I love that the presenters are not scrawny, food haters, but healthy, zaftig, mature ladies who obviously like to eat what they cook. More wonderful, ecumenical, cross-cultural and genuinely American representatives of our national cuisine could not be found. I love the recipes (and, I should add, I am a man), but I love the real-world, earthy, frank and, to be honest, alluring appeal of the hosts, whether male or female. This channel has a winning formula to communicate basic truths about a universal function: cooking. Well done. Keep up the good work. PJT
I made these and can 100% say there amazingly delicious!!! I used green onions instead of chives , i can think of all kinds a ways to change them up to with chedder, bacon ect , !! They were definitely a hit and something ill be adding on to our family potatoe menu !!
I saw this on pbs the other day my grandson was in the living room and he came and got me and said "maw maw you need to watch this so you can make it "❤
I guess every culture has it's own version of this recipe. Appalachians would use a bit of flour, but the MOST important ingredient is to fry them in bacon grease, which of course adds a whole new dimension to this. I know, not super-healthy.... but oh so good! These would usually be served at breakfast made from the leftovers from the night-before. Nothing in the Appalachian kitchen is ever wasted.
@David-sc2ir , Same here , I am 61 yoa irishman family south east hills Kentucky, they defeated the whole purpose of using up leftovers & we fry ours in bacon grease also & we wasted nothing either my friend
In the south, my grandmother would make these quite like yours except thinner and we would pour syrup over them. Sometimes the syrup with made from cranberry jelly any other kind of jelly melted or just regular syrups. Really really good! When my grandmother did they would be for breakfast instead of pancakes. So she would serve bacon, eggs, and potato cakes.
Oh my gosh I've been watching all your shows and I got the 19 year cookbook. You've all taught me so much and I've been cooking since I was little. And I'm 71 now. Thank you!
Absolutely wonderful presentation,my wife is in long-term care for the rest of her life, without even trying these I know she will love these,you folks have made our day!!
@@carlgomm9699 No, Carl, you weren't slow in a reply. I get seem to get on comments here, and it takes me (sometimes) a while to reply to people -- if I even get to go back and write everyone that wrote. So, I saw your reply, and I am sorry for your loss. To me, it seems as we all get older (you & I are probably more up there than most) that we lose the people that we care about the most. And, that affects people differently. When younger, it didn't phase me that much, because I had deep faith and just thought I'd automatically see everyone again, without a doubt. But, as I've gotten older, I've re-thought that, and I do really wonder if we will. So, when I lost my father a few years back to age and to Alzheimer's & cancer too, I really understood or found out what grief was. Thus, all I am rambling on about, is just saying you are not alone in having a loss, and I'm sorry that it was so significant -- because it had to have been. But, I do hope you took her as many "Goodies" or "Meals" and "Treats" as you could, or that's what I do with my Mom on a day-to-day basis. I do the best that I can to keep her healthy and happy. So, hope you're getting better and more through the initial shock period. Just know there are lot of people out here who care.
My mom made potato pancakes with egg, flour, and parm (no onion or garlic). She'd form them by hand and bake them. We'd eat them with a drizzle of honey! Out of this world!!!
When we were young, my brother would always ask our Mom to make too many mashed potatoes so we could have potato pancakes for breakfast the next day. Such a sweet memory.
Roll the pre-made mixture out like pastry dough 3/8” thick. Cut into 3” squares with a rotary pizza cutter. Mix two eggs with a fork in a bowl, using dry instant potato flakes as a coating, place the squares in the egg, then the flakes and coat evenly just like she does. Using a cast iron skillet or griddle, melt some butter. Fry the potato cakes to your desired doneness. So many different ways but it’s all good!
I’m in my 60s and my mother always made these with mashed potatoes - yummy! My first thought upon seeing this video was “what’s the point of making them from scratch?” However, I can see how you’ve improved the concept. I can’t wait to try this! Thanks!
It’s 9:50 P.M. and I’m getting out of bed to make these! Unfortunately, I don’t have any sour cream in the house but, I made Crème fraîche at 4:00 A.M this morning. I’m thinking that should work just fine!
I just made these for tea tonight on the side with crumbed fish and frozen cooked peas and corn . I steamed my potatoes then mashed them as directed . I added some dried garlic granules and dried Rosemary into the potato mixture . Yummy 😋 I didn’t have panko bread crumbs so just used multi grain dried breadcrumbs. Beautiful! (From Australia 🇦🇺 )
I have never seen potato cakes that look like that in my life and I grew up on them my entire childhood. We did flour and seasoning mixture instead of the egg and panko. I haven't had one in a couple of years, but they are still one of my favorite things.
I just made these. Best potato cakes ever!! Though I used Gouda instead of Parmesan and doubled the amount of chives. I also used only egg whites; not the whole egg.
I always break an egg yolk when adding to something & then it mixes better , & those 5 minutes to cool & moisture to evaporate I put back on the the burner for 2-3minutes for moisture evaporation & then take off burner for 5 minutes to cool with burner off
I have to admit something, America’s Test Kitchen has been my secret for only god knows how long 😊. I tell everyone that It’s all me 😂😇. I love you guys and I don’t know what I would do without you 💫 keep up the great work. #SubscriberForLife
Thai is the best, most informative, easy to follow and; I get so sick of 'certain folks' putting milk in everything. A cake and some ice cream is cool. But some folks put milk in everything. I really love this presentation (But I have watched you for a long time, before RUclips and stuff.) I want to thank you and the Miss for a great and easy addition to my own stuff. May GOD Bless. Or whomever you trust! Thank you for solving and demonstrating that MILK is not a basic mashed potato need. NO ONE has ever asked me ; "Did I use milk?" . I can't. I do use butter (a latent form of milk) and eggs (mostly for binding. NO Mayo, NO Milk EVER! ).Thank you guys/gals for making my day and my truth. See Ya!!
I am Irish & I'd say Ashley is also or Scottish with the auburn / reddish hair , but we are masters at potato recipes & she just proved/showed that as these look delicious. Kudos Ms. Ashley , if you haven't videoed fish & chips , I'd like to see your recipe/take on that dish Ma'am. God Bless you ladies
Omitting the milk is amazing especially since I’m lactose intolerant. Thank you for sharing this recipe because it brings back such beautiful memories of my grandma 👵.
These look really delicious. My grandma's depression era recipe was much simpler but still delicious. She would add flour and milk to the leftover mashed potatoes, then fry the pancakes in onions. She was an old hillbilly girl from eastern Tennessee though. 😊
When I was a kid in WV my grandma made these and also country fried potato's for me all the time! Sometimes I wish I could go back...... and don't even get me started on the biscuits and gravy!
I've been making potato pancakes my whole life as a jew and can tell you flavored sour cream is so incredible with them, can do chive/garlic, horseradish, veggies (pulsed onion, tomato, carrot, chive etc). it really adds to the potato!
@@starryheart5944 yes absolutely! look up "egg replacer" and you'll find it in the dry goods online or in specialty grocery stores (fresh market, whole foods etc). the mix includes potato starch, tapioca starch flour and a leavening agent (16 oz container = 100 eggs). for potato pancakes, i usually use matzo meal as a binder, they have gluten-free matzo meal as well. and i also use the egg replacer in this recipe. for things like brownies, i use applesauce instead of oil or eggs, which makes them really moist and delish! happy egg free cooking!
I'm from kentucky, waste nothing, if you have leftover mashed potatoes from a day or two ago, and they already have milk and butter in them, add this step, warm them on the stove with a couple tbs of flour in them and stir constantly for a few minutes to incorporate flour and cook out raw taste of flour. Do not add ingredients you have already added until you taste for seasoning. Cool in fridge and follow their recipe for frying the cakes. Add any other ingredients you probably did not have when made fresh, ie: cheese, egg, etc... the flour will help to take the moisture of milk,butter, out by absorbing it. It works.
I have struggled for more than a decade to conquer the illusive perfect potato pancake. How on earth did my mother do it?!!! Now I too can make the best potato pancakes of my life!!!!! Thanks so much ATK!!!!!!
my family and I grew up eating these and my oldest son 38 still loves when I make them..... BUT I've ALWAYS used my left over taters.... Then add an egg, sometimes cheese... run mine thru flour... we didnt grow up with Panko on hand... THESE look great... just saying how I've done mine all my life. I love green onions/ chives. yes that'd I'll be adding!
My mother was not an enthusiastic cook. She and a close friend loved Peg Bracken's I HATE TO COOK BOOK. They had such fun with her humor. Many years ago, I had occasion to interview Ms. Bracken on a local radio program. I told her about these two devotees, and how they always said that they didn't want anything to do with something that couldn't be baked, for an hour, at 350. Fortunately, that comment was off-the-air, because her response was: "I always say, 'if you can't fry it, ____ it.'" I laugh every time I hear Peg Bracken's name. She was really a delight.
Potato Latkiesis what we call them,you can use leftover mashed potatoes even with milk and butter just don't go crazy with the milk. I use two eggs and a small amount of dehydrated potato mix,salt pepper and what ever you like,we like to grate up an onion use it and the juice. Happy cooking!
I made these last week and they were excellent! Super fluffy and creamy inside, and the panko held them together beautifully, yet added a nice crunch. You definitely need a second set of hands to bread them... I had to do it myself and I ended up washing my hands frequently, which doubled the time. If you make them to recipe size, one cake will be more than filling per person. Try them out, you won't be disappointed 👍😋
That really sounds good, but my Grandma Heffley almost always added some precooked onions to the mashed potato mixture and then cooked the cakes in bacon drippings, they were so good! I know that isn't healthy sounding but that's the way they cooked way back then.😋 mmmmm
Mmm yummy! Mashed potatoes with half & half or milk & butter are great - as mashed potatoes. But they don't give that great, nice, fluffy potato cake that you have. This is a new 'must-eat'.
Mashed potatoes were one of my favorite meals as a kid. My mother made them, in what would currently be an interesting way, but probably reflected that she grew up during the depression and WWII. She would boil the potatoes, then pour out most of the water, put in dry powdered milk, and about a tablespoon of margarine. Our family could well afford milk and butter, but this is how she knew how to make them, and I thought they were delicious. One of my sister in laws thought it was strange to put powdered milk in, and I hadn’t thought about it until recently, watching some depression era foods. You used what was available. During the war, in the US, milk and butter were restricted, so powdered milk and margarine were more available and used as substitutes. She was German, so she always made potato pancakes with any left overs. She just added some (liquid) milk and put them in the cast iron skillet with a lot of oil and fried them up. Those were good too. I was surprised when I met my husband, and he had me over for a meal, that he made « holiday » mashed potatoes (meaning real milk and butter) and learning that’s how he always made them. Even more delicious! But either way, potatoes are so good. Thanks for the video…I’d still probably make potato pancakes the way my mother made them, but they’d be my husband’s left over « decadent potatoes » lol!
To be fair, dry milk is just dehydrated milk. Great for cooking and baking when you want the fat of milk but not the extra liquid. Margarine, well, some folks just prefer its flavor for some reason. No shame in your mom's game. 😊
These are not leftovers though & defeats the purpose of cleaning out the fridge & not wasting any food, I am 61 yoa irishman & I can tell you by tater masher if they are to thick or thin , a lot of experience with taters. If to thin add cornstarch or better yet granulated potato starch , if to thick add small amounts of cream & butter til you get the consistency you want , but I was taught to do things at 9 yoa
Love, love this recipe! Makes a beautiful presentation (and lunch) with dollop of sour cream and a beautiful salad. You guys at ATK and Cooks Country Rock!
I love this! In my city in the UK (Hull) we have the Patty/Patties in our Fish and Chip shops which are mashed potato with sage shaped and fried in batter. They're a local favourite 😍
I love the practical and thorough job America’s Test Kitchen does, it feels like I’m getting another opportunity to take Home Economics which is where some of my jr. high school friends made their first cake while I was making a wooden plaque in Shop Class 😁
These look so delicious. I can hardly see anything to improve... I mean of course you could turn some crispy bacon into bits and add it to the mixture :D
You women ROCK thanks so much for making a recipe easy and fun to do. I'm Muslim from the Middle East and we make a similar dish with the potatoes🍠 also, but i wanted to see how Americans do theirs. Look great thank you so very much.👳💖👍
Oh Yeah! I would like to use a Smokey Cheddar, White Cheddar, or Pepper Jack. Definitely a recipe I could play around with. I am subscribed. Thank You!
When I first started watching this show on PBS it would drive me crazy with all the different/extra steps that were used to create the food object. Now I have loosened up my rigid thinking and go with the food flow of how your show tends to make changes and improvements to the food being cooked. I enjoyed the simple yet different method of making the delicious looking potato pancakes. Thank you for this easy to follow recipe. Will give it a good try this week. Good job ladies. Tom in Minneapolis, 10/22/19 PS give a kiss to Dan Sousa for me, he is so dreamy.
Easy, few ingredients, and delicious? I'm making this! Looks like a perfect side dish. Manageable while I focus on the rest of the meal, but still quite impressive.
This is one I have to try. I always have left over mashed potatoes and always wondered....Gee, these could be turned into potato something...I will try this out. Always enjoy watching the cooks on this programme
You folks have done it again! Those mashed potato cakes look so delicious. As a variation of this recipe, I would skip the cheese and add leftovers from a traditional boiled corned beef dinner (chopped to appropriate texture) -- corned beef, cabbage, root vegetables, etc. You may see it as a cross between the former and Irish colcannon ( en.wikipedia.org/wiki/Colcannon ), in cake form.
I'm thinking the Panco adds an extra special "something" to this though. It's amazing how seemingly insignificant changes can really amp the flavor/texture of foods.
@@juansierralonche9864 My husband is of German origin and he would tell me that his mom would make these. I have attempted but never quite got them right. I see why now--the potatoes weren't dry enough and I didn't know about the egg yolk used as a binder. These look really good. I'll have to try them!!
I started using a butter knife to check the doneness of the boiled potatoes, i have a couple of very pointy, sharp paring knives that will slide into a 1/2 cooked potatato with no resistance at all. I am 61 yoa irishman so i can tell when a potato chunk is done just about by the look
Add some fish and you have fish-cakes! But here in the UK, a potato cake is not breaded with Pankow or anything else. We add some flour to the mash, roll out the “dough” and using a cookie cutter, make thinner rounds which we fry gently in a little oil or butter. In Ireland I think they’re called potato farls. These mashed potato cakes you made here look great.
We always made extra potatoes for this purpose. The only difference is that we added chopped onions, floured the outside and fried in butter (real butter) we had a dairy/grain farm.
Here in the south, we have what we call Potato Pancakes. My Grandmother's would be kind of like making pancake batter and mixing potatos into it until it was almost too thick to pour, but not so thick that you had to spoon it (I hope that makes sence :). Then use a measuring cup to drop it in the pan, to make them all about the same size. They are uaually between 1/2" and 3/8" when cooked. The secret is that one made with leftovers are the best. My favorite way is to use fried potatos and mashed (It gives them more texture). mmgood :)
I I think they look absolutely delicious. Nice and crispy. I don't think I could resist putting some butter in them though, I am definitely from the south girls. Georgia to be specific LOL love your show always watch it on television and watch a lot of your videos too. Thank you so much for all of your recipes.
I love that the presenters are not scrawny, food haters, but healthy, zaftig, mature ladies who obviously like to eat what they cook. More wonderful, ecumenical, cross-cultural and genuinely American representatives of our national cuisine could not be found. I love the recipes (and, I should add, I am a man), but I love the real-world, earthy, frank and, to be honest, alluring appeal of the hosts, whether male or female. This channel has a winning formula to communicate basic truths about a universal function: cooking. Well done. Keep up the good work. PJT
No. That’s not healthy. That’s overfat. W cancer risk
I made these and can 100% say there amazingly delicious!!! I used green onions instead of chives , i can think of all kinds a ways to change them up to with chedder, bacon ect , !! They were definitely a hit and something ill be adding on to our family potatoe menu !!
I saw this on pbs the other day my grandson was in the living room and he came and got me and said "maw maw you need to watch this so you can make it "❤
"O.K., call Pa in from the barn, you young whipper snapper!"
@@tomryan914 stop it lmao.
Miss Teri did you make em?
@@dellaboca9737 I did they were delicious!
@@tericarnes799 I'm going to try them I was thinking to maybe try with the powdered potatoes but the loaded with bacon and chives and all that
I guess every culture has it's own version of this recipe. Appalachians would use a bit of flour, but the MOST important ingredient is to fry
them in bacon grease, which of course adds a whole new dimension to this. I know, not super-healthy.... but oh so good! These would usually
be served at breakfast made from the leftovers from the night-before. Nothing in the Appalachian kitchen is ever wasted.
@David-sc2ir , Same here , I am 61 yoa irishman family south east hills Kentucky, they defeated the whole purpose of using up leftovers & we fry ours in bacon grease also & we wasted nothing either my friend
I didn't want to fry mine... so I baked them at 450 for 12 minutes and they were perfect!
Thank you!
Phooey
Nice!
Cool, thanks for the info:)
Thanks for answering my question.
In the south, my grandmother would make these quite like yours except thinner and we would pour syrup over them. Sometimes the syrup with made from cranberry jelly any other kind of jelly melted or just regular syrups. Really really good! When my grandmother did they would be for breakfast instead of pancakes. So she would serve bacon, eggs, and potato cakes.
Oh my gosh I've been watching all your shows and I got the 19 year cookbook. You've all taught me so much and I've been cooking since I was little. And I'm 71 now. Thank you!
Absolutely wonderful presentation,my wife is in long-term care for the rest of her life, without even trying these I know she will love these,you folks have made our day!!
Carl Gomm Sorry to hear this. Sounds like you're a caring caretaker. 👍🏼
How's she doing? I hope she is okay. Covid ran through many facilities by us, so I had to take my 91 yoa Mom out and just care for her at home.
@@PoeLemic Sorry about being slow, I lost her a little over a year ago to Alzheimer's, thanks for caring and being kind
@@carlgomm9699 No, Carl, you weren't slow in a reply. I get seem to get on comments here, and it takes me (sometimes) a while to reply to people -- if I even get to go back and write everyone that wrote. So, I saw your reply, and I am sorry for your loss. To me, it seems as we all get older (you & I are probably more up there than most) that we lose the people that we care about the most. And, that affects people differently. When younger, it didn't phase me that much, because I had deep faith and just thought I'd automatically see everyone again, without a doubt. But, as I've gotten older, I've re-thought that, and I do really wonder if we will. So, when I lost my father a few years back to age and to Alzheimer's & cancer too, I really understood or found out what grief was. Thus, all I am rambling on about, is just saying you are not alone in having a loss, and I'm sorry that it was so significant -- because it had to have been. But, I do hope you took her as many "Goodies" or "Meals" and "Treats" as you could, or that's what I do with my Mom on a day-to-day basis. I do the best that I can to keep her healthy and happy. So, hope you're getting better and more through the initial shock period. Just know there are lot of people out here who care.
@@poelemic3642 I took her home cooked meals every day for the last 5 yrs of her life, she would have done that for me
I've been making potato pancakes for years - apparently an old dog can learn new tricks - thank you, this looks great!
My mom made potato pancakes with egg, flour, and parm (no onion or garlic). She'd form them by hand and bake them. We'd eat them with a drizzle of honey! Out of this world!!!
When we were young, my brother would always ask our Mom to make too many mashed potatoes so we could have potato pancakes for breakfast the next day. Such a sweet memory.
And bubble and squeak .... the left over potato with the left over cabbage, diced carrots, and green peas. ... 2 fried eggs on the side.
Roll the pre-made mixture out like pastry dough 3/8” thick. Cut into 3” squares with a rotary pizza cutter. Mix two eggs with a fork in a bowl, using dry instant potato flakes as a coating, place the squares in the egg, then the flakes and coat evenly just like she does. Using a cast iron skillet or griddle, melt some butter. Fry the potato cakes to your desired doneness. So many different ways but it’s all good!
I’m in my 60s and my mother always made these with mashed potatoes - yummy! My first thought upon seeing this video was “what’s the point of making them from scratch?” However, I can see how you’ve improved the concept. I can’t wait to try this! Thanks!
I used this video to make Ham Potato Cakes for the 1st time today. They turned out great ! My sons loved them.
I made these last night and they were so easy and delicious. Had leftovers so put a poached egg on one this morning.
YUM, having it tonight.
Oh!!! Yummy 😋
It’s 9:50 P.M. and I’m getting out of bed to make these! Unfortunately, I don’t have any sour cream in the house but, I made Crème fraîche at 4:00 A.M this morning. I’m thinking that should work just fine!
So what happened ? Did you survive ?
You ladies are my new heros!! My taste buds are whimpering as I am getting my ingredients together...
Thank you SO much for this delectable recipe!
I just made these for tea tonight on the side with crumbed fish and frozen cooked peas and corn . I steamed my potatoes then mashed them as directed .
I added some dried garlic granules and dried Rosemary into the potato mixture . Yummy 😋 I didn’t have panko bread crumbs so just used multi grain dried breadcrumbs. Beautiful! (From Australia 🇦🇺 )
I have never seen potato cakes that look like that in my life and I grew up on them my entire childhood. We did flour and seasoning mixture instead of the egg and panko. I haven't had one in a couple of years, but they are still one of my favorite things.
The ones I grew up on were a lot thinner than this too.
I also use seasoned flour instead of breadcrumbs, gluten-free all the way.
I had a Peg Bracken cookbook when’s was first married in 1966! These mashed potato cakes look fabulous! I know my husband will love them! Yum!
I love mash potatoes. I can't wait to try this. Love the chemistry they have on this show. I could work with them lol
I just made these. Best potato cakes ever!! Though I used Gouda instead of Parmesan and doubled the amount of chives. I also used only egg whites; not the whole egg.
A quarter cup of bacon grease instead of the oil gives them alot more flavor
I bet that would be great! Thanks for the idea!
I use the bacon grease from the bacon I throw in them.
Duck fat too!!😋😋
Better with bacon!
That’s what I use
I always break an egg yolk when adding to something & then it mixes better , & those 5 minutes to cool & moisture to evaporate I put back on the the burner for 2-3minutes for moisture evaporation & then take off burner for 5 minutes to cool with burner off
I have to admit something, America’s Test Kitchen has been my secret for only god knows how long 😊. I tell everyone that It’s all me 😂😇. I love you guys and I don’t know what I would do without you 💫 keep up the great work.
#SubscriberForLife
Thai is the best, most informative, easy to follow and; I get so sick of 'certain folks' putting milk in everything. A cake and some ice cream is cool. But some folks put milk in everything. I really love this presentation (But I have watched you for a long time, before RUclips and stuff.) I want to thank you and the Miss for a great and easy addition to my own stuff. May GOD Bless. Or whomever you trust! Thank you for solving and demonstrating that MILK is not a basic mashed potato need. NO ONE has ever asked me ; "Did I use milk?" . I can't. I do use butter (a latent form of milk) and eggs (mostly for binding. NO Mayo, NO Milk EVER! ).Thank you guys/gals for making my day and my truth. See Ya!!
I have already made this recipe, and I have to say that it came out super delicious. Excellent indeed. Thank you for sharing it with us.
I am Irish & I'd say Ashley is also or Scottish with the auburn / reddish hair , but we are masters at potato recipes & she just proved/showed that as these look
delicious. Kudos Ms. Ashley , if you haven't videoed fish & chips , I'd like to see your recipe/take on that dish Ma'am. God Bless you ladies
Omitting the milk is amazing especially since I’m lactose intolerant. Thank you for sharing this recipe because it brings back such beautiful memories of my grandma 👵.
What about the cheese?
I can tolerate mozzarella and Parmesan but I still take lactaid. I’m glad you asked and I hope this helps. Have a blessed day 🌺🌸🌺
@@SoapinTrucker I'm making it vegan
These look really delicious. My grandma's depression era recipe was much simpler but still delicious. She would add flour and milk to the leftover mashed potatoes, then fry the pancakes in onions.
She was an old hillbilly girl from eastern Tennessee though. 😊
My nana was from Middle Tennessee and did it the same way, but in bacon fat.
@@ArchieStormcloudOfficial...OH YEAH, TO THE BACON FAT
maybe this was how they delt with mashpotatoes that had cream/butter that would of made them to thin/loose like mentioned in the video.
I'm way up north in Canada, but my grandma made these too :) sometimes with leftover cooked ground beef mixed in. So delicious!
When I was a kid in WV my grandma made these and also country fried potato's for me all the time! Sometimes I wish I could go back...... and don't even get me started on the biscuits and gravy!
Oh my! My mother used to make these (just regular patties) almost once a week. Wonderful memories 💖
These look so very good.
👍 ✅
I never thought of making potato cakes that way, but I’m going to try that recipe.
I love your videos.
OOOHHHHH I'm so glad you showed up in my suggestions!!! I watch you on PBS all the time.. Love your recipes and gadgets segment!!!
I've been making potato pancakes my whole life as a jew and can tell you flavored sour cream is so incredible with them, can do chive/garlic, horseradish, veggies (pulsed onion, tomato, carrot, chive etc). it really adds to the potato!
I like to cover mine in BBQ pork butt!
@@unclejj509 🤣🤣🤣
Is there any alternative for egg?
@@starryheart5944 yes absolutely! look up "egg replacer" and you'll find it in the dry goods online or in specialty grocery stores (fresh market, whole foods etc). the mix includes potato starch, tapioca starch flour and a leavening agent (16 oz container = 100 eggs).
for potato pancakes, i usually use matzo meal as a binder, they have gluten-free matzo meal as well. and i also use the egg replacer in this recipe.
for things like brownies, i use applesauce instead of oil or eggs, which makes them really moist and delish!
happy egg free cooking!
@@newsoul8626 thank you so much!! 😭💗💗
I'm from kentucky, waste nothing, if you have leftover mashed potatoes from a day or two ago, and they already have milk and butter in them, add this step, warm them on the stove with a couple tbs of flour in them and stir constantly for a few minutes to incorporate flour and cook out raw taste of flour. Do not add ingredients you have already added until you taste for seasoning. Cool in fridge and follow their recipe for frying the cakes. Add any other ingredients you probably did not have when made fresh, ie: cheese, egg, etc... the flour will help to take the moisture of milk,butter, out by absorbing it. It works.
Thank you, that's what I was looking for😏
@@amdarela3645 you are more than welcome
I have struggled for more than a decade to conquer the illusive perfect potato pancake. How on earth did my mother do it?!!! Now I too can make the best potato pancakes of my life!!!!! Thanks so much ATK!!!!!!
When I make potato cakes I like to put just a tad bit of cheese in the middle, everyone LOVES it.
A Person drooling😋
Make a few tiny thin sausage patties cooked of course and wrap them in the potato mix. Breakfast of royalty. Poached egg and hollandaise anyone?
Parmesan cheese in this recipe. I like grated Swiss and minced shallots. Fresh dill in the sour cream. Best with salmon.
What kind of cheese do you use ?
WoW! Thank you so much for this awesome recipe! They look absolutely scrumptious!! Love from Calgary, Alberta!
my family and I grew up eating these and my oldest son 38 still loves when I make them.....
BUT I've ALWAYS used my left over taters....
Then add an egg, sometimes cheese... run mine thru flour... we didnt grow up with Panko on hand...
THESE look great... just saying how I've done mine all my life.
I love green onions/ chives. yes that'd I'll be adding!
My mother was not an enthusiastic cook. She and a close friend loved Peg Bracken's I HATE TO COOK BOOK. They had such fun with her humor.
Many years ago, I had occasion to interview Ms. Bracken on a local radio program. I told her about these two devotees, and how they always said that they didn't want anything to do with something that couldn't be baked, for an hour, at 350.
Fortunately, that comment was off-the-air, because her response was: "I always say, 'if you can't fry it, ____ it.'"
I laugh every time I hear Peg Bracken's name. She was really a delight.
Potato Latkiesis what we call them,you can use leftover mashed potatoes even with milk and butter just don't go crazy with the milk. I use two eggs and a small amount of dehydrated potato mix,salt pepper and what ever you like,we like to grate up an onion use it and the juice. Happy cooking!
I love it.
My mom use to make all the time.
You bring me very good memory.
Thank you.
I made these last week and they were excellent! Super fluffy and creamy inside, and the panko held them together beautifully, yet added a nice crunch. You definitely need a second set of hands to bread them... I had to do it myself and I ended up washing my hands frequently, which doubled the time. If you make them to recipe size, one cake will be more than filling per person. Try them out, you won't be disappointed 👍😋
Trying out this recipe tonight, looks delicious.
These ladies are perfect in the kitchen. Amazing work with the potatoes.
That really sounds good, but my Grandma Heffley almost always added some precooked onions to the mashed potato mixture and then cooked the cakes in bacon drippings, they were so good! I know that isn't healthy sounding but that's the way they cooked way back then.😋 mmmmm
This show is my favorite ! And fattening !! Every single time I watch I think. I gotta make that !!!
Mmm yummy! Mashed potatoes with half & half or milk & butter are great - as mashed potatoes. But they don't give that great, nice, fluffy potato cake that you have. This is a new 'must-eat'.
Ashley, loved your enthusiasm! Fun to watch.
I used turkey stuffing since I didn't have panko and they are delic!
Such a great idea! I need to try it....
You could probably use croutons ad well. Just crush them first.
What about crushed saltine crackers? I use those along with bread bits in my Salmon Patties.
Loved your guys chemistry!
These look delicious!!!
Mashed potatoes were one of my favorite meals as a kid. My mother made them, in what would currently be an interesting way, but probably reflected that she grew up during the depression and WWII. She would boil the potatoes, then pour out most of the water, put in dry powdered milk, and about a tablespoon of margarine. Our family could well afford milk and butter, but this is how she knew how to make them, and I thought they were delicious. One of my sister in laws thought it was strange to put powdered milk in, and I hadn’t thought about it until recently, watching some depression era foods. You used what was available. During the war, in the US, milk and butter were restricted, so powdered milk and margarine were more available and used as substitutes. She was German, so she always made potato pancakes with any left overs. She just added some (liquid) milk and put them in the cast iron skillet with a lot of oil and fried them up. Those were good too. I was surprised when I met my husband, and he had me over for a meal, that he made « holiday » mashed potatoes (meaning real milk and butter) and learning that’s how he always made them. Even more delicious! But either way, potatoes are so good. Thanks for the video…I’d still probably make potato pancakes the way my mother made them, but they’d be my husband’s left over « decadent potatoes » lol!
To be fair, dry milk is just dehydrated milk. Great for cooking and baking when you want the fat of milk but not the extra liquid. Margarine, well, some folks just prefer its flavor for some reason. No shame in your mom's game. 😊
These are not leftovers though & defeats the purpose of cleaning out the fridge & not wasting any food, I am 61 yoa irishman & I can tell you by tater masher if they are to thick or thin , a lot of experience with taters. If to thin add cornstarch or better yet granulated potato starch , if to thick add small amounts of cream & butter til you get the consistency you want , but I was taught to do things at 9 yoa
Mom been making these for over 50 years, always added ground beef.
Meretrix06
- or fish and coarsely chopped onion, etc. ;-)
ummmm, must be a few families thing
Love, love this recipe! Makes a beautiful presentation (and lunch) with dollop of sour cream and a beautiful salad. You guys at ATK and Cooks Country Rock!
Thumbs up for Ashley👍🍻👏😁
They turned out perfect need to make again soon
Those mashed potato cakes are looking so delicious and I wanted some after seeing them cooked.
I love this! In my city in the UK (Hull) we have the Patty/Patties in our Fish and Chip shops which are mashed potato with sage shaped and fried in batter. They're a local favourite 😍
They were delicious , my first time making them.
I love it! Will prepare this yummy recepie for my lunch! Thank you chef!
This would make a great topping for a Fisherman's Shepard's pie by adding crabmeat, or lobster to the potato cakes.
Longhairbear yes!
@ - So you must also think that hamburgers are made of ham because it's in the name? :-/
@@Andral_Premier lmao
salmon, too.
I love the practical and thorough job America’s Test Kitchen does, it feels like I’m getting another opportunity to take Home Economics which is where some of my jr. high school friends made their first cake while I was making a wooden plaque in Shop Class 😁
lol YES!
we fry ours in bacon lard,,,,,,,,,,,,,,yum
thank you for sharing.
The America's test kitchen is awesome, really enjoy the show and cast.👍👍
OMG they look yummy! But have you tried putting leftover ground beef in the middle? Here in S Fla is called a "papa rellena"
The theatrics and banter is adorable! I just want to keep watching one video after another.
Good old Peg Bracken. That's a name I haven't heard in a long, long time.
I liked her brother Eddie Bracken...
I loved that book!
I approve!😎 To those complaining about them not using leftover mashed potatoes, the title says FROM SCRATCH!
These look so delicious. I can hardly see anything to improve... I mean of course you could turn some crispy bacon into bits and add it to the mixture :D
My thoughts exactly! And possibly top with either a poached or sunny-side-up egg? I’d eat that!
Deep fry in fryer so sides get cooked.
vizigr0u lol....oh yes, we MUST add more FAT! 😊
😂😂
Ooh yum!
You women ROCK thanks so much for making a recipe easy and fun to do. I'm Muslim from the Middle East and we make a similar dish with the potatoes🍠 also, but i wanted to see how Americans do theirs. Look great thank you so very much.👳💖👍
Oh Yeah! I would like to use a Smokey Cheddar, White Cheddar, or Pepper Jack. Definitely a recipe I could play around with. I am subscribed. Thank You!
When I first started watching this show on PBS it would drive me crazy with all the different/extra steps that were used to create the food object. Now I have loosened up my rigid thinking and go with the food flow of how your show tends to make changes and improvements to the food being cooked. I enjoyed the simple yet different method of making the delicious looking potato pancakes. Thank you for this easy to follow recipe. Will give it a good try this week. Good job ladies. Tom in Minneapolis, 10/22/19 PS give a kiss to Dan Sousa for me, he is so dreamy.
There’s enough cheese left over in the dialog to use some for the potatoes.
I loved it lol felt wholesome
🤣🤣🤣
Thanks for sharing. Loved your presentation.
Easy, few ingredients, and delicious? I'm making this! Looks like a perfect side dish. Manageable while I focus on the rest of the meal, but still quite impressive.
This is one I have to try. I always have left over mashed potatoes and always wondered....Gee, these could be turned into potato something...I will try this out. Always enjoy watching the cooks on this programme
Yummy, I love potatoes and im going to do this delicious recipe tomorrow for lunch, thanks guys for the recipe. P.s. Bridgette made me laugh always 😁
I have never used a coating but now I'll try it. I like crunchy coatings. Thanks.
You folks have done it again! Those mashed potato cakes look so delicious. As a variation of this recipe, I would skip the cheese and add leftovers from a traditional boiled corned beef dinner (chopped to appropriate texture) -- corned beef, cabbage, root vegetables, etc. You may see it as a cross between the former and Irish colcannon ( en.wikipedia.org/wiki/Colcannon ), in cake form.
That's so yummy 😋 😍 👌👍🏻
Explained so well .going to give it a go👍🏻 Thanks for sharing.😊
"Until it disappears, or daddy does" LOL
rachray83 I found that hilarious! That was the America some people are trying to go back to!
Does she mean he died of food poisoning from eating all that old food?
@@sarahs7751 he got tired of eating the same ol shit and gtfo there
I love everything from cook's country fr americas test kitchen..big fan..👍👍😘🥰😘🥰😘🥰🥂🍷
Traditionally, Pablo or even bread crumbs are not used in grandmoms recipe and we added minced onion.
So glad to hear that Pablo is not used in the recipe. Much better for him.
These potato cakes almost jump off the tv screen! I think one of the new terms is YUMMO!
Whenever I make mashed potatoes a just make extra for the leftovers mashed potato cakes. Mine are crispy enough without having to use bread crumbs.
I'm thinking the Panco adds an extra special "something" to this though.
It's amazing how seemingly insignificant changes can really amp the flavor/texture of foods.
@@claudiaholmes9086
That's what I was thinking too. The panko crumbs would give a nice extra crunch to the exterior.
@@juansierralonche9864 My husband is of German origin and he would tell me that his mom would make these. I have attempted but never quite got them right. I see why now--the potatoes weren't dry enough and I didn't know about the egg yolk used as a binder. These look really good. I'll have to try them!!
These are the best I've ever tasted delishous thank you❤😂
Hey, I have all the ingredients needed to make these! Now I wish I hadn't already eaten.
Caro Wells I just thought the same thing 😂👍🏼
I started using a butter knife to check the doneness of the boiled potatoes, i have a couple of very pointy, sharp paring knives that will slide into a 1/2 cooked potatato with no resistance at all. I am 61 yoa irishman so i can tell when a potato chunk is done just about by the look
Nice! Potato cakes are called “Aalu Tikki” in India and its street food..
Add some fish and you have fish-cakes!
But here in the UK, a potato cake is not breaded with Pankow or anything else. We add some flour to the mash, roll out the “dough” and using a cookie cutter, make thinner rounds which we fry gently in a little oil or butter. In Ireland I think they’re called potato farls.
These mashed potato cakes you made here look great.
Okay, Hungry here. Someone feed me these!
Hey Chef Dave, sup, Bro?
Hey Jimmy, Make me some of these, They look great
@@safetydave720 Come visit and I will. Asheville or Kingsport or Berwick. Let me know.
{..humming softly to herself as she gathered her ingredients..}
Love these ladies been . A fan for years atk
I wish my mom showed me how to make these, now I have to rely on a RUclips video to help me
My Mom didn't really teach me to cook anything, so this and trial and error is how I learn.
We always made extra potatoes for this purpose. The only difference is that we added chopped onions, floured the outside and fried in butter (real butter) we had a dairy/grain farm.
This is exactly how potato cutlets are made in India. Of course, there's a few more spices that go into it as with all Indian food!
Samosas with potatoes and peas are one of my favorite Indian foods! :D
Interested to know what spices you'd put in an Indian cutlet Praveen.
@@ShireWitch salt, red chilli powder, cumin, turmeric, garam masala, corriander powder
@@MuhammadAli-uj3ym I thought so.Must be delicious.Will try next time.
Indian potato cutlets use mashed potatoes without egg, butter, or cheese. It is coated with flour, but not panko crumbs.
Here in the south, we have what we call Potato Pancakes. My Grandmother's would be kind of like making pancake batter and mixing potatos into it until it was almost too thick to pour, but not so thick that you had to spoon it (I hope that makes sence :). Then use a measuring cup to drop it in the pan, to make them all about the same size. They are uaually between 1/2" and 3/8" when cooked. The secret is that one made with leftovers are the best. My favorite way is to use fried potatos and mashed (It gives them more texture). mmgood :)
You see I always thought a potato without butter was a sad, sad thing but this might convince me otherwise. 😉
Try tea spoon of olive oil instead of butter healthier and creamier
So fry him and butter Butters way better for you than vegetable oil
@David KingDo they run a little large thank you
That lady is a VERY GOOD teacher.
I I think they look absolutely delicious. Nice and crispy. I don't think I could resist putting some butter in them though, I am definitely from the south girls. Georgia to be specific LOL love your show always watch it on television and watch a lot of your videos too. Thank you so much for all of your recipes.
For butter flavor, you could maybe saute them in clarified butter/ghee. Don't use regular butter since its low smoke point would burn too easily.
@@CynBH no sweetie I'm talking about putting butter in them, not butter to cook them. But thank you.
@@kchasehenson57 Butter would loosen the potato mixture, and they wouldn't hold their shape as well.
@@stevebrown3559 I'm sure it could be done and these people are the ones that could do it I'm sure Steve.
They look yummy, can't wait to try this recipe!