Well, I was
a lot a little heavy-handed with the bleu cheese and the tang really overwhelmed the potatoes. Looking for a way to soften up the strong flavor with the leftovers, I decided to make Bleu Cheese Potato Pancakes. Traditionally potato pancakes use a shredded fresh potato, but this was a great way to use up leftover mashed!
Bleu Cheese Potato Pancakes
2 c. leftover bleu cheese mashed potatoes (or whatever you have left).
1/4 c. flour
3 tbs minced scallions
Black Pepper (the cheese is already salty; so be sparing with salt)
2 tbs oil.
In a large bowl; beat the potatoes, flour and egg until thoroughly combined. Stir in chives and black pepper.