- Most Helpful
- Highest Rating
My mother used to make these, and this recipe is very like hers (she never added cheese, though--don't know why, because adding cheese sounds yummy). These are great slathered with butter. Thanks for submitting it.
I was disappointed with the results, unfortunately. Although the taste was good (how could it be not with our own recipe of mashed potatoes) the consistency was off. In the first batch fried, the outside skin was crisp but there wasn't enough structure to hold them together so they fell apart with the inside just uh.. mashed potatoes w/onion. The next batch, I incorporated more flour and a bit of baking powder and they turned out much better. The smaller they are made, the better! Use a tablespoon to plop the batter into the pan and you'll be much better off!
BUT... what a great way to use leftover mashed potatoes!
Awesome and easy. I used left over garlic mashed potatoes, sea salt, fresh ground pepper, approx 1 tbsp grated romano cheese and about a tsp of fresh chopped tarragon. Cooked in skillet with olive oil. Serving with italian sausage cooked in same skillet (after finishing cooking potato pancakes). Yum!
I do a similar thing with our left-over mashed potatoes except that I throw in either a can of tuna or a cup of sweet corn kernels. They are delicious eaten cold as well.
Total loved it. With alittle bit of butter an egg on top with a dollip of ketchup. I enjoyed every bite.:0)
Great tasting potato pancakes. Easy recipe. Followed recipe, except used 2 eggs. I added 1 cup of grated zucchini and didn't add the other opitional ingredients. Batter is thick and used a 1/4 cup for each potato pancake. Made 9 potato pancakes. A keeper. Thank You!
I usually add lightly browned bread crumbs instead of the flour,it gives it a totally different flavour and texture...Vic
Oh yummy! These were just like the ones I had growing up. The turned out crispy on the outside & soft on the inside- just perfect. I used about 4 c mashed taters, 3 eggs & 1/2 c flour with a few dashes of garlic & onion powder and some cheese. Simple comfort food at it's best.
Great way to use left over mashed potatoes. I used both eggs but after looking at a few other recipes -- including my Grandma's, I noticed most stated to seperate the eggs. So I did that. Mix ingrediets with the yolks, then when you are ready to cook, whip room temperature egg whites to a peak and fold into the batter. This makes the pancakes light and fluffy. Otherwise great recipe!
I thought these were just great. We had a bunch of restaurant bought leftover mashed potatoes so they weren't as good as mine ;) but I needed to use them. I used 3 cups of mashed potatoes, two tablespoons of grated parmesan cheese and a heaping quarter cup of flour. I fried in a non stick skillet in about a tablespoon or more of coconut oil, about 7-8 at a time measuring out about 2 heaping tablespoons per pancake. I cooked them on medium low, just letting them brown until they were very crispy. I pressed each one gently so they would flatten and they were wonderful! Served with sour cream for the perfect zip. I will use this again, with homemade potatoes which will be even better. :)