1 - 4.1 oz package Idahoan® Buttery Golden Selects® Mashed Potatoes
4 tsp oil, divided
½ cup onion, diced
1 garlic clove, finely chopped
1 cup fresh spinach, chopped coarse
1 Tbsp fresh thyme, chopped
½ tsp coarse kosher salt
½ tsp fresh ground black pepper
⅛ tsp ground nutmeg
Smoky Paprika Rouille
½ cup mayonnaise*
1 Tbsp milk
1 garlic clove, minced
⅛ tsp smoked paprika
Pinch of cayenne
Salt and pepper to taste
*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.
Instructions
Prepare mashed potatoes following package directions, set aside to cool.
Heat 2 tsp of the oil in a large deep skillet over medium heat. Add onion and garlic and sauté until onion softens and turns slightly golden, about 5 minutes.
Add spinach and thyme to onion mixture, toss together and continue cooking just until spinach wilts a bit.
Add onion-spinach mixture, salt, pepper and nutmeg to potatoes and combine.
Shape potato mixture into ½ inch thick pancakes about 2 inches wide. Set pancakes on baking sheet lined with parchment paper or foil.
Heat one tsp oil in a large skillet over medium-high heat. Add pancakes and cook, without moving, until cakes are brown and crispy on bottom, about 3-4 minutes.
Carefully turn cakes and continue to cook until brown on the other side.
Continue cooking remaining pancakes and add oil as needed.
To make Smoky Paprika Rouille, whisk ingredients in a medium bowl. Season to taste with salt and freshly ground black pepper. Cover and chill. Can be made a day ahead.
Top each potato pancake with Smoky Paprika Rouille.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/potato-pancakes-with-smoky-paprika-rouille/