On Mar 8, 1:52*pm, sf > wrote:
> On Sun, 7 Mar 2010 15:50:26 -0700, "Brian Christiansen"
>
> > wrote:
> > I tried several of the suggestions made here and elsewhere I found online.
> > I mashed the potatoes with only a bit of salt and no liquid such as oil,
> > butter or cream. *I dug out a cast iron skillet and gave it a good scrub and
> > seasoning, as it was a bit gamey from being is storage for awhile. *I just
> > put them in the refrigerator to let them cool for a few hours before I
> > actually cook them. *I also want to get a bit more practice at shaping the
> > potatoes before I put a meat or whatever filling in them, but they are not
> > amorphous lumps like the first time I tried.
>
> Thanks to that thread... I had some left over mashed potatoes and for
> the first time in practically forever made potato patties. *I didn't
> do anything special, just formed the cold mashed potato into patties
> (salt & peppered them) and sauteed them in a little oil until crispy
> on both sides. *Dang, they were good! *Served them with t-bone New
> Zealand lamb chops that I'd marinated in lemon and thyme and grilled
> on the indoor grill. *Since the grill was already hot, I also grilled
> the asparagus that went with it. *Good meal!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I always add an egg, diced onion, some parsley flakes, and a couple T.
of flour. Yum. Makes me wish I had some leftover mashed
potatoes. ;-)

N.