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Mashed Potato Pancakes | Diethood

A.B July 16, 2024 0


Mashed potato pancakes are my favourite method to put a contemporary spin on leftover mashed potatoes! They’re crispy, scrumptious pan-fried patties filled with spinach, garlic, and parmesan cheese. Golden exterior, fluffy inside, and wonderful dipped in bitter cream!

Should you fall as onerous for these leftover mashed potato pancakes as I did, you’ll additionally need to strive these tacky potato waffles.

A tall stack of mashed potato pancakes topped with a dollop of sour cream on a plate.

 

What’s higher than a fluffy heap of creamy, buttery mashed potatoes? Not a lot. However what’s equally as tasty? The identical mashed potatoes become pancakes! This mashed potato pancakes recipe is a longstanding favourite in my home. I make these crispy, flavor-filled potato pancakes after each vacation, roast, or weeknight dinner when mashed potatoes are on the menu. Who am I kidding, I’ll boil potatoes simply to make these pancakes. And after you’ve tried them dipped in bitter cream, you’ll, too!

Why I Love These Mashed Potato Pancakes

  • Give leftover mashed potatoes a glow-up. Mashed potato pancakes are my favourite method to flip leftover mashed potatoes (already a winner) into a brand new meal. They’re additionally simple sufficient to make with freshly boiled potatoes, too, if a craving is additional robust!
  • Straightforward to make. However oh-so-satisfying. I make these mashed potato pancakes in beneath an hour from begin to end (even quicker if the potatoes are already mashed!), and so they’re an ideal snack or aspect dish.
  • Adaptable. I fill these with contemporary spinach, garlic, and grated parmesan, however the potato patties are completely customizable. Select your favourite herbs, seasonings, and toppings to make them your personal. And don’t neglect to share within the feedback (we don’t gatekeep deliciousness round right here!).
Ingredients for mashed potato pancakes with text labels overlaying each ingredient.

What You’ll Want

I’ll or could not have a stash of freezer mashed potatoes on standby particularly for this recipe. However for those who’re making your potato pancakes completely from scratch, listed below are the elements you’ll want. Scroll to the recipe card for a printable record with the complete recipe particulars.

  • Potatoes – Boiled, peeled, and quartered. One of the best potatoes for mashing are starchy Russet, Idaho, or Yukon gold potatoes. The starch is what makes mashed potatoes (and these pancakes) additional fluffy.
  • Milk – This may be any dairy or non-dairy milk you’ve available.
  • Butter and Olive Oil – I reduce down on among the butter with olive oil, however you should use all of 1 or the opposite for those who’d like.
  • Onion – Select a gentle selection, like yellow onion or shallot, and cube it.
  • Spinach – I take advantage of child spinach. Common spinach additionally works.
  • Garlic – Freshly minced, or you possibly can substitute ¼ teaspoon of garlic powder for every contemporary clove.
  • Parmesan Cheese – I really like including a tacky factor with grated parmesan or pecorino. You should use cheddar, gouda, Pepper Jack, or simply about any shredded cheese you’d like.
  • Lemon Juice – Freshly squeezed is greatest.
  • Egg and Breadcrumbs – A calmly overwhelmed egg and Panko crumbs assist maintain these pancakes collectively (much like making meatballs). Use gluten-free Panko for a gluten-free model. I feel this recipe would work with a flax egg or chia egg, too, if wanted.
  • Oil – For frying. This may be any vegetable oil with a excessive smoke level, like canola or avocado oil.

Methods to Make Mashed Potato Pancakes

Different potato pancake recipes, like latkes, are supposed to be additional crispy, however these mashed potato pancakes have a softer texture. The within of the patty stays fluffed and creamy whereas pan-frying will get the skin irresistibly crispy and golden, much like my zucchini fritters. Comply with these steps:

A potato masher resting in a glass bowl of partially mashed potatoes.
1. Mash the potatoes.
Garlic and spinach added to a skillet with sautéed onions.
2. Sauté the add-ins.
Mashed potato pancake ingredients combined in a glass mixing bowl with a wooden spoon.
3. Stir the whole lot collectively.
A spatula resting in a skillet, underneath a fried potato pancake surrounded by more potato pancakes.
4. Form and fry the pancakes.
Fried mashed potato pancakes on a wire rack set over a baking sheet.
5. Drain on a wire rack.
Two hands pulling apart a mashed potato pancake revealing the fluffy insides.
6. Serve.
  1. Prep the potatoes. Should you don’t have potatoes already mashed, boil a pound of potatoes (see beneath) and mash them with milk till they’re good and creamy.
  2. Sauté. Sauté onions in butter and oil, then add spinach and garlic. Season with salt and pepper.
  3. Mix. Fold the sautéed veggies into the mashed potatoes together with grated cheese and lemon juice. Combine within the overwhelmed egg and Panko crumbs. 
  4. Form and fry the pancakes. Type the potato combination into patties. Then, working in batches, fry the potato pancakes in oil till they’re golden brown on either side. Transfer the cooked pancakes to a wire rack to empty.

If You Must Cook dinner Your Potatoes…

To boil potatoes for mashing, submerge complete potatoes in a big pot of salted, chilly water. Deliver the pot to a boil, then let the potatoes simmer over low warmth till they’re tender sufficient to pierce with a fork.

The precise cooking time will depend on the scale and sort of potatoes you utilize. Most medium-sized potatoes must boil for 15-20 minutes. Bigger potatoes can take nearer to half-hour.

Overhead view of a pile of mashed potato pancakes served on a wooden platter next to a small bowl of sour cream.

Recipe Suggestions And Variations

  • The best method to “peel” potatoes. After you’ve boiled your potatoes, reduce them in half and scoop the flesh from the skins earlier than mashing. It beats a potato peeler and this fashion, you’ll have leftovers for crispy potato skins!
  • Mash the potatoes whereas they’re scorching. Begin cooking the potatoes in chilly water, and mash them whereas they’re nonetheless heat. It’s the key to mashed potatoes with a fluffy, creamy texture.
  • Don’t overwork the potatoes. An excessive amount of milk and an excessive amount of mashing can result in gluey mashed potatoes. Use a ricer or potato masher to squish up the potatoes simply till they’re creamy, and add the milk a bit of at a time.
  • Add herbs. Sprinkle in contemporary chopped parsley, chives, or dried Italian seasoning for extra taste. I’ll generally stir in a bit of parsley pesto.
  • Extra greens. Substitute child spinach with chopped kale or radicchio.
  • Add bacon. Diced air fryer bacon bits take these mashed potato pancakes to an entire different degree.

Continuously Requested Questions

Why did my mashed potato pancakes disintegrate?

There are a few the reason why potato pancakes disintegrate. It might be that your mashed potatoes are too runny, otherwise you didn’t add sufficient breadcrumbs. Undercooking the potato pancakes also can trigger them to come back aside.

Why are my potato pancakes gummy?

Except for over-mashing the potatoes or including an excessive amount of milk (see the Suggestions part above), your mashed potato pancakes could be gummy as a result of the oil wasn’t scorching sufficient. Be sure that to get the frying oil totally preheated earlier than you add the patties to the pan.

Serving Options

I feel I used to be born once more the day I dunked my first mashed potato patty right into a bowl of bitter cream. It’s my favourite method to eat them, however plain yogurt, soy sauce, scorching sauce, and garlic butter sauce are all nice dipping choices. 

I’ll make these potato pancakes as a post-holiday snack, and so they’re a tasty gentle meal paired with a chopped salmon salad or roasted veggie salad. If we really feel like one thing heartier, these make an amazing potato aspect dish subsequent to ribeye steak or osso buco!

Mashed potato patties are served on a plate, some cut in half with a fork and others topped with sour cream.

Storing and Reheating Leftovers

  • Refrigerate. Retailer these mashed potato pancakes in an hermetic container within the fridge for as much as 3 days.
  • Reheat. Heat the pancakes in a skillet over medium warmth to revive that scrumptious crispiness.
  • Freeze. Mashed potato pancakes additionally freeze properly for as much as a month. Thaw the patties in a single day within the fridge earlier than reheating.

Extra Potato Recipes

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  • Mash the potatoes. Mix peeled boiled potatoes and milk in a big mixing bowl. Utilizing a potato masher, mash the potatoes till they’re easy and creamy. Put aside.

  • Sauté. Warmth 1 tablespoon butter and 1 tablespoon olive oil in a big skillet over medium warmth. Add chopped onions and prepare dinner for two to three minutes, stirring sometimes, till translucent. Add spinach and garlic to the skillet, season with salt and pepper, and proceed to prepare dinner for two extra minutes or till the spinach is wilted.

  • Mix. Take away from warmth and add the sautéed veggies to the potatoes. Stir in cheese and lemon juice. Add the egg and panko/bread crumbs; stir till totally mixed and easy.

  • Type the pancakes. Form the potato combination into patties. In the meantime, warmth vegetable oil in a big skillet.

  • Fry. Working in batches, fry the potato pancakes on either side till golden brown, about 3 to 4 minutes per aspect.

  • Drain and serve. Switch the cooked potato pancakes to a paper towel–lined plate whilst you fry the remaining. Serve with yogurt, bitter cream, or soy sauce for dipping.

  • Methods to boil potatoes for mashing: Place the entire potatoes in a big pot of chilly salted water. Be sure that they’re totally submerged. Deliver the pot to a rolling boil after which decrease the warmth to a mild simmer. Cook dinner the potatoes till a fork can easily pierce by them with out resistance.
  • Boiling occasions differ. Medium-sized potatoes take about 15 to twenty minutes after the water begins boiling. Bigger potatoes may want 25 to half-hour. 

Serving: 1patty | Energy: 96kcal | Carbohydrates: 8g | Protein: 3g | Fats: 5g | Saturated Fats: 1g | Ldl cholesterol: 14mg | Sodium: 143mg | Potassium: 207mg | Fiber: 1g | Vitamin A: 1395IU | Vitamin C: 7.7mg | Calcium: 94mg | Iron: 1.5mg

Dietary information is an estimate and offered as courtesy. Values could differ in accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.

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