Get ready for a game-changing side dish that will make you wonder how you ever lived without it – Mashed Potato Pancakes

Imagine a world where leftover mashed potatoes are transformed into crispy, golden brown pancakes that are soft and fluffy on the inside. Sounds like a dream come true, right? Well, it’s time to wake up and smell the potatoes, because this recipe is about to become your new favorite way to use up those leftover spuds!

But before we dive into the recipe, let’s talk about the magic of mashed potato pancakes. They’re like a match made in heaven – the perfect combination of comfort food and crispy, crunchy goodness. And the best part? You can customize them to your heart’s content with your favorite mix-ins, from shredded cheese to diced herbs.

Now, let’s get started To make these babies, you’ll need some leftover mashed potatoes (the more, the merrier!), some flour, egg, and a pinch of salt. That’s it You can also add in some grated cheese, diced herbs, or cooked bacon to give them an extra boost of flavor.

First, preheat your oven to 375°F (190°C). While that’s heating up, let’s get our potato mixture ready. In a large bowl, combine your mashed potatoes, flour, egg, and a pinch of salt. Mix it all up until it’s just combined – don’t overmix, or your pancakes might end up tough as shoe leather!

Now it’s time to shape our pancakes. Use a 1/2 cup measuring cup or a 4oz cookie scoop to portion out the mixture. You should end up with around 8-10 pancakes, depending on the size. Flatten each pancake slightly into a thick disk shape – you want them to be about 1/2 inch thick.

Heat a large non-stick skillet or griddle over medium-high heat. Add a tablespoon of oil to the pan and swirl it around to coat the bottom. When the oil is hot, add 2-3 pancakes to the pan (don’t overcrowd it!). Cook for 4-5 minutes on the first side, or until the edges start to curl and the surface is dry. Flip them over and cook for another 4-5 minutes, or until they’re golden brown and crispy.

Repeat with the remaining pancakes, adjusting the heat as needed to prevent burning. When they’re all cooked, place them on a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes, or until they’re heated through and crispy.

And that’s it Your Mashed Potato Pancakes are ready to devour. Serve them hot with your favorite toppings, from sour cream to chives to shredded cheese.

These babies are perfect for using up leftover mashed potatoes, and they’re also a great way to clear out the fridge. Add in some diced ham or cooked veggies to make them a meal in themselves. And the best part? They’re ridiculously easy to make – just mix, shape, and cook!

So go ahead, give these Mashed Potato Pancakes a try, and get ready to fall in love with a whole new way of eating leftover mashed potatoes. Your taste buds (and your fridge) will thank you