Mashed Potato Pancakes

Why You’ll Love This Recipe

If you’ve got leftover mashed potatoes, this is the perfect way to use them up. These potato pancakes are crispy on the outside, soft on the inside, and completely satisfying. They come together quickly with basic ingredients, can be customized to your taste, and are ideal for breakfast, lunch, dinner, or even a party appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mashed potatoes (leftover or freshly made and cooled)
egg
all-purpose flour
shredded cheddar cheese (optional)
green onions or chives, chopped
garlic powder
salt
black pepper
butter or oil (for frying)
sour cream (for serving, optional)

Directions

1. In a large mixing bowl, combine mashed potatoes, egg, flour, shredded cheese, green onions, garlic powder, salt, and pepper. Mix until well combined.
2. Scoop about ¼ cup of the mixture and form into a small patty. Repeat with the remaining mixture.
3. Heat butter or oil in a nonstick skillet over medium heat.
4. Add the patties in batches, making sure not to overcrowd the pan.
5. Cook for 3–4 minutes per side, or until golden brown and crisp.
6. Transfer to a paper towel-lined plate to drain any excess oil.
7. Serve warm, topped with sour cream or additional green onions if desired.

Servings and timing

This recipe makes about 8 small pancakes and serves 4. It takes approximately 20 minutes total, including prep and cooking time.

Variations

• Cheesy Upgrade: Use a mix of cheeses like mozzarella, Parmesan, or pepper jack.
• Bacon Lover’s: Stir in crumbled cooked bacon for a smoky twist.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
• Herb Boost: Add fresh herbs like parsley, thyme, or dill for extra flavor.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or in the oven at 375°F for 10–12 minutes. Avoid microwaving if you want to keep the exterior crispy.

FAQs

Can I use instant mashed potatoes?

Yes, as long as they are thick and fully cooled. Avoid runny mashed potatoes for best results.

Do I need to chill the mixture before frying?

It’s not required, but chilling can make the mixture easier to shape and help the pancakes hold together.

Can I freeze mashed potato pancakes?

Yes. Cook, cool, and freeze them in a single layer, then transfer to a freezer bag. Reheat in the oven or skillet.

What type of cheese works best?

Cheddar adds great flavor, but you can use any melty cheese you like.

Why are my pancakes falling apart?

The mixture may need more flour or a larger egg for binding. Make sure the mashed potatoes are not too soft.

What can I serve them with?

Sour cream, applesauce, gravy, or even ketchup all make tasty accompaniments.

Can I bake these instead of frying?

Yes. Bake at 400°F on a greased baking sheet for about 20 minutes, flipping halfway through.

How do I get them extra crispy?

Use a hot skillet with enough oil to coat the bottom, and don’t flip too early—let them brown fully on one side first.

Can I add vegetables?

Yes, finely grated carrots, zucchini (well-drained), or spinach can be mixed in for extra nutrition.

Are these similar to latkes?

They are similar in preparation but made with mashed potatoes instead of grated raw potatoes, giving them a softer texture.

Conclusion

Mashed Potato Pancakes are a deliciously clever way to breathe new life into leftover mashed potatoes. Crispy, cheesy, and full of flavor, they’re quick to prepare and endlessly customizable. Whether served as a side, snack, or main, they’re a comforting dish that’s always welcome at the table.

Mashed Potato Pancakes

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Mashed Potato Pancakes are crispy on the outside, soft and cheesy on the inside, and the perfect way to use up leftover mashed potatoes. Pan-fried to golden perfection, they’re a satisfying side dish, snack, or even breakfast option.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 small pancakes
• Category: Side Dish
• Method: Pan-Fried
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups mashed potatoes (leftover or cooled)
• 1 large egg
• 1/4 cup all-purpose flour
• 1/2 cup shredded cheddar cheese (optional)
• 2 tablespoons chopped green onions or chives
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Butter or oil, for frying
• Sour cream, for serving (optional)

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Instructions

1. In a large mixing bowl, combine mashed potatoes, egg, flour, cheese (if using), green onions, garlic powder, salt, and pepper. Stir until well mixed.
2. Scoop about 1/4 cup of the mixture and shape into a patty. Repeat with the remaining mixture.
3. Heat butter or oil in a nonstick skillet over medium heat.
4. Cook pancakes in batches for 3–4 minutes per side, or until golden and crisp. Do not overcrowd the pan.
5. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve warm with sour cream or additional green onions if desired.

Notes

• Use thick, cold mashed potatoes for best texture.
• Add extra flour or egg if the mixture is too soft to shape.
• Customize with cheese, herbs, or cooked veggies for extra flavor.
• For baking: place on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

• Serving Size: 2 pancakes
• Calories: 210
• Sugar: 1g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg