Turn Leftover Mashed Potatoes into Crispy Delights: Leftover Mashed Potato Pancakes

Mashed potatoes are a delicious and comforting side dish, but sometimes you end up making a bit more than you need. Don’t despair! Leftover mashed potatoes can be transformed into a whole new meal: crispy, flavorful potato pancakes.

These pancakes are a great way to use up leftovers, and they can be easily customized to your taste. This recipe is a basic guide, feel free to get creative and add your favorite ingredients!

Ingredients:

• 2 cups leftover mashed potatoes (chilled for best results)
• 1 large egg
• 1/4 cup all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped onion (optional)
• 1/4 cup shredded cheese (optional)
• Vegetable oil for frying
• Sour cream or applesauce for garnish (optional)

Instructions:

1. Prep the Potato Mixture: In a large bowl, combine the mashed potatoes, egg, flour, salt, and pepper. If you’re using onion or cheese, stir them in now as well. The mixture should be moist but hold its shape. If it’s too sticky, add a bit more flour, one tablespoon at a time.
2. Form the Pancakes: Lightly flour a work surface. Shape the potato mixture into small patties, about 2-3 inches wide and 1/2 inch thick. If the mixture is sticking to your hands, dampen them slightly.
3. Heat the Pan: Heat enough oil in a large skillet over medium heat to coat the bottom. When the oil is hot (a drop of water should sizzle when it hits the pan), it’s ready for the pancakes.
4. Cook the Pancakes: Add the potato pancakes to the hot oil, leaving some space between them. Cook for 3-4 minutes per side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
5. Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately while hot, with your favorite toppings like sour cream, applesauce, or chives.

Tips:

• For extra crispy pancakes, use a combination of flour and breadcrumbs for the coating.
• Leftover mashed potato pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.
• Get creative with your add-ins! Try chopped fresh herbs, crumbled cooked bacon, or a sprinkle of your favorite spices.
• Don’t have an egg? You can usually substitute 1/4 cup of plain yogurt or applesauce for the egg in a pinch.

Enjoy these delicious and versatile leftover mashed potato pancakes!