Introduction
Remember that cozy feeling of a Sunday roast, surrounded by loved ones and a mountain of fluffy mashed potatoes? The next day, though, those glorious spuds often sit in the fridge, waiting for a purpose. But what if I told you there’s a magical transformation waiting to happen, turning those humble leftovers into something utterly delectable, crispy, and yes, entirely gluten-free? Get ready to rediscover the joy of mashed potatoes, elevated to a whole new level!
Why Make This Recipe
You will love these gluten-free mashed potato pancakes for many reasons:
- Effortless & Economical: Turn yesterday’s delicious side into today’s show-stopping meal, saving food waste and your budget.
- Crispy Perfection, Fluffy Inside: Experience the irresistible contrast of a golden-brown exterior and a tender, flavorful interior.
- Dietary Friendly: Perfectly suited for those avoiding gluten, without compromising on taste or texture.
- Versatile & Customizable: A blank canvas for your culinary creativity – easily adapt these pancakes to your taste preferences.
- Family Favorite: A crowd-pleasing dish that can be enjoyed for breakfast, lunch, or a light dinner.
How to Make Gluten-Free Mashed Potato Pancakes
Making gluten-free mashed potato pancakes is simple. You just mix leftover mashed potatoes with gluten-free flour, eggs, milk, cheese, and herbs. Then you form them into pancakes and fry them until golden and crispy.
Ingredients of Gluten-Free Mashed Potato Pancakes
- The Star of the Show:
- Leftover Mashed Potatoes (ensure they are already seasoned to your liking)
- Binders & Flavor Enhancers:
- Gluten-Free All-Purpose Flour Blend (with or without xanthan gum)
- Large Eggs
- Milk (dairy or non-dairy, as preferred)
- Shredded Cheese (cheddar, Parmesan, or your favorite melty cheese)
- Fresh Herbs (chives, parsley, dill – finely chopped)
- Seasoning & Frying:
- Salt & Black Pepper (to taste)
- Garlic Powder (optional)
- Onion Powder (optional)
- Cooking Oil (avocado, olive, or vegetable oil for frying)
Directions of Gluten-Free Mashed Potato Pancakes
#### Step 1: Prepare Your Mashed Potatoes
Ensure your leftover mashed potatoes are at room temperature. If they’re too cold and stiff, gently warm them slightly in the microwave until just pliable, but not hot.
#### Step 2: Combine the Ingredients
In a large mixing bowl, gently combine the mashed potatoes, gluten-free flour, eggs, milk, shredded cheese, and fresh herbs. Season with salt, pepper, garlic powder, and onion powder to your taste. Remember your mashed potatoes should already have some seasoning.
#### Step 3: Mix Until Just Combined
Stir everything together until a thick, uniform batter forms. Avoid overmixing, as this can make the pancakes tough. The mixture should be thick enough to hold its shape when dropped into a pan.
#### Step 4: Heat Your Skillet
Heat a large non-stick skillet or cast-iron pan over medium heat. Add enough cooking oil to generously coat the bottom of the pan.
#### Step 5: Fry the Pancakes
Once the oil is hot (a small drop of batter should sizzle immediately), drop spoonfuls of the potato mixture into the pan, forming pancake shapes. Do not overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and crispy.
#### Step 6: Drain and Serve
Transfer the cooked gluten-free mashed potato pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite toppings!
How to Serve Gluten-Free Mashed Potato Pancakes
You can serve these versatile pancakes in many ways:
- Breakfast Delight: Top with a fried egg and a dollop of sour cream or Greek yogurt.
- Brunch Star: Serve alongside smoked fish or a fresh green salad.
- Dinner Companion: A perfect side for roasted chicken, grilled fish, or a hearty stew.
- Appetizer Perfection: Make smaller, bite-sized gluten-free mashed potato pancakes and serve with a dipping sauce like sriracha mayo or chutney.
How to Store Gluten-Free Mashed Potato Pancakes
You can prepare the mixture a day ahead and keep it in the fridge. Cooked pancakes can be reheated in a skillet or oven. You can also freeze cooked pancakes after they cool. Lay them flat on a baking sheet to freeze, then move them to a freezer bag. Reheat from frozen in an oven or air fryer.
Tips to Make Gluten-Free Mashed Potato Pancakes
- Do Not Overmix: Overmixing develops gluten (even in GF flour) and can lead to tough pancakes.
- Temperature Matters: Make sure your skillet is at the right temperature – too low and they will be greasy, too high and they will burn before cooking through.
- Batch Cooking: If making a large batch, keep cooked pancakes warm in a low oven (around 200°F / 90°C) on a baking sheet while you finish frying the rest.
- Adjust Consistency: If your mashed potato mixture seems too wet, add a little more gluten-free flour. If it is too dry, add a splash more milk.
Variation
- Cheesy Garlic & Herb: Increase the cheese and add extra minced garlic or garlic powder.
- Spicy Kick: Include a pinch of red pepper flakes or finely diced jalapeño.
- Vegetable Boost: Fold in finely chopped cooked broccoli, corn, or spinach for added nutrients.
- “Loaded” Pancakes: Mix in crumbled cooked turkey bits and green onions.
FAQs
#### Q1: Can I make these gluten-free mashed potato pancakes ahead of time?
Yes! You can prepare the mixture a day in advance and store it in an airtight container in the refrigerator. When ready to cook, let it come to room temperature for about 15-20 minutes before frying. Cooked pancakes can also be reheated in a skillet or oven for a few minutes until crispy.
#### Q2: What type of gluten-free flour works best for these gluten-free mashed potato pancakes?
A good quality all-purpose gluten-free flour blend (one that readily substitutes 1:1 for regular flour) will work perfectly. If your blend does not contain xanthan gum, you might consider adding a tiny pinch (about 1/4 teaspoon per cup of flour) for better binding, though it is often not strictly necessary with the eggs and mashed potatoes providing a good structure.
#### Q3: My mashed potato mixture is too wet/dry. How can I fix it?
If your mixture for the gluten-free mashed potato pancakes seems too wet and will not hold its shape, gradually add a tablespoon or two more of gluten-free flour until the desired consistency is reached. If it is too dry and crumbly, add a splash of milk (dairy or non-dairy) until it is pliable.
Classic Gluten-Free Mashed Potato Pancakes
Equipment
- Large Mixing Bowl
- Non-stick Skillet or Cast-Iron Pan
- Spoon
- Plate
- Paper Towels
- Microwave (optional)
Ingredients
Main Ingredients
- 2 cups Mashed Potatoes leftover
- 1/4 cup Gluten-Free All-Purpose Flour Blend
- 1 large Egg beaten
- 2 tbsp Milk dairy or non-dairy
- 1/4 cup Shredded Cheddar Cheese
- 1 tbsp Fresh Chives finely chopped
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 tsp Garlic Powder optional
- Cooking Oil for frying
Instructions
Preparation
- Bring mashed potatoes to room temperature, gently warming in the microwave if too stiff but not hot.
- In a bowl, combine mashed potatoes, gluten-free flour, egg, milk, cheddar, chives, salt, pepper, and optional garlic powder.
- Stir until a thick, uniform batter forms that holds its shape, avoiding overmixing.
Cooking
- Heat cooking oil in a large non-stick skillet or cast-iron pan over medium heat.
- Drop spoonfuls of mixture into hot oil, forming pancakes; cook for 3-5 minutes per side until golden brown.
- Drain cooked pancakes on paper towels and serve immediately.