Speaking
of creamed potatoes, I am also a big fan of Potato
Pancakes (recipe follows). The tender brown crust is absolutely divine.
Using this recipe as a follow on to the Creamed
Potato Casserole (click for recipe) is a perfect example of cook once, but eat two or more
times. Since the pancakes have to be made from cold creamed potatoes, simply
make enough creamed potatoes the first time. Besides, creamed potatoes will
easily keep three to four days in the refrigerator if kept in a sealed
container.
Here is my recipe:
4 large red potatoes peeled
and cut into 1/2-inch cubes
2 cups water or enough to
cover cubes potatoes
2 tablespoons butter (no
substitutes)
1/4 cup heavy (whipping)
cream, at room temperature
Here is how I make these pancakes:
1. Place pealed, cubed
potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium
high; bring to a boil and reduce heat to medium-low.
2. Boil for 25 to 35 minutes
or until potatoes are very soft. Remove from heat and drain. Add room
temperature heavy cream; using an electric hand mixer, whip potatoes until
creamed.
3. Place creamed potatoes in
refrigerator until chilled completely, usually four hours to overnight.
4. To make pancakes, shape
1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a
non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes.
Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.
5. Repeat process until all
pancakes are cooked.
Author's Notes:
1. Number of pancakes you
can cook at one time depends on size of pan and the skill level of the person
cooking the pancakes.
2. Work quickly, leaving
uncooked pancakes in refrigerator until ready to be put into the skillet.
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour and 20
minutes
Total Time: 1 hour and 50
minutes
Nutrition (per serving): 133
calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg
sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2 protein.
Recipe Type: and Grains,
Brunch, Corn Free, Gluten Free, Peanut Free, Potatoes, Side Dish, Soy Free,
Tree Nut Free, Vegetarian
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
Potato Pancakes
Speaking
of creamed potatoes, I am also a big fan of Potato
Pancakes (recipe follows). The tender brown crust is absolutely divine.
Using this recipe as a follow on to the Creamed
Potato Casserole is a perfect example of cook once, but eat two or more
times. Since the pancakes have to be made from cold creamed potatoes, simply
make enough creamed potatoes the first time. Besides, creamed potatoes will
easily keep three to four days in the refrigerator if kept in a sealed
container.
Here is my recipe:
4 large red potatoes peeled
and cut into 1/2-inch cubes
2 cups water or enough to
cover cubes potatoes
2 tablespoons butter (no
substitutes)
1/4 cup heavy (whipping)
cream, at room temperature
Here is how I make these pancakes:
1. Place pealed, cubed
potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium
high; bring to a boil and reduce heat to medium-low.
2. Boil for 25 to 35 minutes
or until potatoes are very soft. Remove from heat and drain. Add room
temperature heavy cream; using an electric hand mixer, whip potatoes until
creamed.
3. Place creamed potatoes in
refrigerator until chilled completely, usually four hours to overnight.
4. To make pancakes, shape
1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a
non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes.
Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.
5. Repeat process until all
pancakes are cooked.
Author's Notes:
1. Number of pancakes you
can cook at one time depends on size of pan and the skill level of the person
cooking the pancakes.
2. Work quickly, leaving
uncooked pancakes in refrigerator until ready to be put into the skillet.
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour and 20
minutes
Total Time: 1 hour and 50
minutes
Nutrition (per serving): 133
calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg
sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2 protein.
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
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