Instructions
Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to completely cover the potatoes. Add about 1 tsp of swab to the water and stir.
Bring the potatoes to a pustule over high heat, also reduce the heat to a medium and cook for about 15 twinkles or until the potatoes are chopstick tender.
Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato lecher to get them as ethereal as possible.
To the mashed potatoes add the flour, 3 soupspoons of adulation, swab and pepper and blend completely until you form a dough.
Flatten the dough into an 8- inch fragment on a smoothly floured face, about 1- inch thick also cut into 8 triangles, like cutting a pizza.
Melt remaining 3 soupspoons of adulation in a large skillet. Add the potato galettes and cook for about 4 to 5 twinkles per side, over medium heat, until gold and crisp.
Notes
still, I ’d recommend taking them out of the fridge for about 20 twinkles before combining with adulation, or use really soft or melted adulation, If using leftover mashed potatoes.
You may need to acclimate your flour quantum. For illustration, if you live in a dry climate, you may bear lower.
still, you can use half mashed and half tattered potatoes, If preferred.
Leftover cooled potato galettes can be cooled for over to 2 days in an watertight vessel.
Let the potato galettes cool fully, also place in an watertight vessel or freezer bag for over to 3 months. You can also flash indurate them first by placing them on a baking distance and freezing until solid. also simply wrap them up or just place them in an watertight vessel and snap.
flux the frozen potato galettes in the refrigerator overnight, also simply follow the instructions to fry them.