A great way to use leftover mashed potatoes, or an excuse to whip up a batch! These latkes are perfect for Thanksgivukkah!
Boy oh boy do I have a tasty recipe for you today! Unless you are allergic to butter. Or awesomeness. Then you may as well just leave now. Latkes are traditionally shredded potatoes that are deep fried to a crispy deliciousness. But then I thought to myself, with this being the year of Thanksgivukkah and all, what about taking everyone’s favorite mashed potatoes, and frying those instead? That’s just crazy enough to work! And instead of apple sauce and sour cream, what about chive creme fresche and jalapeno apple relish? Whoa whoa whoa, that may be going too far. But I like to live on the edge.First, I wanted to share a few foodie pics from my recent trip to Seattle with y’all! If you couldn’t care less about my life, at least scroll to the bottom for the way to fry potatoes! Here’s a view of the Space Needle. Wow!
Pike’s Market was insane. Who doesn’t like little green balls of death?
I want to have this fig and almond tart’s babies. It was that good.
In between eating, we took an 8 mile hike! Boo yeah!
More eating. Why is a drippy egg so cliche and so good at the same time?
A little brewery hoping.
And finally, the most buttery sable fish in all the land. I could eat this ten times over!
Back to latkes! To make the mashed potatoes, put the chunks in a large pot of cold water and bring to a boil. Boil them until fork tender, about 20 minutes. Then drain potatoes and put them back in the same pot. Add in butter, heavy cream, milk and gorgonzola cheese and mash. Adjust with salt and pepper to taste. Cover the mashed potatoes and chill at least 1 hour or over night.
To make the chive creme fresche, mix together chives and creme fresche! Easy enough. Cover and chill until ready to use.
To make relish, mix together apples pieces, and lemon juice in a small bowl. Add in green onions and jalapeños. In a separate bowl, whisk together honey, apple cider vinegar and olive oil. Mix into apples and season with salt and pepper to taste. Cover and chill until ready to use.
When ready to cook, place flour in a shallow dish and shape mashed potatoes into about 8 patties, 1/2 inch thick. Coat the patties with flour. In a large sauté pan heat oil or schmaltz over medium high heat. Add the patties and reduce heat to medium. Fry the patties in batches, careful not to over crowd the pan. Fry about 3-5 minutes per side until golden brown.
Season with salt immediately and drain on paper towels. Serve hot with chive creme fresche and jalapeño apple relish and more chives if you like!
If you like mashed potatoes, you’ll love mashed potatoes latkes. Money back guaranteed!
Gorgonzola Mashed Potato Latkes with Jalapeño Apple Relish
Ingredients
- Gorgonzola Mashed Potato Latkes:
- 3 pounds russet potatoes washed, peeled and cut into chunks
- 4 tablespoons butter cut into chunks
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup gorgonzola cheese
- Salt and coarse black pepper to taste
- 1 cup all-purpose flour or matzo meal
- Vegetable oil or schmaltz for frying
- Chive Creme Fresche:
- 1/4 cup chives
- 1 cup creme fresche
- Jalapeño Apple Relish:
- 2 large granny smith apples diced
- 1 tablespoon lemon juice
- 1/2 bunch green onions diced
- 2 jalapeños minced
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Instructions
- To make the mashed potatoes, put the chunks in a large pot of cold water and bring to a boil. Boil them until fork tender, about 20 minutes.
- Then drain potatoes and put them back in the same pot. Add in butter, heavy cream, milk and gorgonzola cheese and mash. Adjust with salt and pepper to taste.
- Cover the mashed potatoes and chill at least 1 hour or over night.
- To make the chive creme fresche, mix together chives and creme fresche! Easy enough. Cover and chill until ready to use.
- To make relish, mix together apples pieces, and lemon juice in a small bowl. Add in green onions and jalapeños. In a separate bowl, whisk together honey, apple cider vinegar and olive oil. Mix into apples and season with salt and pepper to taste. Cover and chill until ready to use.
- When ready to cook, place flour in a shallow dish and shape mashed potatoes into about 8 patties, 1/2 inch thick. Coat the patties with flour and chill for 1 hour until solid.
- In a large sauté pan heat oil or schmaltz over medium high heat. Add the patties and reduce heat to medium. Fry the patties in batches, careful not to over crowd the pan. Fry about 3-5 minutes per side until golden brown. Season with salt immediately and drain on paper towels.
- Serve hot with chive creme fresche and jalapeño apple relish!
21 Comments
These are SO not anybody’s Bubbie’s latkes. Mashed potatoes? Turned latkes? And there’s butter? Yes, please! Amy, these look so awesome I’m going to have to try them way before Hanukkah gets here. I have a whole bunch of CSA potatoes on the counter looking for a reason to live. Even the Hub said “interesting…”
Let me know how they turn out!
Can you share the name of the restaurants in Seattle that you went to? Those dishes look great and I’m planning a trip there. Thanks and love the blog!
Thanks, Lori! I loved Seattle. Tilth was amazing, (fig app and sablefish) so was Carmelita for my vegetarian friends but they are closing for good soon! So sad! Skillet Diner is also an awesome fancy diner. Try their boozy milkshakes! Hope that helps!
Amy these are sensational, I even had my neighbour asking me what the delicious smell was….I gave them some & the recipe as well….
Aw yes!! Glad you liked them. Though it’s hard to go wrong with fried mashed potatoes.
Gorgonzola to a latke – who would have thought. Why not, the cheese is a great accent.
Thanks, Peter!
I have only tried latkes a few times, but I love it! This looks great!
Thanks so much!
OMG, love latkes! They are a staple in Ukrainian and Jewish homes LOL. Looks great, Amy!
Thanks Olena!! Can’t wait to eat latkes for 8 days straight!
You had me at gorgonzola!! I love this!!
Aw thanks, Julie!
Hi. Thoughts or recommendation on cooking the day before. Best way to warm up.
They are best fresh. I would make them right before serving.
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