How To Make Leftover Mashed Potato Pancakes
In your mixing bowl, combine all the ingredients and mix them until well combined. The mixture is ready when it is no longer sticky but almost dry; it can be formed into a ball but not too crumbly. Since you will be using your hand to roll and press it, use some flour for your hands to avoid sticking. Don’t forget to dust the mashed potato patties with some flour before setting them aside; this is to help them crisp up more and avoid sticking to the plate or baking sheet. Fry the patties in a well-heated and oiled frying pan for 3-5 minutes per side or just when it’s golden brown and crispy on the outside.
Ingredients & Substitutions
- Mashed Potatoes - it is ideal to use cold leftover mashed potatoes since they are also easier to form into patties. If you crave this without any leftovers, you can use your classic mashed potato recipe or this fancy Pomme Puree recipe.
- All-Purpose Flour - helps these mashed potato patties to have a crispy crust, combined with egg, they work as binders and improve the food texture. If you have gluten intolerance, you can use Bob’s Red Mill gluten-free all-purpose flour.
- Shredded Cheddar Cheese - adds great flavor and texture to these tasty potato patties. You can add more cheese for the kids or kids at heart!
Frequently Asked Questions
Why are my mashed potato pancakes falling apart?
If they are falling apart as you shape them, add a little more flour to the mixture to help them hold together.
How long can leftover mashed potatoes keep?
If you haven’t decided yet on when to use your leftover mashed potatoes, they can keep in the refrigerator for up to 5 days, depending on the additional ingredients you use. Make sure to cool it before covering and storing it. It can also last in the freezer for up to 6 months.
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