Gouda Potato Pancakes Recipes

"THE BEST MASHED POTATOES"

Steps:

• Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
• Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
• Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

POLISH POTATO PANCAKES

Steps:

• Line a baking sheet with parchment paper then place in a 200° oven. You'll transfer the Potato Pancakes to this baking sheet to keep them warm.
• Lightly beat the eggs in a medium to large bowl then set aside.
• Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you're using a box grater, peel the potatoes and onions but leave whole to grate.
• After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
• Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
• Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
• Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
• Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
• Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
• Repeat with the remaining batter until the pancakes are all cooked then serve right away.

SMOKED GOUDA CRISPY POTATO PANCAKES

Steps:

• Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
• Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
• In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 - 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded gouda, if desired.

GOUDA POTATO PANCAKES

Steps:

• Heat a nonstick skillet over medium high heat.
• Add a thin layer of olive oil or vegetable oil to a frying pan, just enough to coat the bottom.
• Combine potatoes with onions and flour.
• Mix in shredded cheese.
• Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, about 1-inch apart.
• Cook cakes until golden and crispy, about 4 minutes on each side.
• Remove cooked cakes and repeat process.
• You may serve with sour cream, or ketchup.
• Enjoy!

POTATO POCKETS / STUFFED POTATO CAKES

Steps:

• Boil the potatoes in their skin for about 20 minutes or until cooked through.
• In the meantime, chop the onion.
• When the potatoes are cooked, remove the skin and mash them while still hot.
• Let the mashed potatoes cool completely before you add the next ingredients!
• Add the cheese, egg(s), onion, and parsley to the cooled potatoes. Then use salt, pepper, and nutmeg to taste. Set aside.
• Peel the carrot. Dice the carrot and the bellpepper very small.
• Fry the carrot and bell pepper in 1 tbsp. oil until soft. Then mix it with the cream cheese. Add salt and pepper if needed, add the spices and herbs of your choice and mix well.
• Divide the potatoes dough into 6 portions of the same size. Shape each portion into a ball, then flatten it into a large circle. Add some of the cream cheese mixture for the filling, flip one side over and press together at the rim, creating a half-circle.
• Heat the remaining 2 tbsp oil and fry the potato pockets from both sides.
• Remove from the pan when both sides are golden brown, then serve with a fresh salad.