Mashed Potato Cakes

 

Susan Russo for NPR

Makes 7 cakes

Canola oil

2 cups cold leftover mashed potatoes

4 to 5 tablespoons cornstarch

2 scallions, finely chopped, both green and white parts

1/8 teaspoon salt

1/4 teaspoon black pepper

Cover the bottom of a large skillet with canola oil and place over medium-high heat.

Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it’s soft and sticky, then add a little more cornstarch.

To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don’t have an ice cream scoop, use a 1/4 cup measuring cup or your hands.

Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they’re getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.

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