The day after Thanksgiving is arguably the best holiday of the year. It’s the one day where not only the turkey is still stuffed, but the refrigerator is as well. I’ve had many of my friends come up with sandwich varieties for the left-over turkey but the poor mashed potatoes are always used as a side dish smothered in gravy, just as they were the day before.
So, I took to the kitchen on Friday morning to give light to the underdog—other than the refrigerator light. The creation? Mashed potato pancakes suitable for a college budget.
Mashed potatoes
2 Eggs
¼ Cup Flower
Salt to taste
Pepper to taste
Garlic to taste
Chives (optional)
Onions (optional)
Cheese (optional)
Mix about two cups of mashed potatoes, eggs, flower, salt, pepper, garlic and any optional ingredients or leftovers into the mashed potatoes. Preheat skillet and add two to three tablespoons of Crisco shortening or oil. Pour ¼ cup of batter, or create small patties, and place them onto the heated pan. Brown both sides and top it off with a dollop of sour cream or even try it with applesauce!
Editor: Samantha Sandler