In a large bowl, add all of the ingredients.

Stir them all together to combine. Set aside and prep the sauce (if you’re using this sauce, if you’re not, go ahead and skip over to frying them in pan).

In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.

Cover and refrigerate until ready to use.

Refrigerate for up to 1 week.

In a large bowl, mix all of the ingredients together until well combined.

The mixture should be thick and should hold its shape. If it’s not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)

Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about ½- inch in thickness.

Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.

Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).

Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.

Cook the patties until bottom is browned and sides are set.

Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.

When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you’ll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.

Repeat with the rest of the patties .

Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you’re dairy-free).

These potato pancakes are best served hot. But they’re also still delicious warm.