Irish Potato Pancakes

Irish Potato Pancakes

2 cups mashed potatoes
1/3 cup flour
1 tbsp milk
1 tbsp Garlic Olive Oil
1 tsp garlic paste
1/4 cup fresh herbs, I like chives and parsley
Salt and pepper

Up to 1/4 cup Garlic Olive Oil for frying

Put all the ingredients into a bowl and stir very well to combine. This is best made with leftover cold mashed potatoes, they are easier to handle. Knead everything out and divide into individual portions. Shape into rounds. I like to make them thinner, but you can make them thicker if you like.

Heat 1 1/2 tbsp of the frying oil up to medium high heat. Place the rounds in the pan and cook about 4 minutes a side, until they are golden brown. If they start to stick, drop more oil in by the teaspoonful. If you make them thinner, you will probably need the whole 1/4 cup of oil to fry with, potatoes do absorb it, but if you made them thicker, you'll probably only need half that.

Pistachio Cheesecake 'Pudding'

Happy St. Patrick's Day!

For my green today, I used our Pistachio Cream. But this is a recipe where any of the sweet creams would work well. Just change up the garnishes. And I know that this isn't really technically a pudding. But pudding is closest in texture to what this is.


Pistachio Cheesecake 'Pudding'

8oz cream cheese, softened
2 tbsp confectioners sugar
1/4 cup crushed graham crackers
1/4 tsp vanilla extract
1/4 cup Pistachio Sweet Cream*
1/4 cup sour cream
1/2 cup plain or vanilla yogurt
2 tbsp fresh lime juice
2-3 tbsp crushed pistachios
whole pistachios for garnish

Stir everything together and chill. Garnish with whole pistachios and enjoy!

*Pistachio Cream avaliable in store or by phone only. Sorry!