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Every year on the day after Thanksgiving, we have a breakfast tradition. We use our leftover mashed potatoes from our Thanksgiving holiday meal to make potato pancakes. As our family has grown larger and larger, we’ve had fewer and fewer leftover mashed potatoes! Now we’re substituting Betty Crocker Mashed Potatoes so we can have this meal on the day after Thanksgiving or any day for that matter! You don’t need a special holiday to enjoy this yummy recipe. It’s great as a breakfast or side dish along with a meal. Using Betty Crocker mashed potatoes sure beats peeling more potatoes! And, Betty Crocker Potatoes are 100% real potatoes, farmed right here in the United States.
I’m making our recipe dairy-free to accommodate our little miss not eating dairy. You can substitute in regular butter and milk if you like!
1 cup water
2 Tbsp non-dairy butter (or regular butter!)
1/2 tsp salt
1 cup Betty Crocker Mashed Potatoes
1 cup cashew or almond milk (or regular milk!)
1 tsp baking soda
1 tsp vinegar
1/4 tsp garlic powder
1 tsp parsley
Bring water, butter and salt to a boil.
Remove from heat. Stir in potatoes.
Once mixed, stir in milk, baking soda, vinegar and garlic powder. Add the parsley and egg last.
Cook on a griddle at 325 degrees. Keep pancakes to half-dollar size or smaller so they are easier to flip. Cook until golden brown on both sides. Allow to rest for a few minutes before eating. Enjoy!
You can also watch my Youtube video about this recipe!
When you try my recipe at home, here’s a coupon for 50 cents off two Betty Crocker Potato products.
After reading about our #AMillerFamilyTradition, you can share your own #ABettyTradition stories for a chance to win and the chance to be featured on Betty Crocker social platforms!
Do you have your own #ABettyTradition story? Tell me in the comments how you use Betty Crocker potatoes at your home!