I have been planning to make potato pancakes for some time, now, and finally got around to making them. Gee, it’s been a decade or more since I have had them. Ahhh! – what a delight! I make them with fresh left-over potato pancakes, not instant potatoes. This recipe is gluten free and without any type of flour. I show the how-to by text and photo display. This recipes covers making homemade mashed potatoes and potato pancakes, plain, and with a variety of fillings. Either way they are scrumptious!
Ingredients
- 6 small to medium sized potatoes, peeled
- splash of milk or milk substitute
- 5 Tablespoons butter
- sea salt and white pepper to taste (black pepper is acceptable)
- 8 – 12 Tablespoons shredded cheese (optional)
- filtered water, enough to cover potatoes
Instructions
- Cut up potatoes into bite sized pieces, trying to keep the sizes equal as much as possible.
- Add them to a medium to large pot and cover with water, about 1 inch above the potatoes.
- Boil until tender. Be careful not to overcook to avoid mushy potatoes. You’ll know when they are done when you can stab a steak knife deep into them easily. If they break when you stab them they are overcooked.
- Once cooked, drain them thoroughly and add them to a food processor or mixing bowl; add butter, salt and pepper (you can add more later, if needed).
- If using a food processor (my favorite tasting mashed potatoes) “pulsate” them until you no longer see any chunks of potatoes. You want them to be nice and creamy.
- Serve and refrigerate leftovers.
- Once the potatoes are cold form some into patties, like a hamburger patty, accept thinner.
- Add shredded cheese to the center, about half an inch from the ends, or any of the suggested fillings below.
- Make another thin patty; cover the first one and smear the mashed potatoes downward to seal.
- Preheat a buttered non-stick frying pan tablespoon of butter. Get it nice and hot, but not smoking; on about medium high heat.
- Add the potato pancakes and fry without moving or turning them for about 4 – 5 minutes.
- Carefully flip them over with a spatula and cook for about another 4 minutes.
- Remove and serve.
Enjoy!
