Cheesy Potato Pancakes Recipe

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!

Servings: 22 potato pancakes

  • 4 cups mashed potatoes*
  • 2 cups 8 oz shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup flour or up to 1/2 cup flour for creamier potatoes
  • 2 to 3 Tbsp chives chopped
  • 1/2 cup plain bread crumbs
  • Light Olive oil or Canola oil to sauté
  • Sour cream to serve

How to Make Mashed Potatoes:
  1. 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.

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