Mashed Potato Pancakes

By hcardall

I needed a way to use leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. You coat them in seasoned flour, then cook them very slowly in lots of butter.

You have to be patient with this recipe because if you try to turn the cakes too soon, you won't get the delicious buttery crust.

Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form.

Ingredients

• 2 cups chilled mashed potatoes (see Note)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour, for dredging
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 Dashes of Nature Seasonings
• 2 Dashes of Tony Chachere's Creole Seasoning
• (optional- add Onion, Bacon, dill or other favs to alter the recipe to your liking. You can also sub Panko Bread Crumbs for the flour if you'd like)

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt, pepper, Nature Seasonings, and Tony Chachere's Seasoning in a pie plate.

Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low.

Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.)

Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Note: Make mashed potatoes from the "innards" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of softened, unsalted butter. Don't forget to season them with salt and pepper! Chill the mashed potatoes overnight for the best results.