Delicious Cheesy Potato Pancakes

This hearty cheesy potato pancake recipe transforms leftover mashed potatoes into crispy, golden discs of comfort food that my family requests weekly. The combination of creamy potatoes with melty cheese creates an irresistible texture contrast that makes these pancakes disappear within minutes at our dinner table.

I discovered this recipe during a particularly cold winter when I was searching for creative ways to use up holiday mashed potatoes. What started as a simple leftover makeover has become one of our most requested family meals, especially when paired with a dollop of sour cream.

Ingredients

• 4 cups mashed potatoes: Room temperature works best for easier handling
• 2 cups shredded mozzarella cheese: Provides that irresistible stretch when hot
• 1 large egg: Acts as the essential binder
• 1/4 cup all-purpose flour: Helps form sturdy pancakes; add more for looser potatoes
• 2 1/2 Tbsp chopped chives: Adds fresh flavor and beautiful color contrast
• 1/2 cup plain bread crumbs: Creates the perfect crispy exterior
• 2 Tbsp light olive oil or canola oil: For that golden crust
• Sour cream for serving: Adds cooling tanginess

Step-by-Step Instructions

Prepare Mashed Potatoes:

Fill a 5-quart pot with water and add 1 tablespoon salt. Add peeled and quartered russet potatoes (about 2 pounds or 7 medium potatoes). Cook until easily pierced with a fork, then drain thoroughly. Mash with 4 tablespoons butter and allow to cool completely to room temperature. The cooling step is crucial for proper pancake formation.

Mix Pancake Base:

In a large mixing bowl, combine your room temperature mashed potatoes, mozzarella cheese, egg, flour, and chopped chives. Use a potato masher to thoroughly incorporate all ingredients until completely uniform. The mixture should hold together when squeezed. If it feels too soft or loose, add additional flour one tablespoon at a time until it reaches a moldable consistency.

Form Pancakes:

Scoop a heaping tablespoon of the potato mixture and place between your palms. Press and shape into a round patty approximately 1/3 inch thick with smooth edges. Place breadcrumbs on a plate and gently press both sides of each pancake into the crumbs, ensuring even coverage. Set aside on a cutting board and repeat with remaining mixture.

Cook to Golden Perfection:

Heat a large nonstick skillet over medium heat and add enough oil to lightly coat the bottom. When oil is hot but not smoking, add potato pancakes in a single layer without overcrowding. Cook for 3 to 4 minutes per side until deeply golden brown with a crisp crust. Transfer to a paper towel-lined plate. Repeat with remaining pancakes, adding more oil between batches as needed.

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The mozzarella cheese is truly the star ingredient here. I discovered after numerous tests that mozzarella creates the perfect melty interior without overwhelming the potato flavor. My daughter once declared these pancakes better than her birthday cake, which might be the highest culinary compliment I've ever received.

Storage and Reheating

These potato pancakes maintain their quality remarkably well when stored properly. Place cooled pancakes in an airtight container with parchment paper between layers to prevent sticking. They'll keep in the refrigerator for up to 3 days. For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to 2 months.

To reheat refrigerated pancakes, place them on a baking sheet in a 350°F oven for 10 minutes until heated through and crispy. From frozen, bake for 15 to 20 minutes without thawing first. For maximum crispiness, avoid reheating in the microwave, which tends to make them soggy.

Versatile Variations

This base recipe welcomes creative adaptations to suit your taste preferences. Try substituting different cheeses like sharp cheddar, gruyere, or pepper jack for varied flavor profiles. Add finely diced cooked bacon, crumbled sausage, or diced ham for a heartier version. Vegetable additions like finely grated zucchini, corn kernels, or diced roasted red peppers incorporate beautifully.

For a flavor boost, experiment with different herbs and spices. Fresh dill, rosemary, or thyme can replace or complement the chives. A pinch of smoked paprika, cayenne, or garlic powder adds wonderful dimension to the base mixture.

Serving Suggestions

While these pancakes shine with just a simple dollop of sour cream, they can be elevated into a complete meal with thoughtful accompaniments. For breakfast, serve with fried eggs and a side of crispy bacon. As an appetizer, offer a selection of dipping sauces like herb-infused sour cream, garlic aioli, or spicy sriracha mayo.

For dinner, pair with a crisp green salad dressed with vinaigrette to balance the richness. These pancakes also make an elegant base for smoked salmon, capers, and a squeeze of lemon, or a delicious canvas for beef stroganoff or mushroom ragout.

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Frequently Asked Questions

→ Can I use instant mashed potatoes for this dish?

No, instant mashed potatoes are too moist for this recipe. Fresh homemade mashed potatoes work best.

→ What type of cheese works best for potato pancakes?

Mozzarella cheese is ideal because it melts beautifully, but you can also try cheddar for a sharper flavor.

→ How do I store leftover pancakes?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.

→ Can I freeze these potato pancakes?

Yes, after cooking, let them cool completely, then freeze in a single layer and store in freezer bags. Reheat in a skillet or oven to maintain crispiness.

→ Can I replace all-purpose flour with another type of flour?

Yes, you can use gluten-free flour or almond flour as a substitute, but the texture might vary slightly.