Reviewed: Aug. 14, 2009

This was a GREAT recipe! My husband loved them. It reminded him of when his father made potato pancakes when he was a child. I made the same changes as other reviewers. Adding 1/4 Bisquick to the recipe helped hold it together and adding the onions andn garlic salt made it very flavorable. Thanks to Deanne & the other reviewers for making this a favorite in our house!

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Rose

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

the flavor was great when i added onion. but the mixture did not hold together well enough to flip and keep its shape.

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christian1

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 12, 2009

Excellent recipe. Will add a little flour next time, to give it a less mushy feel. Overall really good.

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Ginger

Cooking Level: Intermediate

Living In: Casar, North Carolina, USA

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Reviewed: Jul. 7, 2009

My family loved this dish!!! It was very tasty!! The cheese added a GREAT flavor. The only thing I had to do different was add flour. When I tried to follow the original recipe... My mashed potatoes stayed mashed potatoes. When I added flour to the mix... they turned into golden brown goodness!! Thanks for sharing your recipe. We really enjoyed it!!!!!

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Tiffany

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Reviewed: Jul. 1, 2009

Yummy! I added milk and self-rising flour. Fry on low heat in a little bit of oil, you can see the tops start to bubble like regular pancakes, check for a golden brown color on the bottom and flip. Cook slowly (low heat) until browned. These came out crispy!

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wonkygirl

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Reviewed: Jun. 3, 2009

This is a very good starter recipie for potato pancakes. So many personal taste modifications can be made. I did add 1/3 cup flour, 1 tsp each of onion & garlic powder along with 1 tbs parsley. To cut down on the fat content, I used pam instead of butter, & 2% shredded cheese. They are easily turned if cooked slow and allow to brown, pressing after turning. Thanks for the recipe.

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FL Girl

Cooking Level: Intermediate

Living In: Lake Mary, Florida, USA

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Reviewed: Apr. 24, 2009

These pancakes were good, but extremely messy to make. I had a lot of trouble flipping them in the pan. I may try this recipe again and make some modifications.

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Andrea

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Reviewed: Apr. 8, 2009

wow if i could, i would rate it 1000000 stars!!!!!!!!! it is great, especially if you add some basil on them. i used chedder and parmesan instead of just chedder, because i was almost out of chedder and didn't have enough. but the parmesan adds to the potatoes very nicely. oh and we didn't have potatoes so i used Idahoan instant mashed potatoes and it was awesome!!!!!

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Abbsyroe

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Reviewed: Apr. 6, 2009

This is the best way to use up leftover mashed potatoes! The recipe as is is a bit bland - at least I like to add green onions and pepper. It is one of those recipes you can alter in a million ways though - the base is great.

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heather joy

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 12, 2009

I should have read the reviews about the flour, because I ended up with sticky, messy, hard to turn globs of potatoes. Tasted ok, but not worth the hassle.

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ARATMARIE

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Reviewed: Feb. 15, 2009

When I made these as the recipe called I had a big mess. Turning them was almost impossible. I read the reviews and added flour and that made such a difference, they actually turned and looked like pancakes. I'm only giving 3 stars because as is the recipe isn't that great.

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ANNA_J

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Reviewed: Jan. 1, 2009

Awesome way to use up leftover mashed potatoes!

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KTWhite

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

I used some frozen mashed potatoes left over from thanksgiving. I left out the cheese and added 2 tablespoons of flour. I also made a sauce with a teaspoon of capers, 3 tablespoons of mayo, a teaspoon of dijon mustard and 1/2 teaspoon of red wine vinegar. My parents really enjoyed them!

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kraftykidd

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Reviewed: Dec. 1, 2008

Wonderful! I did have to add about 1/4 to 1/2 cup of flour to thicken the mashed potatoes up because my first batch was too runny and I had to throw it out. I added Velveeta cheese because I didn't have any cheddar. Then I topped it off with sour cream. It was excellent!

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 30, 2008

These were just ok. When I tried to press them with the spatula, they stuck to it and broke apart. I found a large metal spoon to be a little bit easier. Also if they start to break when you're trying to flip them, you need to wait a little bit longer before flipping. I found them a little more tasty after I sprinkled garlic powder on them.

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YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 30, 2008

Great use for leftover mashed potatoes! I made this last night and added some minced shallot to the mix- topped with snipped chives and sour cream- delish!

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SoupLOVA

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Nov. 28, 2008

I followed the recipe pretty accurately, though I did have to substitute Italian blend shredded cheese for the cheddar. I found that if you dump the 1/4 cup potato mixture on the griddle and then try to flatten, it makes a mess sticking to the spatula. I ended up pressing them first, like you would a hamburger patty. The flavor was fine, as the leftover mashed potatoes were already seasoned w/ garlic, but the texture was still mushy/soft and not crispy. Not a bad tasting dish, but not exactly potato pancakes as I know them either. A bonus however: my picky one-year old loved them!

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 9, 2008

Pretty good. For me, I thought they needed a bit more seasoning (onion powder and garlic powder would do the trick) and some flour or something to help them stay together. Will try it again next time with some tweaks. Thanks for the recipe!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Oct. 24, 2008

This recipe was exactly what I was looking for using the leftover mashed potatoes I usually end up with. I made the recipe almost exactly except that I added a little more flour to the mixture. They key with these is cook over med heat about 4-5 mins before u turn them... they came out perfect and I love mine with sour cream on the side... However the next time I make them I will add some chopped onion because I forgot it when preparing them but they still came out delicious!!Will definetly make these again! Thanx for the recipe!

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Donna

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Reviewed: Aug. 20, 2008

These were really good. Leftover mashed potatoes are always dry and not as tasty when reheated - so this is a great way to use them. I did add a little black pepper, dried sage and about 3 tablespoons of flour to help hold them together. I also increased the cheese to 1/2 cup. Letting them get nice and crispy (over medium heat) before flipping them is the key. Serve with dollops of sour cream.... YUM!

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