Crispy Mashed Potato Pancakes: The Ultimate Comfort Food

Mashed Potato Pancakes, also known as Potato Latkes, are the perfect way to transform leftover mashed potatoes into a delicious and comforting dish. These golden, crispy pancakes are easy to make and can be served as a side dish, appetizer, or even a main course.

>>>Get the Recipe in Details: Mashed Potato Pancakes

Here's everything you need to know to create the best Mashed Potato Pancakes, along with some frequently asked questions to help you master this recipe.

Mashed Potato PancakesPhoto byFood Fusion Frenzy

Ingredients:

• 2 cups leftover mashed potatoes
• 1 large egg, beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions (scallions)
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons unsalted butter (for frying)
• 2 tablespoons vegetable oil (for frying)
• Sour cream, for serving (optional)
• Applesauce, for serving (optional)

Directions:

1. Prepare the Potato Mixture: In a large bowl, combine the leftover mashed potatoes, beaten egg, shredded cheddar cheese, chopped green onions, and flour. Mix until all ingredients are well incorporated. Season with salt and pepper to taste.
2. Form the Pancakes: Using your hands or a spoon, shape the potato mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. You should get around 8-10 pancakes, depending on the size.
3. Heat the Skillet: Heat the butter and vegetable oil in a large skillet over medium heat. The combination of butter and oil helps achieve a crispy exterior while preventing the butter from burning.
4. Fry the Pancakes: Once the butter has melted and the skillet is hot, carefully place the potato pancakes in the skillet, leaving enough space between them to cook evenly. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
5. Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve hot with a dollop of sour cream or a side of applesauce for a classic touch.

Frequently Asked Questions (FAQs):

Q: Can I use fresh potatoes instead of leftover mashed potatoes? A: Yes, you can use fresh potatoes. Boil and mash the potatoes, then let them cool before proceeding with the recipe. Keep in mind that freshly mashed potatoes might be a bit wetter, so you may need to adjust the amount of flour to achieve the right consistency.

Q: How do I store leftover potato pancakes? A: Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or the oven until warmed through and crispy again.

Q: Can I freeze potato pancakes? A: Yes, you can freeze potato pancakes. Place them on a baking sheet in a single layer and freeze until solid. Transfer the frozen pancakes to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat them in the oven at 375°F (190°C) until heated through and crispy.

Q: Can I add other ingredients to the potato mixture? A: Absolutely! You can customize the potato pancakes by adding ingredients such as cooked bacon, diced ham, chopped herbs, or even grated vegetables like zucchini or carrots. Just make sure to adjust the seasoning accordingly.

Q: What can I serve with mashed potato pancakes? A: Mashed potato pancakes are versatile and can be served with a variety of dishes. They make a great side for breakfast with eggs and bacon or as a part of dinner with roast chicken or steak. Traditional toppings like sour cream and applesauce are always a hit, but you can also try them with salsa, guacamole, or a simple aioli.

Q: How do I prevent the pancakes from falling apart? A: To ensure the pancakes hold together, make sure your mashed potatoes are not too wet. Adding an egg and flour helps bind the mixture. When forming the patties, press them firmly to compact the ingredients. Frying them in a hot skillet also helps create a crispy exterior that holds the pancake together.

Q: Can I make these pancakes gluten-free? A: Yes, you can make gluten-free potato pancakes by substituting the all-purpose flour with gluten-free flour or a gluten-free baking mix. Ensure that all other ingredients, such as cheese and seasonings, are also gluten-free.

Tips for the Best Mashed Potato Pancakes:

• Use Cold Mashed Potatoes: Cold, leftover mashed potatoes work best as they are firmer and easier to shape into patties.
• Season Well: Taste your mashed potatoes before adding other ingredients and adjust the seasoning if needed. Cheese and green onions add great flavor, but you can experiment with other seasonings too.
• Don’t Overcrowd the Pan: Fry the pancakes in batches if necessary to ensure they cook evenly and become crispy. Overcrowding the pan can lead to uneven cooking and soggy pancakes.
• Maintain Heat: Keep the heat at medium to medium-high. Too low, and the pancakes will absorb more oil and become greasy; too high, and they may burn before cooking through.

Mashed Potato Pancakes are a delicious and easy way to use up leftover mashed potatoes, transforming them into a crispy and comforting dish that everyone will love. Whether you’re enjoying them for breakfast, lunch, or dinner, these pancakes are sure to become a favorite in your kitchen. Happy cooking! 🥔🥞