Fluffy Mashed Potato Pancakes Recipes

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.

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!

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.

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.

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.