2 cups mashed potatoes (without added milk and butter)
1 egg, lightly beaten
1 tablespoon minced chives
1 teaspoon minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/8 teaspoon pepper
Dash dried rosemary, crushed
1/2 cup shredded sharp Cheddar cheese
4 tablespoons canola oil, divided

In a large bowl, combine the first 8 ingredients. Stir in cheese.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using the remaining oil as needed. Drain pancakes on paper towels.

Makes 8 potato pancakes.

Submitted by: Carol