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.
They 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. 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.