We had mashed potatoes for dinner the other night and I had to figure out what to do with the leftovers. Making mashed potatoes is like making pasta for me: I always make too much. So I knew you could make potato pancakes with leftover mashers and I decided to wing it and see what happened. They came out dee-lish! Here’s my recipe, but it’s not an exact science. If you have leftover mashed potatoes, you can use this as a guide but feel free to adjust based on what’s in your pantry and how many leftovers you have.
Rosemary and Garlic Potato Pancakes
Ingredients
- 2 Tablespoons of Olive Oil
- 1 Large Onion, chopped
- 2 Cloves of Garlic, minced
- 4 cups Mashed Potatoes
- 2 eggs, beaten
- 2 Tablespoons of flour
- 1 Tablespoon of fresh Rosemary, chopped
- Salt and Pepper to taste
Instructions
Saute onion and garlic in olive oil until cooked through.
Combine all ingredients in a large bowl.
Heat a pan over medium high heat. Scoop out about an ice cream scoop sized ball of the mashed potato mixture and form it into a ball. Place it on the hot pan and flatten a bit with either the palm of your hand (be careful not to touch the pan of course!) or the back of your spatula. I found these to cool best on a flat griddle pan. They seemed to stick to my frying pan even with a spray of cooking spray on it.
I got about 4 potato pancakes on my pan at the same time. Cook for about 2 minutes on each side or until they start to brown and are heated through.
Some people serve them with applesauce or sour cream. We just gobbled them up plain!
Notes
I kind of made this up as I went based on the ingredients that I had on hand. If you have less leftover mashed potatoes, just adjust the amounts of the other ingredients. If you don't have rosemary, try another herb you have on hand or just omit it!
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