Fill a 5-qt pot with water, add 1 tbsp salt, and bring to a boil.
Add peeled and quartered russet potatoes (about 2 lbs / 7 medium). Cook until fork-tender.
Drain thoroughly and mash with 4 tbsp vegan butter (or regular if not fully vegan). Let the mash cool to room temp before using.
Pro tip: Slightly drier mashed potatoes hold together better. Make the mash 1–3 days ahead if you want a head start.
How to make Vegan Crispy Cheddar Potato Pancakes — step-by-step
Mix the batter: In a large bowl, combine 4 cups mashed potatoes, 2 cups shredded vegan cheddar, 1/4 cup flour, and 2 tbsp chopped chives. Mash together with a potato masher. If the mixture won’t form patties, add flour 1 tbsp at a time until firm enough.
Form patties: Scoop a heaping tablespoonful, press between palms into ~1/3" thick patties. Dredge both sides in bread crumbs and set on a board. Repeat until you have ~22 pancakes.
Heat the pan: Warm a large non-stick pan over medium heat with oil to lightly coat the bottom. (If you have two pans, run them both — I usually do.)
Fry until golden: Fry pancakes in a single layer 3–4 minutes per side, until deeply golden and crisp. Add more oil as needed between batches. Transfer cooked pancakes to a cooling rack or paper towel.
Serve hot: Plate with vegan sour cream and extra chives. These taste best fresh and hot.
Bold tip: Do not use overly creamy mashed potatoes — moist mash needs extra flour and ruins crispiness.
