Make crispy mashed potato pancakes that stay fluffy inside in a snap with leftover mashed potatoes. I like to make one large potato pancake and slice it into wedges, but you can make individual-sized potato pancakes, which are easier to flip, if you prefer.
Ingredients
1 ½ cups cold mashed potatoes
4 tablespoons potato starch or cornstarch
1 large egg, lightly beaten
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 teaspoons thinly sliced fresh chives, divided
1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
cooking spray
Directions
