instant mashed potato pancakes recipe

Written BySheba G Updated On
instant mashed potato pancakes recipe
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The Best instant mashed potato pancakes recipe

Instant Mashed Potato Pancakes are a favorite in my household, and I love how easy it is to make them for breakfast, lunch, or dinner. This recipe is a quick and delicious way to use up leftover mashed potatoes. When I make these pancakes, my family always looks forward to them.

They love how they taste and how soft and fluffy they are. It is a great way to get extra vegetables into my kids diet. The key to making these pancakes perfect is in the cooking technique.

The pancakes are cooked slowly over medium heat until they are golden brown and crispy on the outside and soft and fluffy on the inside. This recipe is also versatile and can be customized with different additions like cheese, herbs, or vegetables. I often make a big batch of these pancakes and freeze some for later.

They reheat well in the oven or toaster and make for a quick and easy breakfast or snack. Mashed potato pancakes are a comforting and hearty dish that is perfect for any occasion, whether it’s a family breakfast or a weekend brunch. They are also a great way to use up leftover mashed potatoes and reduce food waste.

Plus, they are packed with nutrients like potassium, vitamin C, and fiber, making them a healthy option for the whole family.

Instant Mashed Potato Pancakes

Instant Mashed Potato Pancakes

4.7 from 1033 votes

These Instant Mashed Potato Pancakes are a delicious and easy way to use up leftover mashed potatoes. They are crispy on the outside and soft on the inside, making them a perfect comfort food.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups instant mashed potatoes, prepared according to package instructions
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped fresh chives
1/4 cup breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
2 large eggs
2 tbsp all-purpose flour
2 tbsp vegetable oil

👨‍🍳Directions

1Prepare the instant mashed potatoes according to the package instructions.
2Set aside to cool slightly.
3This ensures that the potatoes are not too hot when you add the eggs and flour, which can cook the eggs and make the batter lumpy.
4While the potatoes are cooling, you can prepare the other ingredients.
5In a mixing bowl, combine the cooled mashed potatoes, cheddar cheese, green onions, chives, breadcrumbs, salt, and black pepper.
6Mix well until all the ingredients are evenly distributed.
7This step helps to ensure that each pancake has a consistent flavor and texture.
8It also helps to bind the ingredients together, making the pancakes easier to shape.
9In a separate bowl, whisk together the eggs and flour until well combined.
10This step is important because it helps to bind the ingredients together and gives the pancakes their structure.
11Slowly pour the egg mixture into the potato mixture and stir until just combined.
12Be careful not to overmix, as this can make the pancakes tough.
13The batter should be thick and slightly sticky.
14Heat the vegetable oil in a large skillet over medium heat.
15Once the oil is hot and shimmering, add the pancake batter to the skillet using a large spoon or ice cream scoop.
16Space the pancakes evenly apart, as they will expand slightly as they cook.
17Cook the pancakes for 4-5 minutes on each side, or until they are golden brown and crispy on the outside and soft and fluffy on the inside.
18You may need to adjust the heat slightly to prevent the pancakes from burning.
19It is important to cook the pancakes slowly over medium heat to ensure that they are cooked through and do not burn on the outside before the inside is cooked.
20Once the pancakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
21Serve the pancakes warm with your favorite toppings, such as sour cream, salsa, or chopped fresh herbs.
22You can also serve them with a side of eggs or bacon for a complete meal.

🔧Equipment

Mixing bowl
Whisk
Large skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also add different vegetables or herbs to the batter to customize the flavor. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Watch Video Of How Instant Mashed Potato Pancakes Works

Instant Mashed Potato Pancakes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with different additions like cheese, herbs, or vegetables.

I love that this recipe is a great way to use up leftover mashed potatoes and reduce food waste. Plus, they are packed with nutrients like potassium, vitamin C, and fiber, making them a healthy option for the whole family.

I always keep some in the freezer for a quick and easy breakfast or snack. They are also a great dish to make ahead of time for family gatherings or potlucks.

They are perfect for any occasion and I highly recommend them.

❓ Frequently Asked Questions About Instant Mashed Potato Pancakes

Can I use leftover mashed potatoes instead of instant mashed potatoes?

Yes, you can use leftover mashed potatoes instead of instant mashed potatoes in this recipe. However, you may need to adjust the cooking time slightly, as leftover mashed potatoes may be drier than instant mashed potatoes. Additionally, you may need to add a little more liquid to the batter to help it bind together.

Can I make these pancakes ahead of time?

Yes, you can make these pancakes ahead of time and reheat them in the oven or toaster when you’re ready to serve them. To reheat, place the pancakes in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, or until heated through. You can also freeze the pancakes for up to 2 months and reheat them in the oven or toaster when you’re ready to serve them.

Can I add other ingredients to the batter?

Yes, you can add other ingredients to the batter to customize the flavor. Some options include shredded cheese, chopped vegetables, or herbs. Just be sure to mix the ingredients well and adjust the cooking time as needed.

Can I make these pancakes gluten-free?

Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid content slightly to achieve the desired consistency.

Can I make these pancakes vegan?

Yes, you can make these pancakes vegan by substituting the eggs with a flaxseed or chia seed mixture. To make the mixture, combine 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let the mixture sit for 5 minutes before using it in the recipe. You may also need to add a little more liquid to the batter to help it bind together.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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