Roasted Shallot and Apple Mashed Potato Pancakes

Roasted Shallot and Apple Mash with Thyme and Brown Butter // Queen Smithereen

Roasted Shallot and Apple Mashed Potato Pancakes // Queen Smithereen

Roasted Shallot and Apple Mashed Potato Pancakes // Queen Smithereen.
Other Thanksgiving Recipes: Best-Ever Dirty Mashed Potatoes; Honey Roasted Root Vegetables; Brown Sugar Pomegranate Cranberry Sauce; Brown Butter, Goat Cheese, and Chive Drop Biscuits; Honey Buttermilk Biscuits; Mozzarella, Scallion, and Olive Cornbread; Pumpkin Spice Drop Cookies with Marshmallow Icing; Pumpkin Cake with Maple Cream Cheese Frosting

See Also: My Guide to Perfect Biscuits

Seriously, though–I hope you all have a wonderful Thanksgiving, full of love and deliciousness and people who feel like family.

One Year: Brown Sugar Pomegranate Cranberry Sauce
Two Years: Spinach with Warm Fig and Honey Vinaigrette and Honey Roasted Root Vegetables
Three Years: Sweet Turkey Chili with Corn, Kidney Beans, and Kale

Roasted Shallot and Apple Mashed Potato Pancakes
Makes about 9 Pancakes, or about 3 cups of Mash

Roasted Shallots and Apples:
2 whole shallots, skins on, rinsed and thoroughly dried
1 apple (Pink Lady, Golden Delicious, or Gala work best), peeled and sliced
1 tsp olive oil, plus more for mashed potato pancakes
pinch of dried thyme
sea salt and freshly ground black pepper, to taste

Mash:
1 lb yukon gold potatoes (2-3 large), skins on, rinsed and thoroughly dried, sliced into 1/2-inch cubes
1 tbsp high quality salted butter
1/2 cup whole milk
3 scallions, light-darker green parts only, sliced thinly
1/4 tsp dried thyme
sea salt and freshly ground black pepper, to taste

For Pancakes and Serving: vegetable oil cooking spray, sliced scallions, sea salt, freshly cracked black pepper, plain greek yogurt, paprika

Roasted Shallots and Apples:
Preheat oven to 425 degrees Fahrenheit. Place shallots on baking sheet and roast in skins for 25-30 minutes. Remove from baking sheet and let cool while apple roasts. Coat apple slices with olive oil, thyme, sea salt, and pepper. Roast in oven until tender, about 15-20 minutes. When apples are done cooking, gently remove skins from shallots (the interior should slide out quite easily). Use a potato masher to mash the apples and shallots together.

Mash:
Bring salted water to a boil in a large pot. Add potatoes to boiling water and cook until tender, about 15-20 minutes. When potatoes are done, drain and transfer to large bowl. Meanwhile, place butter in small saucepan on medium-high heat. Once melted, butter will begin to foam, then pop. Gently scrape the browned its of butter off the bottom of the saucepan. Remove from heat when the butter turns golden brown. Add brown butter, milk, scallions, and thyme to potatoes and mash. Add shallots and apples to potatoes and mash together. Season to taste with additional sea salt and freshly cracked black pepper. Can be served this way, with additional scallions, salt, and pepper.

Pancakes:
If making pancakes, then take 2 heaping tablespoons of mash and gently flatten into 1/2-inch thick rounds. Heat nonstick pan on medium heat and coat with vegetable oil cooking spray. Fry each pancake until outsides are browned and insides are molten and soft, about 2 minutes per side (second side may cook a little quicker). Serve pancakes with scallions and greek yogurt sprinkled with paprika.

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