Mashed potato pancakes latke has become my go-to way to transform leftover mashed potatoes into something truly magical. I remember one time, after a big holiday dinner, I had mountains of creamy mashed potatoes left. Instead of letting them go to waste, I decided to experiment, and what emerged was this incredible potato pancake from mashed potatoes – crispy on the outside, tender and cheesy on the inside. It’s truly an easy mashed potato pancakes recipe that’ll have everyone asking for seconds. Let’s get cooking!
Why You’ll Love This Mashed Potato Pancakes Latke
These aren’t just any potato pancakes; they’re a revelation from your leftovers!
- Incredible Flavor: Crispy, golden exteriors meet a creamy, cheesy interior that’s simply irresistible.
- Quick Prep Time: You can whip these up in just 15 minutes, making them perfect for busy weeknights.
- Budget-Friendly: A fantastic way to use up leftover mashed potatoes, saving you money and reducing waste.
- Family Favorite: Kids and adults alike adore these savory mashed potato pancakes, making them a guaranteed hit.
- Versatile Side: These leftover mashed potato pancakes are a wonderful accompaniment to any meal.
- Easy to Make: Even if you’re new to making potato pancakes from mashed potatoes, this recipe is straightforward.
- Satisfying Meal: Perfect as a light lunch or a hearty breakfast, these leftover mashed potato pancakes are incredibly satisfying.
Mashed Potato Pancakes Latke Ingredients
This recipe for mashed potato latke batter is surprisingly simple, using common pantry staples to transform your leftovers.
- 3 cups cooled mashed potatoes – cold potatoes hold their shape better for frying
- 1 cup grated cheese (cheddar or gruyere recommended) – adds a fantastic gooey texture and savory depth
- 1/4 cup finely chopped green onion – for a fresh, mild oniony bite
- 1/4 cup chopped fresh parsley – adds brightness and a touch of herbaceous flavor
- 1/4 cup all-purpose flour – this helps bind the ingredients; you might need a touch more if your potatoes are very moist
- 1/4 teaspoon garlic powder – for a subtle savory kick
- 1 large egg – acts as a binder for the potato pancake from mashed potatoes
- Salt and pepper to taste – essential for bringing out all the flavors
- 4 tablespoons butter – for that rich, golden-brown crust
- 4 tablespoons vegetable oil (or neutral olive oil) – helps achieve a perfect crispy exterior
- 1/4 cup flour for dredging – creates an extra crispy coating
How to Make Mashed Potato Pancakes Latke
Making these delicious potato pancakes from mashed potatoes is a straightforward process that yields incredible results. Follow these mashed potato latke cooking instructions for a perfect batch every time.
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps keep your finished pancakes warm while you cook the rest.
- Step 2: In a large mixing bowl, combine the cooled mashed potatoes, grated cheese, chopped green onion, chopped parsley, egg, 1/4 cup all-purpose flour, garlic powder, salt, and pepper. Mix until all ingredients are well combined. The mixture should hold together nicely, making it easy to form into pancake shapes.
- Step 3: Taste the mixture and adjust seasoning if necessary. This is your chance to ensure the flavor is just right.
- Step 4: Form about 12 balls from the mixture, each about 2-2.5 inches in diameter. This size is perfect for frying in a standard skillet.
- Step 5: Place the dredging flour onto a plate. Roll each ball in the flour, then place on a cutting board. Press each floured ball down to form a pancake shape, about 0.5 inches thick. This flour coating is key to achieving that sought-after crispy texture when you learn how to make latkes with mashed potatoes.
- Step 6: Heat 2 tablespoons of butter and 2 tablespoons of oil in a nonstick skillet or cast iron pan over medium heat. You’ll know it’s ready when the butter is melted and the oil is shimmering and hot.
- Step 7: Carefully add half of the potato pancakes to the skillet, ensuring not to overcrowd the pan. Overcrowding will steam the pancakes instead of frying them, preventing that beautiful golden-brown crust.
- Step 8: Fry the pancakes for about 3-4 minutes per side, until they are golden brown and crispy. You’ll see the edges start to firm up and turn a lovely deep golden color.
- Step 9: Remove the cooked pancakes from the skillet and drain them on a plate lined with paper towels. This step absorbs any excess oil, keeping them perfectly crisp.
- Step 10: Repeat the frying process with the remaining potato pancakes, adding the remaining butter and oil to the skillet as needed.
- Step 11: Serve the Mashed Potato Pancakes immediately while hot for the best texture and flavor.
Pro Tips for the Best Crispy Mashed Potato Latkes
Achieving that perfect crispiness is all about a few key techniques. These tips will help you master these delightful leftover mashed potato pancakes every time.
- Ensure your mashed potatoes are thoroughly chilled. Cold potatoes are firmer and easier to shape, which is crucial for making perfect Mashed Potato Pancakes Latke.
- Don’t skip the dredging flour! This extra coating of flour before frying is what gives you those irresistible crispy edges on your potato pancakes from mashed potatoes.
- Use a combination of butter and oil for frying. The butter adds a wonderful nutty flavor, while the oil helps prevent burning and ensures a crispier crust.
- Fry in batches! Overcrowding the pan will lower the temperature of your cooking fat, leading to greasy, soggy pancakes rather than beautifully crisp mashed potato fritters latke style.
What’s the secret to perfect mashed potato pancakes latke?
The secret is in the cold mashed potatoes and a good amount of fat for frying. This combination ensures your potato pancakes using mashed potatoes get that signature crispy exterior while staying tender inside.
Can I make mashed potato pancakes latke ahead of time?
Yes! You can form the pancake shapes and store them on a parchment-lined tray in the refrigerator for up to 24 hours. This is a great option for quick leftover mashed potato latke ideas. Just be sure to cook them according to the recipe instructions.
How do I avoid common mistakes with mashed potato pancakes latke?
A common pitfall is using warm mashed potatoes, which makes them too soft to handle. Also, make sure your pan is hot enough before adding them; otherwise, you’ll end up with oily mashed potato fritters latke style instead of crisp ones.
Best Ways to Serve Mashed Potato Pancakes Latke
These versatile pancakes are fantastic on their own, but they truly shine with a few complementary pairings. For a delightful mashed potato pancake latkes for breakfast, I love serving them with a dollop of sour cream or a spoonful of applesauce, just like traditional latkes. They also make a wonderful savory side dish for dinner. Imagine them alongside roasted chicken or a hearty beef stew; the richness of the pancakes adds another layer of comfort to the meal. For a lighter touch, try them with a fresh green salad and a lemon-herb vinaigrette.
Nutrition Facts for Mashed Potato Pancakes Latke
Here’s a breakdown of the nutritional information for these delicious mashed potato pancakes latke, per serving. It’s important to remember that these are estimates, as the exact values can vary based on the specific ingredients you use.
- Calories: 115
- Fat: 6g
- Saturated Fat: 3g
- Protein: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 0g
- Sodium: 160mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Mashed Potato Pancakes Latke
Don’t worry if you have leftovers! These amazing potato pancakes from mashed potatoes are just as delicious the next day. Once they’ve cooled completely, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just make sure they are fully cooled before packaging to prevent excess moisture.
When you’re ready to enjoy them again, reheating is super simple. The best way to revive their crispiness is to place them in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crispy. This method mimics how to fry mashed potato pancakes, giving you that delightful crunch. You can also reheat them in a skillet with a little bit of oil or butter over medium heat, flipping halfway through, until golden and warm.
Frequently Asked Questions About Mashed Potato Pancakes Latke
What are mashed potato latkes?
Mashed potato latkes are a fantastic way to repurpose leftover mashed potatoes into crispy, savory pancakes, similar to traditional potato pancakes but made from a pre-mashed base. They offer a delightful texture and can be seasoned in many ways.
Can I make potato pancakes from potato mash ahead of time?
Yes, you can prepare the potato pancake from mashed potatoes mixture and form the patties a day in advance. Store them covered in the refrigerator on a parchment-lined tray. This makes cooking them the next day even quicker!
What are some topping ideas for mashed potato pancakes latke?
Beyond the classic sour cream and applesauce, try a dollop of Greek yogurt with chives, a sprinkle of smoked paprika, or even a fried egg on top. They’re also delicious with a side of savory gravy.
How do I get my mashed potato pancakes latke extra crispy?
The key to extra crispy pancakes is ensuring your mashed potatoes are cold and firm, not too wet. Also, make sure your frying fat (butter and oil) is hot enough before adding the pancakes, and don’t overcrowd the pan. Frying them in batches ensures each pancake gets perfectly browned and crisp.
Potato Pancake Latke Variations You Can Try
Once you’ve mastered the basic mashed potato pancakes latke, it’s fun to explore different ways to customize them. These variations are perfect for switching things up and finding new favorites!
- Cheesy Herb Delight: Stir in an extra 1/4 cup of shredded cheese (like Parmesan or Monterey Jack) and a tablespoon of mixed fresh herbs such as chives, dill, or thyme into the batter. These savory mashed potato pancakes are always a hit.
- Spicy Kick: For those who love a little heat, add a pinch of cayenne pepper or a finely minced jalapeño to the mashed potato mixture. These spicy variations turn simple savory potato pancakes from mash into something truly exciting.
- Baked Version: If you prefer a lighter option or want to avoid frying, try baking these pancakes. Arrange the formed pancakes on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
- Add Veggies: Mix in finely grated zucchini (squeezed dry), shredded carrots, or even some cooked corn kernels for added texture, flavor, and nutrients.
Mashed Potato Pancakes Latke: Quick, Delicious Twist
- Total Time: 35 minutes
- Yield: Approximately 12 pancakes 1x
- Diet: Vegetarian
Description
Transform leftover mashed potatoes into crispy, golden-brown pancakes with a creamy, cheesy center. These Mashed Potato Pancakes, with a latke twist, are perfect for brunch or as a side dish, offering a delightful way to repurpose leftovers.
Ingredients
- 3 cups cooled mashed potatoes
- 1 cup grated cheese (cheddar or gruyere recommended)
- 1/4 cup finely chopped green onion
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour (adjust based on potato moisture)
- 1/4 teaspoon garlic powder
- 1 large egg
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons vegetable oil (or neutral olive oil)
- 1/4 cup flour for dredging
Instructions
- In a large mixing bowl, combine the cooled mashed potatoes, grated cheese, chopped green onion, chopped parsley, egg, 1/4 cup all-purpose flour, garlic powder, salt, and pepper. Mix until all ingredients are well combined.
- Taste the mixture and adjust seasoning if necessary.
- Form about 12 balls from the mixture, each about 2-2.5 inches in diameter.
- Place the dredging flour onto a plate. Roll each ball in the flour, then place on a cutting board.
- Press each floured ball down to form a pancake shape, about 0.5 inches thick.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a nonstick skillet or cast iron pan over medium heat.
- Once the butter and oil are sizzling, carefully add half of the potato pancakes to the skillet, ensuring not to overcrowd the pan.
- Fry the pancakes for about 3-4 minutes per side, until they are golden brown and cooked through.
- Remove the cooked pancakes from the skillet and drain them on a plate lined with paper towels.
- Repeat the frying process with the remaining potato pancakes, adding the remaining butter and oil to the skillet as needed.
- Serve the Mashed Potato Pancakes immediately while hot.
Notes
- For best results, use cold mashed potatoes to help maintain structure.
- Do not overcrowd the pan when frying to ensure crispiness.
- Adjust the amount of flour based on the moisture content of your mashed potatoes; add more if the mixture is too wet, less if it’s too dry.
- Ensure the oil is properly heated before adding the pancakes to achieve a crispy crust.
- Serve immediately for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
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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