Latkes vs. Mashed Potatoes: Thanksgivukkah Recipes

Rosemarry Mashed Potatoes

by SpoonWest Staff

A good rule of thumb when making mashed potatoes is to use 2 large russet potato per person.

10 large russet potatoes

1 qt heavy whipping cream ( or buttermilk)

2 sticks Dublin butter

2 tablespoons sea salt or coarse kosher salt

2 sprigs rosemary

Directions:

The most important tip here is to cook potatoes whole with skin on! Once the skin starts to curl up around the edges, stuck fork through the center of the largest potato to make sure they are full cooked.

Drain potatoes and begin to peel, placing peeled potatoes in a large mixing bowl. If you find that the heat is too much for your fingers, you can wait until potatoes cool to peel but if you do that, make sure you reheat the potatoes before mashing.

Melt butter in a small saute pan. Add fresh rosemary sprigs to the butter and let sit on low heat.

Once all potatoes are peeled, add 2 sticks melted butter and 1/4 of the qt of heavy cream. Mix together with spoon or whisk, depending on your preference for creamy or lumpy potatoes.  Keep adding heavy cream until potatoes are the consistency you like.

Add salt to taste and serve.

Classic Potato Latkes 

SpoonFed: Via The Joy of Kosher

by Jamie Geller

Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients.
“My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.” Jamie Geller

Ingredients
• 4 medium Idaho potatoes
• 6 tablespoons canola oil or olive oil
• 3 eggs, beaten
• 2 tablespoons matzoh meal
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse black pepper
• Applesauce or sour cream (optional)

Directions
1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired. [...] read more

 

.
.