Description
These mashed potato pancakes are a delicious way to repurpose leftovers. Each crispy bite reveals creamy mashed potatoes inside, making them perfect for any meal or snack!
Ingredients
Scale
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 cups cold leftover mashed potatoes
- 3 tablespoons milk of choice
- Butter or more oil for cooking
- For serving: sour cream, chives, or maple syrup
Instructions
- Whisk the eggs until smooth, then mix in olive oil, baking powder, and salt.
- Add flour and stir until just combined, avoiding overmixing.
- Fold in mashed potatoes, cheese, and milk until mixed well.
- Preheat a lightly buttered skillet over medium-low heat.
- Pour ¼ cup batter into the skillet, cook until golden, about 1-2 minutes, then flip and cook until set.
- Keep cooked pancakes warm and serve with desired toppings.
Notes
Use cold leftover mashed potatoes for better texture.
Customize toppings for sweet or savory options.
Store cooked pancakes in an airtight container for up to 4 days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg