

Heat oil in skillet on medium high
Spoon a heaping amount of potato mixture into pan and gently flatten to approx 1/2 inch thick or slightly thinner.  Fry till brown, carefully flip and finish frying.  Drain on towel or rack and salt.  I kept mine warm on a rack on a cookie sheet in the oven set low till we were ready to serve.

Serve.... however you like!  We had ours with fried eggs.  You could also serve with fish or any other dish where you enjoy the taste of potatoes.

I hope this recipe blesses your kitchen, your stomach, and all who get to enjoy your cooking!

Blessings,

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