Mashed Potato Pancakes

Save this recipe on:

These golden, crispy Mashed Potato Pancakes are the perfect transformation for leftover mashed potatoes, turning humble spuds into a flavorful, savory treat. Each pancake boasts a beautifully browned exterior with a creamy, melt-in-your-mouth interior that’s both comforting and satisfying. Whether served for breakfast, lunch, or as a dinner side, they bring hearty warmth to any table.

Crafted from simple ingredients you probably already have in your kitchen, these pancakes are quick to make and endlessly adaptable. Add herbs, cheese, or even bits of bacon to tailor them to your taste. They’re crisp on the outside, tender on the inside, and sure to become a new favorite in your comfort food lineup.

---

Why You’ll Love This Mashed Potato Pancakes Recipe

• Incredibly easy to make with just a handful of ingredients
• Crispy and golden on the outside, soft and fluffy inside
• A brilliant way to repurpose leftover mashed potatoes
• Versatile: customize with cheese, herbs, or vegetables
• Kid-friendly and perfect for busy weeknights
• They pair beautifully with a wide range of dips and sides
• Ready in under 30 minutes
• Comfort food that delivers on both taste and texture

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

To achieve the ideal Mashed Potato Pancakes—crispy on the outside, tender on the inside—having the right tools makes all the difference:

• Mixing Bowl: A large mixing bowl is essential for combining your mashed potatoes with the rest of the ingredients evenly.
• Non-Stick Skillet or Cast Iron Pan: This ensures the pancakes don’t stick and helps develop a deep, golden crust.
• Spatula (Preferably Silicone or Metal): A sturdy spatula is necessary for flipping the pancakes without breaking them.
• Measuring Cups & Spoons: For accurate proportions, especially when incorporating flour and seasonings.
• Ice Cream Scoop or Spoon: Helps create uniformly sized pancakes for even cooking.
• Paper Towels & Plate: Useful for draining excess oil after frying, keeping the pancakes crisp.

---

Preparation Tips

• Chill your mashed potatoes before forming patties. Cold potatoes hold their shape better and fry up crispier.
• Don’t overmix the batter; stir just until everything is combined to avoid gummy texture.
• If your mashed potatoes are already seasoned, taste the mixture before adding extra salt.
• Dust your hands with flour when shaping the pancakes to prevent sticking.
• Flatten the pancakes slightly before placing them in the pan to help cook evenly.
• Let them cook undisturbed for 2–3 minutes per side to get that perfect golden crust.

---

Ingredients for This Mashed Potato Pancakes Recipe

Here’s everything you’ll need to bring these savory pancakes to life:

• 2 cups cold mashed potatoes (leftovers work great)
• 1 large egg, lightly beaten
• 1/3 cup all-purpose flour (plus a little extra if needed)
• 1/2 cup shredded cheddar cheese (or any melty cheese of your choice)
• 2 tablespoons chopped chives (optional, for added flavor and color)
• Salt and black pepper to taste
• 2 tablespoons milk (optional, to loosen the mixture if too thick)
• 2–3 tablespoons vegetable oil or butter for frying

Optional Add-ins for variety:

• A pinch of garlic powder or paprika
• Chopped cooked bacon or ham
• Diced onions or scallions

These ingredients can easily be adjusted depending on the texture of your mashed potatoes and your personal preferences.

---

Step 1: Prepare the Pancake Mixture

In a large mixing bowl, combine the cold mashed potatoes, beaten egg, flour, shredded cheese, chopped chives (if using), and a pinch of salt and pepper. Mix until just combined. If the mixture feels too loose or sticky, add a tablespoon of flour at a time until it’s firm enough to shape.

---

Step 2: Form the Pancakes

Scoop out portions of the mixture using a spoon or ice cream scoop. With lightly floured hands, roll into balls and gently flatten into ½-inch thick patties. Place them on a plate or tray.

---

Step 3: Heat the Skillet

In a large non-stick or cast iron skillet, heat the vegetable oil over medium heat until shimmering. Make sure the oil covers the bottom of the pan generously for even frying.

---

Step 4: Fry the Pancakes

Place the pancakes into the hot skillet, leaving some space between each. Cook for about 3–4 minutes per side, or until golden brown and crispy. Flip carefully using a spatula to avoid breaking them.

---

Step 5: Drain and Serve

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm, garnished with extra chives or a dollop of sour cream if desired.

---

Notes

• Leftover mashed potatoes from a previous meal are ideal, especially if they’re seasoned—just adjust salt accordingly.
• If your mashed potatoes are particularly wet or creamy, you may need to increase the flour slightly for better binding.
• These pancakes are best served fresh and hot, straight out of the pan.
• You can also make a double batch and freeze some for later use—reheat in a skillet or oven for best texture.
• For an extra crisp crust, try using a mix of butter and oil when frying.

---

Watch Out for These Mistakes While Cooking

• Using warm mashed potatoes: This can make the mixture too soft and hard to shape. Always use chilled mashed potatoes for the best texture.
• Not enough oil in the pan: Skimping on oil can lead to uneven browning or sticking. Make sure the pan is well-coated.
• Overmixing the batter: Doing so can result in dense pancakes. Mix just until combined.
• Crowding the pan: This lowers the pan’s temperature and causes the pancakes to steam instead of fry. Cook in batches if needed.
• Flipping too early: Let each pancake cook undisturbed until a golden crust forms before flipping.
• Inconsistent sizes: Try to make all pancakes the same size for even cooking.
• Not adjusting for moistness: If your potatoes are too moist, don’t be afraid to add a bit more flour to tighten the mixture.
• Overcooking: Keep an eye on heat level; medium heat is best to cook through without burning the crust.

---

What to Serve With Mashed Potato Pancakes?

Mashed Potato Pancakes are wonderfully versatile and can be served with a wide range of sides, toppings, and accompaniments. Whether you’re aiming for a hearty meal or a light snack, here are some delicious pairing ideas:

8 Recommendations

1. Sour Cream and Chives – A classic combo that enhances the creaminess and adds a fresh bite.
2. Smoked Salmon or Lox – Adds a sophisticated, salty contrast perfect for brunch.
3. Crispy Bacon or Sausages – Brings smoky, meaty richness to the dish.
4. Poached or Fried Eggs – A runny yolk over crispy pancakes? Irresistible.
5. Applesauce – For a slightly sweet and tangy twist, especially good if your pancakes are on the plainer side.
6. Grilled Vegetables – A healthy and colorful contrast to the starchy richness.
7. Avocado Slices or Guacamole – Creamy and fresh with a modern flair.
8. Pickles or Sauerkraut – Cuts through the richness with acidity and crunch.

These pairings make Mashed Potato Pancakes suitable for breakfast, brunch, or a hearty side dish at dinner.

---

Storage Instructions

Mashed Potato Pancakes store well and can be enjoyed later with minimal loss of texture if reheated properly:

• Refrigerator: Let the pancakes cool completely, then store them in an airtight container with parchment paper between layers. They’ll keep for up to 3 days in the fridge.
• Freezer: For longer storage, place pancakes in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a zip-top freezer bag. They can be stored for up to 2 months.
• Reheating: Reheat in a skillet over medium heat until warmed through and crispy again. You can also use a toaster oven or conventional oven at 350°F (175°C) for 8–10 minutes. Avoid the microwave if you want to keep them crisp.

---

Estimated Nutrition (Per 1 pancake, assuming recipe yields 8)

• Calories: ~130
• Fat: 7g
• Carbohydrates: 13g
• Protein: 4g
• Fiber: 1g
• Sugars: <1g
• Sodium: ~180mg

Nutrition will vary based on specific ingredients and portion sizes. For more accurate tracking, use a nutrition calculator with your exact ingredients.

---

Frequently Asked Questions

1. Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes as long as they are fully cooled and not overly watery. Keep in mind that flavor may differ slightly depending on the brand and preparation.

2. How do I prevent the pancakes from falling apart?

Ensure your mashed potatoes are chilled and not too runny. Adding enough flour and not overloading with wet ingredients like milk or sour cream also helps them hold together.

3. Can these be baked instead of fried?

Absolutely. Bake them on a greased baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through. They won’t be as crispy but will still taste great.

4. What’s the best cheese to use?

Cheddar is popular for its sharp flavor, but mozzarella, gouda, or pepper jack also work well depending on your taste preference.

5. Are these gluten-free?

Not as written, but you can easily make them gluten-free by using a gluten-free all-purpose flour blend.

6. Can I add vegetables to the mix?

Yes! Finely grated zucchini (squeezed dry), carrots, or corn kernels make great additions. Just be mindful of added moisture.

7. What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable oil, canola, or avocado oil to achieve a nice, crispy crust.

8. How do I keep them warm for a crowd?

Place them on a baking sheet in a low oven (around 200°F / 90°C) to keep them warm and crisp while cooking batches.

---

Conclusion

Mashed Potato Pancakes are a cozy, crispy, and incredibly satisfying way to reinvent leftovers or create a new favorite from scratch. With a crunchy golden exterior and soft, flavorful interior, these pancakes are quick to whip up and endlessly customizable. Whether you’re looking for a brunch centerpiece, a savory side, or a snack that pleases everyone, these pancakes hit the spot. Try them once, and they’re bound to become a regular on your menu.

---

Print

Save this recipe on: