Mashed potatoes (salvaged from crispy cottage fried potatoes)

Slice the potatoes one-eighth inch thick on a mandolin.

Toss the slices with a little flour; lay them overlapping in a heavy skillet starting from the center.

Combine the clarified butter and cooking oil and pour over the potatoes; cook over medium heat 10 minutes.

Flip into a second pan and keep cooking, about 20 minutes in total; the cake does not hold together or cook through.

Abandon the fried potatoes: simmer them in milk until fork tender.

Mash with salt, pepper and a spoonful of sour cream.