Cheesy Mashed Potato Pancakes

Ingredients:

• Shredded mozzarella cheese (amount to taste)
• Mashed potatoes (*recipe below)
• All-purpose flour (add up to 1/2 cup for creamier potatoes if needed)
• 1 large egg
• Freshly chopped chives (for flavor)
• Plain breadcrumbs (for coating)
• Light olive oil or canola oil (for sautéing)
• Sour cream (for serving)

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How to Make Mashed Potatoes:

1. Prepare the Potatoes:
   Fill a 5-quart pot with water, add 1 tablespoon of salt, and add peeled, quartered russet potatoes (about 2 pounds or 7 medium potatoes).
   Boil the potatoes until they are fork-tender, then drain.

2. Mash the Potatoes:
   Mash the drained potatoes with 4 tablespoons of butter.
   Allow the mashed potatoes to cool to room temperature.
   Tip: You can prepare the mashed potatoes 1 to 3 days ahead and store them in the fridge.

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How to Make Mashed Potato Pancakes:

1. Combine Ingredients:
   In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, 1 large egg, flour, and chopped chives.
   Use a potato masher to mix the ingredients until thoroughly combined.

2. Adjust Consistency:
   If the mixture is too soft to form into patties, gradually incorporate more flour, one tablespoon at a time, until the mixture holds its shape.

3. Shape Patties:
   Take a heaping tablespoon of the mixture and shape it into round patties about 1/3-inch thick using your hands.
   Dredge both sides of each patty in plain breadcrumbs, then set them aside on a cutting board. Repeat with the remaining mixture.

4. Sauté the Patties:
   In a large non-stick skillet, heat enough oil to lightly cover the bottom of the pan over medium heat.
   Once the oil is hot, add the potato pancakes in a single layer.
   Cook each side for 3–4 minutes or until golden brown.
   Tip: For efficiency, use two skillets to cook more pancakes at once. Add more oil as needed for each batch.

5. Serve:
   Once golden and crispy, remove the pancakes from the skillet and drain excess oil on paper towels. Serve with sour cream on the side for dipping.

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Notes:

• Mashed Potatoes: Potatoes that aren’t overly creamy work best in this recipe. If your mashed potatoes are too moist, add extra flour to help the pancakes hold together.
• Avoid Instant Mashed Potatoes: These don’t provide the same texture needed for the patties.

Enjoy your Mashed Potato Pancakes—crispy on the outside and soft on the inside, packed with flavor from the mozzarella and chives! Perfect for any meal or as a snack.