I stole this recipe for Mashed Potato Pancakes thechunkychef.com. This recipe is a great use for leftover mashed potatoes or even instant mashed potatoes. The mashed potatoes are mixed with onion, garlic, eggs, flour, salt, pepper and thyme. Then the potato mixture is scooped out and measured into patties. Next oil is heated in a skillet and the potato pancakes are cooked until golden brown. The cooked pancakes can be served warm or room temperature. These potato pancakes taste better than mashed potatoes.
The ingredients for this recipe are: 3 cups mashed potatoes, ½ diced onion, 2 cloves minced garlic, 2 eggs, 1 to 2 cups AP flour, ½ tsp salt, ½ tsp black pepper, ½ tsp dried thyme and 3 tbsp vegetable oil
You can use leftover mashed potatoes or a packet of instant mashed potatoes. If using instant mashed potatoes, follow the directions on the packet.
Then in a large mixing bowl add mashed potatoes, onion, garlic, eggs, flour, salt, pepper and thyme.
Mix with rubber spatula until very well combined.
Preheat a skillet over medium/medium high heat, when hot add vegetable oil. Next using a ½ cups measuring cup (or 4 oz cookie scoop), portion out ½ cup of the mixture and form a patty about ½ inch thick. Add the patties to the hot oil.
Cook the patties for 4 to 5 minutes per side, or until golden brown and cooked through.
Place the patties on a wire cooling rack to drain any grease. Serve warm or room temperature topped with scallions, parsley or sour cream.
If you liked this recipe for Mashed Potato Pancakes then you can also try Zucchini Pancakes, Chinese Scallion Pancakes, Mashed Potato Puffs, Zucchini Patties or Homemade Baked Potato Tots.
Mashed Potato Pancakes
Ingredients
- 3 cups mashed potatoes cold or room temperature
- ½ onion diced
- 2 cloves garlic finely minced
- 2 eggs lightly beaten
- 1 to 2 cups AP flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 3 tbsp vegetable oil
- Scallions, parsley, sour cream for garnishes
Instructions
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In a large mixing bowl add mashed potatoes, onion, garlic, eggs, flour, salt, pepper and thyme. Mix with rubber spatula until very well combined.
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If the mixture is dry and crumbly, add another beaten egg. If the mixture is wet, add a little more flour and mix again.
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Using a ½ cups measuring cup (or 4 oz cookie scoop), portion out ½ cup of the mixture and form a patty about ½ inch thick.
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Place on parchment lined plate or baking dish. Repeat with remaining potato mixture.
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Preheat a skillet over medium/medium high heat, when hot add vegetable oil.
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Add the patties to the oil, cook 4 to 5 minutes per side, or until golden brown and cooked through.
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Place the patties on a wire cooling rack to drain any grease.
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Serve warm or room temperature topped with scallions, parsley or sour cream.