Soft & Pillowy Potato Pancakes, Sauteed in Butter
Ever have leftover mashed potatoes that no one’s planning to eat? How about you give’em a spin and make some potato pancakes? Everyone loves crispy potatoes and these potato pancakes have mashed potatoes between two crispy and buttery sides. Add some sour cream and you’re in heaven!
You can always boil potatoes just for the potato pancakes, but why strain yourself? Just make a little bit extra the next time your making mashed potatoes and kill two birds with one stone. You will never have better leftovers than these!
- 2 lbs Russet/Yukon Gold potatoes, peeled
- 1 egg
- ½ cup flour (+1/4 extra, if using mashed potatoes with cream/milk)
- ½ tsp garlic powder (optional)
- ¼ cup chopped scallions (optional)
- Boil quartered potatoes in salted water until fork tender. Take care not to overcook.
- Drain water. Use Potato Ricer or potato masher to mash the potatoes. Allow to cool to room temperature. (This can be done a day ahead, and left in the fridge covered until ready to use. Use hands or mixer with beater blades to combine potatoes, flour, egg, salt, pepper, garlic powder & scallions. The potatoes should not stick to the bowl when you’re done. If using mashed potatoes that already have cream or milk in them add extra ¼ cup flour.
- Take about 2 tablespoons of potato mixture and roll into a ball, then into an oval. Dredge in flour and flatten with the flat side of the knife.
- Grease skillet with two tablespoons of clarified butter or olive oil and heat over medium heat until hot. Fry potato pancakes on both sides until golden in color, with the lid on.
- Serve hot, right away with sour cream.
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