Sorry (I think!) my family's so spread out that we're not celebrating and doing latkes together today. Whatever she says, it's a labor intense exercise.

to half the amount of leftover mashed potato (and I keep instant around since I never have any leftover mashed potato, a tiny pinch of cumin helps it), an egg and about a quarter of a grated onion. Those are the rough proportions and will make a fine latke just as is.

You can spice them up from there, if you want to. If you're doing a big batch with half a dozen potatoes, you can decrease the eggs. Minced parsley is a lovely addition but latke loving Jewish friends might look at them funny until they taste them.

They look like the FSM but the texture from the mashed potato makes them heavenly.

So I took an old t-shirt and used that. Worked fine. I prefer Manischewitz matzo meal to flour (Streit's is ground more coarsely, which makes it better for matzo balls)

Washes up just fine.