Whenever I make mashed potatoes I usually try to make a little more than I need just so that I can have enough left overs to make these pancakes the next morning. Adding flour or something to thicken up the batter can be a necessary evil because it’s impossible to say how dry or wet the mashed potatoes are. I made two batches of pancakes from two different sets of mashed potatoes. The first set were perfect, cup of mash and two eggs, no flour needed. The second set used some overly wet mashed potatoes. I decided to try thickening it up with corn meal. Lesson learned, they didn’t taste like corn bread they tasted like crap.