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.