6tablespoonsflouror more depending on how creamy your potatoes are
Oil or nonstick cooking spray, for frying
Make potato cake batter: Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks.
Shape cakes: With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them.
Cook cakes: Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot.
Don’t let the cakes stand for too long once their cooked, as they will lose their fluffiness. They are best eaten immediately.
Pretty much any shredded cheese works, Mozzarella or Gouda are delicious, too.
Feel free to add your favorite mix-ins: Cooked and crumbled bacon, finely diced ham, chopped chives, chopped green onion...
To freeze: Let the potato cakes cool completely, then flash-freeze them on a baking sheet in a single layer until solid (1-2 hours) before transferring them to a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months).To reheat: Take as many potato pancakes as you need from the bag or container and defrost them on the counter for 10-15 minutes. Reheat in the oven at 350°F or in the microwave until steaming hot all the way through.