These were a favorite of mine that my grandmother would make when I was growing up. Be sure to serve up with applesauce and sour cream.
Sometimes you have leftover mashed potatoes, and you can turn those leftover mashed potatoes into something much more spectacular. This easy recipe for potato pancakes uses leftover mashed potatoes so they are full of flavor.
What types of potatoes can use use for potato pancakes
This style of potato pancake is best suited for potatoes that make great mashed potatoes. I like to make these with either Russet potatoes because they are wonderfully starchy, or I like to make these with Yukon gold potatoes. Yukon gold potatoes are prized for their naturally buttery flavor.
Do you need to make potato pancakes with leftover potatoes
No, you don’t. You can boil up some potatoes, and mash them. This is a great way to turn mashed potatoes into something else. Sometimes for large family meals, you might have a lot of mashed potatoes left over, and this would be the perfect way to use up those potato pancakes.
Need more ways to serve up some potato side dishes?
Potato Pancakes are a great way to use up mashed potatoes.
- 2 pounds potatoes
- 1/2 large onion
- 2 large eggs
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- vegetable oil sour cream
- 1/4 cup sour cream
- 1/4 cup apple sauce
Peel potatoes and then grate them. Place grated potatoes into a bowl filled with water. Grate onion and also place into a bowl with the potatoes. Soak the potatoes for about 5 minutes or so. Mix together flour and egg in a large bowl until well blended. Season flour mixture with black pepper and salt. Drain water from potatoes and squeeze potatoes dry with your hands.
Stir together flour mixture and potatoes until you have a uniform consistency. Heat a skillet to 350 degrees add a couple of teaspoons of oil. Make pancakes by taking about 1/4 cup of potato pancake mix and patting it out into the pan, cook until browned on one side, flip over, and then brown on the other side. This should take 4 to 5 minutes on each side. Serve with sour cream and applesauce.
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