.G.I.F. mashed potato pancakes

T.G.I.F. mashed potato pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • 4 potatoes about 750 g. total weight, boiled until very, very tender
  • 4 tablespoons butter
  • salt to taste
  • freshly cracked black pepper to taste
  • 1 egg
  • 1/4 cup panko (Japanese bread crumbs)
  • 1 tablespoon toasted garlic bits
  • 1/4 cup finely chopped fresh parsley
  • flour for dusting
  • vegetable oil and butter for frying


  • Drain the potatoes. While hot, mash the 4 tbsps. of butter. Season with salt and pepper. Cool.
  • To the cooled mashed potatoes, add the panko, parsley and egg. Mix.
  • With floured hands, form the mixture into patties about three-quarters of an inch thick and three inches in diameter.
  • Heat enough vegetable oil and butter, in equal amounts, to lightly coat the bottom of the frying pan.
  • .G.I.F. mashed potato pancakes
  • Over high heat, fry the patties, a few at a time (how many depends on the size of your frying pan) until the underside is nicely browned.
  • .G.I.F. mashed potato pancakes
  • Flip carefully and brown the opposite side.
  • Add more vegetable oil and batter, fry the next batch, and so on, and so forth.
  • Serve the mashed potato pancakes as a side dish or a snack.