This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
These mashed potato pancakes are absolutely delicious and an ingenious way to use leftover mashed potatoes! Amazing after Thanksgiving or Christmas, or anytime you have mashed potatoes on hand, they’re a tasty main or side dish (and there are also gluten-free and paleo options!).
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- 100%, these leftover mashed potato pancakes are genius. They’re so crispy, golden on the outside with a dreamy, creamy center that you’ll actually hope for leftover mashed potatoes to have an excuse to make them.
- They work for literally every mealtime! Breakfast with a runny egg on top? Yes. Dinner side dish? Absolutely. Late-night snack situation? Don’t even get me started. These beauties are the ultimate crowd-pleasers for your family.
- Dietary restrictions? No problem! Whether you need gluten-free or you’re doing the paleo thing, these pancakes adapt like a dream. Swap the flour and you’re golden.
- They work really well with my Crockpot Vegan Mashed Potatoes and Instant Pot Mashed Potatoes. So, have at it!
What You Need to Know Before You Start
- Begin with one egg and see how things look. Cold mashed potatoes are total wildcards when it comes to moisture, so you might need that second egg if your mixture looks too thick. You want it thick enough to hold together but not so stiff you can’t scoop it.
- If you want to make amazing potato pancakes from leftover mashed potatoes, don’t heat up the potatoes. They’ll hold their shape like champions and give you that perfect texture contrast we’re after.
- You have to get your whole spatula under the pancake before you flip it. I’m talking edge-to-edge coverage. A half-flip attempt will leave you with potato pancake confetti, and that would be sad!
- Only add two or three pancakes max in your pan. Give them space to breathe and get properly golden. Rush this step, and you’ll end up with greasy pancakes instead of the crispy beauties you deserve.
Frequently Asked Questions
These deelish potato pancakes from mashed potatoes are the perfect way to use up leftovers after a holiday feast (or any occasion, really). They’re quick and easy to make with simple, readily available ingredients. If you’re looking for more recipes to make the most out of your leftovers, my Leftover Turkey Tortilla Soup is a winner!
You can store them in an airtight container in the fridge for up to 3 days. Once you’ve made the potato pancakes with leftover mashed potatoes, store them in the fridge for 2 to 3 days and reheat them in the oven.
This potato pancake recipe with mashed potatoes is perfect for 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 a vegetarian dinner.
Use gluten-free flour for a 1:1 ratio, and to make these paleo, use cassava flour at a 1:1 ratio.
More Tasty Potato Recipes
- Crockpot Potato Soup
- Baked Potatoes on the Grill
- Herb Roasted Potato Salad
- Mashed Potato Soup With Tarragon
- Stuffed Sweet Potatoes with Buffalo Chicken & Ranch
- Pan Fried Potatoes
- Diced Potatoes
- Air Fryer Baked Potatoes
- Simple Sous Vide Potatoes
- Cheesy Mashed Potatoes
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes cold
- 1 cup shredded cheese (cheddar or what you have on hand works)
- 1 egg (start with one egg. You want a consistency hat's thinner than mashed potatoes so if it is dry or clumpy then add another)
- ⅓ cup all-purpose flour
- 1 tablespoon chopped chives, plus more to garnish
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. Top them with chopped chives and a dollop of sour cream or unsweetened Greek yogurt.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
omg soooo good love it
Enjoyed this recipe.
Pancakes held together beautifully.
I used Bob’s Red Mill paleo flour and they worked great.
Who doesn’t love mashed tater pancakes!
I make mine with chopped herbs of course — this is a super recipe. Thanks!!
Mashed potato pancakes are the best! My whole family loves when we have leftover mash so we can make these!
Making these tonight to serving with leftover chili on top! Thanks for the recipe
I always have wasted mashed potatoes, this is awesome!
I love how you always have simple and delicious recipes made from normal everyday ingredients!
I often have leftover mashed potatoes even when it’s not a holiday, so this recipe is so perfect!
×I have everything but the eggs and I really wanna try this! Is this possible??
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.
So simple! And a great way to use up leftovers. 🙂
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.