This post is sponsored by The Idaho Potato Commission. Opinions are my own, as always. Thank you for supporting the sponsors who support Panning The Globe.
This recipe for savory potato aebleskivers is new and different and not from Denmark. This recipe comes from the new cookbook "Smashed, Mashed, Boiled and Baked - And Fried Too!: A Celebration of Potatoes in 75 Irresistible Recipes," by James Beard award-winning chef Raghavan Iyer.
Fellow potato enthusiasts, you will love this book! It has so many creative and tempting spud-centric recipes: soups, salads, gratins, stews, and even delicious potato desserts! I was given two copies of the book, one for me and one to give away. At the end of this post I'll tell you how to enter the giveaway. First, I want to tell you more about savory potato aebleskivers and show you how to make them.