These are a good way to use up extra baked potatoes, mashed potatoes or boiled potatoes. The recipe below uses baked potatoes.
2 baked potatoes
1/2 cup grated cheddar
75 grams Boursin Garlic and Chive soft cheese
2 Tbsp. snipped chives
salt and pepper to taste
2 Tbsp. butter*
2 Tbsp. milk*
oil (for frying pan)
Scoop the flesh out of the baked potatoes and mash with a little butter and milk. Add the cheese to the potatoes. Form into patties (about 1 cm thick). Heat a little oil in a frying pan and cook the potato patties until they are browned on one side. Carefully flip, using the edge of the pan to help you so you don’t scoop off the browned layer. Brown the second side and cook until heated through.
*If your potatoes are already prepared mashed potatoes, skip adding the butter and milk, as you probably did it when you mashed them the first time. If you are using baked or boiled potatoes, add it in.
Everyday Cheer 
D > We’ll do this. We’re lifting, sorting and storing our maincrop spuds, and there’s buckets of rejects – spiked, too small, too scabby – that won’t keep long, so are to be used up over the coming weeks. The best spuds will keep us fed right through to late Spring 2018.
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Until we moved to this house last year, our family grew enough potatoes to last till spring as well. Do you grow a single type or multiple varieties?
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D > Mostly Charlotte – every year : so versatile and well suited to our soil, climate and preferences. Others vary from year to year: this year Javelin, Galway Giant (disappointing), Isle of Jura, Rooster. Last two still to lift.
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