Deliciously hearty, mashed potato pancakes with fresh herbs and shredded Muenster cheese.

Special Country Cafe Potatoes

4 cups mashed potatoes, without milk or seasoning, cooled
1 cup (4 ounces) shredded Wisconsin Muenster cheese
1/2 cup all-purpose flour
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives or thinly sliced green onions
1 teaspoon dry leaf thyme or sage, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs, slightly beaten
2 large eggs
1 tablespoon water
1/2 cup all-purpose flour
Vegetable oil, as needed

1. In a large bowl, combine mashed potatoes, cheese, 1/2 cup flour, parsley, chives, thyme or sage, salt, pepper and 3 eggs; mix well.
2. Using 1/4 cup of potato mixture per patty, form sixteen 2 1/2 inch round patties. Place on cookie sheet. Cover with plastic wrap; refrigerate at least 4 hours or freeze 1 hour before coating and frying.
3. In a shallow dish, combine 2 eggs and water; blend well.
4. Dip cold patties into beaten egg and then into remaining 1/2 cup flour.
5. Heat about 1/4 inch oil in heavy skillet.
6. Fry patties in hot oil over medium heat about 2 minutes on each side or until golden brown, crispy and heated through.
7. Serve hot.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.