Cheesy Herb Mashed Potato Pancakes: A Comforting Delight

Delicious pancakes made from leftover mashed potatoes, cheese, and herbs.

Scale

Cook Mode Prevent your screen from going dark

Prep the Mashed Potatoes: If you are using freshly made mashed potatoes, let them cool slightly or chill them in the fridge for about 30 minutes. This helps the mixture hold together better.
Combine Ingredients: In a large mixing bowl, add the chilled mashed potatoes. Stir in the cheddar cheese, Parmesan cheese, chopped herbs, egg, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well combined.
Add Flour: Gradually add the flour to the mixture, stirring until just incorporated. The mix should be sturdy enough to shape into pancakes; if too wet, add more flour a tablespoon at a time until the desired consistency is achieved.
Form the Pancakes: Using your hands, shape the mixture into patties—about 0.5 inch thick and 3-4 inches wide. Place them on a parchment-lined tray or plate.
Heat the Pan: In a large skillet, heat the olive oil over medium heat. Allow it to get hot enough to sizzle when you place a pancake in.
Cook the Pancakes: Carefully place a few pancakes in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Drain Excess Oil: Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Serve: Serve the cheesy herb mashed potato pancakes warm, garnished with extra fresh herbs if desired, and a side of sour cream or yogurt for dipping.