One of the best ways to use leftover mashed potatoes is to fix mashed potato pancakes. Even when you don’t have leftovers, it is well worth the effort to mash some up just for this delicious potato pancake recipe. They are crisp on the outside, soft within and can be made sweet or savory to your liking.

Leftover mashed potato pancakes require just a few basic ingredients. It is a quick and low-cost dish that has remarkable results. What’s more, preparation time for potato pancakes is minimal.  But make plenty, these potato pancakes are a bit hit with about everyone.

This potato pancake recipe is also very versatile. For a savory dish, add scallions and garlic. You can also add ¼ cup shredded raw vegetables of your choice. Then top it off with sour cream. And for a sweet dish, substitute the scallions with raisins or fresh apples and add a tablespoon of sugar. This version goes well with maple syrup or raw honey.

Enjoy mashed potato pancakes any time of year and for all occasions. They are a scrumptious hearty meal and a great way to use your leftover mashed potatoes.

Yields approximately 12 pancakes

  • Prep 10 min
  • Cook 8 min
  • Total time 18 min

Ingredients of the Mashed Potato Pancakes

  • 3 cups leftover mashed potatoes, chilled
  • 2/3 cup cheddar cheese; shredded
  • 2 tablespoons scallions (use both green and white parts), chopped
  • 1 egg, lightly beaten
  • ½ cup all-purpose flour plus 3 tablespoons
  • Oil, for frying
  • Sour cream, for serving

Best Cookware to Use

  • Large bowl
  • Large skillet (cast iron works best)
  • Shallow dish

Preparation

  1. In a large bowl, add mashed potatoes, cheese, egg, scallions and 3 tablespoons flour. Mix until well combined.
  2. Divide the mixture into 12 parts. With your hands, roll each portion of mixture into a compact ball. Flatten each ball into a pancake, approximately ½ inch thick.
  3. Put the remaining flour into a shallow dish. Gently drop each pancake into the shallow dish to cover with flour (on each side).
  4. Preheat skillet with 3-4 tablespoons of oil. Fry the potato pancakes over medium heat for 3-4 minutes on each side. The potato pancakes should be golden brown and crispy. Add more oil during cooking, if needed. Also, try not to overcrowd the pancakes; it makes it very hard to flip them.
  5. Place the cooked pancakes on a paper towel-lined plate. Immediately sprinkle them with salt, to taste. Serve the potato pancakes topped with sour cream and garnish with chopped scallions if desired.

Extra Notes

Leftover mashed potatoes can vary in consistency. If the potato pancake recipe looks too dry, add an extra egg. If the mixture looks too wet, add more flour a tablespoon at a time. We hope you enjoyed the Mashed Potato Pancakes! Send us your questions regarding this recipe or anything else you would love to see on the website!