Mashed Potatoes Pancake recipe is spicy and tasty. Has anybody ever cooked sufficient mashed potatoes Pancakes for a holiday get-together? I believe that the answer is always no, and since running out of mashed potatoes is the worst part of the holiday gathering, most hostesses over-prepare. After any party, I usually have an entire leftover container of merely mashed potatoes that lies on my fridge for a week, languishing.
And save the day, make these Mashed Potato Pancakes! To make a cheesy, fluffy inside and a golden crispy outside mix, cheddar cheese, and chives into mashed potatoes whatsoever, shape a patty, and lightly pan-fried it. Very simple and delicious!
What Are Mashed Potato Pancakes
Potato pancakes are not really a novel concept. After all, latkes exist, but most potato pancakes were prepared with freshly shredded and pan-fried potatoes. These mashed potato pancakes differ from traditional potato pancakes in a few ways.
For start, they employ mashed potatoes, which results in a much more delicate texture in the final pancakes. So because pancakes are now more forgiving and easier to form into patties, it allows for an additional insert.
Ingredients in Mashed Potatoes Pancake
- Obviously, mashed potatoes are needed! If you don’t even have any and would like to prepare this dish, I recommend starting with mashed potatoes and let them cool until proceeding with the pancakes.
- I add sharp cheddar cheese & chives to a potatoes for taste, then flour and an egg to help bind the pancakes together so they do not even come apart when cooking.
Tips for this pancake
- You may use any of the mashed potatoes for this dish, but skinless mashed potatoes work the best.
- It’s simplest to form the pancakes into small discs using your hands while shaping them into patties. If indeed the potato mixture sticks to your hands, moisten them slightly before forming the patties.
- You can cook them either in oil or butter (cultured buttermilk or ghee is best) for just a crispy pancake or butter (clarified butter or ghee is best) for a rich & delectable buttery pancake. Please remember that if the butter becomes too hot, it may burn.
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Mashed Potatoes Pancakes Recipe
Has anybody ever cooked sufficient mashed potatoes Pancakes for a holiday get-together? I believe that the answer is always no, and since running out of mashed potatoes is the worst part of the holiday gathering, most hostesses over-prepare.
- Make the pancake batter
- Mix the mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper in a medium bowl and mix.
- It’s fine if indeed the mixture is a little sticky, however, if you make this into a patty in your palm, this should keep its shape. If it’s too sticky or runny, add a spoonful of flour at a time till you get the texture you desire.
- On a big plate, spread out a few paper towels. As you cook the pancakes, move them to the paper towel-lined plate.
- Start forming your pancakes once the oil reaches 325°F or sizzles if you throw a little flour into it. As you proceed, you’ll shape and cook.
- To prevent the potato mixture from sticking to your hands, slightly wet them. Take about 1/4 cup of the pancake batter and roll this into a 1/2-inch-thick disc in your palms.
- One pancake in the skillet and continue unless there are 4-5 pancakes in the pan. Cook the pancakes for 3-4 minutes on each side, or until golden & crispy.
- Cook for a further 3-4 minutes on the second side after flipping.
- Take the potato pancakes from the pan and drain them on a baking tray lined with paper towels. Keep making and cooking potato pancakes when they’re all finished. Serve warm with a dollop of sour cream on the side.