Cheesy Mashed Potato Pancakes Recipe

These Cheesy Mashed Potato Pancakes are a crispy and indulgent way to use up leftover mashed potatoes. Packed with mozzarella cheese, chives, and lightly breaded for a crunchy exterior, they make a delicious side dish or snack. Served with a dollop of sour cream, these savory pancakes are perfect for brunch, dinner, or a quick bite in between.

Ingredients:

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

Instructions:

1. Make the Mashed Potatoes:
   • Peel and quarter 2 lbs of russet potatoes (about 7 medium-sized potatoes). Place them in a 5-quart pot filled with water and add 1 Tbsp salt.
   • Cook until the potatoes are fork-tender, then drain thoroughly. Mash the potatoes with 4 Tbsp butter until smooth and let them cool to room temperature. These mashed potatoes can be prepared 1-3 days ahead and stored in the fridge.
2. Prepare the Potato Pancake Mixture:
   • In a large mixing bowl, combine the 4 cups of mashed potatoes, 2 cups of shredded mozzarella, 1 large egg, 1/4 cup all-purpose flour, and 2 Tbsp chopped chives.
   • Use a potato masher to blend the mixture until well combined. If the mixture is too loose to hold its shape, add extra flour one tablespoon at a time until the consistency is right for forming patties.
3. Shape the Pancakes:
   • Scoop a heaping tablespoon of the potato mixture into your hands and form it into a round, flat patty about 1/3 inch thick.
   • Dredge each pancake in bread crumbs, ensuring both sides are coated. Place the prepared patties on a cutting board and repeat with the rest of the mixture.
4. Sauté the Potato Pancakes:
   • Heat a large non-stick pan over medium heat and add enough oil to lightly coat the bottom.
   • Once the oil is hot, add the potato patties in a single layer and sauté for 3-4 minutes on each side, or until they are golden brown and crispy.
   • Repeat with the remaining pancakes, adding more oil as needed. To speed up the process, you can use two skillets simultaneously.
5. Serve:
   • Serve the crispy potato pancakes warm, with a dollop of sour cream for dipping.

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Tips for Success:

• Mashed Potatoes Consistency: If using creamier mashed potatoes, you might need to add a little more flour to help the pancakes hold their shape. The flour acts as a binder to prevent them from falling apart.
• Cheese Selection: Mozzarella adds a mild, creamy flavor, but you can experiment with other cheeses like cheddar or gouda for a stronger taste.
• Breadcrumb Coating: For extra crunch, use panko breadcrumbs instead of regular ones. You can also add some grated parmesan to the breadcrumbs for a cheesy crust.
• Make Ahead: You can form the pancakes ahead of time and refrigerate them for a few hours before cooking, which helps them hold their shape better during frying.

These cheesy potato pancakes are a fantastic way to use up leftover mashed potatoes and are guaranteed to be a hit at the table!