Matafan

Otherwise known as "fluffy mashed potato pancakes".
These were fun to make and fun to eat ~



Per Nana:

I made the matafan for dinner to serve

with Italian sausage and a green salad.

Two russet potatoes baked on a layer of  Kosher salt

 for 1-1/2 hours and then put through a ricer.

 I normally use my microwave for baked potatoes, but I

 followed Dorie's directions and really did enjoy the

way these turned out.  

After mixing all the ingredients together,  I covered

 the bowl and let it rest in the fridge until dinner time.

We liked the texture of the fluffy pancakes,  the flavor was tasty,

and I used a little applesauce on the side.  I think I would prefer

a little bit of onion flavor in these pancakes and I just might

try that sometime.

All things said, this is a nice recipe but next time

I would make blini size pancakes as an appetizer

and serve them with sour cream and caviar.  (Ha Ha)

Per Tricia

We love potatoes in this household ....so it was going

to be a long shot for this recipe to fail. 

While tempted to"nuke" the potatoes, I did follow the

directions and roasted them instead.  I was curious to see

the impact of using a bed of sea salt.   It definitely did

 absorb the moisture - see photo of salt where potato rested.

 The ricer was fun to use as well and between it and

 the whipped egg whites,

 the two potatoes really expanded in volume.

The fried pancakes smelled lovely and tasted great.  They were

 a bit on the plain side but as Dorie suggested, there are a

 myriad of ways to enjoy them.  My husband and younger

son tested them and were very pleased - they immediately

started coming up with ideas on how else to enjoy them,

 including creating an "eggs Benedict" type dish where the

Matafan would be used in lieu of the English Muffins.

  I told them I had to clean the kitchen first......:)

PS- I had to share a shot of the wonderful FFWD corn soup Nana

made over the Thanksgiving holiday. We knew when we

 made it the first time that we would re-do it over turkey day

and it did not disappoint. 

We paired it with plain old grilled cheese sandwiches. 

The key was that I got the bread before I left Philly,

from the "Le Bus" bakery store. 

 It was their "Pullman White" loaf and I can not rave

enough about how this bread works in grilled cheese. 

 My entire family was RAVING about it and declared

the simple meal to be one of the best ones ever.  

And I did not even have to separate egg yolks...