Does anyone else have like a bazillion egg yolks that they need to use because they made a ton of royal icing with the whites? How about a bunch of leftover mashed potatoes? No one? Well, don’t worry. The season isn’t over yet so you’ve still got time.
So that royal icing I was talking about, yeah, well it was for something big that I’m so excited to share with you this weekend, Friday baby! I think you’re gonna like it.
Anyway, potatoes and aioli. So what exactly is aioli? It’s basically glorified mayo with a fancy name and some garlic. I made this recipe because, like I said, I have way too many lonely egg yolks on my hands and aioli just happens to be a yummy way to use them. Don’t forget about the potato cakes either! Sorry, dumb thing to even say, as if! I mean, that’s what we’re all doing here, duh!
Have you ever had mashed potato cakes? Well, ther’re da bomb dot com, and with this garlic
mayo aioli, MMMM!
Next time you’ve got a bunch of yolks or mashed potatoes you seriously need to make this recipe. Oh, and I just realized that this would be the perfect thing to make to brighten up the saddest day of the year, the day after Christmas, because everybody’s going to have leftovers on that day.
These are also pretty fast and easy, only like 45 minutes from emulsion to indulgence. So what are you waiting for?
- 2 egg yolks
- 3 cloves garlic
- 2 teaspoons dijon mustard
- juice from 1 lemon (about 1 tablespoon)
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup extra virgin olive oil
- 2 cups mashed potatoes
- 1 egg
- 1/4 cup sour cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon paprika
- 1 cup all purpose flour, divided
- oil for frying
- Combine garilc, egg yolks, salt, pepper, lemon, and mustard in bowl of food processor and pulse until smooth. Turn on lowest setting and pour in olive oil very slowly in a steady stream until it forms a thick emulsion.
- For potato cakes, combine potatoes, egg, sour cream, salt, pepper, and paprika in a medium bowl and stir until well mixed. Add 1/4 cup flour, if your mashed potatoes already had milk or cream you may need a bit more flour to get it thick, and stir until it is the consistency of very thick pancake batter.
- Heat a few tablespoons oil in a medium skillet over medium heat. Drop large spoonfuls of mixture into a small bowl of flour and turn to coat all sides. Press down slightly to form a patty and place in hot oil. Cook on both sides for 1 to 2 minutes or until golden brown.
- Serve hot with aioli.