Cheesy Mashed Potato Pancakes Recipe (VIDEO) (2024)

FAQs

Cheesy Mashed Potato Pancakes Recipe (VIDEO)? ›

Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn't add enough flour or eggs to the batter. Finally, undercooking the potato pancakes can lead to them falling apart.

Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn't add enough flour or eggs to the batter. Finally, undercooking the potato pancakes can lead to them falling apart.

Warm Heavy Cream – gives mashed potatoes a super creamy consistency. Butter (room temperature) – adds flavor and creaminess. Cream Cheese (room temperature) – adds rich, tangy flavor and smoothness. Cream of Tartar – makes mashed potatoes smooth and fluffy and helps achieve almost a meringue-like consistency.

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet. To prevent this, be sure to thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients.

Potatoes are typically 80 percent water and 20 percent solids or starch so to avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out. Then add the eggs, flour and salt. Refrigerate covered to avoid exposure to air.

The peeled potatoes were raw. When slicing they were exposed to air (which will cause them to quickly turn dark).

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Why do you put baking soda in mashed potatoes? ›

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes. Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating.

Soak them in water

The best (and most popular) way to keep cut potatoes from turning brown is to completely submerge them in a bowl of water. Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance.

You just need to make sure you have time to cool the cooked potatoes in the fridge before making the mixture. Using cold mashed potatoes help stop the pancakes from falling apart.

If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart.

Use a spatula to carefully press down on the edges and remove any excess batter to prevent the Pancake from falling apart. By removing excess batter from the pan, you\'ll have a better chance of flipping your pancakes successfully and enjoying a perfectly cooked and intact pancake.

You Add Potato Pieces to Boiling Water

Bring to a boil, then reduce the heat to a simmer. You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart. Cook just until tender, and drain.