Potato Pancakes with Horseradish Dipping Sauce

Delicious Potato Pancakes on a blue plate served with a side of horseradish dipping sauce.

5 from 1 vote

Potato Pancakes with Horseradish Dipping Sauce

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!

Course Appetizer, Side Dish

Cuisine American, German, Swedish

Diet Vegetarian

Keyword Easy Potato Pancakes, Potato Pancakes from Boiled Potatoes, Potato Pancakes with Mashed Potatoes, Potato Pancakes without eggs

Prep Time 5

Cook Time 20

Frying Time 10

Total Time 35

Servings People

Calories 292kcal

Author Christy

Cost $6

Equipment

Stock pot
Frying Pan

Ingredients

Horseradish Dipping Sauce

½ Cup Mayonnaise Hellman’s
½ Tsp Dijon Mustard such as Grey Poupon
½ Tsp Horseradish jarred
½ Tsp 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 Tsp Salt table salt or sea salt
½ Tsp Black Pepper ground pepper
⅔ Cup Shredded Cheddar Cheese or cheddar jack
½ Cup Bread crumbs optional
1 Tbsp 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.

Notes

Make the sauce before preparing the Potato Pancakes

An egg or a little flour can be added to the mixture before forming into pancakes if they are not holding shape or you are using leftover mashed potatoes. Also, the batter can be placed in the refrigerator to firm up.

The nutritional information may vary depending on the ingredients used.

Nutrition