After some not-so-serious thinking and an accidentally large bowl of mashed potatoes (I like peeling potatoes, so I often end up with more than I need) I decided to turn those spuds into some thing more nibble-worthy.
My first thought was some kind of deep-fried potato balls, but that sounded messy. So I went a flatter route, making little potato pancakes. These can be made ahead of time and warmed right before serving.
Traditionally, I serve potato pancakes with either sour cream or with applesauce, but these could be topped with all sorts of things - salsa, guacamole, more cheese, slices of sausage ... whatever makes you happy.
They can be served as individual bite-size pieces, or stack 'em up and stick 'em with a toothpick. Use two, with a filling between. Whatever makes you happy.
I used leftover mashed potatoes (obviously) but you can make and mash potatoes just for this dish, if you like.
I suggest mixing, then making one little pancake, then taste-testing and then adjusting the flavors. You might need salt, but maybe not, if you're using leftover mashed potatoes.
Mini Pancakes with Creme Fraiche
1 cup mashed potatoes, chilled or at room temperature
1 tablespoon dried chives
3 ounces shredded cheddar cheese
Oil or butter, for cooking
Creme Fraiche, for garnish
Combine the potatoes, eggs, chives and cheese in a medium bowl. Heat butter or oil (your choice) in a frying pan or griddle. If you've got a super-nonstick pan, you might not need any butter or oil for cooking , but I like a little bit for the flavor it adds.
Use a small scoop or a spoon to form small balls of dough and place them in the pan with plenty of space between them. Use a fork to flatten the balls.
Cook until the first time is browned, then use a spatula to flip and cook on the second side. Transfer to a dish and keep warm while you continue to make more little pancakes.
Serve with creme fraiche as a garnish.
This post is sponsored by Good Cook as part of the Kitchen Experts program.