Blog: Mini Buttermilk Mashed Potato Pancakes

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Buttermilk…what a wonderful ingredient.  Every time I buy a carton, I figure out new ways to incorporate it into recipes and I am always pleased with the results. It’s thick and tangy, and helps creates a smooth, moist and flavorful dish. 

With this carton, I used it in Lemon Rosemary Muffins, banana chocolate chip pancakes and mashed potato pancakes. I love it in potatoes. It’s a great substitute for regular milk and I end up using less butter, which is an added perk.  Plus, buttermilk is actually a healthy option, which is deceiving since the name implies that it contains butter, but it doesn’t.

This side dish was created when I was staring at leftover mashed potatoes in the fridge and decided that turning them into something different would be more exciting than actual “leftovers.” So, mini pancakes was the plan.

While I’ve made potato pancakes many times before, those usually involve grating potatoes and frying them. What I like about these potato pancakes is that they can be formed from a fresh batch of mashed potatoes or leftovers, and they don’t need to be cooked in oil.  For my leftovers, I opted for a drier, healthier option so that’s how this recipe is written. Feel free to add butter or oil to the pan. Here’s the recipe:

1 ½ pounds red potatoes, peeled and cut into one inch chunks

1/3 to ½ cup buttermilk

2 to 3 tablespoons unsalted butter, cut into small pieces

salt and pepper

garlic, thyme or rosemary (optional)

Place potatoes in a large pot and cover with a couple of inches of cold water. Cover pot and bring to a boil.  Add a large pinch of salt. Simmer until potatoes can be pierced with the end of knife, about 10-15 minutes. 

Drain and place in a large bowl. Mash with a potato masher until the big chunks are broken up.  Add buttermilk, butter, herbs (if using), salt and pepper and continue mashing until well combined and smooth.

Let cool slightly. Heat a dry, nonstick pan to medium.

Scoop a small amount of potatoes and using the palm of your hands, form into a ball and then flatten to about 2 to 2 ¼ inches. Transfer onto a plate lined with waxed or parchment paper. Once pan is hot, brown pancakes on each side for two minutes. Remove and place on a dish lined with paper towels to absorb all the moisture. Yields approximately 25 mini pancakes. 

Enjoy!