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Mashed Potato Pancakes

Author: Kelly the Kitchen Kop


  • About 2 cups leftover mashed potatoes
  • 4 egg yolks or 2 whole eggs, I like using more yolks since they’re the most nutrient dense
  • 1/4 cup cream preferably raw, but for sure not ultra-pasteurized
  • sea salt & pepper to taste
  • ghee ghee is the preferred choice here, not regular butter; the ghee will give it a nice buttery taste, but will also handle the heat better. If you only have butter, make sure you use a lower temp so the butter doesn't brown too quickly


  • Mix well and then drop by spoonfuls into a frying pan with ghee.  Fry on each side until nice and golden brown.  Serve with some sour cream and my delicious applesauce.