Gwynn E. of Knoxville, Tennessee shares, “My mother was making fried potato patties out of leftover mashed potatoes and accidentally stirred in pancake mix instead of flour. I’ve made mine that way ever since.”
Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees.
I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. —Rebecca Page, Pensacola, Florida