Gluten Free Mashed Potato Pancakes with a Creamy Lemon Dill Sauce
These savoury pancakes, made with mashed baby potatoes, are topped with a creamy, refreshing lemon and dill sauce.
Serves: 6-8
Potato Pancakes:
  • 2 pounds red baby potatoes
  • 3/4 cup milk
  • 1/2 cup brown rice flour
  • 2 large eggs
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped onion greens
  • 2-4 Tablespoons butter (for frying)
Creamy Lemon Dill Sauce
  • 2 Tablespoons butter
  • 1 Tablespoon cornstarch
  • 250 ml 10% half-and-half cream
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh chopped dill
  • salt and pepper to taste
Potato Pancakes:
  1. Boil potatoes until fork tender. Drain and set aside until just warm.
  2. Mash potatoes until smooth.
  3. In a separate bowl, whisk together the milk, brown rice flour, eggs, salt, and pepper. Pour over the mashed potatoes and stir to incorporate. Add the onion greens and stir just until evenly distributed.
  4. In a frying pan over medium-high heat, melt one tablespoon of butter. When the frying pan is hot, spoon 1/4 cup pancake batter for each pancake, use the back of a spoon to press the batter to 1/2-inch thick.
  5. Fry for 4-5 minutes per side, or until the pancake is golden brown on both sides. Repeat with the remaining potato mixture.
  6. Top with Creamy Lemon Dill Sauce, and serve immediately.
Creamy Lemon Dill Sauce:
  1. In a small saucepan, melt the butter over medium heat. Add the cornstarch and stir to combine. Pour in the half-and-half cream, and bring to a simmer, stirring occasionally.
  2. Add the lemon juice, dill, and season with salt and pepper. Spoon sauce over the potato pancakes before serving.
Recipe by Faithfully Gluten Free at