Perfect Potato Pancakes recipes, December 11, 2022December 11, 2022 I have always made potato pancakes with grated potatoes for crisp pancakes, but I’ve also thought about making them with mashed potatoes for creamy ones. Ingredients1 pound Yukon Gold potatoes, unpeeled and 1-inch-dicedKosher salt and freshly ground black pepper2 pounds Idaho baking potatoes, peeled1 large yellow onion2 extra large eggs, lightly beaten1/2 cup panko (Japanese bread flakes) or matzo meal3 tablespoons minced fresh chives, plus extra for servingUnsalted butterGood olive oilSour cream, for serving PreparationPlace the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside. Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Don’t worry — they’ll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives. Uncategorized