Cheesy Potato Pancakes

-6 cups prepared instant mashed potatoes, cooked, and cooled

-1 ½ cups shredded Colby or Muenster cheese

-4 eggs, lightly beaten

-1 ½ cups all purpose flour, divided

-¾ cups chopped fresh parsley

-⅓ cup chopped fresh chives

-½ tsp dried thyme, rosemary, or sage leaves

-sour cream for garnish

1. In a large bowl, combine potatoes, cheese, eggs, flour, and herbs. Mix well. 

2. Cover and refrigerate overnight.

3. Scoop a small amount of mixture into a frying pan over medium heat. Fry until toasty, flip and repeat. 

4. Serve warm topped with sour cream.