Mashed-Potato Pancakes Recipe

Name: Mashed-Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound potatoes, boiled, peeled and mashed; ⅓ cup heavy cream; 3 eggs, lightly beaten; 2 tablespoons flour; 1 tablespoon finely minced parsley; 1 tablespoon finely minced fresh chives; 1 1/2 teaspoons salt; Freshly ground pepper; 4 to 6 tablespoons butter; Sour cream

Servings: persons

1 pound potatoes, boiled, peeled and mashed
⅓ cup heavy cream
3 eggs, lightly beaten
2 tablespoons flour
1 tablespoon finely minced parsley
1 tablespoon finely minced fresh chives
1 1/2 teaspoons salt
Freshly ground pepper
4 to 6 tablespoons butter
Sour cream

1
Mix mashed potatoes with cream, eggs, flour, parsley, chives, salt and the pepper to taste.
2
Heat two tablespoons of the butter in a large skillet.
3
Form two-and-a-half- to three-inch rounds of potato batter in the skillet and fry the pancakes until golden, turning to brown both sides.
4
Keep finished pancakes warm.
5
Continue until all the batter is used, adding more butter to the skillet as needed.
6
Serve at once with sour cream on the side.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound potatoes, boiled, peeled and mashed, ⅓ cup heavy cream, 3 eggs, lightly beaten, 2 tablespoons flour, and more.

Yes, Mashed-Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mashed-Potato Pancakes

How did you like this recipe?

Frequently Asked Questions