Cheesy Mashed Potato Pancakes Recipe

Looking for a delicious and easy way to repurpose leftover mashed potatoes? These Cheesy Mashed Potato Pancakes are crispy on the outside, soft and cheesy on the inside, making them the perfect savory snack or side dish. With mozzarella cheese, chives, and crispy bread crumbs, these pancakes are a crowd-pleasing treat that’s both simple and flavorful. Whether you use leftover mashed potatoes or freshly made ones, this recipe is quick, easy, and perfect for any meal. Serve them with sour cream or your favorite dipping sauce for a tasty addition to dinner or a party appetizer. Enjoy a cheesy twist on your classic mashed potatoes that everyone will love!

Ingredients:

• 4 cups mashed potatoes*
• 2 cups shredded mozzarella cheese (8 oz)
• 1 large egg
• 1/4 cup all-purpose flour (up to 1/2 cup for creamier potatoes)
• 2 1/2 Tbsp chopped chives
• 1/2 cup plain bread crumbs
• 2 Tbsp light olive oil or canola oil (for sautéing)
• Sour cream (for serving)

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Instructions:

How to Make Mashed Potatoes:

1. Fill a 5-quart pot with water and add 1 tbsp salt. Add peeled, quartered russet potatoes (about 2 lbs or 7 medium potatoes). Cook until they can be easily pierced with a fork.
2. Drain well and mash the potatoes with 4 tbsp butter. Allow them to cool to room temperature. You can prepare mashed potatoes 1 to 3 days ahead for convenience.

How to Make Mashed Potato Pancakes:

1. In a large mixing bowl, combine 4 cups of mashed potatoes, 2 cups of shredded mozzarella cheese, 1 large egg, 1/4 cup of flour, and 2 1/2 tbsp chopped chives. Use a potato masher to mash the mixture together until everything is well combined.
2. If the potato mixture is too loose to hold a patty shape, gradually add more flour, one tablespoon at a time.
3. Scoop a heaping tablespoon of the potato mixture and shape it into a round, 1/3-inch thick patty. Coat both sides of the patty with breadcrumbs and set them aside on a cutting board.
4. Heat a large non-stick pan over medium heat, adding enough oil to lightly coat the bottom. Once the oil is hot, place the patties in a single layer and sauté for 3-4 minutes per side or until golden brown.
5. Repeat with the remaining patties, adding more oil as necessary. To speed up the process, you can use two skillets at once.

Tips:

• For creamier pancakes, increase the flour amount up to 1/2 cup.
• Make sure your mashed potatoes have cooled before mixing them with the cheese and other ingredients. Warm mashed potatoes can make the mixture too loose.
• If the pancakes are too soft to form, add more flour slowly until you get the desired consistency.

Variations and Substitutions:

• Substitute mozzarella with cheddar, parmesan, or a blend of cheeses for different flavors.
• You can add herbs like parsley, thyme, or rosemary to the potato mixture for extra flavor.
• If you prefer a healthier version, use olive oil spray for cooking instead of pan-frying.

FAQs:

1. Can I make mashed potato pancakes in advance?
   Yes! You can make the patties ahead of time and refrigerate them. Just sauté them when ready to serve.
2. Can I use leftover mashed potatoes for this recipe?
   Absolutely! Leftover mashed potatoes work perfectly for this recipe, making it a great way to use up leftovers.
3. What’s the best oil for sautéing?
   Light olive oil or canola oil are both good choices, but feel free to use any vegetable oil you prefer.

Serving Suggestions:

• Serve these cheesy mashed potato pancakes with sour cream or a dollop of your favorite dipping sauce.
• Pair them with a simple green salad or roasted vegetables for a complete meal.

Why You’ll Love This Recipe:

These cheesy mashed potato pancakes are a perfect balance of crispy and creamy, with melted cheese in every bite. They’re a great way to use leftover mashed potatoes, turning them into a delicious, savory snack or side dish. The golden crust and cheesy center will make this recipe a hit with family and friends alike!