Mashed potato pancakes are my favorite way to give leftover mashed potatoes a delicious twist! These crispy, pan-fried patties are loaded with spinach, garlic, and Parmesan cheese, making them golden on the outside and fluffy on the inside. They’re perfect dipped in sour cream! While they’re a great way to reinvent leftovers, you can easily make them with freshly boiled potatoes if the craving hits.
Mashed Potato Pancakes Recipe
Mashed potato pancakes are my favorite way to give leftover mashed potatoes a delicious twist! These crispy, pan-fried patties are loaded with spinach, garlic, and Parmesan cheese, making them golden on the outside and fluffy on the inside. They're perfect dipped in sour cream! While they're a great way to reinvent leftovers, you can easily make them with freshly boiled potatoes if the craving hits.
Ingredients
- 1 pound potatoes, (about 4 medium-sized potatoes), boiled, peeled, and quartered
- ¼ cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8 to 10 ounces baby spinach
- 3 cloves garlic, minced
- salt and fresh ground black pepper, to taste
- 1 cup shredded parmesan cheese
- 2 tablespoons lemon juice
- 1 large egg, lightly beaten
- 2 cups panko crumbs
- ¼ cup vegetable oil, for frying (add more as needed)
For Serving, Optional
- yogurt or sour cream
- soy sauce or hot sauce
Instructions
- Mash the potatoes. Combine peeled boiled potatoes and milk in a large mixing bowl. Using a potato masher, mash the potatoes until they're smooth and creamy. Set aside.
- Sauté. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent. Add spinach and garlic to the skillet, season with salt and pepper, and continue to cook for 2 more minutes or until the spinach is wilted.
- Combine. Remove from heat and add the sautéed veggies to the potatoes. Stir in cheese and lemon juice.
- dd the egg and panko/bread crumbs; stir until thoroughly combined and smooth. Form the pancakes. Shape the potato mixture into patties. Meanwhile, heat vegetable oil in a large skillet.
- Fry. Working in batches, fry the potato pancakes on both sides until golden brown, about 3 to 4 minutes per side.
- Drain and serve. Transfer the cooked potato pancakes to a paper towel–lined plate while you fry the rest. Serve with yogurt, sour cream, or soy sauce for dipping.
Notes
- How to boil potatoes for mashing: Place the whole potatoes in a large pot of cold salted water. Make sure they’re fully submerged. Bring the pot to a rolling boil and then lower the heat to a gentle simmer. Cook the potatoes until a fork can smoothly pierce through them without resistance.
- Boiling times vary. Medium-sized potatoes take about 15 to 20 minutes after the water starts boiling. Larger potatoes might need 25 to 30 minutes.
Nutrition
Serving: 1patty | Calories: 96kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 207mg | Fiber: 1g | Vitamin A: 1395IU | Vitamin C: 7.7mg | Calcium: 94mg | Iron: 1.5mg
