Leftover mashed potatoes make these Mashed Potato Pancakes (and Latke Twist) a snap. They’re crispy on the outside and creamy, cheesy delicious on the inside, making them a perfect dish for brunch or as a side. These pancakes are not only tasty but also versatile, allowing you to enjoy them plain or with various toppings. Whether you’re looking for a fun way to use up leftovers or impress guests at a gathering, these pancakes will surely delight.
Why You’ll Love This Recipe
- Quick and Easy: Using leftover mashed potatoes means less prep time!
- Crispy and Creamy: Enjoy the perfect texture combination in every bite.
- Versatile Toppings: Serve with sour cream, apple sauce, or caramelized onions to elevate your meal.
- Cheesy Goodness: The addition of cheese creates a rich flavor that everyone loves.
- Perfect for Any Occasion: These pancakes are great for brunches, dinners, or even snacks!
Tools and Preparation
To achieve the best results with these Mashed Potato Pancakes, having the right tools is essential. A good skillet and mixing bowls can make the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Nonstick skillet or cast iron pan
- Mixing bowl
- Measuring spoons
- Grater (for cheese)
- Plate (for dredging flour)
Importance of Each Tool
- Nonstick skillet or cast iron pan: Ensures even cooking and prevents sticking.
- Mixing bowl: Provides enough space for combining all ingredients without mess.
Ingredients
For the Pancakes
- 4 teaspoon butter
- 4 teaspoon vegetable oil (or neutral olive oil)
- flour for dredging (about 1/4 cup)
- 3 cup cooled mashed potatoes (fresh, leftover or store bought)
- 1 cup grated cheese (cheddar cheese-gruyere combination recommended)
- 1/4 cup finely chopped green onion (1-2 green onions)
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour (use less if mashed potatoes are dry and more if too wet)
- 1/4 teaspoon garlic powder
- 1 large egg
- salt and pepper to taste
How to Make Mashed Potato Pancakes (and Latke Twist)
Step 1: Make Potato Mixture and Pancakes
- Combine all pancake ingredients in a large mixing bowl.
- Mix well until fully combined.
- Taste the mixture and adjust seasoning as needed.
- Form about 12 balls, each 2-2½ inches in diameter.
- Place dredging flour on a plate.
- Roll each ball in flour before moving it to a cutting board.
- Press down each ball to form a pancake about ½ inch thick.
Step 2: Fry Potato Pancakes/Latkes
- Heat your nonstick skillet over medium-high heat before lowering it to medium heat.
- Add 2 teaspoons of butter and 2 teaspoons of oil to the hot skillet.
- When sizzling, add half of the latkes—avoid overcrowding the pan!
- Fry for about 3–4 minutes until golden brown.
- Flip over and fry another 3–4 minutes until cooked through.
- Drain on a plate lined with paper towels.
- Repeat with remaining potato pancakes/latkes using remaining butter and oil.
Step 3: Serve
Serve immediately while hot, either plain or with toppings like caramelized onions, a dollop of sour cream, or apple sauce for extra flavor!
How to Serve Mashed Potato Pancakes (and Latke Twist)
Mashed Potato Pancakes (and Latke Twist) are versatile and can be served in many delightful ways. Whether you prefer a classic approach or something more adventurous, these serving suggestions will elevate your dish.
With Sour Cream
- A dollop of sour cream adds a creamy tang that complements the flavors of the pancakes perfectly.
Topped with Caramelized Onions
- Sweet, caramelized onions bring out the richness of the pancakes, creating a deliciously savory experience.
Served with Applesauce
- The sweetness of applesauce contrasts beautifully with the savory pancakes, making for a delightful flavor pairing.
Accompanied by Fresh Herbs
- Sprinkling fresh parsley or chives on top not only enhances presentation but also adds a burst of freshness.
With a Side Salad
- A light salad can balance the richness of the pancakes, providing a refreshing crunch alongside each bite.
As Part of a Brunch Spread
- Include these pancakes in your brunch menu alongside eggs and bacon for an unforgettable meal that everyone will love.
How to Perfect Mashed Potato Pancakes (and Latke Twist)
Perfecting your Mashed Potato Pancakes (and Latke Twist) is easy with just a few tips. Follow these guidelines to achieve crispy and delicious results every time.
Use Cold Mashed Potatoes: Cold mashed potatoes help maintain structure when forming the pancakes, preventing them from becoming too mushy.
Don’t Overcrowd the Pan: Frying too many pancakes at once lowers the oil temperature, leading to soggy results. Fry in batches for best crispiness.
Adjust Flour as Needed: Use enough flour to bind the mixture but be careful not to add too much. This ensures your pancakes are light and fluffy.
Heat Oil Properly: Make sure your oil is hot enough before adding the pancakes. They should sizzle immediately to form a crispy crust.
Flip Gently: Use a spatula to gently flip each pancake. This helps keep them intact and prevents breaking during cooking.
Serve Immediately: For optimal crispiness, serve the pancakes right after frying while they’re still hot and crunchy.
Best Side Dishes for Mashed Potato Pancakes (and Latke Twist)
Pairing your Mashed Potato Pancakes (and Latke Twist) with the right side dishes enhances your meal experience. Here are some great options:
- Roasted Vegetables: A mix of seasonal veggies roasted until tender provides a healthy and colorful complement.
- Steamed Broccoli: Fresh broccoli adds crunch and nutrients, balancing out the richness of the pancakes.
- Bacon or Sausages: Crispy bacon or savory sausages add protein and flavor, making for a hearty meal option.
- Eggs Any Style: Pairing with fried or poached eggs makes for a satisfying breakfast or brunch spread.
- Coleslaw: A tangy coleslaw adds crunch and acidity, cutting through the creaminess of the potato pancakes.
- Grilled Cheese Sandwiches: Serving with gooey grilled cheese creates a fun and comforting combination that everyone will enjoy.
- Pickles or Sauerkraut: These tangy sides offer contrast and enhance flavors while adding an exciting twist to your plate.
- Creamed Spinach: Rich creamed spinach pairs beautifully with mashed potato pancakes, adding creaminess without overpowering their taste.
Common Mistakes to Avoid
Making Mashed Potato Pancakes (and Latke Twist) can be easy, but some common mistakes can hinder your results.
- Using too much flour – Adding excess flour can make the pancakes dense. Start with a little and add more only if necessary.
- Not mixing the ingredients thoroughly – Inadequate mixing may lead to uneven flavors. Ensure all ingredients are well combined for the best taste.
- Overcrowding the pan – Frying too many pancakes at once can lower the oil’s temperature, resulting in soggy pancakes. Fry in batches for crispiness.
- Ignoring seasoning adjustments – Taste your mixture before cooking. Adjust salt and pepper as needed for a flavorful outcome.
- Skipping the resting time – Allowing the mixture to rest helps flavors meld together. A short time spent resting improves the overall taste.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in an airtight container for up to 3 days.
- Temperature: Keep your refrigerator set below 40°F (4°C) for safety.
Freezing Mashed Potato Pancakes (and Latke Twist)
- Duration: Freeze for up to 2 months in a freezer-safe container or bag.
- Preparation: Layer with parchment paper to prevent sticking.
Reheating Mashed Potato Pancakes (and Latke Twist)
- Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until heated through.
- Microwave: Heat on medium power for 1-2 minutes, flipping halfway through for even heating.
- Stovetop: Reheat in a skillet over medium heat until warmed, adding a bit of oil or butter if needed.
Frequently Asked Questions
If you’re curious about Mashed Potato Pancakes (and Latke Twist), here are some answers to common questions.
Can I use any type of cheese?
Yes, feel free to experiment with different cheeses like mozzarella or feta for unique flavors.
How do I make these pancakes gluten-free?
Substitute regular flour with a gluten-free flour blend, ensuring it’s suitable for frying.
What can I serve with Mashed Potato Pancakes?
These pancakes pair well with sour cream, apple sauce, or caramelized onions for extra flavor.
How do I customize my Mashed Potato Pancakes (and Latke Twist)?
Add herbs like dill or spices such as paprika to enhance your pancake’s taste profile.
Final Thoughts
Mashed Potato Pancakes (and Latke Twist) are not only delicious but also versatile. They make a perfect brunch item or side dish and can be customized easily. Try them today and enjoy how they transform your leftovers into something delightful!
Mashed Potato Pancakes (and Latke Twist)
Turn your leftover mashed potatoes into a culinary delight with these Mashed Potato Pancakes (and Latke Twist). These crispy, golden-brown pancakes are a delicious way to repurpose your leftovers while delivering a creamy, cheesy center that everyone will love. Perfect for brunch or as a side dish, they can be topped with a variety of garnishes like sour cream, caramelized onions, or fresh herbs. With minimal prep time and the flexibility to customize toppings to your taste, these pancakes are both easy to make and incredibly satisfying. Whether you’re serving them at a family gathering or just treating yourself to something special, these pancakes elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
- 3 cups cooled mashed potatoes
- 1 cup grated cheese (cheddar or gruyere)
- 1/4 cup finely chopped green onion
- 1/4 cup chopped fresh parsley
- 1 large egg
- Salt and pepper to taste
- Butter and oil for frying
- 4 teaspoon butter
- 4 teaspoon vegetable oil (or neutral olive oil)
- flour for dredging (about 1/4 cup)
- 1/4 cup all-purpose flour (use less if mashed potatoes are dry and more if too wet)
- 1/4 teaspoon garlic powder
Instructions
- In a mixing bowl, combine mashed potatoes, cheese, green onion, parsley, egg, flour, garlic powder, salt, and pepper until well mixed.
- Form the mixture into about 12 balls (2-2½ inches in diameter) and roll in flour.
- Flatten each ball into a pancake shape (½ inch thick).
- Heat butter and oil in a skillet over medium heat. Fry half the pancakes for 3–4 minutes on each side until golden brown.
- Drain on paper towels before serving hot with your choice of toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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