Although I’ve been mostly Paleo for years now, dairy is something that I have not given up. But I am extremely selective about the dairy I consume.
I have determined (by eliminating it for a period of time and reintroducing), that I tolerate full fat, high quality dairy quite well. I love cooking and baking with organic butter, adding heavy cream to my coffee, and sometimes having full fat yogurt with some granola for a quick breakfast. And good sour cream makes Taco Tuesday that much better.
That being the case, I was thrilled when Clover asked me to develop a recipe for Hanukkah using their kosher and organic dairy products. They’re the brand that I use most often, and love that they’re both a local-to-California company and that they’re so widely available in stores all over the region. What I love most about Clover is that their commitment to quality goes way beyond what’s required in the industry. Their milk comes from small, family farms that are held to the highest standards of both agricultural sustainability and the health and happiness of their cows.
When brainstorming a Hanukkah recipe that used Clover products, I immediately thought of latkes. While traditionally they are made with raw, shredded potatoes, I had a feeling that a version made with mashed potatoes would be just sublime. And these aren’t just great for Hanukkah- they’re also a wonderful way to use up those leftover mashed potatoes after your Thanksgiving feast!
Mashed Potato Latkes
prep time: 15 minutes, plus time to make the mashed potatoes
cook time: 30 minutes
yield: about 15 latkes / serves 4-6
1 tablespoon butter
1 medium onion, cut into small dice
1 teaspoon salt
3 cups cold mashed potatoes (see recipe below)
1 egg, beaten
1/2 cup potato starch, divided
1 cup avocado oil, for frying
1 cup sour cream, for serving (optional)
1 tablespoon minced chives, for serving (optional)
- Melt the the butter in a large skillet over medium heat. Add the onions and cook until deep golden brown and softened, about 12-15 minutes.
- Stir the onion into the mashed potatoes along with the egg and 1/4 cup of potato starch.
- Form into rounds about 3 inches wide and 1/2-inch thick. You should wind up with around 15 pancakes.
- Place the remaining 1/4 cup of potato starch on a plate and dredge the potato pancakes in it to lightly coat.
- Heat a large skillet over medium-high heat and add about 1/3 of the oil. Once it’s shimmering, add 4-5 of the pancakes and cook until golden brown, about 3-4 minutes per side. Remove to a towel lined plate. Repeat with the remaining pancakes, adding more oil as needed.
- Serve with sour cream and chives, if desired.
Perfect Mashed Potatoes:
2 pounds potatoes (about 4 large Yukon Golds)
1 tablespoon + 1 teaspoon salt
4 tablespoons butter
1/4 cup heavy cream
- Peel and slice the potatoes into 1-inch thick rounds. Place in a large pot and cover with cool water. Add 1 tablespoon of salt and bring to a boil.
- Cook until the potatoes are soft, about 15 minutes. Drain.
- Return the pot to the stove over low heat and add the butter and the cream. Once the butter is melted and the cream is steaming, either mash or rice the potatoes into the mixture, along with 1 teaspoon of salt. Stir to incorporate, but don’t over mix.
- Serve hot, or refrigerate for at least 2 hours or overnight if making Mashed Potato Latkes.
This post is in partnership with Clover Petaluma.
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Hey there – not to be nitpicky, but your recipe calls for 1/2 c. tapioca starch and then in the directions, you refer to 1/4 c. potato starch. Which measurement is correct and does the starch type matter b/w the two? Thanks again for another recipe that I am super stoked to try. Made your thai pumpkin soup from your latest (veggie style for my veghead friends) and they lost their shit. Can’t wait to make my way through the rest.
Ugh, I feel so dumb. I see the second 1/4 cup. Nevermind. The rest of my comments stand! Clearly this is past my bedtime. Ugh.
I’m glad you liked the soup! And I have no idea why it said tapioca starch in the ingredients list and then potato in the instructions. But yes, regardless of the ingredient, 1/4 cup is mixed in and 1/4 cup is used to dredge. Edited, thanks for pointing that out!
These almost look and remind my of potato knishes! I can’t wait to try this recipe!
Hmmm…I’m wondering how they’d turn out if I skip the dredge and fry in the end, and just bake them in the oven. (I’ve been doing this with things like spaghetti squash pancakes and jerusalem artichoke pancakes on parchment at 300 F, and both have turned out great.)
They’re just like the inside of a knish! Re: baking- Definitely give it a shot, as long as you’re okay with them not being crispy.
Had cassava flour, so used that and less of it. Baking worked nicely (though less crispy than photos), but still nicely browned (oven was set at 400F). Next time if I bake will set at 425+ and will make them thicker as in your photos so they’ll be crispier outside and softer inside. Used your toppings plus homemade applesauce (since rest of meal had a subtle apple current running thru it).
Thank you for the concept of using leftovers in this recipe. An important kitchen lesson learned from my 20s-born mother: always use leftovers to make something else delicious. Hers were as, or more, delicious than the original meal, and this lovely recipe is no exception!
BTW, had a less than stellar watermelon on hand that I wanted to use up, so made your watermelon gazpacho soup last night, figuring that would flavor it up, and holy shiksa, did it ever!
My husband said “wow, that is sooo good, and it totally cleared out my sinuses, I want more.” I agree: really tasty and spicy HOT!