Cheesy Potato Pancakes (Print Version)
# Ingredients:
→ Potato Pancakes
01 -
4 cups mashed potatoes (room temperature)
02 -
2 cups shredded mozzarella cheese (8 oz)
03 -
1 large egg
04 -
1/4 cup all-purpose flour (plus extra if needed)
05 -
2 1/2 Tbsp fresh chives, chopped
06 -
1/2 cup plain bread crumbs
07 -
2 Tbsp light olive oil or canola oil for frying
→ For Serving
08 -
Sour cream
→ For Homemade Mashed Potatoes (Optional)
09 -
2 lbs russet potatoes (about 7 medium), peeled and quartered
10 -
1 Tbsp salt (for cooking water)
11 -
4 Tbsp butter
# Instructions:
01 -
Fill a 5-quart pot with water and add 1 tablespoon salt. Add the peeled and quartered russet potatoes. Bring to a boil and cook until potatoes are easily pierced with a fork. Drain thoroughly and mash with 4 tablespoons butter. Cool to room temperature before using in the recipe. These can be made 1-3 days ahead of time.
02 -
In a large mixing bowl, combine the mashed potatoes, shredded mozzarella, egg, flour, and chopped chives. Use a potato masher to mix everything together until well combined. If the mixture seems too loose to form patties, add more flour one tablespoon at a time.
03 -
Take a heaping tablespoon of the potato mixture and form it into a round patty about 1/3-inch thick between your palms. Dredge both sides in bread crumbs, coating evenly, and set aside on a cutting board. Repeat with the remaining mixture.
04 -
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom. Once hot, add the patties in a single layer (don't overcrowd the pan). Cook for 3-4 minutes per side until golden brown and crispy. For faster cooking, use two skillets simultaneously.
05 -
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with a dollop of sour cream on top or on the side.
# Notes:
01 -
These potato pancakes work best with mashed potatoes that aren't super creamy. If your mashed potatoes are very moist, you may need extra flour.
02 -
Do not use instant mashed potatoes for this recipe.
03 -
The recipe yields about 22 pancakes, perfect for serving as a side dish or appetizer.