Mashed-Potato Pancakes
Updated Oct. 26, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound potatoes, boiled, peeled and mashed
- ⅓cup heavy cream
- 3eggs, lightly beaten
- 2tablespoons flour
- 1tablespoon finely minced parsley
- 1tablespoon finely minced fresh chives
- 1½teaspoons salt
- Freshly ground pepper
- 4 to 6tablespoons butter
- Sour cream
Nutritional analysis per serving (18 servings)
77 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix mashed potatoes with cream, eggs, flour, parsley, chives, salt and the pepper to taste.
- Step 2
Heat two tablespoons of the butter in a large skillet. Form two-and-a-half- to three-inch rounds of potato batter in the skillet and fry the pancakes until golden, turning to brown both sides. Keep finished pancakes warm. Continue until all the batter is used, adding more butter to the skillet as needed.
- Step 3
Serve at once with sour cream on the side.
Private Notes
Comments
Amazing simple recipe from 1986 using leftover mashed potatoes
Surprisingly flavorful considering the simplicity of this recipe. Don't try to make the pancakes too big when you fry them, they won't hold together. I served these with fried green tomatoes and ranch for a delicious, thoroughly unhealthy fry-up.
Ethereally light and delicious! They held together and puffed up slightly. I added green onions. Topped them with bit of coarse salt. These will not last long when served.