Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Pecan and Sweet Potato Pancake Recipe

 

Pecan and Sweet Potato Pancake Recipe
 
Serves: 6
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If you’re looking for a super quick and easy recipe that’s nutritious, you better try this out because this recipe is exactly for you. This particular recipe could be done in 30 minutes and could serve your whole family. Well, it ends up into these sweet, buttery, pecan-flavored potato pancakes that can be serve as nutritious desserts anytime. No fancy equipment or complicated cooking skills are needed, just your large pan or griddle for frying the pancakes. Truly, these sweet potato pancakes are not just convenient but also healthy and can be enjoyed by everyone.
Ingredients
  • 1¼ cups all-purpose flour (140 g)
  • ¼ cup chopped pecans, toasted and divided (25 g)
  • 2¼ teaspoons baking powder (12 g)
  • 1 teaspoon pumpkin pie spice (5 g)
  • ¼ teaspoon salt (1.25 g)
  • 1 cup nonfat milk (240 ml)
  • ¼ cup packed dark brown sugar (50 g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 teaspoon vanilla extracts (5 ml)
  • 2 large eggs, lightly beaten
  • 1 can sweet potatoes or 1 can yams, drained and mashed (460 g)
Instructions
  1. In a mixing bowl, mix flour with 2 tablespoons pecans, baking powder, pumpkin-pie spice, and sprinkle with salt to taste.
  2. Combine nonfat milk, brown sugar, vanilla and beaten eggs; add this into flour mixture, stirring until smooth.
  3. Stir in sweet potatoes to complete mixture, and then mix well.
  4. Divide mixture into portions, measuring approximately ¼ cup each portions.
  5. Heat oil into a nonstick large griddle, and carefully drop portions into hot oil, pressing them with a spatula to shape into rounded flat patties.
  6. Flip the pancakes when tops are covered with bubbles and edges are cooked, Cook the other side until golden brown.
  7. Sprinkle pancakes with 2 tablespoons pecans.
  8. Serve warm and enjoy!






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Loaded Potato Pancake Recipe

 

Loaded Potato Pancake Recipe
 
Serves: 4
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We have here a recipe that ends up into these loaded potato pancakes which you can serve as lovely dessert or snacks. The cheddar cheese, butter and sour cream provide a salty and creamy inside texture while the crumbled bacons are the meaty stuff of these potato pancakes. The green onions are a lovely addition to its charming flavor and aroma. The best thing is this recipe is quite simple, and you can actually prepare the pancake mixture a day before or hours before so that the mixture would chill better. You will adore this new variety of potato pancakes. Now, here’s how to make these.
Ingredients
  • 2¼ lbs russet potatoes, peeled and cut into cubes (1, 025 g)
  • 1 cup grated cheddar cheese (100 g)
  • 2 tablespoons butter (30 ml)
  • ¼ cup sour cream (60 ml)
  • 1 egg
  • 4 ounces bacon slices, crumbled and crisp (112 g)
  • 2 chopped green onions
  • Salt
  • Pepper
Instructions
  1. In a large covered pot with enough water, boil potatoes until tender for about 20 minutes.
  2. Drain potatoes well and transfer into a large bowl. Cool for a few minutes.
  3. Mash potatoes thoroughly with a fork or potato masher.
  4. Stir in all remaining ingredients (crumbled bacons, cheese, butter, sour cream, egg and green onions). Sprinkle with salt and pepper to taste, and then beat mixture thoroughly to completely combine.
  5. Refrigerate until well chilled for a few hours (you can prepare this a day before) or keep the mixture in the freezer for 30 minutes for a quick chill.
  6. Take out potato pancake mixture from refrigerator and shape into patties, using approximately ⅓ cup for each patty.
  7. Spray a large non-stick skillet with non-stick spray and heat skillet over medium high heat.
  8. Cook potato pancakes for 3 minutes or until bottom sides are golden brown. Make sure not to crowd the pan to make room for flipping the pancakes, so cook them in batches.
  9. Keep an eye while cooking the pancakes until they look brown and dry around the edges, and then carefully flip into the other side. Cook for another 3 minutes or until golden brown. Repeat procedure with the remaining pancakes.
  10. Serve warm and enjoy!


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Celery Root Potato Pancake Recipe

 

Celery Root Potato Pancake Recipe
 
Serves: 8
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We have here another worth-trying recipe that combines the distinctive taste and wonderful crunch of celery root plus the starchy texture of russet potatoes. You will rave over its flavor and texture. This recipe uses gluten-free flour so potato pancakes made out of this are certainly gluten-free. It’s easily done in less than an hour and serves a household of 8 people. You can serve these potato pancakes as a wonderful side dish for any meal of the day. Don’t forget to top with sour cream or applesauce for a more heavenly taste!
Ingredients
  • 4 large russet potatoes
  • 1 large celery root (approximately ¾ lb or 345 g)
  • 1½ large onion
  • 2 garlic cloves
  • 2 teaspoons salt (10 g)
  • 1 tablespoon ground black pepper (15 g)
  • 3 eggs, beaten
  • 1 cup gluten-free flour, rice flour based mix (150 g)
  • Olive oil
Instructions
  1. First, peel potatoes and submerge in cold water while preheating oven to 200 degrees or "warm" setting.
  2. Pound the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
  3. Peel celery root with a paring knife; Grate the celery root using a box grater, or use the grater attachment of a food processor. Add the grated celery to the bowl onion-garlic mixture and mix well.
  4. Grate potatoes using the food the food processor, and then in a colander, rapidly squeeze a handful of grated potatoes at a time to remove all liquid.
  5. Add the dry grated potatoes to the celery root mixture. This step should be done as quickly as possible to prevent oxidation of the potatoes.
  6. Stir in beaten eggs and flour to the final mixture, sprinkle with salt and pepper and stir until completely combined.
  7. Heat a ¼ inch olive oil in a large, heavy skillet over medium-high heat, until just below the smoking point.
  8. Scoop portions of the mixture, approximately ¼ cup each and press each of these patties into ½ inch thick pancakes. Carefully drop in hot oil by batches.
  9. Fry pancakes until completely brown on the bottom and crispy around the outside corners. Flip and brown on the second side. Repeat this step with remaining pancakes.
  10. Transfer potato pancakes to a plate lined with paper towels. Allow paper to absorb excess oil.
  11. Transfer pancakes into a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve.
  12. Serve warm, with sour cream and applesauce.


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Indian Potato Pancake Recipe

 

Indian Potato Pancake Recipe
 
Serves: 8
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We have here a potato pancake recipe with a slight Indian touch. There is something different about these potato pancakes, which would probably be the flavor of the garam masala. Garam masala is a mixture of ground spices commonly used in India, and which was also used as a seasoning in this recipe. The little cakes came out crispy golden brown, and the green onion was a nice addition. Sweet potatoes are used in making these pancakes but for another variety, you can also use white potatoes. You will love the simplicity of this recipe and its end results! Try this out!
Ingredients
  • 1½ cups coarsely grated sweet potatoes (265 g)
  • 1½ teaspoons garam masala, or curry powder (7.5 g)
  • ½ teaspoon salt (2.5 g)
  • ¼ cup finely chopped green onion (40 g)
  • 2 eggs, lightly beaten
Instructions
  1. In a mixing bowl, combine the potatoes, garam masala or curry, salt, green onions and beaten eggs. Mix thoroughly until well blended.
  2. Heat a large nonstick skillet. Spray with cooking spray. Scoop a ¼ cup measure of potato mixture and drop into the skillet. Gently flatten into rounded patties using a spatula. Fry patties in batches to make sure there is still space between each patty.
  3. Cook potato patties on medium heat for about 5 minutes, or until browned.
  4. Flip the pancakes, cover and cook the other side for 3 minutes more. Remove cover, and continue cooking until browned.
  5. Serve warm and enjoy!
Notes
Top these potato pancakes with a dollop of nonfat yogurt or Mango Peach Chutney.


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Creamy and Cheesy Potato Pancake Recipe

 

Creamy and Cheesy Potato Pancake Recipe
 
Serves: 8
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Try this extraordinary recipe if you find yourself with leftover mashed potatoes, or potato pulp of any kind. Cheddar cheese is used in these particular pancakes, but any other type of cheese will also be fabulous to use in these. The adding of heavy cream, mayo and yellow mustard into the mixture made these pancakes creamy and soft on the inside, while the coating mixture of flour and seasonings made these crispy on the outside. If you got no leftover potato pulps, mash up potatoes by yourself using a fork or a potato masher. Truly, they’re worth your time and energy for these pancakes have fabulous taste, you’ll certainly crave for more. Now, here’s how to make these.
Ingredients
  • 2-3 Cups of Potato Pulp or Mashed Potatoes (450g-675 g)
  • ¼ Cup Heavy Cream (58 g)
  • 1 tablespoon Mayo (15 ml)
  • 1 teaspoon yellow mustard (5 ml)
  • 1 egg
  • Salt and pepper
  • Garlic powder
  • 2 Tablespoons minced chives (30 g)
  • 3¼ cup shredded cheddar cheese (325 g)
  • 1 Tablespoon butter (15 g)
  • 2 Tablespoon Olive oil (30 ml)
  • ½ Cup Flour for dredging (55 g)
  • Salt, pepper and garlic
Instructions
  1. First, mix all the ingredients together in a large bowl except for the olive oil, butter and dredging/coating ingredients (flour, salt, pepper and garlic).
  2. In a plate, combine the flour, salt and pepper. This mixture is what you will dredge/coat the wet cakes in to attain the delicious crispy crust on the outside.
  3. Shape the potato mixture into patties of your size preference; make sure patties are not too thick.
  4. Dredge into flour and seasoning mixture to coat each patty.
  5. Heat the butter and olive oil together until hot but not smoking, and then pan fry potato patties by batches.
  6. Cook patties for about 3 minutes on each side or until a golden crust is formed on the outside, and then transfer into paper towels to drain oil.
  7. Serve warm and enjoy
Notes
Try these potato pancakes as a side dish for grilled chicken, fried broccoli with gorgonzola cream sauce.


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Best Potato Pancake Recipe

 

Best Potato Pancake Recipe
 
Serves: 6
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Try this unique recipe and you’ll never get over with this potato pancake. It’s easily done, you would never think that something so simple to make could be so delicious. The addition of apples into the pancake mixture is extraordinary. It offers a flavor that is different from the usual potato pancakes, and it gives off a sweet aroma. The salty taste of the cheddar cheese complemented well with the sweetness of apples, truly yummy! You can serve these pancakes for desserts or for any meal of the day, their taste are perfect with applesauce or sour cream. Don’t miss this recipe and to try this, simply follow the few quick steps below.
Ingredients
  • 2 whole eggs
  • 3 tablespoons flour (45 g)
  • ½ teaspoon salt (2.5 g)
  • ⅛ teaspoon pepper (0.63 g)
  • 1 cup apple, coarsely shredded (100 g)
  • 2½ cups about russet potatoes, coarsely shredded (440 g)
  • 1 tablespoon finely chopped green onion (15 g)
  • ½ cup shredded cheddar cheese (50 g)
  • Oil
Instructions
  1. In a large mixing bowl, beat the eggs, and then stir in flour, salt and pepper. Blend thoroughly.
  2. Stir in apples, potatoes, green onions and cheese, and then mix well.
  3. Heat a ½ inch of oil in a frying pan over medium-high heat.
  4. Drop potato mixture by tablespoonfuls into hot oil. Flatten into 1-1/2-inch round pancakes.
  5. Pan-fry for 3 to 4 minutes in each side, or until golden and crispy. Add more oil as needed.
  6. Remove from pan and drain on paper towels.
  7. Serve warm with syrup or applesauce.
Notes
Shredded apples and potatoes may be placed in a bowl of water with 1-1/2 teaspoon lemon juice to prevent darkening. Drain thoroughly before using.


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German Potato Pancake Recipe

 

German Potato Pancake Recipe
 
Serves: 4
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This German-styled recipe expands to include the flavors of ham and cheese and results into a garden-variety potato pancake. Farm-style made ham or cured ham is the meaty component of these potato pancakes. This ham is called “Katenspeck”, originated from the German word “Katen” which means "barn". Potato pancake was one the traditional cuisines in Germany that later became a famous and commercialized delicacy nowadays. This version of potato pancake has crispy Katenspeck, grated onion and cheese that’s always popular. Just by thinking about it stimulates your appetite and makes you hungry. So, don’t ever let your hungry mouths wait, try this recipe and please your appetite with these German Potato pancakes. You can serve these pancakes as main dish for any meal of the day.
Ingredients
  • 1 kg firm peeled potatoes (1000 g)
  • 1 small onion, grated
  • 2½ tablespoons flour (38 g)
  • ½ teaspoon salt (2.5 g)
  • Fresh ground black pepper
  • 1 tablespoon fresh, chopped parsley (15 g)
  • 1 sprig fresh thyme (leaves from sprig, chopped)
  • 115 g ham (finely chopped)
  • 85 g Emmenthaler cheese or Swiss cheese
  • Canola oil
Instructions
  1. In a colander/strainer, coarsely grate potatoes and squeeze dry w/your hands, pressing down with the back of a ladle.
  2. Place grated potatoes in a mixing bowl, stir in grated onions and flour. Mix well.
  3. Add salt, freshly ground black pepper, herbs, and then set aside.
  4. In a large non-stick frying pan, sauté chopped ham until golden and crispy. Remove cooked ham from pan, but leave the excess fat in pan.
  5. Combine the crisped ham and cheese into the potato mixture.
  6. Heat 1 tbsp canola oil w/the reserved fat.
  7. When hot, scoop potato mixture by tablespoonfuls and flatten with the back of a spoon to a round shape as neatly as you can.
  8. Fry for 2-3 minutes over medium heat until bottom side is golden brown; flip to cook the other side.
  9. Fry the mixture in batches, add up oil as needed and make sure it is hot before frying each batch. Drain on paper towels, keep uncovered in a warm oven until all batches are cooked.
  10. Serve warm and enjoy.
Notes
If you don’t have Emmenthal cheese, the suggested ideal alternatives for it are American Swiss cheese, Raclette, or Alpine Lace from Wisconsin.


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Mashed Potato Pancake Recipe

 

Mashed Potato Pancake Recipe
 
Serves: 8
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Here is a recipe that’s quick and easy for potato pancakes. This is another great way to use your leftover mashed potatoes and other ingredients that you probably already have. This is one of the best potato pancake recipes that you’ll ever try because potato pancakes here are baked not fried. So these are healthier and oil-free, plus you won’t need to clean up any grease when making these pancakes. This is a really good, comforting recipe that will serve a lot of people at your home and that’s done in 35 minutes. You can’t surely wait to serve these for breakfast. Here’s how to make these mashed potato pancakes.
Ingredients
  • ¼ cup butter (60 ml)
  • 3 large onions, finely chopped
  • 4 large eggs
  • 3 cups mashed potatoes (675 g)
  • ½ cup flour (55 g)
  • Salt and pepper
  • Tabasco sauce
  • 2 tablespoons water (30 ml)
Instructions
  1. First, preheat oven to 400 degrees F.
  2. In large skillet over moderate heat, melt the butter; add the onions and sauté for 3 minutes, stirring.
  3. Remove from heat and set aside.
  4. In a large mixing bowl, beat three of the eggs until well blended, then add the cooked onions, potatoes, flour, salt, pepper and Tabasco ; stir thoroughly until mixture is firm.
  5. Shape and divide mixture into 16 round pancakes; place pancakes on a large greased baking sheet.
  6. In a small bowl, beat the remaining egg with the water, brush the top of each pancake with the egg wash.
  7. Bake the pancakes until golden brown, for about 20-25 minutes.
  8. Serve warm and enjoy!
Notes
Serve with a slather of sour cream or applesauce.


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Easy Potato Pancake Recipe

 

Easy Potato Pancake Recipe
 
Serves: 2
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This is probably the easiest potato pancake recipe that you’ll ever encounter. This is easily done in 30 minutes and in no sweat. Another thing, it’s worry-free and practical, utilizing only the basic ingredients like grated potatoes, onion and egg. Serve these potato pancakes as a side dish for dinner or as a main dish for breakfast.
Ingredients
  • 3 pieces potatoes, peeled, grated
  • Butter
  • 1 teaspoon baking soda (5 ml)
  • 1 teaspoon salt (5 g)
  • 1 medium onion, peeled grated
  • Nutmeg
  • 1 egg
Instructions
  1. First, wrap potatoes in paper towel and squeeze excess water out.
  2. In a large mixing bowl, combine all potato pancake ingredients.
  3. Melt butter in frying pan.
  4. Scoop potato mixture by tablespoons and press potato in pan, like pancake.
  5. Cook for 4 minutes or until golden brown in each side.
  6. Serve warm and enjoy.
Notes
You can add some breadcrumbs into the mixture to make pancakes more firm, and then serve them with sour cream and maple syrup.


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How to Make a Potato Pancake

 

How to Make a Potato Pancake
 
Serves: 6
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Here is the traditional and fundamental way of making delicious potato pancakes. In this recipe, it shows two convenient ways in making potato pancakes, either to fry or to bake, depending on your preference. These pancakes contain the usual mixture of shredded potatoes, flour, baking powder, eggs and spices. The easier way is frying the pancakes but the healthier way is baking them in the oven. But any of the two ways will still end up into delicious and flavorful potato pancakes that you can serve as a side dish or even as desserts for any meal of the day. Now, here’s how to make it.
Ingredients
  • 8 medium red unpeeled potatoes, shredded
  • 1 large sweet onion, minced
  • 3 eggs, lightly beaten
  • 3 tablespoons all-purpose flour (45 g)
  • ½ teaspoon baking powder (2.5 g)
  • 1 tablespoon dried rosemary (15 g)
  • 1 tablespoon salt (15 g)
  • 2 teaspoons ground black pepper (10 g)
  • 1½ teaspoons lime juice (13 ml)
  • 2 tablespoons vegetable oil (30 ml)
Instructions
  1. In a large bowl, beat the eggs thoroughly.
  2. Add red potatoes, onion, flour, baking powder, rosemary, salt, pepper, and lime juice. Mix very well.
  3. Heat the oil in a skillet over medium-high heat.
  4. Scoop about ⅔ cup of the potato mixture into the skillet, and press down with a spatula into a rounded-flat pancake shape, or If you want to bake these pancakes, place scoops of potato mixture into a greased baking sheet and flatten the same way
  5. Fry for 3 to 4 minutes on each side, until crisp and golden brown. Repeat with remaining potato mixture, or bake potato mixture in a preheated oven for 20-25 minutes at 400 degrees F, remove baking sheet from oven, flip the pancakes and return to oven to cook the other side until golden brown.
  6. Remove from pan and drain on paper towels.
  7. Serve warm and enjoy!


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