I had a few cups of mashed potatoes leftover and the fridge and didn’t want to do plain old Mashed Potato Pancakes – which are great, mind you – I just thought I’d better add a little something extra if I didn’t want J to snub them. So, I came up with two versions: Parmesan Herb Mashed Potato Pancakes and Cheddar and Bacon Mashed Potato Pancakes. Both were awesome!
For the original potatoes, I used Yukon Gold. Russets are great for many things, but for truly creamy mashed potatoes, go for the gold!
I altered the original recipe a bit and added fewer eggs. The last few times I have found them to be a bit hard to cook because they were a little too runny. I probably make my mashed potatoes with a bit more milk than Ma’am and Grandma. My advice is to start with two eggs and add up to two more if you think it is too thick – three is probably optimal for the way I make them – may be different for you. And since I cut back on the eggs, I also cut back on the baking powder since I wanted them more “potato-y” and less “pancake-y”.
Another reason to make them thicker was that I was not going to cook these on a griddle. I just wasn’t up to standing at the stove cooking 2-3 at a time. I plopped them on a greased baking sheet and cooked them all at once. Worked like a charm.
As long as you use gluten-free baking powder, the recipe will be gluten-free. You can omit the cheese or use a dairy free substitute to make them dairy-free and/or vegetarian.
Until next time, happy eating.