Mashed potatoes and mashed potato patties
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes (about 1 3/4 lbs.) |
| ½ | cup | Milk |
| ¼ | cup | Butter |
| 1 | Recipe mashed potatoes | |
| ½ | cup | Self-rising flour |
| ¼ | cup | Onion; finely minced |
| a | definite \"try me\" for breakfast. | |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Egg; beaten | |
| Bacon drippings or vegetable shortening | ||
Directions
MASHED POTATOES
MASHED POTATO PATTIES
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook MASHED POTAOES: Cook potatoes in boiling water covered for 15 mins, or until tender. Pour off water, leaving potatoes in saucepan; return to heat and shake over heat briefly to evaporate water. Remove from pan and mash with a potato masher. Add next 4 ingredients and mash well.
Serve hot. YIELD: 4 servings
MASHED POTATO PATTIES: Allow mashed potatoes to cool. Stir in flour, onion, and egg; mixing well. Drop ¼ cup of potato mixture at a time into ⅛ inch of hot bacon drippings in a heavy skillet; press into ¾-inch thick rounds with the back of a spatula or fork. Fry until golden brown, turning once. Drain well. YIELD: 1 dozen NOTES : Combination of 2 recipes - since they both went together.
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From: Dan Klepach