Gluten-Free Potato Pancakes

Any kind of leftover potaotes will work, normal potaoes, red-skinned, garlic, etc. But only WHITE potatoes are gluten free. I made this mash with White potaotes, heavy cream, ghee, garlic, thyme, rosemary, and créme fraîche.
Gluten-Free Potato Pancakes
Any kind of leftover potaotes will work, normal potaoes, red-skinned, garlic, etc. But only WHITE potatoes are gluten free. I made this mash with White potaotes, heavy cream, ghee, garlic, thyme, rosemary, and créme fraîche.
Steps
- 1
Combine all of the ingredients in a large bowl. Mix well.
- 2
Melt ghee or butter on low-med heat in a skillet
- 3
Use an ice cream scoop to portion out the pancakes. If you don't have one, a 1/2 cup dry measuring cup will work.
- 4
Scoop portioned mashed potatoes into pan, 2 at a time, and flatten with a spatula to desired thickness.
- 5
Cook on each side for 5-6 minutes, or until golden-brown
- 6
Remove from heat and serve immediately with sour cream and chives, if desired.
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