Ingredients
Units
Scale
- 5 lb bag of Golden Yellow Potatoes
- 1 cup Water (for the Instant Pot)
- 3/4 cup of Milk (warmed in the microwave so they do not cool the potatoes)
- 3 TLB of Butter
- 1/2 of the cold leftover Mashed Potatoes (about 4 to 5 cups)
- 1/2 cup of Flour
- 1/2 of a large Sweet Onion Shredded or chopped very fine
- 2 Eggs slightly beaten
- Salt & Pepper to taste
- Olive Oil (do not add to the mixture; the oil is for your frying pan)
Instructions
- Peel and roughly chop the bag of potatoes into about 1-inch pieces
- Place the potatoes in the Instant Pot.
- Add to the Instant Pot 1 cup of water
- Place the lid, put on the seal, and set the pressure to 10 minutes.
- When 10 minutes are up, let the steam release by waiting 10 more minutes
- Open the lid and place the cooked potatoes in a ricer. This makes the potatoes very fine. Or you can mash with a hand potato masher, but the ricer makes it so much easier.
- To the riced or mashed potatoes, add milk 1/4 cup at a time and the butter until you can stir and they are the consistency you like. Use more or less milk based on your potatoes.
- Now you have the perfect mashed potatoes; allow them to cool.
- When the potatoes are cool or straight from the refrigerator, if they are leftovers, place 1/2 of this in a large bowl.
- Add the flour, onion, and eggs. Salt & Pepper.
- Stir all together, I like to use a fork.
- Then take an ice cream scoop or a large spoon and form a small pancake.
- Place these on plastic wrap or waxed paper on the counter until you make all the pancakes.
- Heat about 1 tablespoon of oil in a hot frying pan.
- When the oil is hot, place the pancakes gently in the pan, pressing down slightly.
- Fry 2 to 3 minutes each side, depending on the heat of your stove.
- Enjoy with maple syrup, sour cream, or applesauce.
- Prep Time: 20-30 minutes
- Cook Time: 3 minutes a side
- Category: Breakfast
- Method: Frying
- Cuisine: American
