Mashed Potato Pancakes

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Whenever I have leftover mashed potatoes in the fridge, I can’t resist turning them into crispy, golden mashed potato pancakes. The first time I tried making these, I was amazed at how such a humble dish could steal the show at the table. They’re everything I love in comfort food — crunchy on the outside, creamy and fluffy on the inside, with just a hint of onion and herbs to keep things lively.

I often make these for brunch when I want something hearty but quick, and they never disappoint. There’s something so satisfying about transforming simple leftovers into a dish that feels special. Not to mention, they pair beautifully with just about anything, from a dollop of sour cream to a spoonful of applesauce.

On a cold evening, I’ve even served these mashed potato pancakes alongside a warm bowl of creamy garlic chicken breasts or a plate of oven roasted root vegetables, and they completely round out the meal. Whether you’re cooking for family or just for yourself, I promise these little golden rounds will bring a smile to your face.

Why You’ll Love This Mashed Potato Pancakes Recipe

This recipe is incredibly versatile and forgiving, making it perfect for weeknight dinners or lazy weekend mornings. It’s a fantastic way to use up leftovers and minimize waste while still enjoying a dish that tastes freshly made. The crisp edges and creamy center are irresistible, and you can easily adjust the seasonings or toppings to fit your taste or what you have on hand. Plus, they’re quick to whip up, so you can have a satisfying dish on the table in no time.

Ingredients

Mashed potatoes are, of course, the star of this recipe, bringing creaminess and body to the pancakes. You’ll need eggs to help bind the mixture and give it structure while keeping them moist. A bit of all-purpose flour thickens the batter just enough so it holds together when fried. I like adding chopped green onions for a pop of color and flavor, though you can skip them if you prefer. Salt and pepper are essential to season the mixture just right, and a touch of shredded cheese can add an extra layer of richness.

How to Make Mashed Potato Pancakes

Step 1: Prepare the Mixture

In a large bowl, combine your mashed potatoes, beaten eggs, flour, green onions, salt, pepper, and cheese (if using). Stir everything together until the mixture is smooth and evenly combined.

Step 2: Shape the Pancakes

Using your hands or a scoop, portion out the potato mixture and gently flatten into small patties. Try to keep them about ½ inch thick so they cook through evenly without falling apart.

Step 3: Cook Until Golden

Heat a few tablespoons of oil in a large skillet over medium heat. When the oil is shimmering, add the pancakes in batches, being careful not to overcrowd the pan. Fry each side for about 3–4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Serve Warm

Serve your mashed potato pancakes right away while they’re hot and crispy. Add a dollop of sour cream, applesauce, or even a sprinkle of fresh herbs to finish them off beautifully.

Recipe Variations and Possible Substitutions

These mashed potato pancakes are wonderfully adaptable. Swap out the green onions for chives or finely diced shallots if you prefer a milder onion flavor. You can use whole wheat flour or even breadcrumbs in place of the all-purpose flour if that’s what you have. For a fun twist, mix in crumbled cooked bacon or diced ham for a smoky kick, or stir in some fresh herbs like parsley or dill for a bright, fresh note. Even leftover sweet potatoes can work beautifully in this recipe.

Serving and Pairing Suggestions

I love serving these alongside a crisp green salad for a balanced lunch or dinner. They also make a fantastic side dish for roasted meats or a hearty stew. Try topping them with a poached egg for a decadent brunch. For a classic touch, offer bowls of applesauce and sour cream on the side so everyone can add their favorite finishing touch.

Storage and Reheating Tips

If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes or until warmed through and crispy again. You can also reheat them in a skillet over medium heat with a little oil to revive that golden crunch. Freezing isn’t ideal for these pancakes, as it can affect their texture.

FAQs

Can I make mashed potato pancakes with instant mashed potatoes?

Yes, you can use instant mashed potatoes as long as they’re made thick and not too runny. The pancakes may be a bit softer, but still delicious.

Can I bake mashed potato pancakes instead of frying?

You can bake them at 400°F for about 15–20 minutes on a greased baking sheet, flipping halfway through. They won’t get quite as crispy as frying, but they’re still tasty.

How do I keep mashed potato pancakes from falling apart?

Make sure your mashed potatoes aren’t too loose, and don’t skip the egg and flour. These help bind everything together. Letting the mixture chill for 15–20 minutes can also make shaping easier.

Can I freeze mashed potato pancakes?

I don’t recommend freezing them, as they tend to lose their crisp texture and become soggy when thawed. They’re best enjoyed fresh or reheated from the fridge.

Related Recipe You’ll Like

If you love comforting, potato-based recipes, you should also try my funeral potatoes. They’re creamy, cheesy, and just as satisfying as these mashed potato pancakes, perfect for family dinners or potlucks.

Save and Share This Recipe for Later

Don’t forget to save this mashed potato pancakes recipe to your favorite board on Pinterest so you can find it again when those leftover mashed potatoes call your name! If you enjoyed this recipe, please share it with your friends and family — send them the link, pin it, or even tag me when you make them. Every share helps others discover this delicious way to make the most of simple ingredients.

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