Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!
4 cups mashed potatoes*
2 cups (8 oz) shredded mozzarella cheese
1 large egg
¼ cup flour (or up to ½ cup flour for creamier potatoes)
2 to 3 Tbsp chives, chopped
½ cup plain bread crumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve
Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered).
Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 – 3 days ahead.
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed.
If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓” thick patty.
Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.
Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.