Thursday, December 01, 2011

matafan (fluffy mashed potato pancakes) - French Friday's w/ Dorie

Got an early start on this one. I had some beautiful potatoes left over from the CSA that didn't get mashed last week. They weren't Russets, but Yukon Gold. They were cleaned and set on their salty bed this morning, waiting for the oven to turn on at 4:30 PM. The potatoes weren't that big, so I didn't think the'd take the full hour and a half to make. Turns out they did bake for that long since I didn't get home to rescue them until after 6 PM. I had visions of our house burning down. Fortunately it didn't but I was nervous until I turned the corner and didn't see any flames.

So I got them out of the oven and the skins were nice and crispy. I split them in 1/2 and scooped out the flesh. The skins looked so good, I couldn't throw them away so I sprinkled them with some shredded cheddar and put them in the oven. I didn't have time to put the potatoes through a strainer so just used the spoon and did a basic mash. All looked very good and I seasoned with salt and pepper before frying in a little butter. They looked beautiful. I even took some cheddar and sprinkled it on top of it before flipping, so the cheese got nice and crispy. These reminded me of my mother making mashed potato pancakes with leftover potatoes. She'd mix in an egg, cheese and sauteed onions. I think that was the key, the onions. These were very bland and I thought I added in enough salt. We tried them with maple syrup and of course they were good, but I think they should have been able to stand up on their own. I loved the texture and think I'll keep the process but add in the onions like mom used to make!
crispy potatoes

topped with cheese

pancakes paired with crisp potato skins
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