These tender mashed potato pancakes are golden outside, soft inside and wonderfully comforting — a clever way to turn leftover mashed potatoes into dinner. Serve them hot with sour cream and cheese for a simple, satisfying meal. For more potato ideas, try the Beef Stroganoff with Mashed Potatoes and the Zucchini Potato Flatbreads, or the Baked Potato Piroshki.
Ingredients
- 5 medium potatoes
- 3 eggs
- 400 ml (1 2/3 cups) milk
- 160 g (1 1/3 cups) all-purpose flour
- 2 tbsp oil (plus more for frying)
- Salt to taste
- Fresh herbs, chopped
- Grated cheese and sour cream for serving
Instructions
- Boil the potatoes and mash them. Add salt, eggs, milk, flour and herbs; mix well into a soft batter.
- The batter is delicate, so fry small pancakes over medium heat to keep them from tearing.
- Flip carefully with one or two spatulas.
- Serve hot with sour cream and cheese.
Tips
- Keep the pancakes small and let the first side set well before flipping.
- Use two spatulas for a gentle, confident flip without breaking the pancake.
- For more weeknight dinner ideas, visit Allrecipes and Serious Eats.
Nutrition: Per 100 g: 200 kcal, protein 6.1 g, fat 2.5 g, carbs 39 g.