Prep 15 mins
Cook 20 mins
A great way to use leftover potatoes! From Cat Cora, iron chef on food network.
- 5 large baking potatoes
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups low-fat milk (I use rice or soy milk)
- 3 teaspoons salt
- fresh ground black pepper
- 1 teaspoon vegetable oil (or butter)
- Bring a large pot of water to a boil and add 2 teaspoons of salt.
- Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.
- While the potatoes are cooking, heat the butter in a medium skillet. When melted, add the garlic. Cook over low heat just until the garlic starts to turn light golden brown. Take care not to burn the butter. Take the pan off the heat and set aside to cool.
- When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste.
- Form the mixture into pancake patties. Place in skillet with 1 teaspoons oil or butter and cook on each side for about 1 to 2 minutes over medium-high heat, until a bit crisped on both sides.
- Serve and enjoy!
Very good and very easy cus I had leftover garlic mashed potatoes. Just added a bit more milk and pepper, shaped them and fried them in olive oil. Thanks for posting, I will be making these again!!
Wonderful mashed potato pancakes! I had them as a supper on their own and was in heaven :)