This is great way to use up leftover mashed potatoes. Serve with your favorite toppings like applesauce or sour cream.
2 potatoes, peeled
3 cups water
1 tablespoon lemon juice
1 cup mashed potatoes
1 large egg
2 tablespoons milk
1/2 teaspoon salt
2 tablespoons vegetable oil
Grate potatoes into a bowl filled with water and lemon juice. Allow to sit for about 5 minutes; drain well.
Combine grated potatoes, mashed potatoes, egg, milk and salt in a large mixing bowl; stir, forming a thick mixture.
Heat oil in a non-stick skillet over medium-high heat. Skillet is ready when a drop of batter sizzles in the oil. Pour enough batter to make a 3 to 4-inch pancake. Brown on one side (about 3 minutes), loosen edges and turn.
Brown on reverse side, remove and drain. Cover and keep warm. Continue until batter is used.
Makes 4 servings.