Herby Red Bliss Potato Pancakes

    • Prep:

      20 min.

    • Total:

      25 min.

  • Makes

    4-6 Servings

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Looking for new ways to enjoy left over potatoes?  We enjoyed these Mashed Herby Red Bliss Potatoes with our Irish Beef Stew earlier this week.  After a couple days in the refrigerator, they form easily into “cakes” and can be pan seared in a little olive oil for a delicious side with roasted chicken or even as a hearty breakfast with eggs and sausage.

Ingredients

  • 2 lbs Red Bliss Potatoes
  • 3 cloves Garlic, smashed
  • 3 Tbs Olivio Original or Vegan (Dairy Free) Buttery Spread
  • 2 tsp fresh Thyme, minced
  • 1 tsp fresh Rosemary, minced
  • 1/8 cup Whole Milk (sub nondairy milk for Dairy Free!)
  • 1 tsp Kosher Salt
  • 1/4 tsp cracked Pepper
  • 4 Tbs olive oil
  • 1 large egg
  • 2 Tbs chive or scallion, minced

Preparation

  1. Place potatoes and smashed garlic in a large pot and cover with water.  Bring to a boil and add salt.  Reduce heat and simmer 15 minutes or until tender.
  2. Drain water.  Add Olivio Buttery Spread to the pot and smash potatoes and garlic with a potato masher or meat pounder.  I like the rustic, slightly chunky texture of this dish.
  3. Add thyme and rosemary.  Continue to mix and slowly stir in milk until you have achieved the desired consistency.  Adjust seasoning with salt and pepper. Serve hot!
  4. To make the Potato Pancakes, mix egg into potato mixture. Form patties with 1/3 cup of Mashed mix.  Bring a non stick pan to medium heat.  Add 4 Tbs olive oil and sear 3-4 minutes on each side until a beautiful golden brown. Garnish with chive or scallion.

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