Cheesy Potato Pancakes (Print Version)
# Ingredients:
→ Potato Pancakes
01 -
2 1/2 tablespoons finely chopped fresh chives
02 -
4 cups room-temperature mashed potatoes
03 -
1/4 cup plain flour (add more if it feels too soft)
04 -
1 large egg
05 -
2 tablespoons canola or light olive oil for frying
06 -
1/2 cup plain bread crumbs
07 -
2 cups shredded mozzarella (about 8 ounces)
→ For Serving
08 -
Sour cream for dipping
→ For Homemade Mashed Potatoes (Optional)
09 -
4 tablespoons butter
10 -
1 tablespoon table salt (for boiling water)
11 -
2 pounds russet potatoes (around 7 medium-sized), peeled and cut into quarters
# Instructions:
01 -
Fill up a big 5-quart pot with water and toss in a tablespoon of salt. Add the peeled and quartered potatoes, then boil until soft enough to poke easily with a fork. Drain all the water out, mash the potatoes with butter, and let it cool completely. You can make this step a day or two ahead if it helps.
02 -
In a big bowl, toss together the cooled mashed potatoes, shredded mozzarella, chives, egg, and flour. Mash everything until it's all one mix. If it's too sticky or wet to hold its shape, sprinkle in a bit of flour at a time and mix again.
03 -
Scoop up a big spoonful of the mix and squish it into a 1/3-inch-thick round patty with your hands. Press both sides into bread crumbs until completely covered and set them aside on a board. Keep at it until all the mix is used up.
04 -
Get a large no-stick skillet heated up on medium with just enough oil to coat the surface. When the oil's hot, set the patties in a single layer (don’t squish too many in at once). Let them go for about 3-4 minutes each side until crispy and brown. Use two pans if you wanna speed it up.
05 -
Move the finished pancakes to a plate lined with paper towels to soak up any extra oil. Dish them up while still warm and add a dollop of sour cream on top or serve on the side for dipping.
# Notes:
01 -
Mashed potatoes with a thicker texture work better. If yours are too creamy, you might have to add a little more flour.
02 -
Don’t use instant mashed potatoes—they won’t hold up well.
03 -
This will make around 22 pancakes, just the right amount for a starter or side dish.