Mashed Potato Pancakes
User Reviews
4.9
18 reviews
Excellent
Mashed Potato Pancakes
Report
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.
Share:
Ingredients
- 5 large russet potato
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
- 3 tablespoons rosemary chopped fresh leaves
- 3 tablespoons butter unsalted
- 3 ounces cream cheese
- 1/4 - 1/3 cup cream or milk, any fat percentage
- 2 egg
- 1/3 cup Parmesan Cheese freshly grated, plus 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
18 reviews
Excellent
Other Recipes
You'll Also Love
