Ingredients:
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4 cups mashed potatoes
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2 cups shredded mozzarella cheese, (8 oz)
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1 large egg
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1/4 cup all-purpose flour, or up to 1/2 cup flour for creamier potatoes
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2 1/2 Tbsp chives, chopped
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1/2 cup plain bread crumbs
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2 Tbsp Light Olive oil , or Canola oil to sauté
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Sour cream to serve
Instructions
How to Make Mashed Potatoes:
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.
How to Make Mashed Potato Pancakes:
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3″ thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.
