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
I originally posted this blog last year, just before Thanksgiving. Rather than force you to search for it, I’m reissuing it here. There are the Ultimate Mashed Potatoes from Joel Robuchon and they really, really are wonderful. There are mashed potatoes, and then there is glory. Mashed potatoes deserve the care for attention, detail, and technique that any great dish requires. Saying “simply mashed potatoes” is to to do the noble root a disservice. For some of us, the main dish can be on the side.
Ah, how much to make? Leftover mashed potatoes with leftover gravy is, of course, a holiday side benefit. But, but, there are other things to do with leftover mashed potatoes. Look for a potato galette in the next post. And, with Thanksgiving so close, I’ll try to do that later today. The next two days, leading up to the holiday, will give you some stuffing ideas, side dishes, and new ways to use leftovers.
Here is last year’s blog:
Saying some food thing is “the best” is a lightning rod for controversy. Except here.
There is no question that Joel Robuchon, one of the greatest chefs of all time, created the ultimate recipe for mashed potatoes. Because of the techniques involved, sometimes this recipe is called potato puree. The success of this recipe depends on both the ingredients and those techniques. The ratio of potato to butter is outrageously high: 2 to 1. The results are rich and velvety and rich.
In terms of technique, put the mixer away. Potatoes are starch and starch needs careful love and care. Not whacking. Here you’ll need a food mill and a sieve.
These are the ultimate mashed potato. If you want a memorable Thanksgiving, then this is the most dramatic way possible to upscale your meal.
Joel Robuchon’s Mashed Potatoes
Yield: Makes 8 servings
- 500 grams Ratte potatoes (fingerlings or Yukon’s can also be used)
- 250 grams chilled unsalted high quality French butter– chilled and cut into small pieces
- Hot Milk, as needed 1/2 -3/4 cup
- Salt to taste
Scrub the potatoes, but do not peel the potatoes. Cook them in their skins covered by at least 1 inch of water. For each liter of water add 10 grams of salt. Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed. As soon as the potatoes are done remove and drain. Do not allow them to sit in the water.
Meanwhile, bring the milk just to a boil in a medium sized saucepan and set aside
Once potatoes are cool enough to handle (but still hot), peel them and cut into manageable pieces. You can discard the skin or use them in another dish. Then pass the potatoes through the grid of a food mill (or use a potato ricer) passing them into a large heavy bottomed saucepan.
Discard the skin after it has been peeled away. Place the pan over low heat and using a wooden spatula stir the potatoes to dry them out (approximately 4-5 minutes).
Begin adding 3/4 of the butter, little by little vigorously stirring until the butter is incorporated. This should be done in a similar manner as one prepares any butter emulsion (starting off with a very small amount of butter to start the emulsion).
Slowly add the milk in a thin stream (a little at a time) till the desired consistency is reached. You may only need a very small amount of the milk, depending on the potatoes used, amount of butter used, and personal taste. Stir vigorously till all the milk is incorporated.
Then stir the puree with a whisk to incorporate air and make the puree fluffy.
Pass the puree through a fine drum sieve to further lighten and smooth the dish. This can be repeated 2 or 3 times for to make the puree silky smooth.
Taste for seasoning. If not using immediately, place in the top of a double boiler over simmering water. Whisk occasionally to keep smooth. The puree can be further adjusted with hot milk or butter before serving
If you don’t serve the potatoes immediately you can keep them warm for an hour using a double boiler.
Remember because they are so rich you only need a small amount per person.
Source: Joel Robuchon and the website: http://webcache.googleusercontent.com/search?q=cache:http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm&hl=en&strip=1