Crispy Potato Pancakes Made Effortless with Instant Mashed Potatoes

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My grandmother’s potato pancakes were legendary, their golden-brown exteriors crispy and their interiors fluffy and soft. As a young girl, I watched in awe as she deftly grated potatoes, squeezing out the excess moisture with her strong hands. But when I tried to replicate her magic, my pancakes turned out soggy and bland.

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How To Make Potato Pancakes With Instant Mashed Potatoes

Discovering instant mashed potatoes changed everything. This convenient ingredient allowed me to effortlessly recreate my grandmother’s cherished dish without the fuss of grating fresh potatoes. Join me as I share my foolproof recipe for potato pancakes made with instant mashed potatoes, a game-changer in the kitchen.

Instant Mashed Potato Pancakes: A Modern Twist on a Classic

Instant mashed potatoes are dehydrated mashed potatoes that can be reconstituted with hot water. They offer several advantages over fresh potatoes, including convenience, extended shelf life, and reduced waste. In this recipe, instant mashed potatoes provide a smooth, even texture to the pancakes, making them incredibly tender and light.


  • 1 box (8 ounces) instant mashed potatoes
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying


  1. In a large bowl, whisk together the instant mashed potato flakes, egg, flour, baking powder, salt, and pepper.
  2. Gradually add hot water to the mixture, following the package directions for reconstituting mashed potatoes.
  3. Mix until the batter forms a smooth, thick consistency.
  4. Heat a large skillet or griddle over medium heat. Add a thin layer of vegetable oil.
  5. For each pancake, spoon about 1/4 cup of batter onto the hot skillet.
  6. Gently flatten the batter with a spatula into a round shape.
  7. Cook for 2-3 minutes per side, or until golden-brown and cooked through.
  8. Repeat with the remaining batter.

Tips and Expert Advice

  • For extra crispy pancakes, allow the batter to rest for 15 minutes before cooking. This allows the flour to absorb moisture and creates a more cohesive batter.
  • To prevent the pancakes from sticking to the pan, ensure the oil is hot enough before adding the batter.
  • If you don’t have instant mashed potatoes, you can use 2 cups of cooked and mashed fresh potatoes.

Frequently Asked Questions

  • What type of instant mashed potatoes should I use? Any brand of instant mashed potatoes will work well in this recipe.
  • Can I add other ingredients to the batter? Yes, you can add shredded cheese, chopped bacon, or diced onions to the batter for additional flavor.
  • How can I reheat the pancakes? Leftover pancakes can be reheated in the microwave or oven until warmed through.


Potato pancakes made with instant mashed potatoes are a delicious and convenient way to enjoy this classic dish. The use of instant mashed potatoes simplifies the preparation process without sacrificing flavor or texture. Whether you’re a seasoned home cook or a weekend chef, I encourage you to give this easy recipe a try.

Are you ready to elevate your brunch or dinner with these crispy, fluffy potato pancakes?

How To Make Potato Pancakes With Instant Mashed Potatoes

Mashed Potato Pancakes

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