Soft & Pillowy Potato Pancakes, Sauteed in Butter

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!

 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!

You can always boil potatoes just for the potato pancakes, but why strain yourself? Just make a little bit extra the next time your making mashed potatoes and kill two birds with one stone. You will never have better leftovers than these!

 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!

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!

Author: Marina | Let the Baking Begin
Course: Appetizer, Main Course
Cuisine: Russian, Ukrainian
Calories: 41 kcal
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 20 , 3 inch pancakes

Ingredients

  • 2 lbs Russet/Yukon Gold potatoes peeled
  • 1 egg
  • 1/2 cup flour +1/4 extra, if using mashed potatoes with cream/milk
  • 1/2 tsp garlic powder optional
  • 1/4 cup chopped scallions optional
  • Salt
  • Pepper

Instructions

  1. Boil quartered potatoes in salted water until fork tender. Take care not to overcook.
  2. 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, flour, egg, salt, pepper, garlic powder & 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.
  3. 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.
  4. 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.
  5. Serve hot, right away with sour cream.
Nutrition Facts
Potato Pancakes
Amount Per Serving
Calories 41
% Daily Value*
Cholesterol 8mg 3%
Sodium 7mg 0%
Potassium 193mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 6.3%
Calcium 1.5%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

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  • These potato pancakes remind me of child hood, I’m drooling on the keyboard :D.

    · Reply
    • Yeah they definitely have memories to go with them 🙂

      · Reply
  • […] Soft & Pillowy Potato Pancakes are a perfect way to utilize leftover mashed potatoes. Quick & Easy is the way we like it! For full “Soft andamp; Pillowy Potato Pancakes” recipe click here […]

    · Reply
  • Cindy

    Dear Marina,

    I’M very happy I discovered your blog. I have a great interest in Slavic food and it goes way back to childhood and the neighborhood where I grew up. Can’t wait to make these pancakes for my husband! I’ll let you know if I’m successful??…

    · Reply

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