The morning after Alannah’s 20th birthday, we shuffled downstairs to find her grandmother, and begged her to make us this delicious dish: Fried Mashed Potatoes. This recipe can be extremely simple, or can easily be made fancy, but is the ultimate comfort food either way.
This is an unusual recipe for us because Arlie is actually not the expert on it. In fact, she as an irrational fear of potatoes. However, this irresistibility of this dish (and its therapeutic properties), helped her to conquer the fear.
- 1 potato per person you’re feeding (yukon gold are best for mashing)
- butter or margarine, salt, and pepper to taste
- olive oil
- optional: onions, sausage, veggies, or anything else you wish to mix in
- Peel and cut up potatoes into ~1.5-2 inch cubed pieces.
- Bring a pot of lightly salted water to a boil and add the potato chunks.
- Boil potatoes for about 20 minutes, until easily pierced by a fork, almost splitting in half.
- Drain water very well. Place potatoes back in the pot and let sit, covered, for at least 5 minutes.
- Mash potatoes. Add butter (1-2 teaspoons per potato). Add salt and pepper and mix thoroughly.
- Heat a small amount of olive oil in a skillet on medium-high heat.
- OPTIONAL: fry up some onions, sausage bits, veggies, or anything else you want to add.
- FOR PATTIES: form mashed potatoes into a sphere, place in the hot pan and flatten. After a couple minutes, flip and cook on that side.
- FOR SCRAMBLE (our preference): form mashed potatoes into a sphere, place in the hot pan and flatten. After a minute or so, messily flip some of the potatoes on the the rest of them, mix them together a bit, and flatten again. Repeat until thoroughly fried.h
Pro tip: If you plan on going out one night, make mashed potatoes for dinner, and put the leftovers in the fridge so you can just fry them up the next morning! No peeling or 20-minute wait while hungover!