MASHED POTATOES NOTE: You want the mashed potatoes to be cooled or cold, so it's best to have them made earlier in the day or the day before. You can also use leftover mashed potatoes for this!

HOW TO COOK POTATOES: Wash the potatoes and cut them into large chunks that are similar in size. Place potatoes in a large pot and cover with water by about an inch. Turn the heat to high and bring to a boil. Once boiling, turn the heat down to medium-low and stir occasionally. Start to check them for doneness at 10 minutes. It depends on the size of your potatoes, but most are done between 10 and 20 minutes. They're considered done when they are soft and tender when poked with a fork. Drain them well. Move to a large bowl and mash with a fork or masher. Cover and refrigerate until ready to make the cakes.

MAKE POTATO MIX: Mashed potatoes should be completely cooled or even better, they should come straight out of the refrigerator. In a small bowl, add the two eggs and mix well. Pour the mixed eggs over the potatoes in the other bowl. Using a fork, mash the egg into the potatoes as evenly as possible. Then, add the flour, cheese, turkey, garlic powder, salt and pepper. Mash and mix with the fork (or your hands) again until it's well incorporated. (Mix should be slightly sticky but hold its form well.)

FORM THE PANCAKES: Lay a piece of parchment paper on the countertop. Scoop two large spoonfuls of the potato mix into your hands and pat together. Flatten a bit to make a pancake shape. For medium/large sized pancakes, keep them roughly 1½ inches thick and 3½ inches in diameter, but don't stress on getting them perfect. Place formed cake on the parchment paper.

FRY THE CAKES: In a large skillet, add about 1-2 tablespoons of extra virgin olive oil and heat over medium. Once warm, use a spatula to carefully transfer the potato patties to the pan. Careful not to overcrowd. (I fry mine in groups of 4.) Cook for about 4-5 minutes on one side, and then flip and cook for another 4-5 minutes on the other. They should be a nice, dark golden brown color. Place finished potato pancakes on a plate lined with a paper towel to soak up excess oil. (Repeat until all cakes are fried.)

SERVE: Let them cool for about 5 minutes and serve with a spoonful of sour cream, plain Greek yogurt or fresh salsa.

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