Leftover mashed potatoes get a major upgrade in this pancake recipe. They’re incredibly cheesy and oh, so satisfying. Make sure to use a non-stick skillet for easy cleanup.

Marianne Williams

Gallery

Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 2 pancakes, 1 Tbsp. sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Stir together eggs, mashed potatoes, flour, butter, salt, pepper, and garlic powder in a medium bowl. Fold in cheese and scallions until just combined.

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  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons of the oil to skillet; swirl to coat. Once oil shimmers, spoon 4 mounds (about 1/4 cup each) batter onto skillet, flattening each with a spatula to about 1/4-inch thick. Cook until golden brown and crispy, 2 to 3 minutes per side. Transfer potato pancakes to a wire rack set inside a baking sheet, and place in preheated oven to keep warm. Repeat process twice with remaining oil and batter.

  • To serve, dollop sour cream evenly onto warm potato pancakes; sprinkle with chives.

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