1. Cover the bottom of a large skillet with canola oil over medium heat.

2. Place mashed potatoes in a medium bowl.

3. Add remaining ingredients, starting with cornstarch, and gently blend with hands.

4. Consistency should be heavy and smooth. If it remains silky and sticky, add additional cornstarch, starting with 1 tbsp.

5. Make pancakes by scooping approximately 1/4 cup at a time out, rolling into a ball, and then flattening the ball into a thick cake.

6. When the oil is very hot, place cakes in batches into skillet, being careful not to overcrowd them.

7. Cook for 5 minutes, then flip once and cook for 4-5 minutes more. If cakes are getting too dark, lower the heat so that a golden crust forms.

8. Place on a paper-towl lined plate and allow to thoroughly drain.