Cheesy Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups mashed potatoes
02 -
2 cups shredded mozzarella cheese (8 oz)
03 -
1 large egg
04 -
1/4 cup all-purpose flour, or up to 1/2 cup for creamier potatoes
05 -
2 1/2 Tbsp chives, chopped
→ Coating and Frying
06 -
1/2 cup plain bread crumbs
07 -
2 Tbsp light olive oil or canola oil for sautéing
08 -
Sour cream, for serving
# Instructions:
01 -
Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled, quartered russet potatoes (2 lbs or about 7 medium potatoes). Boil until easily pierced with a fork. Drain well, mash with 4 Tbsp butter, and let cool to room temperature. Mashed potatoes can be prepared 1-3 days ahead.
02 -
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour, and 2 Tbsp chopped chives. Use a potato masher to mix thoroughly. If the mixture is too loose to hold its shape, add more flour one tablespoon at a time.
03 -
Scoop a heaping tablespoon of the potato mixture into your palms and form into a round patty about 1/3 inch thick. Dredge both sides of each patty in bread crumbs. Repeat for all the mixture and set aside.
04 -
Heat a large non-stick skillet over medium heat with enough oil to lightly coat the bottom of the pan. Once the oil is hot, place patties in a single layer and sauté for 3-4 minutes per side, or until golden brown. Repeat with remaining patties, adding more oil as necessary. Use multiple pans if available to speed up cooking.
05 -
Serve the pancakes warm with sour cream on the side.
# Notes:
01 -
If mashed potatoes are very moist, you may need extra flour for the pancakes to hold their shape. Avoid using instant mashed potatoes for best results.