Cheesy Mashed Potato Pancakes Recipe
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.96 out of 5 stars
(102)
Ingredients
22 potato pancakes
- 4 cups mashed potatoes*
- 2 cups (8 oz) shredded mozzarella cheese
- 1 large egg
- 1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
- 2 to 3 Tbsp chives, chopped
- 1/2 cup plain bread crumbs
- Light Olive oil or Canola oil to sauté
- Sour cream to serve
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Preparation
Step 1
Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.
Step 2
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Step 3
Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Step 4
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.
Step 5
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Chef's notes
*This recipe works best with mashed potatoes that are not ultra creamy and buttery, and if they are, you may need a little more flour for them to hold a patty shape. This recipe is not intended for use with instant mashed potatoes.
Time Saving Tip:
Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.