Delicious Gluten-Free & Regular Potato Pancakes: The Ultimate Leftover Mashed Potato Recipe
Don’t let those perfectly creamy mashed potatoes go to waste! While reheating them with a generous drizzle of homemade gravy is undeniably delightful, there’s an even more exciting culinary adventure awaiting your leftovers. Imagine taking those humble mashed spuds, adding a few simple yet essential ingredients, and frying them until they’re golden brown and irresistibly crispy. The result? These incredible Gluten-Free (or Not) Potato Pancakes, a dish so satisfying it’s like biting into the best tater tot you’ve ever had, but with a gourmet twist. This recipe isn’t just about preventing waste; it’s about elevating a classic comfort food into a star in its own right.
A Taste of History: The Humble Beginnings of Potato Pancakes
Potato pancakes, a beloved staple across many cultures, carry a rich history, particularly within Eastern European traditions. Known as placki ziemniaczane in Polish, they often served as a fulfilling and affordable meal, especially on Fridays when Catholics historically abstained from meat. While the most widely recognized versions, such as Jewish latkes, typically feature grated fresh potatoes infused with onion and served with sour cream and applesauce, a fascinating variation emerged from the resourceful kitchens of home cooks: using leftover mashed potatoes.
My own family history is steeped in this tradition. My husband, who is 100% Polish, often shares vivid memories of his mother expertly transforming yesterday’s mashed potatoes into crispy, golden potato cakes. Similarly, my mother, whose ancestors hailed from Austria and Hungary, embraced the very same method. It’s a testament to the enduring appeal and practicality of this dish that it transcended borders and cultural nuances, becoming a shared culinary delight across diverse European heritages. This tradition speaks volumes about the ingenuity of home cooks who knew how to make every last bit of food count, turning simple ingredients into something truly special.
The Secret to Perfect Potato Pancakes: Plan for Leftovers!
The moral of this delicious story is simple: make extra mashed potatoes next time! You will be incredibly grateful you did when you have the opportunity to whip up these fantastic pancakes. This recipe is designed with versatility in mind, catering to various dietary needs. For this particular preparation, I opted for gluten-free all-purpose flour and gluten-free breadcrumbs, specifically so my gluten-intolerant granddaughter could savor every bite without worry. However, if gluten isn’t a concern for you or your family, please feel free to use the regular versions of flour and breadcrumbs. The beauty of this recipe lies in its flexibility, ensuring everyone can enjoy these delightful potato treats.
Crafting Your Perfect Potato Pancakes: Size and Prep
When it comes to potato pancakes, you have complete control over their size, allowing you to tailor them perfectly to your meal or preference. For a snack-sized bite or a neat side dish, I typically use an ice cream scoop to gather enough mixture to form a ball roughly the size of a golf ball. Once flattened, these patties measure about 3 inches in diameter, creating perfectly portioned, easy-to-handle pancakes. However, don’t hesitate to make them larger for a more substantial main course or smaller for delightful appetizers.
One of the best features of this recipe is its excellent make-ahead potential. You can prepare and form these potato pancakes ahead of time, storing them in the refrigerator until you’re ready to cook. This means you can have a batch of delicious, homemade potato pancakes ready to be sautéed at a moment’s notice, making them ideal for busy weeknights, spontaneous brunches, or even entertaining guests with minimal stress.
Serving Suggestions: Enjoy Your Potato Pancakes Your Way
The beauty of these potato pancakes lies in their incredible versatility when it comes to serving. Whether you’ve opted for the gluten-free version or the classic, there are countless ways to enjoy them. For a simple yet satisfying experience, try them with a generous dollop of cool, creamy sour cream. For an added layer of freshness and a mild oniony bite, sprinkle some finely chopped chives or scallions on top. Kids, and many adults, will most likely gravitate towards dipping them in their favorite ketchup – a classic, crowd-pleasing combination.
But if you’re looking to create the absolute best, most indulgent version possible, take it a step further. Top your warm, crispy potato pancakes with a dollop of sour cream, a sprinkle of sharp shredded cheddar cheese, and a generous scattering of crumbled crispy bacon. This combination offers a symphony of textures and flavors that is truly irresistible. These pancakes are perfect as a savory breakfast or brunch item, a comforting side dish for any meal, or even a delightful appetizer. No matter how you choose to serve them, these mashed potato pancakes are sure to be a hit!
Gluten-Free (or Not) Potato Pancakes
The most delicious and easy way to transform your leftover mashed potatoes into crispy, flavorful pancakes. Perfect as a side, breakfast, or snack!
Ingredients
-
3
cups
mashed potatoes, chilled -
1/2
cup
grated Parmesan cheese -
1/2
cup
shredded Gouda cheese -
1
large egg, lightly beaten -
1/4
cup
finely chopped scallions, green parts -
1/2
cup
gluten-free all-purpose flour or regular flour
(you may need slightly more or less, depending on the moisture content of your mashed potatoes) -
1
cup
gluten-free breadcrumbs or regular breadcrumbs -
coconut oil or other neutral oil
(for pan frying) -
coarse kosher salt & freshly ground black pepper
(to taste, for finishing)
Instructions
-
In a large mixing bowl, combine the chilled mashed potatoes, grated Parmesan cheese, shredded Gouda cheese, lightly beaten egg, and finely chopped scallions. Using a sturdy potato masher or a strong spoon, thoroughly mix all ingredients until they are well combined and evenly distributed. Gradually add the flour, mixing it in until the mixture is firm enough to easily hold a pancake shape. If your mashed potatoes are particularly moist and the mixture still feels too loose, add extra flour one tablespoon at a time until the desired consistency is achieved.
-
Using an ice cream scooper (approximately 2 tablespoons in size), scoop out portions of the potato mixture. Roll each portion between your palms to form a smooth ball. Then, gently flatten each ball into a round patty, aiming for a diameter of about 3 inches and a thickness of roughly 1/2 inch. This size ensures even cooking and a delightful crispy texture.
-
Pour the breadcrumbs into a shallow dish or plate. Carefully dredge both sides of each potato patty in the breadcrumbs, pressing lightly to ensure a good coating. Place the coated patties on a tray or baking sheet as you finish them, ready for frying.
-
Heat a large, non-stick skillet over medium heat. Add enough coconut oil (or your preferred neutral oil) to generously coat the bottom of the pan, about 1/4 inch deep. Once the oil is shimmering and hot, carefully place several potato patties in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until each pancake is beautifully golden brown and crispy. Repeat this process with the remaining patties, adding more oil to the pan as needed to maintain consistent frying.
-
Once cooked, transfer the golden-brown potato pancakes to a tray lined with paper towels to drain any excess oil. Immediately sprinkle them with coarse kosher salt and freshly ground black pepper to taste. Serve your delicious potato pancakes immediately, hot and crispy, alongside your favorite toppings.
Recipe Notes
Don’t have leftover mashed potatoes? No problem!
You can easily make fresh mashed potatoes for this recipe. Start by peeling and cutting approximately 2 pounds of russet or Yukon gold potatoes into 1-inch cubes. Place these cubes in a large pot and cover them generously with cold water. Add 1 tablespoon of salt to the water. Bring to a boil and cook until the potatoes are fork-tender and easily pierced, usually about 15-20 minutes. Drain the cooked potatoes exceptionally well, then return them to the hot pot. Add 4 tablespoons of butter (or more, to taste) and mash until smooth and creamy. Allow the mashed potatoes to cool completely to room temperature before proceeding with the recipe. Chilled mashed potatoes are essential for the best texture and shape for your pancakes.
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