Cheesy Mashed Potato Pancakes Recipe (VIDEO) (2024)

FAQs

Why are my mashed potato pancakes falling apart? ›

The biggest thing to note is how thick the mashed potatoes are to begin with, if your mashed potatoes are thin or more watery to begin with you might need to add more flour to keep everything together. Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart.

If you find that your potato pancakes are soggy rather than crispy, it's likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches.

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Get the Tips. As you are peeling potatoes, immediately submerge them, either whole or in chunks, in acidulated (a few drops of lemon or vinegar) water to prevent oxidation or they will quickly start to turn brown/gray.

They don't release much water, make crispy pancakes that are not oily. Russet potatoes are super starchy which helps bind the ingredients and don't release much water which makes them crispier and causes that they don't absorb so much oil. They make great pancakes.

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

By the same token, be mindful of how many pancakes you add to the hot skillet at the same time. Even if the temperature is hot enough, overloading the pan with potatoes will quickly reduce the heat and leave subsequent batches hopelessly soggy.

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

Fridge: Store your leftover potato pancakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days.

How to stop mashed potatoes from getting gummy? ›

Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

Using schmaltz, aka rendered chicken fat, is the traditional way to fry latkes, imparting a rich flavor to the potato pancakes. Canola and peanut oil are more popular and widely available, while some experts also tout olive oil, a more controversial pick.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Once you've shaped up the potato cakes, sprinkle them with a little flour on the top side to stop them sticking to the pan once you've flipped them. When placing the potato cakes into a frying pan, make sure the oil in the pan is hot to allow the potato cakes to crisp up and get that golden colour.

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.

Your Latkes Fall Apart

Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.

If the batter is too thin, or you have used insufficient eggs then you may find that your pancakes break up easily.