"Here's a genius way to give leftover potatoes a new life: mashed potato pancakes! I tried this last year after Thanksgiving and I'm now a believer in these savory pancakes that taste like fluffy hashbrowns. The tender texture is out of this world good! They're easy to whip up, the perfect idea for leftover mashed potatoes from Thanksgiving or any meal."
"However, in my testing these were hard to flip and needed quite a bit of oil to fry them on all sides. Instead, my recipe for leftover mashed potato pancakes makes a batter that's more like a pancake batter. It's is thick but liquid enough to pour onto the griddle, so it fries up just like traditional pancakes. It's so simple and there's no need to form pancakes or deep fry: just pour them right onto the skillet!"
Mashed potato pancakes transform leftover cold mashed potatoes into savory, fluffy patties that resemble hashbrowns. Two main approaches exist: forming a thick dough into discs or creating a pourable batter. Dough-based discs can be dense, hard to flip, and require more oil. A batter approach uses eggs, flour, and often cheese to create a thick but pourable mixture that fries like traditional pancakes and requires less oil and handling. Cold, day-old mashed potatoes work best because refrigeration firms them. Serving options include maple syrup for sweetness or chives with sour cream for a savory finish.
Read at A Couple Cooks
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