Mashed Potato and Broccoli Raab Pancakes

A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed.

Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.

Ingredients

• 2 ½ cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
• 1 ½ cups finely chopped steamed or blanched broccoli raab
• ¼ cup chopped chives
• 1 teaspoon baking powder
• Salt and freshly ground pepper to taste
• ⅓ to ½ cup freshly grated Parmesan, to taste
• 3 heaped tablespoons all-purpose flour
• 2 eggs
• 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    200 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 7 grams protein; 67 milligrams cholesterol; 200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 2 to 2 1/2 dozen small pancakes, serving 6

Preparation

1. In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
2. Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick — because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

• Advance preparation: You can mix up the batter several hours ahead. The potatoes and broccoli raab can be cooked a day or two ahead.

15 minutes