If you’ve ever found yourself with leftover mashed potatoes and wondered how to transform them into a fresh, delicious dish, you’re going to love this Mashed Potato Pancakes with Parsley and Nutritional Yeast Recipe. It’s a wonderfully crispy, flavorful way to reinvent your leftovers that brings together the creaminess of mashed potatoes, the nutty zest of nutritional yeast, and the bright, fresh pop of parsley. These pancakes are not just an easy fix; they’re a comforting crowd-pleaser perfect for breakfast, lunch, or a light dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with each ingredient playing a vital role in crafting the perfect texture, flavor, and color. From the fluffy mashed potatoes as the base to the nutritional yeast adding a subtle cheesy note, these ingredients are easy to find and essential for that golden crisp and delightful taste.
- 2 cups mashed potatoes: The star of the show, providing a creamy and moist base for the pancakes.
- ¼ cup all-purpose flour: Helps bind the mixture together so your pancakes hold their shape.
- 3 tbsp nutritional yeast: Adds a nutty, cheesy flavor while keeping the dish vegan-friendly and nutritious.
- 2 tbsp fresh parsley, finely chopped: Brings a fresh, herbal brightness that cuts through the richness.
- 1 tsp garlic powder: Infuses the batter with subtle savory undertones.
- 1 tsp baking powder: Gives the pancakes a light, fluffy texture by adding a bit of lift.
How to Make Mashed Potato Pancakes with Parsley and Nutritional Yeast Recipe
Step 1: Combine the Ingredients
Start by gathering all your ingredients in one bowl. Mix the mashed potatoes, flour, nutritional yeast, chopped parsley, garlic powder, and baking powder thoroughly until a dough forms. The mixture should be firm enough to hold shape but still moist — this balance is key for perfectly textured pancakes.
Step 2: Heat Your Pan
Preheat a lightly oiled pan over medium heat. A nonstick skillet or cast iron works beautifully here. The oil prevents sticking and ensures a wonderfully crisp golden crust on each side of your pancakes.
Step 3: Form and Cook the Pancakes
Using about 2 tablespoons of your potato batter per pancake, scoop the mixture onto the heated pan. Flatten each one gently with a spatula to get even, thin pancakes. Cook until the bottom side turns a rich golden brown—this usually takes about 3 to 5 minutes. Carefully flip and cook the other side until it’s just as crisp and browned.
Step 4: Repeat and Enjoy
Continue cooking in batches, adding more oil as needed. These pancakes come out best when cooked fresh and hot. Serve them straight off the pan for maximum crispiness and flavor.
How to Serve Mashed Potato Pancakes with Parsley and Nutritional Yeast Recipe
Garnishes
One of the joys of this recipe is how wonderfully it pairs with simple garnishes. Top your pancakes with a dollop of vegan sour cream or your favorite plant-based yogurt to add a cool, tangy contrast. Sprinkle extra fresh parsley for a pop of vibrant color and freshness that elevates the dish visually and flavor-wise.
Side Dishes
These pancakes shine alongside light, fresh sides. A crisp green salad with a lemon vinaigrette is a perfect match, cutting through the richness while adding crunch. Roasted vegetables or steamed greens also complement the dish beautifully, making for a balanced and satisfying meal any time of day.
Creative Ways to Present
For a fun presentation, try stacking the pancakes and layering between each with mashed avocado or a thin spread of hummus. If you’re serving a brunch crowd, offer a station with different toppings like salsa, vegan cheese, or finely chopped scallions for guests to personalize their pancakes—adding a playful, interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your mashed potato pancakes in an airtight container in the refrigerator for up to three days. Place a paper towel between layers to absorb any excess moisture and keep them crispy.
Freezing
You can freeze these pancakes for longer storage. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe container. They’ll keep well for up to two months, perfect for a quick snack or easy meal prep.
Reheating
Reheat frozen or refrigerated pancakes in a hot skillet to regain their crispy exterior. Avoid microwaving if you can, as it tends to make them soggy. A quick pan-fry or oven warm-up is the best way to bring them back to life with that delightful crunch.
FAQs
Can I use leftover cold mashed potatoes?
Absolutely! This recipe is a fantastic way to give your leftover mashed potatoes a tasty new life. Cold potatoes actually make it easier to form the batter without it becoming too sticky.
Is nutritional yeast necessary in the recipe?
While not mandatory, nutritional yeast adds a wonderful cheesy, nutty depth to these pancakes. You can omit it, but expect a slightly milder flavor without that characteristic umami boost.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or even chickpea flour. The texture might be a bit different, but they’ll still be delicious.
What if the batter feels too wet or too dry?
If the batter is too wet, add a little more flour, one tablespoon at a time, until it holds shape. If too dry, add a small spoonful of plant milk or water to loosen it gently.
Can I add other herbs or spices?
Definitely! Fresh dill, chives, or thyme work beautifully here. Feel free to experiment with spices like smoked paprika or cayenne for a little extra kick.
Final Thoughts
This Mashed Potato Pancakes with Parsley and Nutritional Yeast Recipe is a gem for any home cook looking to transform simple leftovers into something delightful and irresistible. The crispy texture paired with savory flavors and herbaceous freshness makes it a go-to dish you’ll want to make again and again. I can’t wait for you to give it a try and fall in love just like I did.
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Mashed Potato Pancakes with Parsley and Nutritional Yeast Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes
- Diet: Vegan
Description
Mashed Potato Pancakes are a delicious and zero-waste recipe perfect for using up leftover mashed potatoes. These crispy-on-the-outside, tender-on-the-inside pancakes are made with simple ingredients like flour, nutritional yeast, and fresh parsley, and cooked on the stovetop for a quick and satisfying snack or side dish. They pair wonderfully with vegan sour cream and fresh herbs.
Ingredients
Mashed Potato Pancakes
- 2 cups mashed potatoes
- ¼ cup all-purpose flour
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp baking powder
Instructions
- Prepare the mixture: In a bowl, combine the mashed potatoes, all-purpose flour, nutritional yeast, chopped parsley, garlic powder, and baking powder. Mix thoroughly until a dough forms that can be shaped into pancakes.
- Heat the pan: Lightly oil a skillet or frying pan and heat it over medium heat until hot.
- Form and cook pancakes: Scoop about 2 tablespoons of the potato dough for each pancake and place them onto the pan. You can cook about three pancakes at a time. Flatten each pancake gently with a spatula to ensure even cooking.
- Cook first side: Allow the pancakes to cook undisturbed until the bottom side turns golden brown and crisp, approximately 3-4 minutes.
- Flip and cook second side: Carefully flip each pancake and cook the other side until it is also crisped and browned, another 3-4 minutes.
- Repeat cooking: Continue cooking the remaining batter in batches, adding more oil to the pan if necessary.
- Serve: Serve the mashed potato pancakes warm, topped with vegan sour cream and additional fresh parsley as desired.
Notes
- For best texture, use mashed potatoes that are not overly watery.
- You can substitute all-purpose flour with gluten-free flour if needed.
- These pancakes can be reheated in a pan to restore crispiness.
- Add spices like black pepper or paprika to taste for extra flavor.
- Ensure the pan is adequately heated before adding pancakes to get a crispy crust.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
