These beauties were actually created from leftovers, sort of an after thought, and they turned out fantastic. My kids love potatoes in all shapes and sizes. It doesn't matter if I bake them, roast them, smash or mash them, they are always a hit! When I take the time to make mashed potatoes, which isn't often, I make sure I make a lot of extras. These make an amazing side paired with a simple protein or take it easy on yourself and pair it with a big salad and call it a day. Its not often that my family will forgo a meat of some kind, but call it Vegetarian Monday, or something cute like that and they will buy it all day!
Measurements are difficult, not knowing how many leftovers you have, but adjust accordingly, these are very difficult to mess up. I had about 3 cups of mashed potatoes leftover so here is how I pulled it off.
What you will need
- 3 cups left over mashed potatoes
- 1 egg
- 3 Tbs. Arrowroot Powder
- 1 cup white cheddar cheese
- 2 Tbs. fresh chives
- Sour cream for topping
Putting it together
- In a medium mixing bowl combine potatoes, and egg until smooth. If they are not coming together, add a few Tbs. of milk.
- Add Arrowroot to bind together, then cheese and chives.
- Using a standard sized ice cream scoop, place each pancake into a hot skillet, coated with olive oil or butter.
- Press down if batter is thick, to make pancake or let spread on its own if you added more liquid.
- Brown each side and heat all the way through.
- Top with sour cream and serve