Cheesy Potato Pancakes Recipe (VIDEO)
User Reviews
4.9
Cheesy Potato Pancakes Recipe (VIDEO)
Description
The preparation begins with mashed potatoes, ideally homemade from peeled russet potatoes boiled until fork tender and mashed with butter then cooled. The potato mixture is combined with shredded mozzarella cheese, egg, flour to bind, and chopped chives for flavor. Adjusting the flour amount helps achieve the right consistency for patty shaping.
Portions of the mixture are shaped into roughly 1/3 inch thick rounds, then dredged in plain breadcrumbs to create a crispy exterior once fried. The pancakes are cooked in a lightly oiled non-stick pan over medium heat until golden brown on each side, forming a crisp shell that contrasts with the creamy soft center.
Sour cream is recommended as a serving accompaniment for a cool, tangy element. These pancakes can serve as a side dish or snack and showcase the mild flavor of mozzarella combined with the comforting texture of the mashed potatoes.
The recipe notes highlight that overly creamy or moist mashed potatoes might require more flour to hold their shape, and instant mashed potatoes are not advised for best results.
Ingredients
- 4 cups potato mashed
- 2 cups mozzarella cheese 8 oz, shredded
- 1 egg large
- 1/4 cup all-purpose flour or up to 1/2 cup flour for creamier potatoes
- 2 1/2 Tbsp chives chopped
- 1/2 cup bread crumbs plain
- 2 Tbsp olive oil or Canola oil to sauté, light
- sour cream to serve
Instructions
How to Make Mashed Potatoes:
- Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.
How to Make Mashed Potato Pancakes:
- In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
- Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
- Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.
Notes
- Use mashed potatoes that are not too creamy or wet; add flour gradually if the mixture is too loose to hold shape.
- Do not use instant mashed potatoes as they will not produce the ideal texture for pancakes.
- The breadcrumbs coating creates a crisp exterior while frying, enhancing texture contrast with the soft interior.
- Serve with sour cream to complement the mild cheese flavor and rich potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8makes 22 potato pancakes
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbs | 32g | |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 264mg | 11% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 165mg | 17% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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