Growing up in Pennsylvania Dutch Country we had different potato cake, a large, round, sweet cake with a crumb top. I remember it being delicious, but I haven't had it since I was a kid. To find it online you need to add "-pancake" to the search, or all that will turn up are potato pancake recipes. Certainly different enough for Townsends content, but it may not be any older than last century.
A lot of great tips there for a low cost delight. I feel that I'm going to try quite a few of the recipes presented in the next few months. Excellent job!
Potato candy is big here in Maine! Sweet stuff and oh so good covered in chocolate! Interesting cakes you made! Always make a recipe your own! Perhaps if you brushed them with butter, they would have browned more.
When I was a kid we made potato cakes on a wooden stove. We used leftover mashed potatoes and they were served with sugar and butter, sometimes cinnamon sugar. Personally I hated them but my sisters and parents all loved it.
That's the way I always use recipes. I don't care about the amounts, I experiment and make it my own! If it goes wrong, I'll try again with some amounts checked.
This sounds quite good. One might experiment with different kinds of wine. A sweet Muscat-grape wine (Samos, Tokay, Sauternes, Vin Santo etc.) would, I believe, be quite suitable. (Why not try even Port or Marsala?
Floridian here. Muscadine grapes grow wild here (as well as cultivated), and make a sweet wine. Until I started watching Jon during lockdown, it never occurred to me to use it in cooking (because it can be way too sweet), but now I'm eyeballing that Lakeridge bottle and thinking, "hmmm..."
Well sweet potatoes/yams are used in desserts so I don't think it'd be too much of a stretch to make desserts out of regular russets. Though I must say those cakes might look real pretty if you used Ube but importing frozen from the Philippines didn't exist in the 18th century.
I usually never comment but this is basically the bob ross of cooking and i just want to thank everyone behind these videos sooo muuchhh for making them they bring me such a peaceful feeling
In my country (Czechia) we do sweet potato pancakes (completely different animal than our very popular savory ones with garlic), we toast them in a dry pan till they slighly blister (originally it was done directly on stovetop) and eat them with plum jam (povidla). Heaven!
@@ShiryuCain the garlic ones Are made from finely grated unboiled potatoes, preferably starchy ones. About two pounds or 1kg of them, peeled, grated (And I usually salt them and squeeze the Water from the grated spuds too). These Are then mixed with 2-3 eggs, about a cup of flour (00 preferably), salt, marjorie, crushed garlic (to Taste) And pepper. Mix all together into semi stiff paste. Fry in pig far until golden brown.
Potatoes and eggs really improve with salt. I think that would be a good addition and not necessarily something the recipe would include...the baker would just know to add it. Also, I'm wondering that since there isn't any sugar in the cakes, perhaps sweet wine could have been used instead of white.
Sounds similar to a tattie scone that comes with a Full Scottish, or a potato farl that comes with an Ulster Fry, on breakfast menus in the UK. (Although those are cooked on a cast iron bakestone or griddle, rather than baked.) Never tried one as dessert though. Will give it a go 🙂
@@robertnewell4054 the full Scottish is my favourite out of the 4 UK countries' traditional cooked breakfasts. (Not ashamed to say it's even ahead of my own country's version, the full Welsh.) Definitely try one if you ever have the opportunity
You can still buy potato cakes at all the supermarkets down here in southern uk and they rule. Buttered with tart jam? Wonderful. Bacon or cheese? They rock.
Amazing! We have another potato cake recipe in my home region of Russia, and it was impossible to find it outside of the region... It's so great that you had something similar in America!
THIS RECIPE presents a fine idea! American food historian and cookbook author, James Beard, published BEARD ON BREAD. One of our favorites from that book was POTATO SCONES. They needed to be served with a tart fruit jam, jelly, or marmalade to be at their best. Because of the moisture in the potatoes, browning the surface was never easy.
I'm thinking a dipping sauce with Congac... LOL or maybe a port for some color instead of a sack... That sauce works great with the puddings from the era.
@@letssee8397 Try it and let us know.. Post a video.. your dipping sauce can be from anything you prefer.. Just equal parts of sugar, butter and your favorite liquor.
Potato starch and potato flour are really common in gluten-free baked goods, especially in sweets and white breads! They give lots of body and "breadiness" to the goods without adding flavor, and they never get too dark so you can maintain the illusion of white wheat-based flour.
There's a kind of Swedish (sweet) cake called kronanskaka (I believe the name comes from it's price of one crown) that uses potato and ground almonds instead of flour, it's pretty good.
I mean, sweet potatoes are a thing, and we cover those in brown sugar and other sweet toppings all the time, so I don't see this recipe as strange at all.
I really like nuking a sweet potato and then cutting it open and putting on it: shredded mozzarella, greek yogurt(so similar to sour cream), and whatever frozen berries are available. Then I very briefly nuke it to ensure the berries aren't too cold, or even get them really mushy and juicey and sort of spread them around the sweet potato. I love it
I just want y’all to know how much fun and refreshing your channel is. It’s fun, kind, entertaining, creative and educational. It’s a such a great warm break from modernity. Thank you. ❤️
You can make actual candy with potatoes.... boiled potatoes, powdered sugar, flavoring and chocolate coating make fancy-schmanzy chocolate covered candies better than Russell Stover. And the peanut butter potato candy that comes up often in searches is amazing, too.
My mother used to make dark chocolate coated peanut butter easter eggs using pretty much the same ingredients you mention, they were way better than anything store bought. I'm sure it was likely a very old recipe handed down to her from her mother.
I made a batch like earlier this year from a historical recipe. That recipe used peanut butter filling. I was shocked how leftover mashed potatoes, 1 tsp vanilla, and a limited amount of powdered sugar made what was very much a liquid. Then more powdered sugar turned it back into a dough that could be rolled out, topped, and rolled up like a jelly roll, then sliced into servings. I've got my eye on some Thanksgiving leftovers for another batch with a different topping.
I bought a bag of potatoes yesterday to fill my guitar with cause I wanted to hear how it sounded. Now I have 5kg of leftover potatoes. Thank you for giving this potato cake idea
Looks fantastic, as do many of the recipes you feature! Thank you for sharing your love of history, self-reliance , and extensive information with us. Greatly appreciated!
Jon, great recipe, this is quite similar to a German potato dumpling recipe minus the wine and half the butter, but adding bread crumbs, salt and nut meg, and a touch of pearl ash/baking powder about 2/3 Tsp. to your flour.
Thank you! I'm a historical interpreter for the Regency Period and work at a house museum that the 1850-1870 era. This was a great surprise, as I have that exact cookbook. I'm working this weekend, but Sunday afternoon will be my trial for this receipt. Perhaps I'll even bake them at the museum in our wood oven while we're open for the holiday season.
That was a glorious potato catch! You barely looked away from the camera, your hands positioned perfectly, zero fumbling...beautifully done! I'm not normally interested in such things, but it was so graceful, I ended up watching it again, lol...
Hi folks. I am an ardent follower of your channel for a handful of years and I love your videos. I've always wondered this but I never asked: why is it that these old cookbooks never had any measurements? Were there no standardised measurements available to households yet? Were these recipes just considered guides for home cooks to make, or was there always some assumed knowledge passed down by word of mouth on how much stuff to add to things?
Someone told me once and it really hits true. Learning about food and language will define or explain the majority of a people's culture. John does an awesome example of both through reading the original wording and explaining what they meant.
Apart from the wine, the recipe reminds me of german Schupfnudeln. Did you ever try these? Wanna give them a try with sauce for savoury or with sauerkraut (which i hate, but others love it) or with my fav way. Fry them in a pan till golden brown, let them cool a little bit, then serve on a plate and top it with some powdered sugar!
I was thinking to make mashed potato balls basically and frying them. Never thought of powdered sugar…. Interesting and seems like it would be good. Do you use the butter and eggs like this recipe on here?
I grew up on potato cakes as mom called them. Leftover mashed potatoes, eggs, flour, seasoning. We patted them out lightly in our hands & fried til golden brown each side. Served with eggs for breakfast or side dish for dinner 😋
I love your videos. They have given me something to watch, and then attempt with my grandparents in their mid 80s. You're wholesome style and fun delivery is just incredible, and you always have such a beautifully decorated set.
I remember other recipes sometimes you’ll remind they omit saying salt or sugar because “it would be obvious to them.” I wonder if the flavor and color would be improved with added salt and sugar?
In Quebec we have « bonbons aux patates » which are literally potato candies. You take just a little bit of potato purée and you add loads of icing sugar until you get a stiff dough you can roll flat. The you spread peanut butter and make rolls, cut into pieces. Probably a late 19th or early 20th century thing.
I was waiting for the 'unusual' part. I spent quite a bit of the video just saying to myself (out aloud and while gesturing at the screen) that is is just a standard recipe for potato cakes. I've been making and eating them most of my life. My local supermarket probably has a couple of different brands of these in the bread aisle. Eaten Jam, sugar, honey, but usually just butter. I have to admit I was a bit suprised to see them described as unusual. John's were a bit thicker than I'd expect normally, but, Yep - those are potato cakes. The only ingerdient that would be swapped out for other things would be the wine - for milk, or yogurt, or a little vinegar - but wine is not surprising.
My husband is the cook of our home, but I cannot explain how much calmness and peace these videos bring me ^^ plus I've discovered a bunch of majestic and delicious recipes that my husband prepared for me, so I couldn't have been happier :)
I love sweets and potatoes and never would've considered a potato DESSERT! One day I hope to make this with my loved ones and maybe we'll found a new fave~
I wonder how they would be as a starch with meat and gravy. With the emphasis on the potato, and less on the "cake," how would they be rolled a little thinner then fried in 1/4 inch of oil. Interesting start of a big bunch of good things. Thanks for the video. Jon
I would try this (hopefully I will when I get an oven) with Sweet potato, and maybe add some brown sugar and cinnamon into the dough, it will not be accurate XD but I bet it will be tasty.
He's making that sauce all wrong! Heat it very gently until butter is just melted while whisking continuously and it will homogenize into a thicker sauce.
Potato bread with jam is nice and potatoes kind of are neutral until you add flavors, so I could see it. But even growing up on potato cakes, I wouldn't have thought about using them as a desert.
The sauce looks pretty watery, I wonder if a cup for dunking would work best instead of a shallow pool at the bottom of the plate. Regardless it does look pretty good, I'll have to try this recipe soon, thank you for the video!
I respect that he didn't jump up and down about their taste- with no salt or any spices in that batter, that would taste of nothing. That pudding sauce would be all the difference I reckon.
My great grandma who grew up in the depression used leftover mashed potatoes in her sweets, and potato cookies were great grandpa's favourite dessert.
Potato candy was the best. My great grandma made it for us. The best I remember, it was like an almond joy.
Potato cookies sound nice. I can see these working.
@@countrystyle5076 my gram made potato candy all the time. Mint and chocolate were my favorites.
Necessity is the mother of invention.
Potato is amazing for sweets. It’s just starch and it high jacks whatever flavor you put with it. See “Chocolate Potato Cake” by that tiktok guy.
You put so much heart and soul into baking these old recipes. It's always an absolute joy to watch.
Growing up in Pennsylvania Dutch Country we had different potato cake, a large, round, sweet cake with a crumb top. I remember it being delicious, but I haven't had it since I was a kid. To find it online you need to add "-pancake" to the search, or all that will turn up are potato pancake recipes. Certainly different enough for Townsends content, but it may not be any older than last century.
A lot of great tips there for a low cost delight. I feel that I'm going to try quite a few of the recipes presented in the next few months. Excellent job!
I adore potatoes in baking. Those look so good!
My grand mother use to make potato candy every Christmas.
Potato candy was the best. My great grandma made it for us. The best I remember, it was like an almond joy.
What is potato candy? Never heard of it.
Potato candy is big here in Maine! Sweet stuff and oh so good covered in chocolate! Interesting cakes you made! Always make a recipe your own! Perhaps if you brushed them with butter, they would have browned more.
When I was a kid we made potato cakes on a wooden stove. We used leftover mashed potatoes and they were served with sugar and butter, sometimes cinnamon sugar. Personally I hated them but my sisters and parents all loved it.
In Germany we call them "Kohlrouladen".
Beautifully made !
It reminds me of our country similar dish. Mashed potato baked in oven with ham cubes inside. "Banda" It's called. 🤠
That's the way I always use recipes. I don't care about the amounts, I experiment and make it my own! If it goes wrong, I'll try again with some amounts checked.
First off loved this video. Secondly if you didn't sauce those they look like a traditional biscuit just dunk that bad boy into your stew.
We usually have cornbread and stew but that might work too. Sounds good.
This sounds quite good. One might experiment with different kinds of wine. A sweet Muscat-grape wine (Samos, Tokay, Sauternes, Vin Santo etc.) would, I believe, be quite suitable. (Why not try even Port or Marsala?
Floridian here. Muscadine grapes grow wild here (as well as cultivated), and make a sweet wine. Until I started watching Jon during lockdown, it never occurred to me to use it in cooking (because it can be way too sweet), but now I'm eyeballing that Lakeridge bottle and thinking, "hmmm..."
I think that if you were to roll the dough into small balls and boiled them, reduced the pudding sauce down and made a syrup they’re be rather tasty
Dessert potatoes? I'm sold.
I love potatoes. I will have to try this.
We have potato doughnuts in Québec (originated in France) :P They are so good
How do you make a potato donut?
You could use maple syrup
And have it at Breakfast . Sounds like something my GrandMother baked many times .
It’s almost like a scone.
I make a blackberry wine cake. Wine in the cake. Wine in pour on glaze and small amount of wine in final glaze.
Makes sense the cakes would be plain, they can't afford to overpower the pudding sauce.
Thanks for sharing with us Jon, sort of reminds me of potato bread or rolls. Sounds like a must try! Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Just in time for Chanukah. Nice
I know your mainly cooking but can you do some more out side and at the cabin maybe root cellar would be cool
I used a sweet mead instead of wine. Divine!
What is sweet mead?
BEET PANCAKES were made as desserts too 🔴
wonder how they would go with a honey butter
would the wine they use have some yeast or something that make it raise?
Those look good
Well sweet potatoes/yams are used in desserts so I don't think it'd be too much of a stretch to make desserts out of regular russets. Though I must say those cakes might look real pretty if you used Ube but importing frozen from the Philippines didn't exist in the 18th century.
This seems like a lot of work compared to putting some sugar on a potato latke 😄
How do they fare dunked in hot chocolate? My guess is: delicious.
But will have to make them to try.
How many times do you think John dropped that potato in the opening?
I gotta know - how many takes to get the potato toss right?
I usually never comment but this is basically the bob ross of cooking and i just want to thank everyone behind these videos sooo muuchhh for making them they bring me such a peaceful feeling
Just bake the devil out of it... Although John doesn't have a catchphrase per say, I'm sure it would include nutmeg.
Second this comment! Most things make me angry these days. But this good bunch is always soothing. Love the channel.
@@Lefiath I'd say the catchphrase is "nutmeg"
Agree. Always expecting a comment about "adding a happy little nutmeg here" to show up in the video...
I agree!!!
Potatoes are a neutral type of starch, so why not? I'd serve those with some strawberry or blueberry jam. They look good. Cheers!
Hey, Dwayne: we like STRAWBERRY jam with potato scones. I have to try THIS RECIPE with a good Moscato Italian dessert wine and melted butter!
Yes...Jam!
@@jamesellsworth9673 I was wondering what kind of wine to use. Moscato sounds like it could give both the cakes and the sauce some real flavor.
@@jamesellsworth9673 That sounds really good. Cheers! ✌️
Honey....plenty of honey
Being plain means you could put just about any kind of topping on it! Simple is good!
A lovely chocolate hard sauce would be very interesting.
In my country (Czechia) we do sweet potato pancakes (completely different animal than our very popular savory ones with garlic), we toast them in a dry pan till they slighly blister (originally it was done directly on stovetop) and eat them with plum jam (povidla). Heaven!
Something similar here in Poland. With powidła too, but more often heaps of smetana and sugar
wow thank you for sharing that! It sounds really exciting.
would you have the recipe? I'm really interested in those to try at home. As well as the garlic ones!
@@ShiryuCain the garlic ones Are made from finely grated unboiled potatoes, preferably starchy ones. About two pounds or 1kg of them, peeled, grated (And I usually salt them and squeeze the Water from the grated spuds too). These Are then mixed with 2-3 eggs, about a cup of flour (00 preferably), salt, marjorie, crushed garlic (to Taste) And pepper. Mix all together into semi stiff paste. Fry in pig far until golden brown.
Oh yum, I just made plum jam for the first time this year and it has quickly become my favorite!
Potatoes and eggs really improve with salt. I think that would be a good addition and not necessarily something the recipe would include...the baker would just know to add it. Also, I'm wondering that since there isn't any sugar in the cakes, perhaps sweet wine could have been used instead of white.
Also, the butter would have been preserved with salt, so they wouldn't necessarily need to add it extra.
@@DrGlynnWix Good note
This is the most beautifully wholesome channel... it gets me through these strange times we are currently in... thank you 😊
Sounds similar to a tattie scone that comes with a Full Scottish, or a potato farl that comes with an Ulster Fry, on breakfast menus in the UK. (Although those are cooked on a cast iron bakestone or griddle, rather than baked.) Never tried one as dessert though. Will give it a go 🙂
You had me at *Full Scottish*
EDIT: tattie scone caught my attention
@@robertnewell4054 the full Scottish is my favourite out of the 4 UK countries' traditional cooked breakfasts. (Not ashamed to say it's even ahead of my own country's version, the full Welsh.) Definitely try one if you ever have the opportunity
You can still buy potato cakes at all the supermarkets down here in southern uk and they rule. Buttered with tart jam? Wonderful. Bacon or cheese? They rock.
Yep, I thought they might griddle well and may try that
@@tuppybrill4915 they are delicious hot off the bakestone, dripping with butter 🙂
Amazing! We have another potato cake recipe in my home region of Russia, and it was impossible to find it outside of the region... It's so great that you had something similar in America!
My family's came from Ireland and Lithuania. We never met a Patoto we didn't like
What is it called in Russian? I'd love to see if someone's put the recipe up online
pleaaaase tell us how it's called or how to make it
What do you NOT make with potatoes in Russia?
Whats the name of the russian potato cake? i wanna try it.
THIS RECIPE presents a fine idea! American food historian and cookbook author, James Beard, published BEARD ON BREAD. One of our favorites from that book was POTATO SCONES. They needed to be served with a tart fruit jam, jelly, or marmalade to be at their best. Because of the moisture in the potatoes, browning the surface was never easy.
Yanno what goes really well with potatoes? Nutmeg.
No, no I couldn't resist. But it's true, it does go well.
Rest in peace to a BOSS
Yes, I always put nutmeg in my potato gnocchi
I'm thinking a dipping sauce with Congac... LOL or maybe a port for some color instead of a sack... That sauce works great with the puddings from the era.
Maybe a liqueur like Disarono?
@@letssee8397 Try it and let us know.. Post a video.. your dipping sauce can be from anything you prefer.. Just equal parts of sugar, butter and your favorite liquor.
Potato starch and potato flour are really common in gluten-free baked goods, especially in sweets and white breads! They give lots of body and "breadiness" to the goods without adding flavor, and they never get too dark so you can maintain the illusion of white wheat-based flour.
I use potatoes in my diet frequently. I even buy potato bread. It seems to keep longer.
There's a kind of Swedish (sweet) cake called kronanskaka (I believe the name comes from it's price of one crown) that uses potato and ground almonds instead of flour, it's pretty good.
I mean, sweet potatoes are a thing, and we cover those in brown sugar and other sweet toppings all the time, so I don't see this recipe as strange at all.
Very good point! I had not thought of that.
I really like nuking a sweet potato and then cutting it open and putting on it: shredded mozzarella, greek yogurt(so similar to sour cream), and whatever frozen berries are available. Then I very briefly nuke it to ensure the berries aren't too cold, or even get them really mushy and juicey and sort of spread them around the sweet potato. I love it
@@Whipple1 My first though with this recipe was that I'd love to try it, but to sub in sweet potatoes, lol.
@@BigBoobsMcGoo Yep! I’ll bet sweet potatoes would work very well in this recipe.
Cheers!
Whipple
I just want y’all to know how much fun and refreshing your channel is. It’s fun, kind, entertaining, creative and educational. It’s a such a great warm break from modernity. Thank you. ❤️
Your so right, Tom.
Been thinking the same thing...
Potato cakes are common in the UK but I have never seen one that is for a dessert or one that shape
Potato cakes, butter and jam 😋
Best toasted with butter and marmite!
Jon's world just opened up. Chocolate potato cakes were popular in the early 1900s
So they were popular more than a century at least. Cool.
Sounds like a lower cost dessert. Looks easy enough to make, I'll try it tonight. No wine though after the holidays, I'll try with brandy instead.
The "paste" seems to mean pie pastry consistency. Certainly acts that way when you roll it--and makes perfect sense historically.
You can make actual candy with potatoes.... boiled potatoes, powdered sugar, flavoring and chocolate coating make fancy-schmanzy chocolate covered candies better than Russell Stover.
And the peanut butter potato candy that comes up often in searches is amazing, too.
Yep. These are what I grew up with, too!
My mother used to make dark chocolate coated peanut butter easter eggs using pretty much the same ingredients you mention, they were way better than anything store bought. I'm sure it was likely a very old recipe handed down to her from her mother.
I made a batch like earlier this year from a historical recipe. That recipe used peanut butter filling. I was shocked how leftover mashed potatoes, 1 tsp vanilla, and a limited amount of powdered sugar made what was very much a liquid. Then more powdered sugar turned it back into a dough that could be rolled out, topped, and rolled up like a jelly roll, then sliced into servings. I've got my eye on some Thanksgiving leftovers for another batch with a different topping.
"Needham's," a favorite in Maine - chocolate covered coconut candy...
Gram alway made Needhams at Christmas time, yummy!
Do soap making.
I bought a bag of potatoes yesterday to fill my guitar with cause I wanted to hear how it sounded. Now I have 5kg of leftover potatoes. Thank you for giving this potato cake idea
Looks fantastic, as do many of the recipes you feature! Thank you for sharing your love of history, self-reliance , and extensive information with us. Greatly appreciated!
Jon, great recipe, this is quite similar to a German potato dumpling recipe minus the wine and half the butter, but adding bread crumbs, salt and nut meg, and a touch of pearl ash/baking powder about 2/3 Tsp. to your flour.
Very much same recipe that my grandfather used(except the wine), us children loved them!!!!
Thank you! I'm a historical interpreter for the Regency Period and work at a house museum that the 1850-1870 era. This was a great surprise, as I have that exact cookbook. I'm working this weekend, but Sunday afternoon will be my trial for this receipt. Perhaps I'll even bake them at the museum in our wood oven while we're open for the holiday season.
I wish this video came before I ate all the mash potato leftovers from Thanksgiving....
If you made little dumplings, and boiled them, I'm pretty sure you'd have gnocchi.
You can make these gluten free by using Quinoa Flour (gluten-free flour that holds like gluten).
Mmmm potatoes and Nutmeg (I can't believe none went in!)...sounds delicious and makes me want to sit by a fire and read an 18th century cook book. 📖
That was a glorious potato catch! You barely looked away from the camera, your hands positioned perfectly, zero fumbling...beautifully done! I'm not normally interested in such things, but it was so graceful, I ended up watching it again, lol...
Couldn’t ‘paste’ and ‘pastry’ be synonymous at that period?
Hi folks. I am an ardent follower of your channel for a handful of years and I love your videos. I've always wondered this but I never asked: why is it that these old cookbooks never had any measurements? Were there no standardised measurements available to households yet? Were these recipes just considered guides for home cooks to make, or was there always some assumed knowledge passed down by word of mouth on how much stuff to add to things?
The music is fun and amazing. Great episode.
I always love watching these videos. Keeping in touch with history like this is beautiful!
Someone told me once and it really hits true. Learning about food and language will define or explain the majority of a people's culture. John does an awesome example of both through reading the original wording and explaining what they meant.
@@anthonys2895 I agree! He does a wonderful job. I'm so happy he is making these videos.
Apart from the wine, the recipe reminds me of german Schupfnudeln.
Did you ever try these? Wanna give them a try with sauce for savoury or with sauerkraut (which i hate, but others love it) or with my fav way. Fry them in a pan till golden brown, let them cool a little bit, then serve on a plate and top it with some powdered sugar!
I was thinking to make mashed potato balls basically and frying them. Never thought of powdered sugar…. Interesting and seems like it would be good. Do you use the butter and eggs like this recipe on here?
@@proudmarinemomma827 i buy the Schupfnudeln from the supermarket. ^^‘ never made them myself.
Got know how takes it took for the potato toss at the beginning.. lol
...and apparently I can't write properly..lol
Look like a very tasty recipe! Thanks for the video.
Uh, am I tripping or does John have a fairy? 6:35. Also, potato dessert is mindblowing.
Tinkerbell, for sure!
I grew up on potato cakes as mom called them. Leftover mashed potatoes, eggs, flour, seasoning. We patted them out lightly in our hands & fried til golden brown each side. Served with eggs for breakfast or side dish for dinner 😋
My mom would make potato cakes and served with ham gravy.
I love your videos. They have given me something to watch, and then attempt with my grandparents in their mid 80s. You're wholesome style and fun delivery is just incredible, and you always have such a beautifully decorated set.
Wow! Very surprised by this recipe. Seems great to make during the winter season and enjoy. Thanks!
I remember other recipes sometimes you’ll remind they omit saying salt or sugar because “it would be obvious to them.” I wonder if the flavor and color would be improved with added salt and sugar?
That's very cool recipe!! I do like it!
I'm still Tony Kozera if you're wondering.
A heavy shot of bourbon or brandy would lift the sauce up. Did I miss a pinch of salt? Seems like that would improve the dough.
Potato pancakes can go with cranberry sauce or gravy but cakes? What should I expect next, beef or ham flavored frosting?
We always save leftover mash potatoes to make donuts at the end of the week. This is very similar.
To make donuts? How do you do that may I ask?
As a 'modern addition'
I might add like
Baking soda or powder
And like
Salt
Im curious how these would fry
In Quebec we have « bonbons aux patates » which are literally potato candies. You take just a little bit of potato purée and you add loads of icing sugar until you get a stiff dough you can roll flat. The you spread peanut butter and make rolls, cut into pieces. Probably a late 19th or early 20th century thing.
The first thing my brain said was "Boil'em, Mash'em, Put'em in a pie" :D
I was waiting for the 'unusual' part. I spent quite a bit of the video just saying to myself (out aloud and while gesturing at the screen) that is is just a standard recipe for potato cakes. I've been making and eating them most of my life. My local supermarket probably has a couple of different brands of these in the bread aisle. Eaten Jam, sugar, honey, but usually just butter. I have to admit I was a bit suprised to see them described as unusual. John's were a bit thicker than I'd expect normally, but, Yep - those are potato cakes. The only ingerdient that would be swapped out for other things would be the wine - for milk, or yogurt, or a little vinegar - but wine is not surprising.
My husband is the cook of our home, but I cannot explain how much calmness and peace these videos bring me ^^
plus I've discovered a bunch of majestic and delicious recipes that my husband prepared for me, so I couldn't have been happier :)
I love sweets and potatoes and never would've considered a potato DESSERT! One day I hope to make this with my loved ones and maybe we'll found a new fave~
I wonder how they would be as a starch with meat and gravy. With the emphasis on the potato, and less on the "cake," how would they be rolled a little thinner then fried in 1/4 inch of oil. Interesting start of a big bunch of good things. Thanks for the video. Jon
I would try this (hopefully I will when I get an oven) with Sweet potato, and maybe add some brown sugar and cinnamon into the dough, it will not be accurate XD but I bet it will be tasty.
If i had to pick a single plant to take a deserted island, it would be potato! It's so versatile! Thanks for taking me on a journey back in time.
He's making that sauce all wrong! Heat it very gently until butter is just melted while whisking continuously and it will homogenize into a thicker sauce.
What kind of wine would you reccomend for these kind of recipes? I'm not overall familiar with white wine let alone cooking with alchol
Potato bread with jam is nice and potatoes kind of are neutral until you add flavors, so I could see it. But even growing up on potato cakes, I wouldn't have thought about using them as a desert.
Such a fun channel. My son has experimented with some of the recipes. Some good ... some not so good. This one sounds like a good recipe.
That wine additive must come from a French influence, they love some wine in their cooking!
The sauce looks pretty watery, I wonder if a cup for dunking would work best instead of a shallow pool at the bottom of the plate. Regardless it does look pretty good, I'll have to try this recipe soon, thank you for the video!
I respect that he didn't jump up and down about their taste- with no salt or any spices in that batter, that would taste of nothing. That pudding sauce would be all the difference I reckon.
my leftover mashed potatoes all turn into lefse. I'll have to make more and try these. You can't go wrong with potatoes.