I’m so excited to share this potato latkes mashed potatoes recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my family will love.
This recipe is a game-changer, not only because it’s incredibly tasty, but also because it’s so versatile. Whether we’re having a family dinner or a casual gathering with friends, this dish never fails to impress.
And the best part? It’s surprisingly healthy, thanks to the use of high-quality potatoes and minimal added fats.
My kids adore helping me mash the potatoes and shape the latkes into perfect little patties. It’s a fun and engaging process that makes mealtime even more enjoyable.
We often serve this dish with a side of fresh herbs or a simple green salad, which adds an extra burst of flavor and color to the plate. The combination of crispy latkes and fluffy mashed potatoes is truly magical, and I’m confident you’ll love it just as much as we do.
Crispy Mashed Potato Latkes
4.8 from 711 votes
These potato latkes use leftover mashed potatoes for a quick and easy twist on the classic. They are crispy on the outside and soft on the inside, perfect as a side dish or appetizer.
1In a large mixing bowl, combine the cold mashed potatoes, beaten egg, flour, chopped onion, salt, and black pepper.
2Stir until the mixture is well combined and forms a thick batter that holds together when pressed.
3Heat the vegetable oil in a large frying pan over medium-high heat until it shimmers, about 2 minutes.
4The oil is ready when a small drop of the batter sizzles immediately upon contact.
5Scoop about 2 tablespoons of the potato mixture and gently flatten it into a 1/2-inch thick patty.
6Carefully place the patty into the hot oil, repeating to fill the pan without overcrowding, leaving about 1 inch between each latke.
7Fry the latkes for 3 to 4 minutes per side, until the bottoms are deep golden brown and crispy.
8Flip carefully with a spatula and cook the other side for another 3 to 4 minutes, until both sides are evenly browned and the latke is cooked through.
9Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
10Repeat with the remaining batter, adding more oil to the pan if needed.
11Serve hot with sour cream or applesauce on the side.
For best results, use cold mashed potatoes to help the latkes hold their shape. You can add a pinch of garlic powder or fresh herbs like dill for extra flavor. To keep latkes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Watch Video Of How Crispy Mashed Potato Latkes Works
This potato latkes mashed potatoes recipe is truly a crowd-pleaser – whether you’re hosting a holiday feast or just need a comforting meal for your family. The combination of crispy latkes and fluffy mashed potatoes is unbeatable, and I’m confident you’ll find yourself making this dish again and again.
One of my favorite things about this recipe is how easily it adapts to different occasions – whether we’re having a cozy family dinner or entertaining guests at our home. The leftovers are always devoured within minutes (and often reheated multiple times!)
, so be sure to have plenty on hand for everyone’s enjoyment.
❓ Frequently Asked Questions About Crispy Mashed Potato Latkes
Q: What type of potatoes are best for making latkes?
A: For making latkes, it’s best to use high-starch potatoes like Russet or Idaho. These types of potatoes will yield a lighter, fluffier texture that’s perfect for mashing and shaping into patties.
Q: Can I make latkes ahead of time?
A: Yes, you can make latkes ahead of time! Simply shape the mixture into patties, place them on a baking sheet lined with parchment paper, and refrigerate until ready to cook. This will help them hold their shape better during cooking.
Q: How do I store leftover latkes?
A: To store leftover latkes, let them cool completely before transferring them to an airtight container or plastic bag. Store in the refrigerator for up to three days or freeze for up to two months.
Q: Can I use Greek yogurt instead of sour cream?
A: While Greek yogurt can be used as a substitute for sour cream, keep in mind that it will give your latkes a slightly different flavor profile. If you prefer a tangier taste, go for it! If not, stick with traditional sour cream for the best results.
Q: Why do I need to let the latke mixture rest before cooking?
A: Allowing the mixture to rest helps the starches to break down, making it easier to shape into perfect patties and resulting in a lighter texture when cooked.
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