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Make the most out of your leftover mashed potatoes and make these cheesy mashed potato pancakes! Easy to make and quick to cook, they make for a great weeknight side dish, and those fried crispy edges are so delicious! The addition of simple ingredients like cheddar cheese, green onions, and a bit of flour turns the humble mashed potatoes into crispy, golden pancakes that are perfect for any meal.
These mashed potato pancakes are not only easy to make but also incredibly versatile. You can serve them as a hearty breakfast, a fun and casual dinner, or even as a tasty side dish. The process is straightforward: mix the ingredients, shape them into pancakes, and then pan-fry to crispy perfection. Each pancake comes out with a deliciously crispy exterior and a warm, soft interior, loaded with the comforting flavors of cheese and onions. Top them with a dollop of Greek yogurt or sour cream and some extra green onions for an extra burst of flavor. This recipe is a wonderful way to give leftovers a new lease on life, proving that second-day potatoes can be just as exciting as the first.
“I love making mashed potatoes for my family but I’m really not a fan. I much prefer yams/sweet potatoes (especially those doctored up with butter, brown sugar, and pecans) at Thanksgiving. This recipe turned my yummy mashed potatoes into a to-die-for Latke this morning. Yumna, thank you so much for your creativity and generosity in sharing your creations. It’s….SO GOOD!” – Shel
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make mashed potato pancakes
- Popular substitutions & additions
- How to make mashed potato pancakes
- Tips for making the best mashed potato pancakes
- What to serve with mashed potato pancakes
- How to store and reheat
- Frequently asked questions
- More Mashed potato recipes:
- Mashed Potato Pancakes Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Cheesy and savory
Skill Level: Beginner
Summary
- Done in less than 30 minutes: This recipe is a breeze to prepare, taking just minutes to mix and shape the ingredients. It’s perfect for busy weeknight dinners or as a satisfying brunch option.
- Leftover magic: Transform leftover mashed potatoes into a delicious new dish with these mashed potato pancakes, reducing food waste and adding excitement to your meal.
- Budget-friendly: Mashed potato pancakes are a cost-effective meal option, making the most of leftover ingredients while delivering great taste.
- Perfect for any time of day: Potato pancakes are often enjoyed as a breakfast, brunch, lunch, or dinner option. There is no wrong time of day to enjoy one, or two, or three!
Ingredients you’ll need to make mashed potato pancakes
- Mashed potatoes: This is a great way to use up any leftover that you have. You can also make some up from scratch. If you don’t have any, try it with olive oil mashed potatoes or instant pot mashed potatoes.
- Egg: Egg is used to bind the ingredients together. To make them without eggs, you can use a flax egg or just extra cheese.
- Cheese: Shredded cheddar cheese adds a great flavor. Other shredded cheese can also be used, so make the most of what you have.
- Flour: Used to absorb moisture so that your pancakes hold together. You can use a 1:1 gluten-free flour if you have an intolerance or almond flour if you prefer them grain free.
- Green onions: these are mixed into the mash potato with the cheese for extra flavor, but you can use grated onions or shallots.
- Seasonings: Salt and pepper. Added to taste depending on the seasoning already in your mashed potatoes. Feel free to also add fresh herbs like thyme or rosemary.
- Oil: For shallow frying for those crispy edges.
Popular substitutions & additions
- Custom Cheese: Experiment with different cheeses like mozzarella, parmesan, or even pepper jack for a boost of heat.
- Herb Variations: In addition to the green onions, add fresh herbs like chives, parsley, or fill to add a burst of freshness.
- Veggie Medley: Mix in finely chopped vegetables like bell peppers, spinach, or corn for extra texture and color.
- Spice it up: Add a pinch of cayenne, red pepper flakes, or smoked paprika to give your mashed potato pancakes a hint of heat.
How to make mashed potato pancakes
- Add all of the ingredients to a large bowl.
- Mix well to combine.
- Scoop the mixture into balls in your hands.
- Gently flatten to form a patty.
- Place into oil in a hot skillet.
- Cook on both sides until golden brown with cheesy crisp edges.
“Excellent way to use leftover mashed potatoes. Thanks for the idea.”
– Vielka
Tips for making the best mashed potato pancakes
- Taste the leftover mashed potatoes before seasoning. It’s important to know if the mashed potatoes you’re using are already heavily salted or have strong garlic flavor for example so you can adjust the seasoning accordingly. This batch was made from leftovers of the olive oil mashed potatoes.
- Mix the ingredients well for the pancakes. There should be no dry flour left and the mixture should be smooth and even.
- Heat the oil in the skillet before adding the pancakes. If you add them to a cold skillet, the bottoms won’t crisp up quickly enough.
- Make them your own! This is a great basic recipe that you can have fun with! Try adding in different fresh herbs like parsley or dill, or add some caramelized onions to them. Depending on what mashed potato recipe you use, you can add in garlic or onion powder, or some chili flakes for some spice.
What to serve with mashed potato pancakes
These are a great everyday side dish that can be served with all of your favorite mains. Try them with:
How to store and reheat
How long will mashed potato pancakes last in the fridge? Place any leftover mashed potato pancakes in an airtight container with layers of parchment paper or foil in between to prevent sticking. Store in the refrigerator for up to 2 to 3 days.
Can I freeze potato pancakes? Yes, to freeze, arrange the pancakes on a baking sheet, ensuring they don’t touch each other. Place them into the freezer until they’re firm. Once firm, transfer them to a freezer-safe container or resealable freezer bag. They can be frozen for up to 2 to 3 months.
Reheating mashed potato pancakes: To reheat refrigerated potato pancakes, place them on a microwave-safe plate and cover with a damp paper towel. Microwave in 20-30 second increments. Flip occasionally until they’re heated through.
Frequently asked questions
You can make the mix for your mashed potato pancakes a day or two ahead of time and keep it covered in the fridge until you are ready to cook. Cooked pancakes will keep well for around 4 days in the fridge and can be reheated in the oven at 350F.
For best results it’s best to shallow fry these pancakes so that you get those perfectly crispy edges, it’s also much quicker. To oven cook, place them on a lined baking sheet at 400F for around 30 minutes.
Yes, you can use instant potatoes, but keep in mind that the texture may differ slightly from using homemade mashed potatoes. Follow the package instructions to prepare the instant mashed potatoes, and then continue with the recipe.
These fried mashed potato pancakes are a delicious way to make the most out of your Thanksgiving leftovers. They come together so quickly, and they work with so many main dishes. You are going to love those crispy edges!
More Mashed potato recipes:
- Instant Pot Mashed Potatoes
- Cauliflower Mashed Potatoes
- Healthy Mashed Sweet Potatoes
- Healthy Mashed Potatoes
- Almond Milk Mashed Potatoes
If you try this healthy-ish feel good Mashed Potato Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Mashed Potato Pancakes
Ingredients
- 2 cups leftover mashed potatoes
- 1 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup all purpose flour
- 2 tablespoons green onions plus for more serving
- Salt and pepper to taste
- 2 tablespoons olive oil
- Greek yogurt or sour cream for serving
Instructions
- In a large bowl, combine the mashed potatoes, egg, cheese, flour, green onions and salt and pepper to taste.
- Scoop about ⅓ cup of the mixture. Then roll it into a ball and flatten it out with the palm of your hands. The mixture will make about 6-8 pancakes.
- Preheat a large skillet with the olive oil and cook the pancakes in two batches.
- Cook for 4-5 minutes per side, or until the pancakes are golden brown. Transfer to a paper towel-lined plate and season with salt and pepper while they’re hot.
- Serve with greek yogurt or sour cream and green onions, if desired
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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