Matafan-Fluffy Mashed Potato Pancakes are from the region Pays de Savoie in France. They come together really easily with leftover mashed potatoes. A cross between a pancake and blin, these pancakes are light as a feather and delicious with a side salad.
How could it be that I had some mashed potatoes conveniently leftover to make these delectable Matafan? I have a thing for mashed potatoes. I would happily eat them as a meal. I always get seconds and thirds of stuffing and mashed potatoes on Thanksgiving.
I try not to make them too often as they are difficult to resist. Having rekindled my craving for fluffy mashed potatoes last week, I had to make more earlier this week with our meal. There was about 2 cups leftover and I couldn’t resist trying Dorie’s Matafan recipe. Whipped egg whites makes them light as a feather and I will be making mashed potatoes again very soon just so I can have more Matafan.
What are matafan fluffy mashed potato pancakes?
Matafan are a staple in France in Pays de Savoie. They are a cross between a pancake and blini and are served as a side dish, starter, or snack. In Savoyard, the word Matafan means to calm hunger. Let me tell you, they calmed my hunger when I had this plate of them the other day for lunch.
What can you eat with matafan?
They paired perfectly with my salad of mixed organic greens and dried cranberries. I couldn’t wait for the kids to come home for school and make this for them as an afterschool snack.
How do you make matafan fluffy mashed potato pancakes?
The first step is to gather your ingredients. I made mine using leftover mashed potatoes. The cold mashed potatoes get combined with the eggs, egg yolks, flour and warm milk (I used coconut to stay dairy free).
Once you combine that mixture, you whip the egg whites up.
The next step after you whip the egg whites is to combine the egg whites into the potato mixture. Gently fold in the egg whites a little at time to create a fluffy batter.
The final step is to add the salt and pepper to your taste. Heat up the skillet and add butter (or margarine or even coconut oil to keep it dairy free). Begin to cook up the pancakes on the hot skillet.
You can see a difference in the ones that were originally cooked up in butter. They did brown more than the ones I did with coconut oil.
Serve with your favorite salad and enjoy!
Recipe source Dorie Greenspan from Around my French Table (and incredible book I highly recommend buying!)
Matafan-Fluffy Mashed Potato Pancakes
- Kosher or coarse salt for baking the potatoes
- 2 large Idaho russet potatoes (1½ pounds total), scrubbed and dried
- 4 large eggs; 2 separated
- ½ cup all-purpose flour
- ¼ cup hot whole milk I used coconut milk (keeping it dairy free)
- Salt and freshly ground white pepper
- Butter for cooking the pancakes (you could use your favorite margarine to keep it dairy free or also coconut oil)
- If you don’t have leftover mashed potatoes (I did it with 2 cups of leftover), roast your potatoes.
- Preheat oven to 400F. Line a baking sheet with kosher salt in the area you’ll place the potatoes (not the whole baking sheet). Place the potatoes on top of the salt.
- Bake the potatoes for about 1.5 hours. Remove the potatoes and let them cool until you can handle them on a rack. Cut the potatoes in half and scoop out the potato flesh.
- If you have a potato ricer, run it through the ricer into a bowl (or a strainer).
- Using a wooden spoon, beat in 2 whole eggs and 2 whole egg yolks (one at a time).
- Stir in 1/4 cup of the flour. Next, stir in all the warm milk. Finally, stir in the other 1/4 cup of the flour.
- Season the potato batter with salt and pepper (to your taste); set aside.
- Beat the 2 egg whites with a pinch of salt. The best way is with an electric mixer, but you could also do by hand. The egg whites should be firm with glossy peaks.
- Gently begin to stir in a little bit of the egg whites into the potato batter. Continue on gently folding in the rest of egg whites into the potato batter. Cover batter until ready to use and keep in the fridge.
- When ready to cook the potato pancakes, place large skillet on medium heat. Add 2 teaspoons butter (or margarine if dairy-free, or coconut oil). When it is heated up, add 1/4 cup batter portions to the hot skillet.
- If making blini size portions, add 2 tablespoons batter.
- Use a spatula to smooth around the top of the batter and make sure they are nice and round. Cook for 2-3 minutes, until the sides are firm enough, and it will start to bubble.
- Flip over the cakes and continue cooking until it is is nicely browned on the bottom.
- Transfer the potato pancakes as they are ready to a serving plate and cover loosely with foil paper to keep them warm. Continue on with the rest of the batter. You could could cook a few at time depending on large your pan is and how big you make the pancakes.
- You could also keep them warm on a foil lined baking sheet in a warm oven (about 200F).
- Serve with salad.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.