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Kidney-Friendly Garlic Potato Pancakes

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“This is a recipe for potato pancakes, made specifically from Idado Spuds instant mashed potatoes, which are low in "big four" numbers (protein, sodium, potassium, and phosphorus) I was able to form 4 good-sized pancakes from two servings of instant mashed potatoes, and they actually taste good! When fried, the cheese creates a golden, crispy crust on the outside. Cooking time will vary according to person preference of crispness desired. While this recipe does contain cheese, it does not contain milk, flour, or eggs, (and are also gluten-free!) which is the reason why this recipe is low in the "big four." Idaho Spuds contain 4% potassium per 1/3 C serving. Sargento Ulra-Thin Swiss cheese contains 3G of protein per slice, 2g in the potatoes, in 1.5g in the Parmesan cheese (about 4g per serving) The 1/4 cup of onion and garlic contain 129 mg of potassium (about 65 mg per serving) and 28 mg of phosphorus (about 14 mg per serving). estimates about 4% sodium per serving.”
4 Pancakes

Ingredients Nutrition


  1. In a non-stick saucepan, melt the unsalted butter on medium-low heat. Once completely melted, add the salt, garlic, and onion and sauté them until the onions start to turn clear, or about 5 minutes.
  2. Add the water and pepper and increase the heat a little so that it boils. Once boiling, turn off the heat. Add the mashed potatos and stir well. They should have a creamy consistency and no visible "lumps", except for the onions. Extra water may be added, in small amounts (think tbsp) at a time if needed.
  3. Add the Parmesan cheese and stir well, followed by the Swiss cheese. It helps to tear the Swiss cheese into smaller pieces, first. Stir until the Swiss cheese is completely melted into the potatoes.
  4. Now we're ready to fry! Drop the potatoes into 4 pancakes in a non-stick frying pan. Add the oil and fry them until they become crispy, flipping them occasionally. Because they do not contain flour or eggs, they will still be very soft.

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