Mashed Potato Pancakes
If you managed to polish off all the turkey in your house, here’s a great idea for the leftover mashed potatoes-- try mashed potato pancakes. In a medium bowl, combine 2 cups of any kind of leftover potatoes, 2 tablespoons of softened unsalted butter, 3 tablespoons of matzo meal, 3 tablespoons of minced chives, 1 teaspoon salt and black pepper to taste. Beat 2 large eggs and add all but 2 teaspoons to the mixture. With a fork, stir the potato mixture well to blend.
Butter a cookie sheet. With your hands, shape the potato mixture into pancakes about ¼ inch high and 2 ½ inches in diameter. Place them on the cookie sheet. With the leftover egg, paint the top of each pancake with the egg wash. Sprinkle each pancake with a light dusting of bread crumbs. Bake in a 375 degree oven for 25 minutes, or until golden. Serve immediately.
These mashed potato pancakes make an excellent bed for gravy, or cranberry sauce, too. And the crunchy texture offered by the oven browning is a welcome change.