Hot, delicious mashed potato pancakes are kept gluten free by using almond flour instead of flour. They are perfect for leftover mashed potatoes!
I think these mashed potato pancakes are even better than latkes. Which says a lot, because latkes is one of my favorite foods.
Deliciously crispy on the outside, creamy on the inside. Every bite is a celebration of the amazing things that can come out of the simplest ingredients.
I keep these mashed potato pancakes gluten free by using almond flour instead of all-purpose flour in the mixture. If you don’t mind gluten, use 2 tablespoons all purpose flour instead of 4 tablespoons almond flour. I’m pretty sure that coconut flour would work as well. Although I haven’t tried it, and since it’s so absorbent, I wouldn’t use more than half a tablespoon.
My grandma Chava used to make mashed potato pancakes every Friday, for Sabbath. Latkes were for Hanukkah, but these mashed potato pancakes were more of an everyday thing, even though they do require some work.
Every Friday, when we visited, my brother and I were sent to the living room with a plate of goodies to watch TV while the grown ups chatted over coffee. On the plate: mashed potato pancakes, schnitzel, and fat briny cucumber pickles. Bliss!
Needless to say, leftover mashed potatoes from your Thanksgiving meal are perfect for this recipe.
Mashed Potato Pancakes
- 2 cups cold mashed potatoes
- 2 large eggs, lightly beaten
- 4 tablespoons blanched almond flour, or 2 tablespoons all purpose flour
- 1/2 cup green onions, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons avocado oil
- Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, using a fork, stir together the mashed potatoes, eggs, flour, onions, salt and pepper.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat, about 2 minutes.
- Cooking in two batches, drop the potato mixture into the skillet, measuring 2 heaping tablespoons for each cake (I use a 2-tablespoon ice cream scoop and fill it generously).
- Gently press on the potato cakes with a spatula to flatten. Cook until you can see that the edges of the bottom are crisp and golden brown, 3-5 minutes. Very carefully turn to the other side – cakes come apart easily – and cook 3-5 more minutes, until the second side is also browned and crisp.
- Transfer the cooked mashed potato pancakes to the prepared baking sheet and place in the oven to keep warm while you fry the second batch.
- Add 2 more tablespoons of oil to skillet, and cook the remaining pancakes. Serve immediately, with sour cream.