Mashed Potato Pancakes - Recipe for Holiday Leftovers (2024)

FAQs

Why are my mashed potato pancakes falling apart? ›

Flour absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes, a main culprit in pancakes that fall apart. It also provides protein and starch that helps the egg hold everything together.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Don't worry if they discolor a bit — you'll have crispy, golden brown potatoes at the end! Make Ahead Instructions: You can cook the potato pancakes in advance, drain them on paper towels, and then wrap tightly and store in a single layer in the refrigerator for up to 1 week.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet.

Mashed potatoes kept in the fridge should be thrown away if not used after 72 hours. That is the practice adhered to in most restaurants. Some will use it for an extra 24 hours if there's alot left but after that it is no longer fit to be used.

Potatoes sometimes cause food poisoning. To avoid getting sick, be sure to eat cooked potatoes within 4 days and immediately throw away any potatoes that show signs of mold.

They state there are a few telltale signs that your potatoes have gone bad. The first and most obvious is moldy patches. Any discoloration means it is time to toss the whole container. Additionally, they state that any glossy patches or dry spots are clear indicators that your leftovers should be left alone.

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

How do you keep potato pancakes from getting soggy? ›

Potatoes are typically 80 percent water and 20 percent solids or starch so to avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out. Then add the eggs, flour and salt. Refrigerate covered to avoid exposure to air.

Get the Tips. As you are peeling potatoes, immediately submerge them, either whole or in chunks, in acidulated (a few drops of lemon or vinegar) water to prevent oxidation or they will quickly start to turn brown/gray.

Stick to canola or peanut oil, which both have high enough smoke points to fry up a mess of latkes. (Update: With further testing and research, we've changed our stance on frying in olive oil.

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart. Shredded Cheddar Cheese – I like the flavor of the cheddar cheese here but feel free to use any shredded cheese variety, I tested it with a shredded mozzarella as well and it turned out super good!

You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart. Cook just until tender, and drain.

Cracking is usually because of moisture. Your oven temperature is probably too high or you are using the wrong setting (should be top/bottom heat not fan) or you are cooking it too long. All of these factors will dry the cake out too much.