Cheesy Mashed Potato Pancakes Recipe (VIDEO) (2024)

FAQs

Why are my mashed potato pancakes falling apart? ›

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

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.

Your Latkes Fall Apart

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.

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

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

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.

The Best Oil for Cooking Potato Pancakes

While I usually love cooking with olive oil, to pan-fry the potato pancakes, we need to use an oil that has a neutral flavor and high smoke point (olive oil is neither of these!). Canola oil, vegetable oil, peanut oil, and grapeseed oil would all work.

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.

You Add Potato Pieces to Boiling Water

Bring to a boil, then reduce the heat to a simmer. 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.

Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.

Why are my potatoes falling apart? ›

If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.