I hope everyone’s Thanksgiving was wonderful!
My husband & I hosted for the very first time, & thankfully everything went off without a hitch! The food was delicious & the company was awesome.
One of the best parts about hosting is that we have all the leftovers!
We had all of the traditional sides; stuffing, sweet potato casserole, mashed potatoes ,etc. I used this recipe for Crockpot Mashed Potatoes & they came out amazing! Everybody loved them, but there’s only so much mashed potato you can eat in one sitting. Especially when there are so many other yummy foods! Needless to say we have a considerable amount of mashed potatoes left.
When I was younger my dad used to make potato pancakes with the leftover mashed potatoes from big family dinners. This morning I introduced my husband to this novel idea.
It’s very simple – mix in some cheese to your mashed potatoes, form into patties, dredge in flour, & fry ’em up!
Once they are golden brown, 3-4 minutes each side, take them out & serve them with some sour cream & bacon bits.
These are AWESOME! They are the perfect mix between french fries & mashed potatoes. The outside is crispy, but the inside is creamy.
There are other recipes that call for eggs & flour to be mixed in the mashed potatoes, but the mashed potatoes I used were chunky/thick enough to make pancakes without the additional ingredients. Chunky mashed potatoes with the skin for the win!
My husband loved them! He says I’m a keeper 🙂
Leftover Mashed Potato Pancakes
Yields about 6 pancakes
- 1 1/2 cups mashed potatoes
- 1/2 cup shredded cheese
- flour for dredging
- vegetable oil for frying
- sour cream & bacon bits for topping
- Mix mashed potatoes & cheese. Form into patties.Dredge in flour.
- Fry 3-4 minutes on each side until golden brown.
- Serve with sour cream & bacon bits.