Garlic Mashed Potato Pancakes
Crispy, golden, and packed with irresistible flavor, Garlic Mashed Potato Pancakes are the ultimate way to elevate your leftovers into a gourmet treat. Blending creamy mashed potatoes with aromatic sautéed garlic, tangy parmesan cheese, and fresh green onions, these savory pancakes are lightly pan-fried to perfection. The result? A crisp exterior that gives way to a soft, flavorful center. Perfect for breakfast, brunch, or as a versatile side dish, these potato pancakes are quick and easy to prepare in under 35 minutes. Top them with a dollop of sour cream for a tangy finish, and let their rich, garlicky goodness steal the spotlight at your table.
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Recipe Information
Ingredients
- 2 cups mashed potatoes
- 3 cloves garlic
- 0.5 cups all-purpose flour
- 1 large egg
- 3 stalks green onions
- 0.25 cups parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 0.5 cups sour cream (optional for serving)
Instructions
Peel and finely mince the garlic. In a small skillet, sauté the minced garlic in 1 tablespoon of butter over medium heat for about 1-2 minutes, until fragrant. Set aside to cool.
In a large mixing bowl, combine the mashed potatoes, sautéed garlic, flour, egg, chopped green onions, parmesan cheese, salt, and black pepper. Mix well until fully combined. If the mixture feels too wet to handle, add a tablespoon of flour at a time until it forms a pliable dough.
Divide the potato mixture into 8 equal portions and gently shape them into round patties, about 1/2 inch thick.
In a large nonstick skillet, heat the remaining 1 tablespoon of butter and 2 tablespoons of vegetable oil over medium heat. Once the butter is melted and sizzling, add the potato pancakes in batches, making sure not to overcrowd the pan.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to press them down gently for even cooking.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining pancakes, adding more oil to the skillet if necessary.
Serve warm, optionally topped with a dollop of sour cream and garnished with extra chopped green onions.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 559 mg | 43% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
