The Comfort of Home, Redefined
Have you ever looked at leftover mashed potatoes and wondered what else you could do with them? Mashed potatoes often bring back memories of family meals and holidays. But what if you eat gluten-free and can’t have regular potato pancakes? Don’t worry! We’re going to turn simple leftovers into something special. You can make crispy, tasty, and gluten-free mashed potato pancakes. They bring back all the good memories and flavors without any gluten. Get ready to enjoy a classic dish, made even better for you.
Why Make This Recipe
These gluten-free mashed potato pancakes are something you will love. They are easy to make and taste great. You can use your leftover mashed potatoes to make a new meal without much work. They have all the flavor and texture you like, but they are gluten-free. You can eat them for breakfast, brunch, lunch, or a light dinner. Everyone, even picky eaters, will like these golden-brown pancakes. This recipe also helps you use up food you might otherwise throw away.
How to Make Gluten-Free Mashed Potato Pancakes
Making these pancakes is simple. You will mix leftover mashed potatoes with an egg, gluten-free flour, and some seasonings. Then, you will form them into patties and fry them until they are golden and crispy.
Ingredients of Gluten-Free Mashed Potato Pancakes
- For the Pancakes:
- 2 cups cold mashed potatoes (plain or with a few things added)
- 1 large egg, beaten
- 1/4 cup gluten-free all-purpose flour blend (make sure it has xanthan gum)
- 2 tablespoons finely chopped fresh chives or green onions (if you want more flavor)
- 1/2 teaspoon garlic powder (if you want)
- Salt and black pepper to taste
- 2-3 tablespoons olive oil or butter for frying
- Optional Toppings & Dipping Sauces:
- Sour cream or plain Greek yogurt
- Applesauce
- Crumbled turkey
- Extra fresh chives
Directions of Gluten-Free Mashed Potato Pancakes
- Prepare Your Mashed Potatoes: Make sure your mashed potatoes are cold. If they are too warm, the mixture will be hard to work with.
- Combine Ingredients: Put the cold mashed potatoes, beaten egg, gluten-free all-purpose flour, chives (if using), garlic powder (if using), salt, and pepper in a large bowl. Mix gently until just combined. Do not mix too much, or the pancakes might become tough. The mix should be firm enough to make into patties.
- Form the Pancakes: Take about 2-3 tablespoons of the mix. Gently shape it into flat, round patties. They should be about 1/2 inch thick and 2-3 inches wide.
- Heat the Skillet: Heat the olive oil or butter in a large non-stick pan over medium heat. The oil should be hot enough that a drop of water would sizzle, but not smoking.
- Fry the Pancakes: Carefully put the patties into the hot pan. Leave some space between them. Do not crowd the pan.
- Cook Until Golden: Cook for 3-5 minutes on each side. Cook until they are golden brown and crispy. How long they cook depends on how thick they are and how hot your pan is.
- Drain and Serve: Take the cooked pancakes out of the pan. Put them on a plate with paper towels to soak up extra oil.
- Enjoy! Eat them hot with your favorite toppings.
How to Serve Gluten-Free Mashed Potato Pancakes
You can serve these pancakes in many ways. For brunch, pair them with poached eggs, smoked salmon, and a little dill. They make a great side with roasted chicken or a vegetarian meal. You can make them small for an appetizer with a dollop of sour cream. Kids love them simply with applesauce or ketchup. They are also good for a savory breakfast with crispy turkey sausage.
How to Store Gluten-Free Mashed Potato Pancakes
You can make these pancakes ahead of time. You can mix and form the patties, then keep them in the fridge for up to 24 hours before frying. You can also fry them and then warm them up again in a pan or oven. To store cooked pancakes, let them cool completely. Then, put them in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Gluten-Free Mashed Potato Pancakes
- Potato Consistency: Your mashed potatoes should be thick, not watery. If they are too loose, add a little more gluten-free flour.
- Chilling is Key: Cold mashed potatoes are easier to work with and hold their shape better.
- Do Not Overcrowd: Cook the pancakes in small groups so they cook evenly and get crispy.
- Use a Good Gluten-Free Flour Blend: A blend that has xanthan gum works best for binding and texture.
- Test a Small Batch: Cook one small pancake first to check the taste or if you need more flour.
- Handle Gently: These pancakes are soft, especially when warm, so be careful.
- Reheating: Heat them in a dry pan over medium heat or in an oven at 350°F (175°C) until warm and crispy again.
Variations
- Cheesy Goodness: Mix in 1/4 cup shredded cheddar or Parmesan cheese.
- Herbaceous Delight: Try different fresh herbs like parsley, thyme, or rosemary.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Sweet Potato Twist: Use leftover mashed sweet potatoes for a sweeter pancake.
FAQs
- Can I make these gluten-free mashed potato pancakes ahead of time? Yes, you can mix the ingredients and shape the patties. Then, keep them in the fridge for up to 24 hours before frying. You can also fry them and then gently warm them in a pan or oven.
- What kind of gluten-free flour is best for these gluten-free mashed potato pancakes? A general-purpose gluten-free all-purpose flour blend is best. Make sure it has xanthan gum to help the pancakes hold together. You can use flours like rice flour or tapioca starch, but you might need to change how much you use for the right texture.
- My mashed potatoes are very thin; what should I do? If your mashed potatoes are too thin, add one or two extra tablespoons of gluten-free flour. Add it until the mixture is firm enough to make patties. You can also try adding a little more egg.
- Can I freeze these gluten-free mashed potato pancakes? Yes! After frying and cooling completely, you can freeze them on a baking sheet until they are hard. Then, put them in an airtight freezer bag. They can stay frozen for up to 2-3 months. Warm them up from frozen in a preheated oven or toaster oven until they are crispy.
Crispy Gluten-Free Mashed Potato Pancakes
Equipment
- large bowl
- large non-stick pan
- paper towels
Ingredients
For the Pancakes
- 2 cups cold mashed potatoes (plain or with a few things added)
- 1 large large egg beaten
- 1/4 cup gluten-free all-purpose flour blend (make sure it has xanthan gum)
- 2 tablespoons finely chopped fresh chives or green onions (if you want more flavor)
- 1/2 teaspoon garlic powder (if you want)
- Salt and black pepper to taste
- 2-3 tablespoons olive oil or butter for frying
Optional Toppings & Dipping Sauces
- Sour cream or plain Greek yogurt
- Applesauce
- Crumbled turkey
- Extra fresh chives
Instructions
Instructions
- Ensure your mashed potatoes are cold, as warm potatoes will make the mixture difficult to handle.
- In a large bowl, gently combine the cold mashed potatoes, egg, gluten-free flour, chives, garlic powder, salt, and pepper, being careful not to overmix.
- Shape 2-3 tablespoons of the mixture into flat, round patties, about 1/2 inch thick and 2-3 inches wide.
- Heat olive oil or butter in a large non-stick pan over medium heat until hot but not smoking.
- Carefully place the patties into the hot pan, ensuring not to overcrowd it.
- Cook for 3-5 minutes per side until golden brown and crispy, adjusting time based on thickness and pan heat.
- Remove cooked pancakes and place them on paper towels to drain excess oil.
- Serve the crispy potato pancakes hot with your preferred toppings.