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Vegetables Lunch / Dinner Potatoes Side Dishes

Mashed potato pancakes

Published: 09.20.2012 » Last updated: 11.23.2022

Creamy and soft inside, lightly crisp outside and brimming with herb-y goodness, these mashed potato pancakes make a lovely side dish to fried and grilled meat, and stews.

Mashed potato pancakes

There are two ways to make this delicious side dish. One is to start by boiling potatoes, mashing them and stirring in butter, then waiting for the mixture to cool before adding the rest of the ingredients.

Mashed potato, egg, herbs and panko in mixing bowl

The second and faster way is to use leftover mashed potatoes. Straight from the fridge, or even at room temperature, there no no waiting time while it cools. There is a downside though. If there is milk or cream in the leftover mashed potatoes, it will be more tricky to flip it during frying.

Frying Mashed potato pancakes

Yes, they are fried. In a mixture of oil and butter. Although there is butter in the mixture, you want more buttery flavor in your pancakes (who doesn’t?). It is also the butter that gives the surface better color and texture.

Mashed potato pancakes in frying pan

Whichever method you choose to use, know that this side dish can be made ahead and cooked in bulk. Store them in the fridge, stacked with pieces of non-stick paper separating them, and reheat in a 350F oven for 10 to 15 minutes until the crust is crisp once more.

Full recipe below

Mashed potato pancakes

Connie Veneracion
For even better flavor, the pancakes are fried in a mixture of oil and butter. And for a lighter texture and crispier exterior, panko is added to the pancake mixture.
Mashed potato pancakes
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Prep Time 10 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine International
Servings 4 people

Ingredients
  

  • 700 grams floury potatoes - boiled until very, very tender
  • 4 tablespoons butter - plus more for frying
  • salt - to taste
  • ground black - pepper to taste
  • 1 egg
  • ¼ cup panko
  • 1 tablespoon toasted garlic bits
  • ¼ cup finely chopped fresh parsley
  • flour - for dusting
  • cooking oil - for frying

Instructions
 

  • Drain the potatoes. While hot, mash with four tablespoons of butter. Season with salt and pepper. Cool.
  • To the cooled mashed potatoes, add the panko, toasted garlic, parsley and egg. Mix.
  • With floured hands, form the mixture into patties about three-quarters of an inch thick and three inches in diameter.
  • Heat enough vegetable oil and butter, in equal amounts, to lightly coat the bottom of the frying pan.
  • Over high heat, fry the patties, a few at a time (how many depends on the size of your frying pan) until the underside is nicely browned.
  • Flip carefully and brown the opposite side.
  • Add more vegetable oil and butter, fry the next batch, and so on, and so forth.
  • Serve the mashed potato pancakes as a side dish or a snack.
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Keyword Mashed Potatoes, Potatoes

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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