Mashed Potato Pancakes are the perfect way to use up Thanksgiving leftovers! It is surprisingly easy to mix mashed potatoes with flour, egg, cheese, and seasonings and cook them up in a skillet. This recipe results in fluffy yet crispy pancakes perfect for a lazy morning or a quick side dish.
Mashed potatoes are one of the ultimate comfort foods. And they are so easy to make!
Side note–have you tried these Instant Pot Mashed Potatoes? SO simple and delicious.
But, as great as mashed potatoes are, eating them for days as leftovers… not so much.
So, what do you do when you have a big container of uneaten mashed potatoes to use up?
Well, I’m here to tell you that mashed potato pancakes are where it’s at!
It’s so simple to throw together a few pantry staples with this classic, creamy side dish to get irresistibly fluffy, crispy, and cheesy potato pancakes.
Ingredients
To make this mashed potato pancake recipe you need:
- Mashed potatoes. You can make Instant Pot Mashed Potatoes, opt for a store-bought kind, or even use an instant variety! Remember, whatever the potatoes are seasoned with will come through in your pancakes.
- Flour. Either all-purpose or a gluten-free 1-to-1 blend will work great!
- Egg. A large egg is whisked to bind the pancakes together. If needed, you can use a flax egg.
- Cheese. Shredded cheddar cheese is called for in this recipe, but you could choose a different type, like Parmesan cheese, if you prefer, or leave it out completely.
- Green onions. Finely chopped green onions or chives add fresh flavor to these pancakes.
- Oil. Opt for avocado or olive oil for the best results. You can use butter or vegetable oil if you prefer.
How to Make Mashed Potato Pancakes
The basic steps for making mashed potato pancakes are simple to follow:
Make the Mashed Potatoes
You can either make these Instant Pot Mashed Potatoes, use your favorite stovetop mashed potatoes recipe, or even opt for store-bought or instant potatoes.
Be sure the potatoes are cooled before the next step, though.
Mix the Batter
Combine the mashed potatoes, flour, cheese, egg, green onions, salt, and pepper in a large bowl. Use a spatula to stir the potato mixture.
Since mashed potato recipes can vary in creaminess, you may need to add a bit more flour. Only add a few tablespoons at a time until you get a consistency that isn’t sticking to your spatula anymore.
Shape the Pancakes
Add ½-cup of flour to a shallow dish.
Using a small measure cup, scoop out balls of batter about ¼ cup in size. Add the potato cakes to the dish with flour. Sprinkle some on top and gently pat it down. Flip the ball over and repeat to completely coat the patties.
Carefully shake off any excess flour. Then use your hands to shape them into discs about 3 to 4 inches wide and ½-inch thick.
If you prefer, you can use a spatula to round out the edges, so the pancakes have a better shape.
Fry them Up
Add some oil to a large non-stick or ceramic skillet over medium to medium-high heat. Wait for it to start sizzling.
Add 5 or 6 potato pancakes to the bottom of the pan in a single layer. Only include as many as you have space for, none of them should be touching.
Cook the pancakes for 4 to 5 minutes. You will see them start to puff up a little.
Flip each one and continue cooking for another 4 to 5 minutes. They are done when you see a beautiful golden color on the outsides.
Serve these savory pancakes immediately with some sour cream and extra chopped green onions.
Enjoy!
Meal Prep and Storage
- To Prep-Ahead: This recipe is perfect to use with leftover mashed potatoes made a day or two before. You can also shred fresh cheese up to 3 to 4 days in advance. If you prefer, you can even make the pancakes ahead of time and leave them in the fridge for up to 3 days.
- To Store: Keep leftover potato pancakes in an airtight container in the refrigerator for up to 4 to 5 days.
- To Freeze: Potato pancakes can be frozen raw or cooked and tightly wrapped for up to 6 months.
- To Reheat: Warm these pancakes back up in a skillet over medium heat for a few minutes.
Dietary Modifications
The recipe you’ll find below is already healthy as written. Here are some adjustments and substitutions you can make to help it fit your dietary requirements:
- Dairy-free: Opt for a vegan or dairy-free cheese alternative.
- Gluten-free: Stick with a gluten-free 1-to-1 blend instead of all-purpose flour.
- Vegetarian: Use flax eggs as a binder.
FAQs
Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn’t add enough flour or eggs to the batter. Finally, undercooking the potato pancakes can lead to them falling apart.
Potato pancakes and latkes are quite similar. They are both made with a base of potato and eggs, however latkes also have baking powder, matzo meal, and often milk.
Potato pancakes are delicious with a variety of things. Top them with sour cream and serve alongside bacon or your favorite protein. You also can top these with fresh herbs, like parsley, thyme, or even dill.
Expert Tips and Tricks
- Not too runny. The looser your mashed potatoes, the harder it will be to get them to stay together.
- Full of flavor. Whatever your mashed potatoes are seasoned with will come through in the pancakes.
- A little at a time. Add the flour in small increments until you get the consistency you’d like.
- Watch the temp. Do not let the oil get too hot or the outsides will burn before the insides can cook.
- Top ’em off. These pancakes are delicious in so many ways, but don’t forget the sour cream and chives!
What to Serve with Mashed Potato Pancakes
You can pair any of these dishes with mashed potato pancakes for a filling and delicious meal.
Air Fryer Eggs, Instant Pot Hard Boiled Eggs, and Egg White Bites are great as an egg side. Of course, you can’t go wrong with Air Fryer Bacon.
More Potato Recipes
Potatoes are one of the most versatile foods, try one of these recipes next.
Both Instant Pot Mashed Potatoes and Duchess Potatoes are delicious ways to enjoy this root vegetable. If you’ve never tried an Air Fryer Baked Potato, give this easy method a shot.
Instant Pot Potato Soup and Cheesy Loaded Hasselback Potatoes are full of flavor. And of course, check out How to Boil Potatoes for a good beginner’s guide.
Potato Gnocchi and Melting Potatoes are so delicious and so impressive, as well.
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Ingredients
- 2 cups mashed potatoes prepared
- 1 cup flour divided, can use a gluten-free 1-to-1 blend
- 1 large egg whisked
- ½ cup cheddar cheese shredded
- 2 Tbsp. green onions or chives finely chopped
- ½ tsp. salt to taste
- Pinch black pepper
- 2-4 Tbsp. oil
Instructions
- Add the potatoes to a large bowl along with ½ cup of flour, cheese, egg, green onions or chives, salt, and black pepper. Mix this all together with a spatula until well combined. Depending on how thick or creamy your potatoes originally were, you may need to add a bit more flour. Add a couple of tablespoons at a time until you get to a consistency that is no longer completely sticking to your spatula.
- Using a measuring cup, scoop out ¼-⅓ cup of the batter. Add it to a medium-sized shallow bowl that has 1/2 of a cup of flour in it. Sprinkle a bit of flour on top, pat the dough down a little, and then flip it over to completely coat it. Shake off any excess flour and shape it into a patty that is roughly 3-4 inches wide and ½-inch thick. Repeat this with the remaining batter until they’re all covered.
- If you’d like to make a more perfectly round shape, place the patties on a plate and use the tip of a spatula to smooth up the edges and flatten the tops.
- Place a large non-stick or ceramic skillet over medium heat along with 2 tablespoons of a mildly flavored oil such as avocado oil. Once sizzling, add 5-6 potato pancakes in a single layer, making sure none of them are touching.
- Cook the pancakes for 4-5 minutes per side, or until they puff up slightly and turn a gorgeous golden color.
- Serve the potato pancakes immediately with a dollop of sour cream and additional chopped green onions or chives. Enjoy!
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Notes
Meal Prep and Storage
- To Prep-Ahead: This recipe is perfect to use with leftover mashed potatoes made a day or two before. You can also shred fresh cheese up to 3 to 4 days in advance, as well. If you prefer, you can even make the pancakes ahead of time and leave them in the fridge for up to 3 days.
- To Store: Keep leftover potato pancakes in an airtight container in the refrigerator for up to 5 to 6 days.
- To Freeze: Potato pancakes can be frozen tightly wrapped raw or cooked for up to 6 months.
- To Reheat: Warm these pancakes back up in a skillet over medium heat for a few minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
