POTATO CHEESE PANCAKES Recipe

If you’re craving the magic combination of crispy exteriors with irresistibly gooey centers, these POTATO CHEESE PANCAKES will absolutely dazzle your taste buds. This recipe transforms humble potatoes and stretchy cheese into a golden, crunchy bite with a creamy, cheesy core—every forkful brings together the comforting flavors of mashed potato and melted cheese. Whether you’re after a hearty breakfast, a midday snack, or a cozy dinner side, this recipe is guaranteed to become your new favorite way to enjoy potatoes and cheese in one playful, satisfying bite.

Ingredients You’ll Need

The beauty of POTATO CHEESE PANCAKES is in their simplicity—you only need a handful of easy-to-find ingredients, each playing a critical role. From the creamy potatoes to the melty cheese, every component brings its own charm and character to these joyfully golden pancakes.

• Potatoes: The star of the show—choose starchy varieties like Yukon Golds or Russets for maximum fluffiness and a smooth mash.
• All-purpose flour: Flour helps bind the pancakes and gives them a delicate structure that’s crisped to perfection when fried.
• Sugar (optional): A touch of sugar boosts the potatoes’ natural sweetness and enhances browning for that just-right golden color.
• Salt: Critical for boosting all the flavors—don’t skimp!
• Black pepper: Adds warmth and a gentle bite that balances the rich cheese.
• Mozzarella cheese (or other stretchy cheese): Mozzarella is classic for its stretch, but try Cheddar or Swiss for different flavor twists.
• Oil for cooking: Peanut oil gets deliciously hot for crisping, but canola or sunflower oil work great too.

How to Make POTATO CHEESE PANCAKES

Step 1: Prep and Boil the Potatoes

Start by peeling your potatoes and chopping them into evenly-sized chunks. This ensures they cook quickly and evenly, resulting in creamy smooth mashed potatoes. Boil them in well-salted water until you can easily pierce them with a fork, or steam them for an even fluffier texture—just don’t skip the salt at this stage, it builds flavor from the inside out.

Step 2: Mash While Hot

Once your potatoes are tender, drain them thoroughly and mash immediately while they’re still hot. Use a fork for a little rustic texture, or break out a potato ricer or masher for ultra-smooth results. Mashing hot prevents gumminess and helps them mix better with the flour later.

Step 3: Mix in the Dry Ingredients

To your mashed potatoes, add the flour, sugar, salt, and pepper. Stir everything together until you get a soft dough that’s not sticky but still pliable. If your mixture feels a bit wet, sprinkle in a little extra flour until you can easily handle it—this helps make shaping the pancakes a breeze.

Step 4: Shape and Stuff with Cheese

Use an ice cream scoop or your hands to portion out the potato mixture. Flour your hands generously, then press each portion into a disc about 4 cm wide. Place a teaspoon of chopped mozzarella (or your favorite stretchy cheese) in the center, then carefully wrap the potato around the cheese to form a ball. The cheese surprise inside is what makes POTATO CHEESE PANCAKES truly swoon-worthy!

Step 5: Flatten and Coat

Slightly flatten each ball into a thick pancake shape. Lightly coat the surfaces with extra flour, which helps them crisp beautifully in the pan and prevents sticking. Line them up on a parchment-covered plate or a well-floured board while you finish shaping the batch.

Step 6: Fry Until Golden

Heat a nonstick pan with a couple tablespoons of peanut or vegetable oil over medium heat. Arrange the pancakes in the pan without crowding, and cook for about 5 minutes per side. Watch for a golden, crisp crust to develop before flipping. Once both sides are deeply golden and irresistible, transfer to a paper towel-lined plate to drain.

Step 7: Serve Hot and Enjoy

POTATO CHEESE PANCAKES are their absolute best fresh from the pan—fluffy on the inside, crisp on the outside, and filled with molten cheese. Serve immediately and watch them disappear in seconds!

How to Serve POTATO CHEESE PANCAKES

Garnishes

Sprinkle your pancakes with a handful of fresh chopped chives, a pinch of flaky sea salt, or a dusting of smoked paprika. A dollop of sour cream or Greek yogurt also adds a cool, tangy finish that plays perfectly against their warm, cheesy richness.

Side Dishes

Pair POTATO CHEESE PANCAKES with a freshly tossed green salad, a bowl of tomato soup, or even sautéed spinach and garlic. For breakfast, pile them next to scrambled eggs or crisp bacon for a super-satisfying plate.

Creative Ways to Present

Try stacking your pancakes like a savory tower, topped with extra grated cheese and herbs. Cut them into halves or wedges and offer them on a party platter with an array of dipping sauces—think spicy ketchup, garlicky aioli, or tangy ranch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover POTATO CHEESE PANCAKES, let them cool completely before storing in an airtight container in the refrigerator. They’ll keep well for up to three days, and are easy to revive for a speedy snack or meal.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container, separating layers with parchment to prevent sticking. They’ll keep for up to a month—just think, cheesy goodness on demand!

Reheating

For the crispiest results, reheat the pancakes in a skillet over medium heat with a splash of oil until warmed through and crisp again, about 3 to 4 minutes per side. They can also be reheated in the oven at 350°F for 10 to 12 minutes. The microwave works, but the exterior won’t be quite as crispy.

FAQs

Can I use leftover mashed potatoes for POTATO CHEESE PANCAKES?

Absolutely! Just make sure your mashed potatoes aren’t too loose; you may need to add extra flour to help them hold their shape and crisp up nicely when frying. It’s a great way to transform leftovers into something extraordinary.

Which cheese melts best in these pancakes?

Mozzarella is the go-to for that iconic cheese pull, but any nicely melting cheese works. Try Cheddar for sharpness, Swiss for nuttiness, or even a smoky Gouda for a unique twist.

Can I make these gluten-free?

Yes, simply swap the all-purpose flour for your favorite gluten-free blend—just be sure to pick one that’s good for frying and binding.

What kind of potatoes are best for POTATO CHEESE PANCAKES?

Go for starchy potatoes like Russets or Yukon Golds—they mash well and provide the fluffy texture you crave in every pancake.

Is the sugar necessary?

Sugar is optional. It gives the pancakes extra golden color and a touch of sweetness, but you can skip it for a more classic savory version without sacrificing flavor.

Final Thoughts

I can’t wait for you to experience the comfort and fun of making POTATO CHEESE PANCAKES at home. They’re everything you hope for in a savory treat: crispy, melty, and absolutely impossible to resist. Grab some potatoes, cheese, and get frying—your next favorite recipe awaits!

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