Mashed Potato Pancakes

These crispy fried mashed potato pancakes are my favorite thing to make during the holidays. Leftover mashed potatoes, shredded cheese, and just three more ingredients create these potato cakes that are soft and fluff on the inside and perfectly crispy on the outside. 

I have a confession, I'm obsessed with making mashed potatoes during the holiday season. So we always have leftovers, and there's no better thing to make with them than these leftover mashed potato pancakes. Cheesy, fluffy, and crisp, they have it all!

Why You'll Love This Recipe

Easy to make ahead. You can cook a big batch of these pancakes and quickly reheat them in minutes! It's so convenient if you have a busy week or don't feel like cooking.

Everyone enjoys it. These might seem like an acquired taste, but I've served these potato mash pancakes at plenty of get-togethers, and adults and kids both love them! 

No fuss. This is a simple recipe that requires minimal prep and cooking time. If you've ever made regular pancakes, you'll have no trouble making this recipe.

Ingredients Needed

• Mashed potatoes- chilled leftovers work best! I love using these cream cheese mashed potatoes.
• Cheese- I used shredded cheddar cheese.
• Green onion- adds a bold savory flavor.
• Egg- binds the flour to the potatoes.
• All-purpose flour- used to coat the dough for a crispy exterior.
• Vegetable oil- used for frying the pancakes.
• Sour cream- for serving.

How To Make Mashed Potato Pancakes

Step 1: Combine the ingredients. Add the mashed potatoes, cheese, green onion, egg, and flour to a large bowl. Stir these ingredients together until well combined. It should be somewhat like a dough.

Step 2: Roll the potatoes. Using your hands, divide the mixture into 12 equal portions. Roll each portion into a compact ball, then flatten it into a pancake shape that is about a ½-inch thick.

Step 3: Dredge the dough. Place the remaining ½ cup of flour in a shallow dish and carefully dredge each flattened piece of dough on both sides in the flour.

Step 4: Fry the pancakes. Heat 3 to 4 tablespoons of vegetable oil in a large skillet over medium heat. Fry the pancakes, in batches, for 3 to 4 minutes on both sides until they're golden brown and crispy.

Step 5: Salt and serve. Transfer them to a paper towel-lined plate and immediately sprinkle with salt. Serve warm, topped with sour cream, and garnished with fresh chives.

Storage and Reheating Instructions

In the fridge: If you have any leftovers or want to make these ahead of time, store them in the fridge in an airtight container in the fridge for up to 5 days. The amount of time will depend on when you first made the potato mash.

In the freezer: Make sure the pancakes are completely cooled before wrapping them individually in plastic wrap or foil. Then place in a freezer-safe bag and freeze for up to 2 months.

Reheating: My favorite way to reheat these to keep them crispy is on a wire rack on top of a baking sheet in the oven at 375°F for about 8 minutes. You can microwave them in 20-second increments for a quicker method, but they won't be as crispy.

Frequently Asked Questions

What kind of potatoes work best for mashed potato pancakes?

I usually use Russet potatoes or Yukon gold potatoes, but whatever leftovers you have on hand will work just fine.

What can I add on top for serving?

You can spread some softened cream cheese or sour cream on top of the pancakes and then add some crumbled bacon on top if you want another flavor element. Feta cheese crumbled on top is also delicious.

What to serve with mashed potato pancakes?

These mashed potatoes pancakes are delicious served with so many things! Some ideas are my million dollar bacon, Jimmy Dean breakfast sausage, chicken cobbler, and chicken and stuffing casserole.

More Recipes

• Sweet potato pancakes
• Cream cheese mashed potatoes
• Mashed potatoes without milk
• Twice baked potato casserole
• Chicken and mashed potatoes