Tortitas de papas con queso y puré de papas. (Potato pancakes with cheese and mashed potatoes.

Ingredients

For the Potato Pancakes:

• 2 cups mashed potatoes (homemade or store-bought, seasoned to taste)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 large egg
• ½ cup all-purpose flour (plus more for coating)
• 1 teaspoon garlic powder (optional)
• ½ teaspoon ground black pepper
• Salt, to taste
• Vegetable oil (for frying)

Optional Toppings:

• Sour cream or Mexican crema
• Chopped fresh cilantro or parsley
• Salsa or hot sauce

Instructions

1. Prepare the Potato Mixture

1. In a large mixing bowl, combine the mashed potatoes, shredded cheese, egg, flour, garlic powder (if using), pepper, and salt. Mix until well combined. The mixture should hold together when shaped. If it’s too sticky, add a little more flour.

2. Shape the Pancakes

1. Scoop about 2 tablespoons of the mixture and shape it into a ball.
2. Flatten the ball gently into a patty or pancake shape about ½ inch thick.
3. Repeat with the remaining mixture and place the patties on a parchment-lined tray.

3. Coat the Pancakes

• Lightly coat each pancake in a small amount of flour. This helps them develop a golden crust during frying.

4. Fry the Pancakes

1. Heat a generous amount of vegetable oil in a skillet over medium heat.
2. Fry the potato pancakes in batches, cooking for 2–3 minutes per side, or until golden brown and crispy.
3. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.

5. Serve

• Serve the potato pancakes warm with your choice of toppings, such as sour cream, salsa, or chopped herbs.

Tips for Perfect Potato Pancakes

1. Use Cold Mashed Potatoes: Cold mashed potatoes are firmer and easier to work with.
2. Choose Melty Cheeses: Mozzarella, cheddar, or Oaxaca cheese are great options for a gooey center.
3. Don’t Overcrowd the Pan: Fry in small batches to maintain even cooking and crispiness.
4. Customize Seasonings: Add paprika, cumin, or chopped green onions for extra flavor