Cheesy Mashed Potato Pancakes
Leftover mashed potatoes rarely get the spotlight, but these Cheesy Mashed Potato Pancakes are about to change that. Crispy on the outside, irresistibly gooey on the inside, they’re a perfect way to reinvent your mashed potato game with minimal effort.
Packed with mozzarella and fresh chives, each pancake delivers a satisfying balance of creamy and cheesy flavors. Whether as a side or a snack, these golden-brown treats are easy to whip up and entirely worth the extra flour if needed for creamier potatoes.
Serve them fresh from the skillet with a dollop of sour cream, and watch as they disappear faster than you can make them. These pancakes redefine comfort food with every warm, savory bite.
Cheesy Mashed Potato Pancakes Ingredients
- Mashed Potatoes: The heart of this recipe, providing a creamy, comforting base that transforms into golden, crispy pancakes.
- Mozzarella Cheese: Melts into each pancake, adding gooey, irresistible pockets of cheese with every bite.
- Egg: Acts as a binder, helping the pancakes hold together while adding a touch of richness.
- Flour: Essential for structure, lending just enough firmness to achieve the perfect patty shape.
- Chives: Infuse each bite with a fresh, subtle onion flavor that balances the richness.
- Bread Crumbs: Coats each pancake for a satisfyingly crispy exterior, sealing in all that cheesy goodness.
Recipe Tips for Cheesy Mashed Potato Pancakes
- Use the Right Potatoes for the Best Texture: If possible, make mashed potatoes specifically for this recipe, as they should be slightly drier for optimal results. Russet potatoes work best due to their fluffy texture when mashed. If using leftover mashed potatoes, ensure they’re not overly creamy, as this can make the pancakes difficult to shape and fry. You may need to add more flour if the mixture feels too wet to hold its form.
- Achieve the Perfect Crispiness: For a deliciously crisp exterior, coat each pancake in plain bread crumbs before frying. This simple step enhances the pancakes’ crunch and creates a golden-brown crust. Make sure the oil in your pan is hot before adding the pancakes—test with a small piece to see if it sizzles. Frying in a preheated pan at medium heat allows the pancakes to cook through evenly without burning the outside.
- Prepare in Batches for a Quick Finish: To save time, use multiple skillets if you’re making a large batch. Cooking several pancakes simultaneously speeds up the process and ensures that they’re ready to serve at once. You can also keep cooked pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven until the entire batch is ready. This way, every pancake stays crispy and hot when served.
What to Serve with Cheesy Mashed Potato Pancakes
- Sour Cream and Chive Dip: Elevate the flavor of your pancakes with a creamy dip. Mix sour cream with chopped chives and a pinch of salt for a tangy, fresh contrast that complements the cheesy richness of the pancakes. This simple dip adds a hint of acidity that balances the dish.
- Fresh Green Salad: Serve the pancakes alongside a light, crisp green salad for a refreshing contrast. Arugula or mixed greens with a lemon vinaigrette pairs beautifully, adding brightness to the meal while keeping it from feeling too heavy. The salad’s freshness highlights the pancakes’ savory warmth.
- Roasted Vegetables: For a heartier option, try roasted carrots, bell peppers, or asparagus. Their natural sweetness pairs well with the savory pancakes, while the roasted flavor adds a comforting depth. A mix of seasonal vegetables creates a colorful, vibrant plate that is both tasty and visually appealing.
FAQ
- Can I make these pancakes ahead of time?
Yes, you can prepare the mashed potatoes a day or two ahead and refrigerate them until ready to use. However, it’s best to fry the pancakes fresh to keep their crispy texture. - What if my potato mixture is too soft to form patties?
If the mixture feels too soft, gradually add more flour, a tablespoon at a time, until it reaches a consistency that holds its shape. Avoid adding too much, as it can make the pancakes dense. - Can I use a different cheese instead of mozzarella?
Absolutely! Try cheddar for a sharper flavor or Swiss for a nutty taste. Any melty cheese should work well in this recipe and will add its unique flavor profile to the pancakes. - How should I store and reheat leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat to restore their crispiness, or bake in a 350°F oven until warmed through.
Cheesy Mashed Potato Pancakes
Cheesy mashed potato pancakes are an excellent way to make the most of leftover mashed potatoes, but they’re so tasty that making a fresh batch of mashed potatoes just for this recipe is worth every effort!
Ingredients
- Shredded mozzarella cheese
- Mashed potatoes*
- All-purpose flour add up to 1/2 cup for creamier potatoes if needed
- Large egg
- Freshly chopped chives
- Plain breadcrumbs
- Light olive oil or canola oil for sautéing
- Sour cream for serving
Instructions
- How to Make Mashed Potatoes:
- Fill a 5-quart pot with water, add 1 tablespoon of salt, and add peeled, quartered russet potatoes (about 2 pounds or 7 medium potatoes). Boil until the potatoes are fork-tender, then drain and mash with 4 tablespoons of butter. Allow the mashed potatoes to cool to room temperature. They can be prepared 1 to 3 days in advance and stored in the refrigerator.
- How to Make Mashed Potato Pancakes:
- In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, egg, flour, and chopped chives. Use a potato masher to blend until thoroughly mixed. If the mixture is too soft to form a patty, gradually incorporate additional flour, one tablespoon at a time, until it reaches a consistency that holds its shape.
- Shape the potato mixture into round patties, about 1/3-inch thick, by placing a heaping tablespoon of the mixture between your palms. Dredge each side of the pancake in breadcrumbs, then set the formed patties on a cutting board. Repeat with the remaining mixture.
- In a large non-stick skillet, heat enough oil over medium heat to lightly cover the bottom of the pan. Once the oil is hot, add the potato pancakes in a single layer and sauté each side for 3–4 minutes or until they are golden brown. Repeat with the remaining pancakes, adding more oil as needed. For efficiency, consider using two skillets to cook more pancakes at once.
Notes
Note: Mashed potatoes that aren’t overly creamy work best in this recipe. If they are especially moist, additional flour may be required for the patties to hold together well. Instant mashed potatoes are not recommended.
