Quick and Easy Instant Mashed Potato Pancake Recipe
When my husband and I eat fresh potatoes (which is always), we cook them in a Microwave Potato Bag similar to this one for four minutes and then pop them in the toaster oven to crisp the skin while the rest of dinner cooks on the stove because we generally don’t have the time to bake potatoes old school in the oven. Mashed potatoes are pretty much off the table due to my severe dairy intolerance because let’s face it loads of butter and cream is what makes mashed potatoes taste like heaven. (Disclosure: I am including affiliate links in this post for your convenience)
Which is why my husband was baffled first time he found a box of instant mashed potatoes in the kitchen. Why do we have this when we have real potatoes?
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Simple. Instant mashed potatoes are my all time favorite comfort food. I have loved them since the first time I had them on a camping trip as a kid and even more so growing up because it is the only time my mother has not screwed up making mashed potatoes. She hates to cook so well…let’s just say I learned to cook by a lifetime of experiencing what not to do in the kitchen.
And on the practical side, instant mashed potatoes are a fantastic gluten free substitute if you need to thicken something. They are also easy to make dairy free by swapping the milk and butter for dairy free versions. But best of all instant mashed potatoes are the easiest way to make never fail potato pancakes – another comfort food favorite.
My potato pancakes always come out perfectly because I make them in a waffle iron!
Yes it’s true. You can make potatoes pancakes in a waffle iron, which frankly is the best way to make sure the pancake is cooked all of the way through without burning it. Here’s how.
You will need:
1 1/3 Cup of instant potato flakes
1 1/3 Cup of water
1/2 Teaspoon of salt
2 Tablespoons of butter (or your favorite butter substitute)
2/3 Cup of milk (or your favorite milk substitute)
1/4 Cup of flour
Optional: Chopped green onions, chives, red paper flakes, or sour cream topping. I usually leave these out and keep it simple but I know some of you instant it isn’t a real potato pancake unless it is served with a dollop of sour cream on top.
Serves four people
Step by Step How to Make this Recipe
1. Make the instant mashed potatoes according to the directions on the package. Basically this comes down to heating the water, salt and butter in a pot on the stove until it boils. Removing the pot from the stove and stirring to combine it with the milk and mashed potato flakes until it looks like a pot of mashed potatoes.
2. Stir to combine the flour into the mashed potatoes. We need the flour to act as a binder to keep our potato pancake mixture together in the waffle maker.
3. Optional: add the green onion, pepper, etc. to the batter. I keep it simple and leave this out.
4. Plug in the waffle maker and grease it if necessary. I make my own cooking spray for times like this by pouring my own oil into an olive oil spray mister like this one. I've also used a pastry brush (a pastry brush looks like this.)
5. When the waffle maker is ready (mine has a ready light similar to this Belgian waffle maker) scoop the potato pancake batter in the waffle maker and close the lid.
6. Allow the waffle maker to thoroughly cook the potato pancake. My waffle iron has a light that indicates when the potato pancake waffles are ready.
7. Remove the potato pancake (which I suppose is a technically a potato waffles) from the waffle maker, put it on a plate, top it with your favorite topping (butter, sour cream, salt, pepper, what have you) and EAT!
Looking for more comfort food cooking? Check out the following ideas – and more! – below!
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FAQs
Functionally equivalent to wheat flour, instant mashed potatoes retain moisture and improve the texture of ground meat dishes such as meatloaf, meatballs, or meat patties.
Why are my mashed potato pancakes falling apart? ›
Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn't add enough flour or eggs to the batter.
Why aren't my potato pancakes sticking together? ›
There's not enough starch binding the latkes. Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.
Why are my potato pancakes mushy? ›
If you find that your potato pancakes are soggy rather than crispy, it's likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches.
Can I use potato flakes to make potato flour? ›
The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.
What can I do with mashed potato flakes? ›
14 Ways to Use Instant Mashed Potatoes
- 01 of 14. Restaurant-Quality Baked Potato Soup. View Recipe. ...
- 02 of 14. Potato Chocolate Cake. View Recipe. ...
- 03 of 14. Crispy Fish Fillets. ...
- 04 of 14. Tacos de Papa (Potato Tacos) ...
- 05 of 14. Cornbread. ...
- 06 of 14. Baked Crispy Potato Chicken. ...
- 07 of 14. Stuffed Kielbasa. ...
- 08 of 14. Cheap Irish Colcannon.
Get That Moisture Out.
Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.
Why are my potato pancakes grey? ›
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.
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.
How do you keep potato pancake batter from turning brown? ›
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.
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.
What is the significance of the potato pancake? ›
Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.
What's the best potato to use for potato pancakes? ›
What kind of potatoes are best for potato pancakes?
- starchy/mealy (like Russets, Idaho) – they are high in starch and low in moisture, they don't hold their shape very well, they are great for mashing, baking and boiling.
- all-purpose (mixed potato type, like Yukon Gold)
The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.
How to keep mashed potato patties from falling apart? ›
The biggest thing to note is how thick the mashed potatoes are to begin with, if your mashed potatoes are thin or more watery to begin with you might need to add more flour to keep everything together. Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart.
How do I substitute potatoes for flour? ›
Substitute potato flour 1:1 by volume, for the all-purpose, whole wheat, or bread flour called for in the recipe. We don't advise substituting more than 1/4 cup potato flour in a typical bread or roll recipe calling for about 3 cups of flour.
Can you use instant mashed potatoes to thicken? ›
Enter instant mashed potato flakes. Add a spoonful of potato flakes at the end of cooking time, and it will thicken things right up. You can even use this trick with foods like roast beef or other slow cooked or pressure cooked meats that have flavorful juices that you want to turn into a gravy-like texture.
How to thicken mashed potatoes without flour? ›
Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.
What does flour do to mashed potatoes? ›
Add a Thickening Agent
This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.
