Do you also make a indent in the top of your mashed potatoes? A little swimming pool to hold gravy, lots of gravy. Maybe it’s actually the gravy that takes first place. Without gravy, there’s not need for stuffing or mashed potatoes. And without stuffing or mashed potatoes, there’s no need for gravy. It’s a little like the question about the chicken and the egg. Without one, there really cannot be the other.
After making these tonight I have to warn you: don’t make these for Christmas dinner. If you decide not to heed my advice, don’t blame me for your dried out turkey and your mushy carrots. They’re far too time consuming to pull off at Christmas dinner. If, unlike myself, you have a fully staffed kitchen, then go for it. Otherwise, save them for using up your leftover mashed potatoes.
Fried cheesy potatoes, do I need to say more? The outside of these potato cakes are light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white cheddar. They remind me a little of a pierogie. Serve them warm topped with sour cream and chopped green onions.
- 4 white or yellow potatoes, cooked and mashed
- 1 cup grated aged white cheddar
- ½ onion, minced
- 1 clove garlic, finely minced
- 1 egg
- ½ flour
- 1 tablespoon dijon mustard
- Saute onion in oil in a medium sauce pan until translucent. Add garlic and cook 1 more minute
- Mix together potatoes, cheese, cooked onion and garlic, egg, flour and dijon mustard. Salt to taste
- Scoop mixture by the large tablespoonful into your palm and make a loose ball. Immediately roll in flour and flatten into a cake. The mixture will be very soft.
- Heat oil in a medium sized frying pan and cook the potato cakes for 1 minute, or until brown. Gently flip over and cook for 1 more minute.
- Serve warm with sour cream and chopped green onions