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Potato Pancakes

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Ingredients
  

  • 4 cups riced/well-mashed potatoes (about 1.5 - 2 lbs)
  • 1/2 cup cornstarch
  • 2 tbsp room-temperature butter
  • 1 tsp salt (to taste)

Instructions
 

  • Peel the potatoes, cut into 1" cubes, and boil in 4 litres/1gallon of water until fork-tender (10-15 minutes)
  • Drain in a colander and let rest a few minutes to let the steam out. We want fairly dry potatoes.
  • Using a ricer, or a potato masher and a lot of elbow grease, process the potatoes until completely smooth.
  • Stir in the salt, and butter. Taste for saltiness and adjust.
  • Sprinkle the corn starch and work it into the potatoes to make a dough.
  • If the mixture is too crumbly, I would recommend adding a beaten egg.
  • See below for what to do next because the possibilities are near-infinite.

Notes

  • Pan-fry small discs. (med heat, 1/4" oil)
  • Roll out, place a fun filling in the middle, fold the edges across the top, and make stuffed pancakes. Any soft & meltable cheese will do. Chives or dehydrated onions are also a fun thing to add.
  • Roll into small balls, and deep-fry. "optional" is to add some bacon bits. Even more "optional" is to roll in flour, dip in egg wash, dredge through panko flakes for an even more awesome snacco.
  • Pipe through a large pastry tip and deep fry for a crispy, dippable treat. (325F in a few inches of oil until golden brown)