Mashed Potato Parmesan Pancakes

I still remember when my grandmother would transform the leftover mashed potatoes from family dinner into these delicious, crispy pancakes. The aroma of melted butter and Parmesan cheese would fill the kitchen as she prepared this culinary treasure, making us forget we were eating "leftovers." From then on, these pancakes became a dish we made with intention, not just as a way to use up leftovers.

On the other hand, this recipe is a great way to give a second life to those leftover mashed potatoes from the day before. So, not only are we creating a delicious dish, but we're also reducing food waste. Could there be anything better?

Necessary ingredients

• Mashed potatoes: 2 cups (preferably leftover)
• Grated Parmesan cheese: 1/2 cup
• Finely chopped chives: 1/4 cup
• Wheat flour: 1/2 cup
• Large egg: 1
• Garlic powder: 1/2 teaspoon
• Onion powder: 1/2 teaspoon
• Salt and pepper: to taste
• Chopped fresh parsley (optional): 1/4 cup

• Olive oil or butter: 2 tablespoons, for frying

Serving Suggestions

• Sour cream
• Avocado sauce
• Extra chopped chives

How much time will it take?

This recipe will take approximately 10 minutes to prepare and 15 minutes to cook, for a total of 25 minutes. You'll have delicious and crispy parmesan mashed potato pancakes in no time!

Step-by-step instructions

Preparation of the mixture:

Start by taking a large bowl and combining the leftover mashed potatoes, grated Parmesan cheese, finely chopped chives, and flour. Add the egg, garlic powder, onion powder, salt, and pepper. For a fresh touch, add the chopped parsley. Mix all the ingredients until well combined; the consistency should allow you to form the patties without them falling apart.

Forming the pancakes:

Now it's time to shape your mixture. With slightly moistened hands to prevent the dough from sticking, take about 1/4 cup of the mixture and gently shape it into a patty. Make sure to pack it well so it doesn't disintegrate during cooking. Repeat this step until you've used all the mixture, forming several patties.

Heating the pan:

In a large skillet, pour the olive oil or melt the butter over medium heat. The goal is to have it hot enough to brown the pancakes, but not so hot that it burns them. You can check the temperature by dropping a small amount of the mixture into the pan; if it bubbles around the pan immediately, it's ready.

Frying the pancakes:

Carefully place the pancakes in the pan, leaving plenty of space between them. This will ensure even cooking. Fry them for about 4-5 minutes on each side until golden brown and crispy. During this process, your kitchen will be filled with irresistible aromas that will make everyone's stomachs growl.

Drained:

Once your pancakes are golden brown and crispy, remove them from the pan and place them on a plate lined with paper towels. This step will help remove excess oil, keeping them light and non-greasy.

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Serving Suggestions

Serve your Parmesan mashed potatoes warm to enjoy their full flavor. Sprinkle a little more grated Parmesan cheese on top to enhance their salty flavor.

These delicious pancakes go perfectly with:

• A dollop of fresh sour cream on top
• Creamy avocado sauce on the side
• A touch of chopped chives as a garnish
• A light green salad as a side dish

Pancakes work wonderfully as a side dish with roasted meats or as the star of a brunch accompanied by eggs.

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Recipe variations

Bacon and cheddar version: Substitute Parmesan for shredded cheddar cheese and add 1/4 cup of crispy crumbled bacon to the mix for an even more indulgent twist.

Gourmet vegetarian option: Add 1/3 cup of finely chopped sauteed mushrooms and a little fresh thyme for a more sophisticated, vegetarian version.

Spicy pancakes: Add 1 finely chopped jalapeño (seeded) and a pinch of cumin to the mix for a Mexican twist with a bit of heat.

Tips for preparing ahead

Although these pancakes are best freshly made, you can prepare the batter up to 24 hours in advance. Keep it tightly covered in the refrigerator and form the pancakes just before cooking.

If you've already cooked the pancakes and have some leftover, you can refrigerate them for up to 3 days. To reheat them, it's best to use the oven at 180°C for about 10 minutes or a pan over medium-low heat with a little butter to maintain their crispy texture.

Important Notes

The secret to perfect pancakes is in the consistency of the puree. If it's too runny, you may need to add a little more flour.

Don't skimp on the Parmesan cheese – it adds that distinctive flavor and helps create that delicious golden crust.

If the puree is very cold and compact, let it sit at room temperature for about 15 minutes before mixing it with the other ingredients.

Frequently Asked Questions

Can I use instant mashed potatoes?
Of course. Although the flavor of homemade mash is unbeatable, you can use instant mash if you're in a hurry. Just make sure to make it a little thicker than usual so the pancakes hold their shape.

Can these pancakes be frozen?
Absolutely! Place them on a tray separated from each other until completely frozen, then store them in an airtight bag for up to 3 months. You can cook them straight from frozen; they'll just need a few minutes longer per side.

Is there a gluten-free version?
Of course. Simply substitute the wheat flour for almond flour or your favorite gluten-free flour blend. The result will be just as delicious.

What can I do if the mixture is too wet?
If you find the mixture too wet and difficult to form into patties, add more flour, one tablespoon at a time, until you achieve the right consistency. Conversely, if it's too dry, you can add a little sour cream or even another egg.

Can I bake them instead of frying them?
Yes, for a healthier version, you can bake them. Place them on a lightly greased or parchment-lined baking sheet, spray with cooking spray, and bake at 200°C for approximately 20-25 minutes, flipping halfway through.

Frequently Asked Questions About Recipes

→ Can I use instant mashed potatoes?

Yes, instant mashed potatoes can work well. Just make them slightly thicker than usual to ensure the pancakes hold their shape.

→ Can these pancakes be frozen?

Absolutely. Freeze them on a tray until solid, then store in a sealed bag. Cook from frozen with a few extra minutes per side.

→ Is there a gluten-free version?

Yes, substitute wheat flour with almond flour or a gluten-free blend. The texture and flavor will still be delicious.

→ What if the mixture is too wet?

Add extra flour one tablespoon at a time until firm. If too dry, mix in a bit of sour cream or another egg.

→ Can I bake instead of fry them?

Yes. Bake on a greased or lined sheet at 200°C for 20–25 minutes, flipping halfway through for even crispness.