Mashed Potato Pancakes
Ingredients
- About 2 cups leftover mashed potatoes
- 4 egg yolks or 2 whole eggs, I like using more yolks since they’re the most nutrient dense
- 1/4 cup cream preferably raw, but for sure not ultra-pasteurized
- sea salt & pepper to taste
- ghee ghee is the preferred choice here, not regular butter; the ghee will give it a nice buttery taste, but will also handle the heat better. If you only have butter, make sure you use a lower temp so the butter doesn't brown too quickly
Instructions
- Mix well and then drop by spoonfuls into a frying pan with ghee. Fry on each side until nice and golden brown. Serve with some sour cream and my delicious applesauce.