Ain't no taters like mashed taters ('cept for tater pancakes)

When it comes to taters, I like mine mashed -- just like Bobby Hill ("Spoons! Can I assume the potatoes will be mashed tonight?").

Whenever I make mashed potatoes (recipe follows), I always - and I mean always - make more than I and my friends/family can eat during one meal. Why? 'Cause with left-over mashed potatoes, a feller can make potato pancakes ... my second-favorite way to eat taters.

Last night I made a big-arse pot of mashed taters to eat with some homemade meatloaf. Tonight, I'm makin' potato pancakes (I'm including that recipe, too). If you're in the neighborhood, be sure to stop by. You will NOT be hungry when you leave ma maison. Gar-un-damn-teed!

Joltin' Django's Mashed Potatoes

Ingredients

5-6 large Idaho potatoes
1/2 stick butter (salted or unsalted)
1 1/2 cups WHOLE milk (use skim or 2 percent milk and you'll get a beatin')
1 tablespoon salt (divided in half)
Freshly ground black pepper

Directions

Peel and quarter potatoes. Place in pot and cover with water. Add 1/2 tablespoon salt. Bring potatoes to a boil. Cover and reduce to a brisk simmer. Cook potatoes until fork tender (15-20 minutes).

Drain potatoes and return to pot. Hand mash (men who gotta eat DON'T use mixers) potatoes until no lumps remain. Add butter, milk, remaining salt, and A LOT of black pepper. Stir potatoes with a large mixing spoon until all ingredients are thoroughly incorporated. Serve immediately.

Joltin' Django's Potato Pancakes

Ingredients

3-4 cups leftover mashed potatoes
1/4 cup all purpose flour
1 egg
Splash of WHOLE milk (see previous recipe)
Vegetable oil
Sour cream

Directions

Mix potatoes, flour, egg and milk in a large bowl. Set aside.

Pour enough oil in a heavy-bottomed skillet to reach the first joint on your middle finger. Heat oil over medium heat. When a small flake of the potato mixture will sizzle, the oil is ready.

With a large serving spoon, scoop up a heaping portion of the potato mixture. Place in oil and flatten with the back of the spoon (pancakes should be about a quarter-inch thick). Cook until one side is golden brown, about 3-4 minutes, flip and repeat on other side. You should be able to cook 4 or 5 pancakes per batch.

Serve each pancake with a hefty dollop of sour cream.