These mashed potato pancakes are the absolute most delicious way to use up leftover mashed potatoes! Perfect after Thanksgiving or Christmas or anytime you have mashed potatoes on hand, they make a great main course and are super easy to make gluten-free or even paleo.
Why These Mashed Potato Pancakes Are So Good!
- These savory pancakes are a great way of using up your mashed potatoes from your Thanksgiving or Christmas dinner.
- They are quick and easy to make and only require a handful of pantry staple ingredients.
- They are easy to make gluten-free or paleo.
- They work really well with my Crockpot Vegan Mashed Potatoes and Instant Pot Mashed Potatoes.
How To Make These Leftover Mashed Potato Pancakes
- In a large bowl, mix all of the ingredients together until well combined.
- Heat the oil in a frying pan or skillet on a medium heat.
- Add the patties into the hot oil with a ladle, two or three at a time, don’t overcrowd the pan.
- Cook the patties until the bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light-colored pan.
- Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
- Repeat with the rest of the patties and serve.
What To Do With Leftover Mashed Potatoes
These tasty savory pancakes are the perfect way to use up your leftover mashed potatoes after your holiday feast. They are so quick and easy to make with simple ingredients, so you can easily turn your mash from the day before into another yummy side dish.
If you are looking for more recipes to make the most out of your leftovers, my Leftover Turkey Tortilla Soup is a winner!
How Long are Mashed Potatoes Good For?
Store your leftover mashed potatoes in an airtight container in the fridge and they will be good for up to three days. Once you have made the pancakes, you store them in the fridge for two to three days and reheat them in the oven.
How Do You Serve These Pancakes?
These potato pancakes are perfect to serve as part of a brunch, lunch or dinner! Serve them with a poached egg for a yummy brunch option or with a dollop of sour cream. They make the perfect side dish for any main meal to accompany fish, chicken, meat or vegetarian dinner.
Top Tips To Make This Leftover Mashed Potato Pancake Recipe
- To make these pancakes gluten-free, substitute the flour for gluten-free 1:1.
- To make these pancakes paleo, use cassava flour 1:1.
- Add one egg to the mixture at first, if the mixture is dry or clumpy add another.
- Don’t overcrowd the pan when you are cooking the pancakes, cook them two or three at a time.
For More Tasty Potato Recipes:
- Crockpot Potato Soup
- Baked Potatoes on the Grill
- Herb Roasted Potato Salad
- Mashed Potato Soup With Tarragon
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Leftover Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes cold
- 1-2 eggs start with one egg. You want a consistency hat's thinner than mashed potatoes so if it is dry or clumpy then add another.
- 1/4 cup flour
- 1/2 teaspoon onion powder
- Avocado or refined coconut oil for frying or use vegetable oil if you prefer
Instructions
- In a large bowl, mix all of the ingredients together until well combined.
- Heat the oil in a frying pan or skillet on a medium heat.
- Add the patties into the hot oil with a ladle, two or three at a time, don't overcrowd the pan.
- Cook the patties until bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light colored pan.
- Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
- Repeat with the rest of the patties and serve.
Notes
- To make these pancakes gluten free, substitute the flour for gluten free 1:1.
- To make these pancakes paleo, use cassava flour 1:1.
- Add one egg to the mixture at first, if the mixture is dry or clumpy add another.
- Don’t over crowd the pan when you are cooking the pancakes, cook them two or three at a time.
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Don Baiocchi says
This is such a great way to use up leftover mashed potatoes. Thanks for the Paleo option!
Stacey Crawford says
I’m going to make these with my leftover mashed potatoes for the kids. They look so good!
Zuzana says
omg soooo good love it
Ann Opinion says
Enjoyed this recipe.
Pancakes held together beautifully.
I used Bob’s Red Mill paleo flour and they worked great.
Carol Little R.H. @studiobotanica says
Who doesn’t love mashed tater pancakes!
I make mine with chopped herbs of course — this is a super recipe. Thanks!!
Meredith says
Mashed potato pancakes are the best! My whole family loves when we have leftover mash so we can make these!
jennifer says
Making these tonight to serving with leftover chili on top! Thanks for the recipe
Heather Harris says
I always have wasted mashed potatoes, this is awesome!
Jessica says
I love how you always have simple and delicious recipes made from normal everyday ingredients!
Kari - Get Inspired Everyday! says
I often have leftover mashed potatoes even when it’s not a holiday, so this recipe is so perfect!
Christina says
×I have everything but the eggs and I really wanna try this! Is this possible??
Amelia Camurati says
The eggs help to bind the potato pancakes together, so it’s likely you would end up with pancakes that won’t stick together without the eggs.
Raia Todd says
So simple! And a great way to use up leftovers. 🙂
MARY KELTNER says
My dad has always made these; for @ least 63yrs. that I know of. Starting when my oldest brother was little. He would also chop up a small onion and put in the potato batter.
It’s one of my fondest memories of him cooking things for us kids. That and one other recipe he had made up for us kids; Po-egg-toes.