From Leftovers to Legendary – The Ultimate Comfort Food Revamp
Leftover mashed potatoes often sit sadly in the fridge. But with this recipe, you turn them into something amazing. These gluten-free mashed potato pancakes are a delicious way to enjoy comfort food again.
Why You’ll Love These Gluten-Free Mashed Potato Pancakes
You will love these pancakes because they are easy to make. They use simple ingredients. They are crispy on the outside and soft on the inside. Plus, they are a great way to use up leftover mashed potatoes, reducing food waste.
How to Make Gluten-Free Mashed Potato Pancakes
Making these pancakes is simple. You mix mashed potatoes with other ingredients, form patties, and then fry them until they are golden. It is a quick and satisfying cooking project.
Ingredients of Gluten-Free Mashed Potato Pancakes
- 2 cups cold leftover mashed potatoes (ensure they are already seasoned)
- 1 large egg, beaten
- 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons finely chopped fresh chives or green onions (optional, for flavor)
- 1/4 teaspoon garlic powder (optional)
- Salt and black pepper to taste
- 2-3 tablespoons cooking oil (such as olive oil or avocado oil), for frying
Directions of Gluten-Free Mashed Potato Pancakes
- Prepare the Mashed Potato Base: Put the cold mashed potatoes in a large bowl. Add the beaten egg, gluten-free flour, chives (if using), garlic powder (if using), salt, and pepper. Mix everything well until it comes together. The mixture should be firm enough to form into patties. If it is too wet, add a little more gluten-free flour, one teaspoon at a time.
- Form the Pancakes: Take about 2 tablespoons of the potato mixture for each pancake. Shape it into a flat, round patty, about 1/2 inch thick and 2-3 inches wide.
- Fry Your Pancakes: Heat the cooking oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the potato pancakes into the skillet, leaving space between them. Do not crowd the pan.
- Cook until Golden: Cook the pancakes for 4-5 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any extra oil.
How to Serve Gluten-Free Mashed Potato Pancakes
Serve these pancakes hot. They are good with ketchup, sour cream, or a dollop of applesauce. For a full meal, you can serve them with roasted vegetables or a simple salad. For a sweet treat, try them with a sprinkle of sugar and cinnamon, and a side of fruit compote.
How to Store Gluten-Free Mashed Potato Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Tips to Make Gluten-Free Mashed Potato Pancakes
- Cold Mashed Potatoes: Always use cold mashed potatoes. They hold their shape better.
- Don’t Overmix: Mix until just combined. Too much mixing can make them tough.
- Achieve Perfect Crispness: Do not overcrowd the pan. Cook in batches if needed. This helps them get crispy.
- Prevent Falling Apart: Make sure your mixture is firm enough. If it is too wet, add a little more gluten-free flour.
Variations
- Herbaceous Harmony: Add other fresh herbs like parsley, thyme, or rosemary to the potato mixture.
- Cheesy Delights: Mix in 1/4 cup of shredded cheddar or mozzarella cheese for a melty surprise.
- Spicy Kicks: Add a pinch of cayenne pepper or finely diced jalapeño for some heat.
FAQs
Can I make these Gluten-Free Mashed Potato Pancakes ahead of time?
Yes, you can form the patties ahead of time and store them in the fridge on a parchment-lined plate for up to 24 hours. Cook them when you are ready to eat.
What kind of gluten-free flour works best for these pancakes?
A gluten-free all-purpose flour blend that contains xanthan gum works best. This helps bind the pancakes and prevents them from falling apart.
Are these Gluten-Free Mashed Potato Pancakes suitable for freezing?
Yes, you can freeze cooked and cooled pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Reheat in an oven or air fryer.
Savory Herb & Cheese Gluten-Free Mashed Potato Fritters
Equipment
- Large bowl
- Non-stick skillet
- Plate
- Paper towels
Ingredients
Fritter Ingredients
- 2 cups cold leftover mashed potatoes
- 1 large egg beaten
- 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For Frying
- 2-3 tablespoons cooking oil (olive oil or avocado oil), for frying
Instructions
Preparation
- In a large bowl, combine the cold mashed potatoes, beaten egg, gluten-free flour, fresh chives, fresh parsley, shredded cheddar cheese, garlic powder, salt, and pepper. Mix thoroughly until well combined and firm enough to form patties; add more gluten-free flour a teaspoon at a time if the mixture is too wet.
- Scoop out about 2 tablespoons of the potato mixture for each fritter and shape them into flat, round patties, approximately 1/2 inch thick and 2-3 inches wide.
Cooking
- Heat 2-3 tablespoons of cooking oil in a large non-stick skillet over medium heat, then carefully place the potato fritters into the hot skillet, ensuring there is space between them for even cooking.
- Cook the fritters for 4-5 minutes per side, or until they turn a golden brown color and become crispy.
- Remove the cooked fritters from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil before serving.