Description
These Cheesy Potato Pancakes are a deliciously crispy and golden appetizer or side dish made from creamy mashed potatoes, melted mozzarella cheese, and fresh chives. Lightly coated in bread crumbs and pan-fried to perfection, they offer a delightful blend of textures and flavors perfect for any occasion. Serve with sour cream for an extra creamy touch.
Ingredients
Mashed Potatoes
- 2 lbs russet potatoes (about 7 medium), peeled and quartered
- 1 Tbsp salt (for boiling water)
- 4 Tbsp butter
Potato Pancakes
- 4 cups mashed potatoes
- 2 cups shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 cup all-purpose flour (up to 1/2 cup for creamier potatoes, as needed)
- 2 1/2 Tbsp chives, chopped
- 1/2 cup plain bread crumbs
- 2 Tbsp light olive oil or canola oil (for sautéing)
To Serve
- Sour cream
Instructions
- Prepare Mashed Potatoes: Fill a 5-quart pot with water and add 1 tablespoon of salt. Add the peeled and quartered russet potatoes. Boil until the potatoes are fork-tender, then drain thoroughly. Mash the potatoes with 4 tablespoons of butter and allow them to cool to room temperature. These mashed potatoes can be made 1 to 3 days in advance and refrigerated.
- Mix Potato Pancake Batter: In a large mixing bowl, combine 4 cups of the cooled mashed potatoes with 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup all-purpose flour, and 2 tablespoons of chopped chives. Use a potato masher to thoroughly mash and mix the ingredients together. If the mixture feels too loose to hold its shape, gradually add more flour, one tablespoon at a time, until it firms up enough to form patties.
- Form Patties: Take a heaping tablespoon of the potato mixture and shape it between your palms into a round patty about 1/3 inch thick. Dredge both sides of each patty in plain bread crumbs, then place them on a cutting board. Repeat until all the mixture is used.
- Pan-Sauté Pancakes: Heat a large non-stick skillet over medium heat and add enough light olive or canola oil to lightly cover the bottom. Once the oil is hot, add the patties in a single layer without overcrowding the pan. Sauté each side for 3 to 4 minutes until golden brown and crispy. Use two skillets at once if possible to cook faster. Add more oil as needed when cooking subsequent batches.
- Serve: Serve the cheesy potato pancakes warm with a side of sour cream for dipping or spreading.
Notes
- Mashed potatoes can be prepared ahead of time and refrigerated for up to 3 days before making the pancakes.
- If mashed potatoes are too loose, adding extra flour helps achieve the right consistency for holding the pancake shape.
- Using two skillets simultaneously can speed up the cooking process.
- Light olive oil or canola oil are recommended for sautéing due to their mild flavor and good heat tolerance.
- Leftover pancakes can be reheated in a skillet or oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American