A quick, easy, and delicious way to use up any leftover mashed potatoes loaded with cheese, spices, herbs and topped with sour cream. Perfect for Thanksgiving leftovers!
- 2 cups leftover mashed potatoes, chilled
- 1/3 cup all purpose, unbleached flour
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- 1/4 cup fresh green onion, thinly sliced
- 3/4 cup cheddar cheese, shredded
- 1/4 teaspoon ground black pepper
- Pinch of coarse salt
- Sour cream, parsley, dill, green onion, to garnish
- Vegetable oil for frying
- In a medium size bowl, mix together all ingredients (except garnishes and vegetable oil) until completely combined.
- Scoop about a 1/4 cup of the mixture at a time from the bowl and, using your hands, roll into a ball. Flatten into a pancake about 1/2 inch thick. This will make about 10-12 pancakes.
- Heat enough vegetable oil to coat the bottom of a large skillet over medium heat. Fry pancakes in batches (I did about 4 at a time) 3-4 minutes per side, until golden brown.
- Remove from heat onto a paper towel lined plate.
- Optional: Immediately upon removing from the pan, sprinkle each pancake with a pinch of salt*.
- Serve immediately with a dollop of sour cream, any remaining fresh herbs, and ground black.
All leftover mashed potatoes are different and their consistency depends on what you put them in the first place! How much milk, butter, sour cream, etc. If the pancake mixture is too dry to hold together, add another beaten egg. If’s it too wet and sticky, add more flour 1 tablespoon at a time until you can roll it into a ball in the palm of your hand.
The amount of salt will also depend on how much is in the original mashed potatoes. Only add a pinch of salt to the mixture to avoid over salting the pancakes. If they need more salt, follow the optional step of sprinkling with more as desired immediately after the pancakes come out of the pan.