I made WAY to many mashed potatoes for Thanksgiving. Here is a great way to use them up in a different way for leftovers.
Yummy Cheesy Potato Pancakes
Heat your cast iron skillet with bacon fat. I tried vegetable oil, but bacon fat works better.
In a large bowl, mix the cold leftover mashed potatoes (4 cups) with eggs (2), 1 tablespoon of onion powder (you could add onions or green onions), garlic powder or shredded garlic, and salt and pepper to taste. Stir in your cheese. I used a Mexican blend- cheddar and Monterrey Jack. You can use what you have in the fridge.
Mix in flour; start with 4 Tablespoons, then add more, as needed for a firmer texture.
Form the mixture into about 8-10 patties. If it sticks to your hands, and you can’t roll it into a ball, then add a little more flour. Add 4 balls to skillet, and press down with spatula to flatten into patties. (If you try to flatten before you put in the skillet, you’ll have problems with the patties holding their shape.)
Heat the the patties in the bacon fat until crisp on each side, 4 to 6 minutes per side. Hint- PLEASE resist the temptation to turn until after 4 minutes, or the patties will fall apart. Brutus, my dog, got a couple of my test patties. Cook until crispy brown on both sides. Repeat procedure with remaining 4 potato balls. Serve hot.