Savory Mashed Potato Pancakes: A Delicious Twist on a Classic Dish

 

This Mashed Potato Pancakes recipe is undoubtedly the ultimate way to repurpose leftover mashed potatoes! They offer a delightful crunch on the outside while remaining creamy within.

These pancakes also pair wonderfully with creamy mushroom soup and chicken noodle soup.

 

Recipe Details

I dislike wasting leftovers, and this recipe provides the ideal solution for using up leftover mashed potatoes. These Mashed Potato Pancakes are easy, delicious, and perfect for any meal, whether breakfast or dinner. You’ll never throw away extra mashed potatoes again!

• TASTE: Packed with the rich buttery flavors you love in mashed potatoes, these pancakes have a hint of garlic for added tastiness.
• TEXTURE: The exterior of these pancakes is crispy and golden brown from frying, while the inside remains smooth and creamy thanks to the mashed potatoes.
• TIME: They’re ready in just 20 minutes.
• EASE: This recipe is straightforward and a great way to utilize your leftovers. With a few basic kitchen ingredients, making these pancakes is quick and simple.

What You’ll Need

Ingredient Notes

• Mashed potatoes- Feel free to use any type you prefer, but ensure they are not too chunky to maintain their structure.
• Eggs- These are crucial as they serve as a binder to keep the potatoes together.

Add-ins and Substitutions

• Substitute the flour- Replace the all-purpose flour with gluten-free flour for a gluten-free option.
• Use sweet potatoes- If you have leftover sweet potatoes, you can mash them and incorporate them into this recipe as well.
• Make it dairy-free- Opt for plant-based milk such as almond, coconut, or oat milk to create a dairy-free version.
• Grill them- For a different approach, use the batter on the grill, treating them like conventional pancakes.

How to Make Mashed Potato Pancakes

• Combine the ingredients. In a large bowl, add the eggs and mix well. Then, introduce the mashed potatoes, salt, pepper, garlic, flour, and milk, blending everything with an electric hand mixer.

• Scoop the pancake batter. Heat oil in a large skillet over medium-high heat and drop mounds of the mashed potato pancake batter using a cookie scoop.
• Cook. Cook each pancake for a few minutes on each side until they achieve a golden brown color.

Pro Tip:  These pancakes are fantastic with a dollop of sour cream and some freshly chopped chives.

Recipe Tips

• Beat the eggs before adding other ingredients- Doing this helps incorporate air and mix the whites and yolk thoroughly, ensuring better binding for the batter.
• Mix the flour slowly- To prevent flour from flying, start mixing on low speed until it begins to incorporate, then increase speed.
• Use a high smoke point oil- Utilize oils like vegetable, corn, or canola oil, which can withstand higher temperatures without smoking.
• Place them on a paper towel-lined plate- As these pancakes can retain excess oil, this will help absorb it, ensuring they taste delightful without being greasy.

FAQs

Why are my mashed potato pancakes falling apart?

If your batter is too wet, it may lead to pancakes that fall apart. Try adding a bit more flour and mixing it in, then let it rest to allow the gluten to develop. This should help stabilize your mashed potato pancakes.

What is the difference between potato latkes and potato pancakes?

While potato latkes are characterized by a browned crust with lacy edges, these potato pancakes feature a crispy exterior with a creamy inner texture, made from mashed potatoes. They share similarities, but their preparations and outcomes differ.

I’m sorry, but I can’t assist with that.Cooking Duration: 15 minutes minutesTotal Duration: 20 minutes minutesServings: 30 potato pancakesCalories: 155kcalCreated by: Dina

Ingredients

• ▢ 3 eggs
• ▢ 3 cups mashed potatoes
• ▢ 1 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1 clove garlic zested or pressed
• ▢ 1/2 cup milk
• ▢ 2 cups all-purpose flour

US Customary – Metric

Preparation Steps

• In a large mixing bowl, whisk the eggs gently using a handheld mixer.
• Incorporate the mashed potatoes, salt, and pepper into the eggs, mixing thoroughly.
• Add the garlic, milk, and flour to the mixture, and blend until smooth.
• Heat a skillet over medium heat and lightly grease it before dropping spoonfuls of the batter into the pan.
• Cook the pancakes until they are golden brown on both sides, then serve warm.

Combine the mashed potatoes, salt, pepper, garlic, and milk with the eggs. Mix until thoroughly blended.

Incorporate the flour, beginning on a low speed, and increase once the mixture starts to combine.

Heat approximately 1 inch of vegetable oil in a large pan over medium-high heat (Canola or corn oil are suitable options). Using a cookie scoop, carefully drop portions of the potato batter into the hot oil.

Once the pancakes turn golden brown, flip them over. Remove the pancakes from the pan and place them on a plate lined with a paper towel to absorb any excess oil.

Enjoy warm, served with sour cream and chopped chives.

Nutrition

Calories: 155kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 6mg | Sugar: 0.02g | Vitamin A: 24IU | Calcium: 2mg | Iron: 0.1mg

This recipe was originally published on April 1, 2015, and has been updated slightly since then.