Cheese Mashed Potato Pancakes
These crispy, golden-brown pancakes are the ultimate way to transform leftover mashed potatoes into a comforting, cheesy delight.
Ingredients
- •3 cups cold mashed potatoes
- •1 cup shredded sharp cheddar cheese
- •1/2 cup all-purpose flour
- •2 large eggs, lightly beaten
- •3 tablespoons chopped fresh chives
- •1/2 teaspoon garlic powder
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •4 tablespoons unsalted butter or vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar, flour, eggs, chives, garlic powder, salt, and pepper until well incorporated.
- 2
Heat the butter or oil in a large non-stick skillet over medium heat.
- 3
Scoop about 1/4 cup of the potato mixture for each pancake and drop it into the hot skillet, flattening it slightly with a spatula to form a disc.
- 4
Cook for 4 to 5 minutes per side, or until the pancakes are deep golden brown and crispy on the edges.
- 5
Remove from the skillet and drain briefly on paper towels before serving warm.
💡 Chef tips
- Ensure your mashed potatoes are completely cold before mixing; this helps the pancakes hold their shape during frying.
- If the mixture feels too sticky, add an extra tablespoon of flour at a time until it is manageable.
- You can store leftovers in an airtight container in the fridge for up to 3 days and reheat them in a toaster oven or skillet to restore their crispiness.
✅ How it should turn out
The finished pancakes should have a perfectly crisp, golden-brown exterior that gives way to a soft, creamy center with pockets of melted, savory cheese.