Recipe Guide:
Mashed Potato Pancakes Recipe – A Cozy Twist on Comfort Food
There’s something so special about that first whiff of warm, buttery potatoes wafting through the kitchen. It instantly brings me back to chilly Sundays at my grandmother’s house, where laughter and the smell of comfort food wrapped around us like a cozy blanket. These Mashed Potato Pancakes are the epitome of that warmth and togetherness, bringing a delightful crunch and cheesy goodness to the table. Whether you whip them up for a weeknight dinner or Sunday brunch, they’re sure to become a beloved tradition in your home.
Why You’ll Love It
- Quick and easy to make
- Comforting homemade flavor
- Made with simple ingredients
- Great for any occasion
- Always a crowd-pleaser
Ingredients You’ll Need
- 2 cups mashed potatoes
(Use homemade for that delightful flavor!) - 1 egg, beaten
(It helps bind everything together beautifully!) - 1/2 cup all-purpose flour
(This adds the perfect texture.) - 2 tablespoons chives, chopped
(Fresh herbs bring a pop of color and flavor.) - 1/2 teaspoon garlic powder
(Just enough to give it a warmth without overpowering.) - 1/2 teaspoon kosher salt
(Enhances all the flavors.) - 1/8 teaspoon black pepper
(For a subtle kick.) - 1 cup cheese, shredded (cheddar, mozzarella, gruyere, gouda, Parmesan, or pepper jack)
(Choose your favorite cheese for a personal touch.) - 3 tablespoons vegetable oil (plus more for frying)
(This ensures those pancakes crisp up perfectly.) - Sour cream (for serving)
(Because what’s better than tangy sour cream on warm pancakes?)
How to Make It
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Start by gathering all your ingredients, and let that nostalgic feeling wash over you as you dive into this cozy recipe. In a large bowl, combine the mashed potatoes, beaten egg, flour, chives, garlic powder, salt, and black pepper.
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Now, the fun part! Gently fold in that cheesy goodness. I like to sprinkle in a little extra cheese because, honestly, you can never have too much cheese.
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Form about 1/4 cup of the batter into patties. If you find the mixture a bit too sticky, add flour one tablespoon at a time until it holds together nicely. If you ever find your hands getting sticky, try wetting them — it’s a neat little trick!
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Preheat a large skillet over medium heat and pour in the vegetable oil. Wait until the oil is shimmering; that’s your cue!
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Carefully place four pancakes at a time into the skillet. Listen for that soft sizzle. Cook for 2 minutes on each side or until they’re golden brown and crispy. It’s so satisfying to see them transform!
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Once they’re beautifully browned, use a slotted spoon to lift them out and transfer to a paper towel-lined plate, and let the next batch cook. Repeat until you’ve cooked all your Mashed Potato Pancakes.
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Serve warm with a generous dollop of sour cream and a sprinkle of chopped chives on top. Enjoy that first bite — it’s pure bliss!
Kitchen Tips
- One time-saving trick: If you have leftover mashed potatoes, this recipe is the perfect way to use them up!
- Fix for a common mistake: If the pancakes aren’t browning, the oil might not be hot enough. Wait until it shimmers!
- Creative flavor variation: Try mixing in some cooked bacon bits or sautéed onions to change things up!
Serving Ideas
These Mashed Potato Pancakes are fantastic any time of the day. Picture them on your cozy dinner table paired with a fresh garden salad or alongside soft scrambled eggs for a brunch treat. They’re perfect for holiday festivities, served as a delightful side dish, or just enjoyed on a cozy night in. You could even get creative and add toppings like sliced avocado or smoked salmon!
Storing & Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat and keep that scrumptious texture, pop them in a skillet over low heat, adding a splash of oil if needed for that crispy finish.
- For a fun leftover idea, mash a couple of pancakes into a wrap with fresh greens and your favorite dressing for a delicious lunch!
FAQs
Q: Can I make this ahead of time?
A: Definitely! These Mashed Potato Pancakes often taste even better the next day.
Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving. Feel free to use whatever cheese or herbs you have on hand!
Q: What’s the best way to serve it?
A: Fresh from the pan, while they’re still warm and aromatic, is the way to go!
Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!
Final Thoughts
Making Mashed Potato Pancakes has become a cherished part of my cooking routine, reminding me of family dinners and warm conversations. I hope this recipe brings as much joy to your table as it does to mine. Gather your loved ones, create some memories, and don’t forget to enjoy these pancakes fresh off the skillet. Trust me, once you try them, you’ll never want to stop making Mashed Potato Pancakes!
Mashed Potato Pancakes
Ingredients
Method
- Gather all your ingredients, and let the nostalgic feeling wash over you as you dive into this cozy recipe.
- In a large bowl, combine the mashed potatoes, beaten egg, flour, chives, garlic powder, salt, and black pepper.
- Gently fold in the cheese. You can sprinkle in a little extra cheese for added flavor.
- Form about 1/4 cup of the batter into patties. If the mixture is too sticky, add flour 1 tablespoon at a time. Wet your hands if the mixture becomes difficult to handle.
- Preheat a large skillet over medium heat and add the vegetable oil. Wait until the oil is shimmering.
- Carefully place four pancakes at a time in the skillet. Cook for 2 minutes on each side or until golden brown and crispy.
- Once browned, use a slotted spoon to transfer the pancakes to a paper towel-lined plate. Repeat until all pancakes are cooked.
- Serve warm with a generous dollop of sour cream and a sprinkle of chopped chives on top.
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