WINTER COMFORT-FOOD

 

WINTER COMFORT-FOOD
from
SOUTHFACIN’ COOK,


PATSY BRUMFIELD

POTATO PANCAKES

 

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.

INGREDIENTS
6-8 Yukon Gold potatoes, diced about 1-inch, leave skin on
salt, pepper
2 eggs
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.

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About Patsy Brumfield

Patsy R. Brumfield is a Mississippi native, who grew up in the hometown newspaper business. After decades of plowing that field and others, she's moved herself to the capital, Jackson, where she's working on a pro-education project and plans to retire to courtroom reporting and sexy political interviews, if you can call that retirement. Her grandmother, the beautiful and willful Rosalie Dial, gave Patsy her first cooking lessons. In recent years, the TV cuisinaries have supplied new information about cooking and a new confidence to help other folks know what makes great food great. We hope you'll enjoy Patsy's foray into cooking, especially Southern cooking. While she's made great strides into the "healthier" aspects of making old recipes new, sometimes there's no avoiding the butter and cream. Just eat smaller portions and ask your favorite doctor about cholesterol meds. We all take 'em, at one time or another. Bon appetite!
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One Response to WINTER COMFORT-FOOD

  1. Gary Wright says:

    Potato pancakes are so yummy! Thanks for sharing.

Comments are closed.