In the last two nice steakhouses I’ve eaten at, I’ve ordered the mashed potatoes with bleu cheese. And wow, did I fall in love! I was determined to turn this flavor combination into an appetizer to post on this site and voila! Potato pancakes! This recipe is also a great way to use up your leftover mashed potatoes after Turkey Day. A couple of things I’ve learned while making mashed potato pancakes – be sure to use a non-stick skillet (Right now I’m eating my failures from my cast iron skillet – still delicious!) and do not rush them. They take longer to brown up than you would think!
Gorgonzola Mashed Potato Pancakes (Serves 4):
2 cups leftover mashed potatoes
3 tbsp gorgonzola cheese, crumbled
1 egg
Canola Oil
Heat 1 tbsp of Canola oil in non-stick skillet over medium heat. In large mixing bowl combine mashed potatoes, cheese and egg – beat with fork until mixture comes together. Using two large tablespoons, scoop mashed potato mixture and drop into skillet. Form and press pancake until it is the size you desire. Cook no more than two pancakes at one time. Repeat process until you have 8 pancakes (serve two per person) and top with your choice of garnish. Enjoy!
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This looks delicious. I can’t wait to try them.