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Mashed Potato Pancakes
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- 24 small pancakes
- COOK TIME
- 20 Min
These Mashed Potato Pancakes eliminate the grated knuckles we get from grating raw potatoes traditional-style. These little bites are a nice change of pace and are downright delicious.
What You'll Need
- 4 cups water
- 1 stick butter
- 2 teaspoons salt
- 4 cups instant potato flakes
- 1/2 cup milk
- 1 large onion, diced
- 1/4 cup chopped fresh parsley
- 1 cup all-purpose flour
- 3 eggs, beaten
- Vegetable oil for frying (1/2 inch deep in large skillet)
What to Do
In a large saucepan, combine water, butter, and salt; bring to a boil. Remove from heat, add potato flakes, and mix. Add milk, then mix again until smooth; let cool. Add onion, parsley, flour, and eggs; mix well.
In a large skillet, heat oil. Using about 1/4 cup of mixture per pancake, form pancakes and fry in skillet 2 minutes on each side, or until golden. Drain pancakes on paper towels. Serve immediately.
Serve with applesauce, sour cream, ketchup, or syrup -- whatever's your favorite.
- If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
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