Fluffy Mashed Potato Pancakes Recipes

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

MOUNTAIN MAMA'S POTATO PANCAKES

Steps:

• Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
• Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

MASHED-POTATO PANCAKES

Steps:

• In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
• In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

POTATO PANCAKES II

Steps:

• In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

INSTANT MASHED POTATO PANCAKES

Steps:

• Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
• Combine milk (or stock), eggs and oil in another bowl. Beat well.
• Add green onion and spices to wet ingredients.
• Pour wet ingredients into dry.
• Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
• In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
• Drop 1/3 c.batter into skillet or onto griddle.
• Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
• Remove to serving plate and serve with applesauce and/or sour cream.

CRISPY MASHED POTATO PANCAKE

Steps:

• Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

FLUFFY MASHED POTATOES

Steps:

• Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
• Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
• Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
• Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
• Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.

MOM'S POTATO PANCAKES

Steps:

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

FLUFFY MASHED POTATOES

Steps:

• Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
• Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
• Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
• VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.

FLUFFY MASHED POTATO PANCAKES

Steps:

• Boil the unpeeled potatoes for 30-40 minutes, until they are cooked soft all the way in (check with fork if necessary).
• Drain and peel the cooked potatoes.
• Mash the potatoes in a big mixing bowl. They don't need to be perfectly smooth, but should be pretty well mashed.
• Add salt and pepper to the mashed potatoes, checking by taste.
• Add the eggs and matzoh meal to the potatoes and mix. At this point it should be close to the consistency of a batter, ready for making pancakes. If you feel it is still too thick (or if you just want to experiment with richness or taste a bit) you can add a bit of milk or butter here too).
• Preheat oil in a large frying pan.
• When the oil is hot add big spoonfuls of the potato batter. You can flatten them a little with the spoon. Fry until air holes start appearing on the top of the batter (maybe a minute and a half, but you have to check this yourself). Flip and cook the second side until both sides are about evenly cooked.