Wonderfully crisp, tender, just melt-in-your-mouth!
4 cups mashed potatoes*
2 cups (8 oz) shredded mozzarella cheese
1 large egg
¼ cup flour (or up to ½ cup flour for creamier potatoes)
2 to 3 Tbsp chives, chopped
½ cup plain breadcrumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve
Fill a 5 Qt pot with water.
Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered).
Cook until easily pierced with a fork.
Drain well and mash in 4 Tbsp butter then let cool to room temp.
Mashed potatoes can be made 1 – 3 days ahead.
Mashed Potato Pancakes:
In a large mixing bowl,
combine 4 cups mashed potatoes,
2 cups shredded mozzarella cheese,
1 large egg,
¼ cup flour and
2 Tbsp chopped chives.
Use a potato masher to mash the mixture together until well mixed.
If the potatoes are too loose to hold a patty shape, add flour, 1 Tbsp at a time.
Place a heaping Tbsp of potato mixture between your palms and form into a round, ⅓” thick patty.
Dredge both sides of the pancake in bread crumbs and set on a cutting board.
Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan.
Once the oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.
Repeat with remaining patties, adding more oil as needed.
The recipe works best with mashed potatoes that aren’t super creamy.
If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.
Serving: 22 potato pancakes
Recipe credit: MetDaan Creative
Prepared, tried and tested Alma Kirstein I tested this recipe and everyone liked it.
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Wally Paul My wife, Sam, made this to accompany our oven baked chicken leg quarters last night, together with a veggie and a gravy made from the drippings, really good. Since we are only 2, we halved the recipe.
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