Golden crisp Potato Pancakes with Horseradish Sauce is a favorite recipe of mine! My family and I love potatoes but get sick of the same old ways to serve them. This recipe is bursting with flavor because it is seasoned with garlic, minced onion, chives and cheese! The Horseradish Dipping Sauce is addictive on it's own, and also has a wonderful kick to it!
Jump to RecipePotato Pancakes from Boiled Potatoes
It’s a simple recipe as the potatoes are boiled with some water, milk and garlic. Which enhances the flavor of the potatoes before shaping them into pancakes and adding in the chives, cheese and minced onion. In other recipes, I've found that shredding the potato takes a long time and is a lot of labor!
Potato Pancakes with Horseradish Sauce
I was motivated to make this dish since I have tasted a variety of potato pancakes at fairs and restaurants, and some are far superior to others! There is a restaurant in town that appears to have the best ones! I found myself ordering them regularly because they are so delicious!
I rummaged through all of my old cookbooks for ideas on how to reproduce these delectable pancakes. I couldn't find an identical match, so I combined a couple ideas from other recipes and voila! I have a winner!
What are Potato Pancakes called? What is Potato Pancakes Origin?
Potato Pancakes are served in many countries with different variations. From Sweden, Germany, Brittan, Poland, Czech Republic, to the Jewish Latke to name a few. They originated in eastern European countries under different names such as Potato Cakes, Kartoffelpuffer, Raggmunkar, Placki Ziemniaczane, and Bramborák.
How do you keep Potato Pancakes from falling apart?
This recipe retains shape nicely in my experience, but there are a couple ways to make them stiffer if you find they are not holding shape.
An egg or a little flour can be added to the mixture before forming into pancakes or the batter can be placed into the refrigerator to firm up.
Here are some other Potato Recipes for dinner!
Easy Hasselback Potatoes with Garlic Butter, Smashed Baby Potatoes, Pan Fried Potatoes and Carrots, Cheesy Scalloped Potatoes, and Potato Salad with Mayo
Potato Pancakes with Horseradish Dipping Sauce
Equipment
- Stock pot
- Frying Pan
Ingredients
Horseradish Dipping Sauce
- ½ Cup Mayonnaise Hellman’s
- ½ teaspoon Dijon Mustard such as Grey Poupon
- ½ teaspoon Horseradish jarred
- ½ teaspoon Onion Powder
Potato Pancakes
- 2 Lbs Red Potatoes Red Bliss
- 3 Cloves Garlic left whole and peeled
- 2 Cups Milk whole milk
- 2 Cups Water
- ⅓ Cup Chives minced
- 1 Small Onion finely minced, about half a cup
- ½ teaspoon Salt table salt or sea salt
- ½ teaspoon Black Pepper ground pepper
- ⅔ Cup Shredded Cheddar Cheese or cheddar jack
- ½ Cup Bread crumbs optional
- 1 tablespoon Olive Oil or butter
Instructions
- Make the sauce before preparing the Potato Pancakes. Combine the ingredients, stirring well, and refrigerate.
- Boil the potatoes and garlic in the water and milk for about 20 minutes, or until they are mushy and about the fall apart.
- Drain the potatoes and reserve the cooking liquid for mashing in a separate bowl.
- Add ¼ cup of the cooking liquid to the potatoes and mash until smooth but still slightly chunky and will hold shape. Make sure not to whip until completely smooth. (See notes below)
- Stir in the chives, onions, cheese, salt and pepper, adding about 2 tablespoons of the cooking liquid. Use a fork to whip the potatoes.
- Form into patties about 3 inches round and ½ inch thick
- Optional: Lightly dredge each side in breadcrumbs.
- Heat butter and oil over medium high heat in a heavyweight skillet, such as cast iron. Brown the pancakes on each side until crispy golden brown in color. Press down lightly using a spatula.
- Transfer to a plate covered with paper towels to absorb the excess butter or oil before serving.
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