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
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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