Mashed Potato Pancakes
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With all the big eating holidays in the books, I wanted to share a great recipe for a leftover we’ve all had in our fridge: mashed potatoes! These mashed potato pancakes are so easy to make and take less than 20 minutes!
These mashed potato pancakes are a great way to use up those leftover mashed potatoes! I don’t know about you, but eating leftover mashed potatoes is not my favorite. Even the next day I usually have to do something, even if it’s just adding cheese and chives to the top.
Enter these mashed potato pancakes. The recipe takes smooth, creamy mashed potatoes and turns them into delicious, golden little pancakes (not to be mistaken for Kartóffelpuffers). They’re crispy on the outside, fluffy in the middle, and packed with savory-cheesy flavor. Make a batch to enjoy now or freeze them for later (trust me, you’ll want them more than after the holidays).
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ABOUT THE INGREDIENTS
This mashed potato pancake recipe is easy and quick to make! Find the complete recipe with measurements below.
Leftover mashed potatoes are the star of this show! It’s essential to use leftover mashed potatoes, not fresh, for this recipe. The leftovers thicken as they chill in the fridge, resulting in fluffier, more cohesive pancakes.
Grated marble jack cheese adds rich cheesiness, and the melted cheese helps keep the potatoes together.
Green onions and parsley add pops of freshness and earthiness.
Onion and garlic powder give a savory, umami flavor.
The eggs and all-purpose flour bind the mashed potato pancakes together.
HOW TO MAKE THEM
Below are the cooking details for the mashed potato pancakes, with a tip or two. You can find the complete recipe with measurements at the bottom of this post.
Start by making the potato pancake “batter.” In a small-medium mixing bowl, mix the mashed potatoes, cheese, flour, green onion, egg, garlic powder, onion powder, dried parsley, Salt, and pepper until just combined.
Next, shape the pancakes by using a 3 tablespoon size cookie scoop. Form the mixture into patties about 1.5 centimeters thick.
JENN’S TIP
The texture of the batter depends entirely on your mashed potatoes. If it’s too sticky to handle, chill it in the fridge for 20 to 30 minutes to help firm it up.
Then, pan fry the pancakes. Heat a cast-iron skillet over medium heat, and coat the bottom with avocado oil.
Fry the patties in batches until golden brown and completely cooked and heated through (about 5-7 minutes per side)
Finally, ENJOY! I enjoy mine with a dollop of sour cream, sliced green onions, fresh chopped parsley, and some parmesan cheese.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
STORAGE DETAILS
Fridge: Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze: prep the pancakes just as you would for frying, place them on a silicone mat on a pan, and freeze. Once frozen, transfer to a freezer-safe bag and store for up to 3 months.
To reheat: Defrost first is frozen; then warm them up in the air fryer, a 350°F oven, or in a skillet with a little olive oil on the stove.
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DID YOU MAKE THIS RECIPE?
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Mashed Potato Pancakes
Transform leftover mashed potatoes into delicious mashed potato pancakes! With a crispy exterior and a fluffy interior, these pancakes will make you excited about leftovers. Serve them as a side dish for breakfast or dinner, or enjoy them as a tasty snack!
- Total Time: 20 minutes
- Yield: 12 1x
Ingredients
- 2 cups leftover mashed potatoes [plain works best for this]
- 1 cup shredded marble jack cheese [about 8oz]
- 3/4 cup all-purpose flour
- 1/4 cup chopped green onions – including the whites (see NOTES 1 for substitution)
- 2 large egg (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (see NOTES 2 for substitution)
- 1/2 Salt
- 1/4 teaspoon freshly ground black pepper
- avocado oil [for frying] (see NOTES 3 for substitution)
Optional Toppings
- sour cream
- Fresh Parsley
- Grated Parmesan Cheese
- Fresh Green Onions cut on a bias
Instructions
- Add the leftover mashed potatoes to a small-medium mixing bowl.
- Add the cheese, flour, green onion, egg, garlic powder, onion powder, dried parsley, Salt, and pepper.
- Stir all the ingredients together until everything is fully incorporated.
- Using a 3 tablespoon size cookie scoop, form the mixture into patties about 1.5 centimeters thick.
- Heat a cast iron pan over medium heat and add a small amount of avocado oil (around 1-2 teaspoons per batch).
- Fry the patties in batches until golden brown and completely cooked and heated through (about 5-7 minutes per side)
- Enjoy immediately. If desired, serve with a dollop of sour cream, sliced green onions, fresh chopped parsley, and some parmesan cheese
Equipment
Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Prep Solutions 3 Tablespoon Cookie Scoop
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Substitutions
- 1 Tablespoon dried chives
- ½ teaspoon fresh parsley
Storage
- Fridge: Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze: prep the pancakes just as you would for frying, place them on a silicone mat on a pan, and freeze. Once frozen, transfer to a freezer-safe bag and store for up to 3 months.
- To reheat: Defrost first is frozen; then warm them up in the air fryer, a 350°F oven, or in a skillet with a little olive oil on the stove.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, side, breakfast, lunch, dinner, easy recipe
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
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