Hump day–and with
no snow in sight, for once! Maybe I really can embrace spring whole heartedly! Update: And scratch that…where the heck did those snow flakes come from???
These potatoes are so easy, especially if you already have leftover mashed potatoes in the fridge and are wanting to re-imagine them instead of just sticking them in the microwave and eating the same meal over agin. Or, if you’re thinking ahead, it’s easy enough to boil the potatoes while doing the dinner dishes and save for in the morning.
My parents actually make these all the time for a quick weekend brunch idea–I can always count on them for a little kitchen inspiration! I ended up making about 6 patties in total and proceeded to eat them with my favorite Boulder Hot Sauce Company hot sauce as a special treat to jumpstart my day.
And since I seem to be obsessed with this lately, I roasted yet another head of garlic to add to the potatoes along with green onions, butter and milk for the glue, salt, pepper, and the olive oil for frying.
For some reason, I can also never buy white potatoes when I go to the grocery store, hence the obnoxious purple color. They may look a little funny, but they definitely taste great! And if you want to just use white potatoes, go ahead… I won’t judge. Maybe.
Fried Mashed Potatoes
Makes about 6-8 fried mashed potatoes
6 medium purple potatoes
1/4 cup green onions, chopped
1 head garlic, roasted
1 tablespoon butter
2 tablespoons milk
salt, to taste
pepper, to taste
Boil potatoes until soft then mash in a separate bowl.
Mix in the green onions, garlic, salt, pepper, butter, and milk, adding a little more milk if needed until they have a sticky consistency.
Heat olive oil in a large frying pan or on a griddle.
Form mashed potato mixture into 3-4 inch flat rounds.
Fry until golden brown, about 4-5 minutes per side.
Time: 20 minutes, with potato boiling time.