Mashed Potato Pancakes - Recipe for Holiday Leftovers (2024)

FAQs

Why do my potato pancakes fall apart? ›

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together. You can also mix the flour a little more the mix to develop gluten and then let it rest before cooking.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes. Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating.

If you're a purist, there are really only two things to serve with potato pancakes: sour cream and applesauce. If you want to widen your options, sautern Brussels sprouts would be great and some relatively strongly flavored meat (duck, turkey, sausage, possibly grilled lamb chops).

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil.

Mashed potatoes kept in the fridge should be thrown away if not used after 72 hours. That is the practice adhered to in most restaurants. Some will use it for an extra 24 hours if there's alot left but after that it is no longer fit to be used.

Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.

A latke is a type of potato pancake or fritter found in Ashkenazi Jewish cuisine. The dish, which is traditionally served during Hanukkah, can be made with grated, shredded, or mashed potatoes. This top-rated recipe is made with shredded russet potatoes, all-purpose flour, an egg, an onion, and salt.

/ˈlɑtkə/ A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

What's the difference between potato pancakes and potato latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Potato pancakes, also known as latkes, are rather temperamental food in terms of reheating. You can reheat them successfully, but usually only within a few hours of originally cooking them. They reheat better from frozen than from being refrigerated for more than a day or two, so if you do not plan ... Recipes I Love!

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.

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart. Using the proper ratio of egg to potato is also important. If your mixture seems too watery before cooking, add a bit more flour to thicken it up.

Drainage: If you don't drain the potatoes thoroughly after boiling, they can become mushy and fall apart. Make sure to drain them well and shake the pot to remove any excess water. Type of potato: Different types of potatoes have different levels of starch and can behave differently when boiled.

Your Latkes Fall Apart

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.

To further prevent potatoes from falling apart, try using waxy potato varieties like red potatoes or Yukon Gold. These types tend to hold their shape better when boiled. Additionally, avoiding overcooking and handling them gently when straining will help maintain their integrity.