Prep: 1. Re-season mashed potatoes with salt and pepper. Stir in cheese. 2. Shape potato mixture into patties, using a jar lid as a mold if desired. 3. Pack potato mixture into lid, unwrap it and place patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately. Make: 1. To cook, dredge patties in flour. 2. Heat oil in a nonstick skillet over medium-high heat. 3. Just before frying, dredge patties again with flour. Add patties to oil without crowding them ( may have to cook in batches). 4. Cook until golden brown, about 5 minutes each side. 5. Remove from skillet and drain on paper towels. Serve hot with leftover gravy.
Goes well with "Katin's turkey soup" in our gatheredtable library!