Mashed potato pancakes are a fun and easy way to use up leftover mashed potatoes (you can also make fresh mashed potatoes, of course!). They're golden and crispy on the outside, soft and tender on the inside, and loaded with potato, cheese, herbs, and spices. Every bite is irresistible!
2poundsIdaho potatoes, peeled and cut into 1-inch cubes(about 5 cups)
½cupgrated parmesan cheese
⅓ cupall-purpose flour
1large egg
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried parsley
½teaspoonsalt
½teaspoonground black pepper
¼cupvegetable or olive oil
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Instructions
Boil 6 cups of water over high heat and cook the potatoes for 6 to 8 minutes or until soft.
Drain the potatoes and mash them in a large bowl.
Add the parmesan, flour, egg, garlic powder, onion powder, parsley, salt and pepper; mash and mix until combined.
Heat the oil in a large skillet over medium heat. In the meantime, form two-inch balls from the dough then flatten them out into ½-inch thick patties.
Fry 6 to 8 patties in the pan at one time for 2 ½ - 3 minutes on each side or until light and golden on each side. Repeat the process with the remaining potato mixture.
Let pancakes cool on a plate with a paper towel for five minutes. Serve with sour cream and chopped chives if desired.
Video
Notes
Makes 18-20 potato pancakes
Store leftover potato pancakes in an airtight container in the fridge for up to 3 days.
Reheat them in a 350ºF oven for 5 minutes or until crispy.