The day after Thanksgiving, your refrigerator may seem to have more things than the day before Thanksgiving. Hopefully, you’ll have big bowl of leftover mashed potatoes. Here’s a wonderful way to use up those “leftovers” creating a treat for breakfast, lunch or dinner.
In French cooking, a galette is a general term denoting a flat, usually round freeform “cake.” It can be a real cake, or here it can be a patty made of mashed potatoes. Galettes are augmented by having ingredients on top or included in the patty itself. With mashed potatoes, you have what a chemical engineer would call a “transport platform.” Something to convey flavor galore.
The suggestions below are largely onion-based, but you can add whatever suits you: chili powder, diced peppers, bits of cooked bacon, … The possibilities are endless. The physical contrast of biting through a hard crust and then encountering soft mashed potato is a delight. You can keep trying flavor combinations from Friday through Sunday!
Yield: 4 servings
- 2 cups mashed potatoes
- 1 large egg
- Flavoring: ½ cup sautéed onions, 1 tablespoon onion flakes, 5 sliced scallions, 1+ tablespoon of chopped thyme, 1+ teaspoon garlic powder, …
- 1 cup of flour in a medium bowl
- 1 large egg, beaten in a medium small bowl
- 1 cup bread crumbs in a medium bowl
- 2 tablespoons butter
Place the mashed potatoes in a bowl. Beat in one large egg. Add any [one or more] of the flavoring ideas.
Divide the mixture into 8 portions by creating a ball and then flattening into a disk about 1 inch thick. Dust one portion with flour. Then dip it into the beaten egg and then gently cover with bread crumbs. Place the portion on a plate, and repeat with the remaining portions.
Melt the 2 tablespoons of butter in a cast iron pan. Carefully, gently place the croquettes in the pan. Cook on one side on medium-high heat for 5-6 minutes, until the lower side is dark brown and firm. Flip, once, and cook another 5 minutes. The galettes are best when the top and bottom have some black spots.
Remove from the heat, pat dry with paper towels and serve immediately.
Individuals will want to add their own salt and pepper. For an elegant appearance, you can garnish with sour cream topped with scallions.
Source: Adapted from The Joy of Cooking
Brian is little religious about his mashed potatoes. You know: potato, butter and milk. To his credit he has begun to branch out, adding cream or blue cheese. And I’ve done some French style where there is more butter than potato. Oh, it’s good. Not healthy but good.
Now we are ready for the frontiers of mashed potato land. And here is recipe from Spain that will surely please you meat and potato fans. The meat goes into the mashed potatoes. This can be a side dish or a main one. It all depends on the size of your spoon.
This recipe is from 1080 Recipes by Simone and Ines Ortega. Described as the Spanish Joy of Cooking, this is a wonderful book to just turn the pages and let your brain tell you when to halt.
The original recipe called for using olive oil. I will admit I’ve gone American here and use milk and butter as I mash. Old habits die very, very hard.
Make lots. It’s a very good leftover.
Mashed Potatoes with Chorizo, Bacon, and Paprika
Yield: serves 6
- 3 ½ cups potatoes
- 1 clove garlic, unpeeled
- 3 bay leaves
- ¾ cup warm milk
- 1 stick butter
- 1 chorizo sausage, about 4 ounces, diced
- 1 teaspoon paprika
- Triangles of fried bread
Cut any large potatoes into pieces. Put the potatoes in a large pan with plenty of cold water, a teaspoon of salt, the garlic, and bay leaves. Bring to a boil, then lower the heat and cook for 20-30 minutes, until tender.
Meanwhile, in a skilled cook the chorizo and bacon, stirring occasionally, for about 5 minutes, until lightly browned. Remove from the skilled and dry with paper towel.
When the potatoes are cooked, drain, separate out the garlic and bay leaves, and place the potatoes into a large bowl. Using a potato masher, mash the potatoes, adding milk and butter to achieve the consistency you desire.
Add the cooked chorizo and bacon and mix. Dash the paprika over the mixture and stir with a spoon. Serve immediately, garnished with triangle of fried bread.
Source: Adapted from 1080 Recipes by Simone and Ines Ortega