Mashed Potato Pancakes
User Reviews
4.9
27 reviews
Excellent
Mashed Potato Pancakes
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These Potato Pancakes are crispy on the outside, tender and fluffy on in the inside. Made using your leftover mashed potatoes and best of all, they’re baked not fried.
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Ingredients
- 5 large Russet potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons chopped fresh rosemary leaves
- 3 tablespoons unsalted butter
- 3 ounces cream cheese
- 1/4 - 1/3 cup cream (or milk, any fat percentage)
- 2 egg
- 1/3 cup freshly grated Parmesan cheese and extra for sprinkling
Notes
- TIPS FOR POTATO PANCAKES
- Start with the ultimate mashed potatoes :
- Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
- If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
- Use different flavors to flavor up the pancakes (see above).
- f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
- You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
- Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
- To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
- Start with the ultimate mashed potatoes :
- Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
- If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
- Use different flavors to flavor up the pancakes (see above).
- f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
- You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
- Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
- To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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