Classic Gluten-Free Mashed Potato Pancakes
Delicious and crispy, these gluten-free mashed potato pancakes are a perfect way to transform your leftovers into a delightful new meal. Flavored with cheese and chives, they are quick to prepare and fry until golden brown.
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.
Notes
These pancakes are a fantastic way to repurpose leftover mashed potatoes. For extra flavor, consider adding a pinch of onion powder or a dash of hot sauce to the mixture. Ensure the oil is hot enough before frying to achieve a truly crispy exterior.