Nothing fancy about this terrific side dish, especially if you like Yukon Gold potatoes. Recently I made salmon chowder, which called for some, and of course I had to buy 5 pounds when I only needed a couple of spuds. So what to do with the rest? Potato Pancakes! Easy and yummy.
EQUIPMENT: Large pot, chopping board, chef’s knife, mixing bowl, pastry cutter or potato smasher, measuring equipment, large strainer/sieve, griddle or skillet, small pastry brush, 2 rubber/plastic spatulas, cereal-size bowl for garnish. Standing mixer optional.
6-8 Yukon Gold potatoes, diced about 1-inch, leave skin on
¾ cup unbleached all-purpose flour
½ cup sour cream, more for garnish
4 Tablespoons unsalted butter, more for greasing griddle or skillet
Optional – fresh herbs in sour cream garnish
Fill large pot with enough water to cover potatoes, plus one inch. Bring water to a boil, then simmer about 6-8 minutes until fork-tender. Drain in sieve. In mixing bowl, roughly mash the cooked potatoes.
In standing mixer (or use hand mixer), combine butter, potatoes, salt, pepper and sour cream. Beat slowly, add eggs one at a time, beating into batter. Then add flour a little at a time. Set batter aside for 10-15 minutes.
Heat griddle/skillet on medium-high, then reduce to just a little higher than medium. When pan’s hot, brush on melted butter where you’re going to drop your batter dollop, I use a 1/4-cup measure. Using your butter brush, gently press down batter into a round shape. Pancakes are easier to handle when they’re no more than 4 inches across and 1/4 inch thick.
Cook 4 minutes per side, then flip again for 2 minutes per side.
While your pancakes are cooking, blend chopped herbs and ½ cup sour cream for topping when you serve the pancakes.
• This recipe makes a lot, so feel free to freeze what you don’t use initially and bring it out on a cold evening when your entrée needs a nice, easy comfort-food side dish.