Cilantro Mashed Potato Pancakes

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“These disappear! There are a lot of potato pancake recipes out there; I submit this one for its simplicity and because the finished product freezes perfectly (when they survive that long). You can make a double batch, let some cool, and place them gently in rows into a freezer bag. Let the bag lay flat in the freezer until they're solid, and they will be good to go whenever you want them--just reheat on a skillet or in the microwave. Sour cream highly recommended.”
16-20 pancakes

Ingredients Nutrition


  1. Set a large pot of water to boil. Peel and cube the potatoes and add them to the boiling water. Allow to cook (10 or so minutes) until tender when tested with a knife. Drain the potatoes and return to the still-warm pot and allow excess water to steam off.
  2. Meanwhile, place the onion, garlic, and cilantro in your food processor and pulse until finely chopped (or chop very finely by hand).
  3. Remove the now-dry potatoes to a large mixing bowl and pour the fine herby mixture on top. Use your masher for what it was made for until the mixture is still a bit lumpy.
  4. Add the egg and the sour cream and mash briefly.
  5. Then add the dry ingredients--bread crumbs, pancake mix, Parmesan cheese, and seasonings--and mix thoroughly with a spoon or spatula.
  6. The mixture should be a bit sticky but dry enough to roll into balls. If it seems too wet for this, add additional Bisquick in 2 Tb increments until it can be handled.
  7. Heat a large skillet and grease with a thin layer of olive oil or butter (I use half of each).
  8. Form heaping Tablespoon-sized balls of the potato mixture. Press lightly to flatten and then place them in the heated skillet leaving some space between each. Cook to golden-brown before flipping (2-3 minutes) and repeat for the other side. Remove cooked pancakes to paper towels.
  9. Serve topped with sour cream!

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