This post is sponsored by Stella® Cheese but the content and opinions expressed here are my own.
Growing up, the next day after any big meal like those from Thanksgiving or Christmas, my mom would use the leftover mashed potatoes to make potato pancakes. Looking back on it, I think she made more than she knew she needed just so she could make those next day potato pancakes. They were that good. However, I have to say my 3 Cheese Potato Pancakes are even better.
I’ve taken to adding a gourmet touch to this family classic everyday turned holiday dish with the help of Stella® cheese. They have a wide variety of fine artisan cheeses, from blocks to crumbles and shreds, crafted with a rich heritage of Italian cheesemaking dating back to 1923. So they know cheese.
For my 3 Cheese Potato Pancakes, I picked up a wedge of both Fontina and Parmesan. I also picked up a container of shredded Asiago. All were available at my local Meijer and were going to be the key to making leftovers holiday-table-worthy.
First, with batch of mashed potatoes from the night before, I began shredding cheese. You will need about ½ cup of shredded Fontina with ½ cup of Asiago. You can also shred about ½ cup of Parmesan, too, but put it off to the side for a moment.
Mix the Fontina and Asiago cheeses with 3 cups of leftover mashed potatoes, 1 egg, 2 tbsp of diced chives, and flour.
Now, the flour can be somewhat tricky depending on the kind of potatoes used. I actually used leftover instant potatoes for my pancakes, but needed quite a bit of flour. Homemade mashed potatoes will have more starch and will need less flour. So start with a couple tablespoons and go from there. You want the potatoes to form a patty without being a mushy mess.
Once you have your potato mixture for the 3 Cheese Potato Pancakes, you need to mix the Parmesan cheese with about ½ cup of flour on a shallow plate for dredging.
Form a golf ball size amount of potatoes into a ball then form into a patty that’s about ½ inch thick. Place in the dredging mixture, coating both sides. Then, in a pan over medium heat that’s thoroughly coated with vegetable oil, cook both sides until brown. About 4 minutes on each sides.
Drain the potato pancakes on a paper towel. Sprinkle with extra Parmesan while hot.
Serve with extra diced chives and sour cream.
These easy, cheesy 3 Cheese Potato Pancakes will be the hit of any dinner table, whether it’s a special occasion or weeknight family meal. So be sure to make a big batch of mashed potatoes and stock up on Stella® cheese, because the leftovers will be your favorite part!
- 3 cups mashed potatoes, chilled
- 1 egg, lightly beaten
- 1/2 cup Fontina cheese, shredded
- 1/2 cup Asiago cheese, shredded
- 1/2 cup Parmesan cheese, shredded + extra
- 2 tbsp chives, diced + extra
- 2 tbsp flour (to start) + 1/2 cup for dredging
- vegetable oil
- salt and pepper
- In a large bowl, mix leftover mashed potatoes, egg, 2 tbsp chives, and beginning few tbsp of flour.
- Shred 1/2 cup of Stella Fontina cheese and add to bowl with 1/2 cup Asiago. Mix well.
- Also add 1/2 cup flour, 1/2 cup Parmesan, salt and pepper to a shallow plate for dredging. Mix together.
- In a pan over medium heat, add enough oil to cover bottom of pan.
- Form potato mixture into golf ball size balls then form into a patty about 1/2 inch thick. Add more flour until patties come together. Then, place in dredging mixture, coating both sides.
- Place potato pancakes in pan, cooking about 3 to 4 minutes on each side until brown.
- Remove from pan onto paper towel lined plates.
- Finish by shredding more Parmesan cheese on top of hot potato pancakes. Garnish with extra diced chives and serve with sour cream.
Are you ready to spread holiday cheer from your dinner table? You’ll be surprised to find how easy it is to put a spin on a family classic with Stella® cheese!