- 2-3 cups day old mashed potatoes
- 1 tablespoon flour
- Vegetable or canola oil for pan frying
- 1/3 cup sour cream
- 2 teaspoons Dijon mustard
- 1/8 teaspoon dried dill (double if using fresh)
Potato Pancake Directions:
1. Mix the tablespoon of flour into your mashed potatoes to help stiffen them a bit. If yours are really mushy, you may need to add a little more flour.
2. Heat a sauté pan to medium high heat and add a light layer of oil. I just give a turn or so around the pan.
3. Drop heaping tablespoons of mashed potatoes into the pan and let cook for about 2 minutes or until they start to brown. I used a medium sized pan and only did 4 at a time.
4. Flip over (carefully) and turn heat down to medium low. Cook for 4-5 minutes until second side is browned.
(This is the color you want)
5. Repeats steps 2-4 until out of potatoes.
Mustard Dill Sauce Directions
* Makes 1/3 cup, easiliy duplicated
1. Combine sour cream, Dijon, and dill in a small bowl. Stir to combine. Allow to sit for a few minutes before serving.
Thoughts: These are like tater tots on steroids. A nice crispy crust with a soft mashed potato pillow in the center. Yum! The mustard dill sour cream goes lovely with these pancakes and adds a nice zing to them. You can use this method for any amount of potato; just make sure they aren’t “just made”. They need to sit in the fridge for at least a day and I probably wouldn’t recommend using instant potatoes for this.
I will also make these for breakfast sometimes and they would be a great morning-after-Turkey-day treat!