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My best potato pancakes use mashed potatoes. Cheese makes them a bit different.
4 cups mashed potatoes (I think just the fluffed potatoes without butter and milk is ok)
2 cups grated mozzarella
1 egg
2-3 T chopped chives, optional
1/4 cup flour
Salt and pepper
Italian bread crumbs or regular crumbs
Mix all the ingredients, except the crumbs. Mixture will be soft but moldable. Add a bit more flour or a splash of milk to achieve the consistency you like. Form into about 8 patties. Cover with crumbs. Chill.
How about making twice baked potatoes without the potato skins? Just mix all that baked potato with sour cream, cheese, bacon, onion, maybe some chopped ham, some garlic, a little butter and milk, and then spoon into a dish and bake for another 30 minutes or so? I'd come to your house to eat that.
Location: The Land Mass Between NOLA and Mobile, AL
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You could make some fried gruyere-potato balls. Mix some of the cheese with the potatoes, form into balls, and then coat with panko or bread crumbs. Fry them up and serve with sour cream with some horseradish in it. These go great with a nice steak!
If the potato is still chunky, layer in a casserole dishes with grated ceddar cheese and finely minced onion. Pour on some white sauce and bake to heat.
Cooked potato with sliced green onion makes a good enchilada filling.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I use them for salmon or cod cakes. Make them while still slightly warm or at least room temperature. Add an egg, salt and pepper, a little lemon juice, parsley, onion powder and mix well. Then add the cooked, shredded (leftover) fish, mix again, gently and shape into patties. Wrap and refrigerate until ready to pan fry in butter.
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