Savory Mashed Potato Fritters

 

This Mashed Potato Pancakes recipe is the ultimate solution for utilizing leftover mashed potatoes! They are wonderfully crispy on the outside while remaining creamy on the inside.

These pancakes also pair excellently with creamy mushroom soup and chicken noodle soup.

 

Recipe Details

I dislike wasting leftovers, and this recipe perfectly repurposes any extra mashed potatoes. These Mashed Potato Pancakes are straightforward, flavorful, and suitable for both dinner and breakfast. You’ll ensure that no mashed potatoes go to waste again!

• TASTE: Featuring the rich buttery taste you love from mashed potatoes, these pancakes are enhanced with a hint of garlic for added flavor.
• TEXTURE: The exterior of these pancakes is crispy and golden brown from frying, while the inside is smooth and creamy, thanks to the mashed potatoes.
• TIME: The entire process takes only 20 minutes to complete.
• EASE: This recipe is incredibly easy and an excellent way to utilize your leftovers. With just a few pantry staples, making these pancakes is highly convenient.

What You’ll Need

Ingredient Notes

• Mashed potatoes- Any variety can be used, but avoid chunky versions as they won’t hold together well.
• Eggs- They serve as a crucial binder to keep the potatoes intact.

Add-ins and Substitutions

• Substitute the flour- To make these pancakes gluten-free, use gluten-free flour instead of all-purpose flour.
• Use sweet potatoes- If you have leftover sweet potatoes, mash them and incorporate them into this recipe as well.
• Make it dairy-free- Opt for plant-based milk, such as almond, coconut, or oat milk to adapt this recipe for a dairy-free diet.
• Grill them- Instead of frying, cook the batter on a grill just like ordinary pancakes.

How to Make Mashed Potato Pancakes

• Combine the ingredients. In a large bowl, mix the eggs. Then incorporate the mashed potatoes, salt, pepper, garlic, flour, and milk, blending everything with an electric mixer.

• Scoop the pancake batter. Heat oil in a large skillet over medium-high heat, then drop dollops of the batter using a cookie scoop.
• Cook. Fry each pancake for a few minutes on each side until they achieve a golden brown color.

Pro Tip:  They are fantastic served with a dollop of sour cream and freshly chopped chives.

Recipe Tips

• Beat the eggs before adding other ingredients. Doing so incorporates air and ensures the egg whites and yolks are well combined, enhancing their binding ability.
• Mix the flour gradually. To prevent flour from scattering, start mixing on a low speed until it’s more incorporated, then increase the speed.
• Use a high smoke point oil. To avoid smoke while cooking, select oils like vegetable, corn, or canola, which can withstand higher temperatures.
• Drain on paper towels. Place the pancakes on a plate lined with paper towels after frying to absorb any excess oil, ensuring they are delicious without being greasy.

FAQs

Why do my mashed potato pancakes fall apart?

If your batter is too moist, it may lead to pancakes breaking apart. Consider adding a little more flour and mixing well, then let it rest to allow the gluten to develop. This should help stabilize your pancakes.

What distinguishes potato latkes from potato pancakes?

Potato latkes feature a browned crust with lacy edges, whereas these potato pancakes boast a crispy exterior and a creamy center made from mashed potatoes. They share similarities,

• Super Creamy Mashed Potatoes
• Salmon Potato Salad
• Scalloped Potatoes Recipe
• Potato Leek Soup

Complete Recipe Instructions

Mashed Potato Pancakes

Delicious pancakes made from leftover mashed potatoes.

 

 

5 from 2 votes

Print Pin Rate

Course: AppetizerCuisine: AmericanPrep Time: 5 minutes minutes### Cook Time
**Cook Time:** 15 minutes
**Total Time:** 20 minutes

### Servings
**Servings:** 30 potato pancakes

### Nutrition
**Calories:** 155 kcal

### Author
**Author:** Dina

—

### Ingredients
#### Ingredients
– **3** eggs
– **3** cups mashed potatoes
– **1** tsp salt
– **1/4** tsp pepper
– **1** clove garlic, zested or pressed
– **1/2** cup milk
– **2** cups all-purpose flour

—

### Instructions
1. In a large bowl, lightly beat the eggs using a handheld mixer.

In a bowl, combine the mashed potatoes, salt, pepper, garlic, and milk with the eggs. Blend until the mixture is smooth.

Introduce the flour and blend at a low speed initially, increasing to a higher speed as the mixture starts to come together.

In a large pan, pour in about 1 inch of vegetable oil and heat it to medium-high (Canola or corn oil are also suitable). Using a cookie scoop, form mounds of the potato batter and carefully place them into the heated oil.

Once the pancakes turn golden brown, flip them. Remove from the pan and place on a plate lined with paper towels to soak up any excess oil.

Serve warm, garnished with sour cream and chopped chives.

Nutrition

Calories:
155
kcal

|

Carbohydrates:
0.03
g

|

Protein:
1
g

|

Fat:
0.4
g

|

Saturated Fat:
0.1
g

|

Polyunsaturated Fat:
0.1
g

|

Monounsaturated Fat:
0.2
g

|

Trans Fat:
0.002
g

|

Cholesterol:
16
mg

|

Sodium:
6
mg

|

Potassium:
6
mg

|

Sugar:
0.02
g

|

Vitamin A:
24
IU

|

Calcium:
2
mg

|

Iron:
0.1
mg

This recipe was initially published on April 1, 2015, and has since undergone some revisions.