How to Make Potato Pancakes
Potato pancakes are the perfect way to enjoy a savory dish at any time of the day. Use this recipe to turn basic mashed potatoes into delicious pan-fried rounds. The whole family will love these with a dollop of sour cream!
Potato Pancake Recipe
Every time you hear “pancakes”, you may be tempted to grab the maple syrup, but I assure you this recipe doesn’t need it. If you have never tried a potato pancake before, now’s the time!
This potato pancake recipe makes a savory version that has no sweetness whatsoever. I can’t imagine syrup working well with this potato combination, so I instead suggest you serve yours with sour cream instead of syrup. It may take a minute to get used to, but it’s absolutely fantastic!
Potato Pancakes from Mashed Potatoes
Ever have leftover mashed potatoes that no one’s planning to eat? Why not make pancakes?
The texture here is pretty amazing – when you make potato pancakes from mashed potatoes they are creamy on the inside but crispy and buttery on the outside thanks to a quick pan fry.
You can learn how to make mashed potato pancakes from scratch, but why strain yourself? Just make a little bit extra the next time you’re making mashed potatoes and kill two birds with one stone. You will never have better leftovers…promise!
What Goes With Mashed Potato Pancakes?
The other great thing about mashed potato pancakes is they go well with almost anything! I feel like you could virtually serve them with anything, or even just eat them on their own and be very content. However, sometimes it’s helpful to have a starting point for what to serve alongside these—Here are a few ideas:
Whatever you serve alongside these with, make sure the pancakes are served hot. Trust me, they are a hundred times better served fresh out of the pan rather than room-temperature or cold!
How to Make Potato Pancakes
*For detailed recipe instructions see the recipe card bottom of the post.
Making this recipe couldn’t be easier! Here’s how to do it:
- Prepare your mashed potatoes and add flour if necessary.
- Roll two tablespoons of the dough into a ball. Then dredge in flour and flatten.
- Grease a skillet with clarified butter and pan-fry on both sides until each is golden brown.
- Serve hot with a side of sour cream.
Mashed Potato Pancakes
Ever have leftover mashed potatoes that no one’s planning to eat? How about you give’em a spin and make some Potato Pancakes? Everyone loves crispy potatoes and these Potato Pancakes have mashed potatoes between two crispy and buttery sides. Add some sour cream and you’re in heaven!
Boil quartered potatoes in salted water until fork tender. Take care not to overcook. Drain water.
Use Potato Ricer or potato masher to mash the potatoes. Allow to cool to room temperature. (This can be done a day ahead, and left in the fridge covered until ready to use. Use hands or mixer with beater blades to combine potatoes, 1/2 cup flour, 1 egg, salt, pepper, 1/2 tsp garlic powder & 1/4 cup scallions. The potatoes should not stick to the bowl when you’re done. If using mashed potatoes that already have cream or milk in them add extra 1/4 cup flour.
Take about 2 tablespoons of potato mixture and roll into a ball, then into an oval. Dredge in flour and flatten with the flat side of the knife.
Grease skillet with two tablespoons of clarified butter or olive oil and heat over medium heat until hot. Fry potato pancakes on both sides until golden in color, with the lid on.
Serve hot, right away with sour cream.