Purple Mashed Potato Pancakes with Garlic and Pancetta
Mashed potato pancakes need no improvements, but they're way more fun when made with purple potatoes, garlic, pancetta, and cheddar cheese. These Purple Mashed Potato Pancakes with Garlic and Pancetta should be served at every cocktail party.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10 purple potato pancakes
- 2 lbs. purple potatoes, unpeeled, cut into quarters
- 3 Tbsp unsalted butter
- 1/3 cup milk
- 1 egg, lightly beaten
- 4 cloves garlic, minced
- 1/3 cup shredded cheddar cheese
- 4 oz. diced pancetta, cooked
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp canola oil
- Greek yogurt or sour cream, for topping
- Finely chopped scallions, for topping
In a large pot of lightly salted water, boil the potatoes until soft, about 20 minutes.
Drain potatoes and push them through a potato ricer into a large bowl.
Add butter, milk, egg, minced garlic, cheddar cheese, pancetta, and salt and pepper and mix well.
In a large nonstick skillet, heat 1 Tbsp oil over medium-high heat.
Form potato mixture into about 10 balls and gently flatten into pancakes.
Place in skillet in batches and cook until pancakes are golden brown on bottom, about 3 minutes.
Flip pancakes and cook until golden brown on other side, another 3 minutes.
Add more oil to the pan if necessary and repeat with remaining pancakes.
Top pancakes with Greek yogurt or sour cream and scallions.