Mashed Potato Pancakes

It’s funny how some of the best recipes are born out of happy accidents, or in this case, resourceful leftovers! For years, I’d find myself with a mountain of creamy mashed potatoes after Sunday dinner, too good to toss, but a bit… repetitive to reheat as is. Then, one morning, inspiration struck. Why not transform those fluffy clouds of potato goodness into something completely new? And that’s how our family’s love affair with mashed potato pancakes began. These aren’t just any pancakes; they’re savory, comforting, and incredibly versatile. From a quick and satisfying breakfast to a delightful side dish for dinner, these golden-brown discs of deliciousness have become a staple in our kitchen. Even my picky eaters, who usually turn their noses up at leftovers, devour these without a second thought. The crispy edges and soft, flavorful interior are simply irresistible. Trust me, once you try these, leftover mashed potatoes will never be the same again! Get ready to discover a recipe that’s both simple to make and guaranteed to become a family favorite – mashed potato pancakes, your new go-to for comfort food at its finest.

Ingredients

• 2 cups Cold Mashed Potatoes: (Approximately 500g) Use leftover mashed potatoes for the best flavor and texture. Make sure they are cooled completely for easier handling and pancake formation. Slightly drier mashed potatoes work best, as overly wet potatoes can make the batter too loose.
• 1 Large Egg: (About 50g) Acts as a binder, helping to hold the pancakes together and adding richness. Use a large egg for optimal binding without making the batter too liquid.
• 1/4 cup All-Purpose Flour: (Approximately 30g) Provides structure to the pancakes, preventing them from being too soft and ensuring they hold their shape during cooking. You can use gluten-free all-purpose flour blend for a gluten-free option.
• 1/4 cup Milk: (Approximately 60ml) Adds moisture to the batter, creating a smoother consistency and tender pancakes. Whole milk will provide a richer flavor, but 2% or skim milk will also work. For a dairy-free option, use unsweetened almond milk or oat milk.
• 1/4 cup Finely Chopped Onion: (Approximately 30g) Adds a savory and aromatic element to the pancakes. Yellow or white onion works well, but you can also use shallots or green onions for a milder flavor. Ensure the onion is finely chopped so it cooks through quickly.
• 2 Tablespoons Chopped Fresh Parsley: (Approximately 5g) Adds a fresh, herbaceous note and a pop of color. Fresh parsley is preferred for its bright flavor, but you can substitute with dried parsley (about 1 teaspoon) if needed. Other herbs like chives or dill can also be used.
• 1/2 teaspoon Salt: (Approximately 3g) Enhances the overall flavor of the pancakes and balances the sweetness of the potatoes. Adjust to taste depending on the saltiness of your leftover mashed potatoes.
• 1/4 teaspoon Black Pepper: (Approximately 1g) Adds a subtle spice and depth of flavor. Freshly ground black pepper is recommended for the best taste.
• 2-3 Tablespoons Vegetable Oil or Butter: For cooking. Use vegetable oil for a neutral flavor and crispy edges. Butter adds richness and flavor, but may brown more quickly. You can also use a combination of both for the best of both worlds.

Instructions

1. Combine the Base Ingredients: In a large mixing bowl, place the cold mashed potatoes. Gently break them up with a fork if they are clumped together. It’s important to start with cold mashed potatoes as this helps to create a firmer batter and prevents the pancakes from becoming too sticky. Using cold potatoes also makes it easier to handle the mixture when forming the pancakes.
2. Incorporate the Egg and Milk: Crack the large egg into the bowl with the mashed potatoes. Pour in the milk. The egg will act as a crucial binder, holding the pancakes together during cooking, while the milk will add moisture and create a smoother batter consistency. Make sure the egg is well incorporated into the mashed potatoes before adding the dry ingredients to ensure even distribution.
3. Add Dry Ingredients Gradually: Sprinkle the all-purpose flour over the potato mixture. Season with salt and black pepper. Start with a smaller amount of flour initially, as the consistency of mashed potatoes can vary. It’s always easier to add more flour if the batter is too wet than to correct a batter that’s too dry. The salt and pepper are essential for seasoning the pancakes, so don’t skip these!
4. Mix Gently to Combine: Using a spatula or a wooden spoon, gently mix all the ingredients together until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tougher pancakes. You want to mix just until the flour is incorporated and the batter is evenly distributed. A few streaks of flour are okay, as they will disappear as you continue to mix lightly.
5. Fold in Aromatics: Add the finely chopped onion and fresh parsley to the batter. Gently fold them in until they are evenly distributed throughout the mixture. The onion and parsley add flavor and texture to the pancakes. Folding gently ensures that you don’t overmix the batter and that the aromatics are incorporated without being crushed. If you’re using other herbs or flavorings, this is the stage to add them.
6. Heat the Cooking Fat: Place a large skillet or griddle over medium heat. Add vegetable oil or butter (or a combination of both) to the skillet and let it heat up. The skillet should be hot enough so that a drop of batter sizzles gently when placed on it. If the skillet is not hot enough, the pancakes may stick and not brown properly. If it’s too hot, they may burn on the outside before cooking through in the center. Using a non-stick skillet or a well-seasoned cast iron skillet will help prevent sticking.
7. Form and Cook the Pancakes: Once the skillet is hot and the oil is shimmering (or butter is melted and foamy), scoop approximately 1/4 cup of batter for each pancake onto the hot skillet. Use a spoon or spatula to gently flatten the mounds of batter into round, pancake shapes, about 1/2 inch thick. Leave some space between each pancake to allow for even cooking and browning. Don’t overcrowd the skillet, as this can lower the temperature and steam the pancakes instead of frying them. Work in batches if necessary.
8. Cook Until Golden Brown and Cooked Through: Cook the pancakes for about 3-4 minutes per side, or until they are golden brown and crispy on the bottom. Flip them carefully with a spatula and cook the other side for another 3-4 minutes, or until golden brown and cooked through. The cooking time may vary depending on the heat of your skillet and the thickness of the pancakes. You’ll know they are cooked through when they are golden brown and feel slightly firm to the touch. Avoid flipping them too early, as they might stick or break apart. Let them cook undisturbed until they are easily released from the skillet.
9. Drain Excess Oil (Optional): Once cooked, remove the mashed potato pancakes from the skillet and place them on a wire rack or a plate lined with paper towels to drain any excess oil. This step is optional, but it helps to keep the pancakes crispy and not greasy. A wire rack is ideal as it allows air to circulate around the pancakes and prevents them from becoming soggy on the bottom.
10. Serve Warm: Serve the mashed potato pancakes immediately while they are hot and crispy. They are best enjoyed fresh. They can be served as a side dish, appetizer, or even as a light meal. See the “How to Serve” section below for serving suggestions.

Nutrition Facts

(Per Serving, assuming recipe makes approximately 8 pancakes, nutritional values are estimates and can vary based on specific ingredients and serving size)

• Serving Size: 2 Pancakes
• Calories: Approximately 200-250 kcal per serving. This is a moderate calorie count, making them suitable as part of a balanced meal. Calories mainly come from carbohydrates and fats.
• Fat: 8-12g per serving. Fat content comes primarily from the oil or butter used for cooking and some fat present in mashed potatoes and egg. Fat contributes to the savory flavor and crispy texture of the pancakes.
• Carbohydrates: 25-35g per serving. The primary source of carbohydrates is the mashed potatoes and flour. Carbohydrates provide energy and are essential for bodily functions.

Please note: These are estimated nutritional values and can vary based on the specific ingredients used, portion sizes, and cooking methods. For accurate nutritional information, use a nutritional calculator with the specific brands and quantities of your ingredients.

Preparation Time

• Prep Time: 15 minutes (Includes chopping onions, parsley, and mixing ingredients)
• Cook Time: 20 minutes (Approximately 3-4 minutes per batch of pancakes, depending on skillet size)
• Total Time: 35 minutes (From start to finish, ready to serve in just over half an hour)

This recipe is relatively quick and easy, especially if you already have leftover mashed potatoes on hand. It’s perfect for a weeknight meal or a weekend brunch when you want something comforting and flavorful without spending hours in the kitchen.

How to Serve

Mashed potato pancakes are incredibly versatile and can be served in numerous ways, making them suitable for breakfast, brunch, lunch, dinner, or even as appetizers. Here are some delicious serving suggestions:

• Breakfast/Brunch:
  • With Eggs: Top with a fried or poached egg for a hearty and satisfying breakfast. The runny yolk adds richness and flavor to the savory pancakes.
  • With Bacon or Sausage: Serve alongside crispy bacon, sausage links, or patties for a classic breakfast pairing. The salty meat complements the savory pancakes perfectly.
  • With Smoked Salmon and Cream Cheese: For a more elegant brunch option, top with smoked salmon, a dollop of cream cheese, and a sprinkle of fresh dill.
  • With Sour Cream and Chives: A simple and classic topping. The tangy sour cream and fresh chives enhance the savory flavor of the pancakes.
• Lunch/Light Meal:
  • With a Salad: Serve alongside a fresh green salad or a vibrant tomato salad for a balanced and lighter meal. The pancakes provide substance while the salad adds freshness.
  • As a Sandwich Base: Use two pancakes as “buns” for a savory sandwich. Fill with your favorite sandwich fillings like ham and cheese, roasted vegetables, or pulled pork.
  • With Soup: Pair with a comforting bowl of soup, such as creamy tomato soup, mushroom soup, or a hearty vegetable soup.
• Dinner/Side Dish:
  • With Roasted Chicken or Meat: Serve as a flavorful side dish alongside roasted chicken, pork chops, steak, or meatloaf. They are a great alternative to regular mashed potatoes or bread.
  • With Gravy: Smothered in gravy, they become a comforting and satisfying dinner option. Mushroom gravy, onion gravy, or even a simple beef gravy work wonderfully.
  • With Stew: Serve alongside a hearty beef stew, lamb stew, or vegetarian stew to soak up the flavorful sauce.
• Appetizers/Snacks:
  • Mini Pancakes with Dips: Make smaller, bite-sized pancakes and serve them with various dipping sauces like ranch dressing, spicy mayo, or a creamy dill dip.
  • Topped with Savory Spreads: Spread with hummus, baba ghanoush, or a cheese spread for a quick and flavorful appetizer.

Additional Tips for Perfect Mashed Potato Pancakes

1. Use Cold Mashed Potatoes: Starting with cold mashed potatoes is crucial for the right texture. Cold potatoes are firmer and easier to handle, resulting in pancakes that hold their shape better and are less likely to be sticky. If your mashed potatoes are still warm, chill them in the refrigerator for at least an hour before starting the recipe.
2. Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to tough and chewy pancakes. Mix the batter just until the ingredients are combined. A few lumps are perfectly fine. Gentle mixing is key to achieving tender and fluffy pancakes.
3. Adjust Flour as Needed: The consistency of mashed potatoes can vary depending on the type of potatoes used and how they were mashed. If your batter seems too wet, add a tablespoon of flour at a time until it reaches a consistency that is scoopable but not runny. If it’s too dry, add a teaspoon of milk to loosen it up.
4. Flavor Boost with Add-ins: Get creative with flavor additions! Try adding shredded cheese (cheddar, Gruyere, or Parmesan), cooked and crumbled bacon, chopped ham, sautéed mushrooms, caramelized onions, or different herbs like chives, dill, or rosemary. These additions can elevate the flavor profile and make each batch unique.
5. Control the Heat: Maintaining the correct heat is essential for even cooking and browning. Medium heat is generally ideal. If the pancakes are browning too quickly on the outside before cooking through, reduce the heat. If they are not browning enough, increase the heat slightly. Experiment to find the sweet spot on your stovetop.
6. Use the Right Cooking Fat: Vegetable oil provides a neutral flavor and creates crispy edges. Butter adds richness and flavor but can brown more quickly. A combination of both can offer the best of both worlds – flavor and crispiness. Make sure the cooking fat is hot before adding the batter to prevent sticking.
7. Don’t Overcrowd the Skillet: Cook the pancakes in batches and avoid overcrowding the skillet. Overcrowding lowers the temperature of the skillet, which can cause the pancakes to steam instead of fry, resulting in soggy pancakes. Work in batches to ensure each pancake has enough space to cook properly and brown evenly.
8. Keep Warm in the Oven: If you are making a large batch and want to keep the pancakes warm while you cook the rest, preheat your oven to 200°F (95°C). Place the cooked pancakes on a wire rack set over a baking sheet and keep them warm in the oven until ready to serve. This will help maintain their crispiness and prevent them from becoming soggy.

Frequently Asked Questions (FAQ)

Q1: Can I make mashed potato pancakes ahead of time?

A1: While mashed potato pancakes are best served fresh and hot for optimal crispiness, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, the batter might thicken slightly as it sits, so you may need to add a tablespoon or two of milk to thin it out before cooking. Cooked pancakes are best enjoyed immediately, but you can reheat leftovers (see Q3).

Q2: Can I use instant mashed potatoes for this recipe?

A2: While it’s best to use real leftover mashed potatoes for the best flavor and texture, you can use instant mashed potatoes in a pinch. Prepare the instant mashed potatoes according to package directions, but use slightly less water than recommended to ensure they are not too watery. Let them cool completely before using them in the pancake recipe. Be mindful that the flavor and texture might not be quite as good as using homemade or leftover mashed potatoes.

Q3: How do I reheat leftover mashed potato pancakes?

A3: Leftover mashed potato pancakes can be reheated, but they might lose some of their crispiness. The best way to reheat them is in a skillet or frying pan over medium heat with a little bit of oil or butter. Cook for a few minutes per side until heated through and slightly crispy again. You can also reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes, or in a conventional oven at 350°F (175°C) for about 10-15 minutes. Microwaving is not recommended as it can make them soggy.

Q4: Can I freeze mashed potato pancakes?

A4: Yes, mashed potato pancakes can be frozen for longer storage. Let the cooked pancakes cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, you can cook them directly from frozen in a skillet, air fryer, or oven, adding a few extra minutes of cooking time until heated through and crispy.

Q5: Can I make these pancakes gluten-free?

A5: Yes, you can easily make gluten-free mashed potato pancakes. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend you use is designed as a 1:1 replacement for wheat flour. Check the ingredients of your gluten-free flour blend to ensure it contains binders like xanthan gum or guar gum, which are essential for structure in gluten-free baking.

Q6: Can I make these pancakes dairy-free?

A6: Yes, mashed potato pancakes can be made dairy-free with a few simple substitutions. Use a dairy-free milk alternative, such as unsweetened almond milk, soy milk, or oat milk, instead of cow’s milk. When cooking, use vegetable oil instead of butter. Ensure your mashed potatoes were also made without dairy (using plant-based milk and oil or vegan butter instead of dairy milk and butter).

Q7: My mashed potato pancake batter is too runny, what should I do?

A7: If your batter is too runny, it’s likely due to the mashed potatoes being too moist. To fix this, add a tablespoon of all-purpose flour (or gluten-free blend) at a time to the batter, mixing gently after each addition, until the batter reaches a scoopable consistency. You can also try chilling the batter in the refrigerator for about 15-20 minutes to help it firm up slightly.

Q8: My mashed potato pancakes are sticking to the skillet, what am I doing wrong?

A8: Pancakes sticking to the skillet is usually caused by a few factors. First, ensure your skillet is properly heated before adding the batter. The skillet should be hot enough so that a drop of batter sizzles gently. Second, use enough cooking fat (oil or butter) in the skillet to prevent sticking. Third, use a non-stick skillet or a well-seasoned cast iron skillet. Lastly, don’t try to flip the pancakes too early. Let them cook undisturbed until the bottom is golden brown and they release easily from the skillet before attempting to flip them.

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