Description
Deliciously crispy and cheesy potato pancakes made from creamy mashed potatoes combined with shredded mozzarella, lightly coated with bread crumbs, and pan-fried to golden perfection. A comforting appetizer or side dish served best with a dollop of sour cream.
Ingredients
Mashed Potatoes
- 2 lbs russet potatoes (about 7 medium), peeled and quartered
- 1 Tbsp salt (for boiling potatoes)
- 4 Tbsp butter
Pancakes
- 4 cups mashed potatoes (prepared from above)
- 2 cups shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 cup all-purpose flour (or up to 1/2 cup for creamier potatoes)
- 2 1/2 Tbsp chopped chives
- 1/2 cup plain bread crumbs
- 2 Tbsp light olive oil (or canola oil) for sautéing
- Sour cream for serving
Instructions
- Make Mashed Potatoes: Fill a 5-quart pot with water and add 1 tablespoon of salt. Add peeled and quartered russet potatoes and cook until tender, easily pierced by a fork. Drain well and mash with 4 tablespoons of butter. Allow mashed potatoes to cool to room temperature. Mashed potatoes can be prepared 1 to 3 days in advance.
- Prepare Potato Pancake Mixture: In a large mixing bowl, combine 4 cups of cooled mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour, and 2 tablespoons chopped chives. Mash the mixture together using a potato masher until well combined. If the mixture is too loose to form patties, add additional flour one tablespoon at a time until it holds together.
- Form Patties: Take a heaping tablespoon of the potato mixture and form it between your palms into a round patty about 1/3 inch thick. Dredge both sides of each patty in plain bread crumbs and place on a cutting board. Repeat until all the mixture is used.
- Pan-Fry the Potato Pancakes: Heat a large non-stick skillet over medium heat and add enough light olive oil to lightly cover the bottom. Once hot, add patties in a single layer and sauté for 3-4 minutes per side until golden brown and crispy. Repeat with remaining patties, adding more oil as needed. For faster cooking, use two skillets simultaneously.
- Serve: Serve the hot, crispy potato pancakes with a side of sour cream for dipping or topping.
Notes
- Use russet potatoes for best texture and flavor in mashed potatoes.
- Adjust flour as needed depending on the moisture content of mashed potatoes to help patties hold their shape.
- To save time, mashed potatoes can be prepared in advance and refrigerated.
- Use light olive oil or canola oil for sautéing to achieve a crispy exterior without overpowering flavor.
- For a richer flavor, add extra chives or other fresh herbs like parsley if desired.
- Serve immediately for best taste and crispiness as pancakes soften over time.