Crispy Leftover Mashed Potato Pancakes made with mashed potatoes, eggs, and cheddar cheese. The perfect way to give your leftovers a glow-up!
Okay, let’s be real for a second—who doesn’t make way too much mashed potatoes during the holidays? I swear, every Thanksgiving, I convince myself I need enough potatoes for a small army, only to end up with a mountain of leftovers.
A couple of years ago, I opened the fridge the next morning, stared at the bowl of leftover mashed potatoes, and thought, What on earth am I going to do with all this? I couldn’t just reheat them again. So, I started playing around. Eggs, a little flour, some cheese—because, well, cheese is life—and the next thing I knew, I was flipping the crispiest, golden brown potato pancakes I’d ever made.
The best part? My husband walked in and thought I’d made a whole new dish. Win.
Now, these mashed potato pancakes are a tradition. Honestly, I kind of hope we overdo the mashed potatoes every year just so I have an excuse to make them again.
Why You’ll Love This Leftover Mashed Potato Pancakes Recipe?
- Total Comfort Food: Crispy on the outside, soft and fluffy inside—like a cozy hug for your tastebuds.
- Simple Ingredients: Everything you need is probably already in your fridge.
- Quick Fix: Ready in under 30 minutes, start to finish.
- Zero Waste: Perfect for giving those holiday leftovers a delicious twist.
- Crowd-Pleaser: Even picky eaters love these cheesy, crispy bites.
Ingredient Notes:
This recipe is so forgiving, but here’s why each ingredient works like magic:
- Mashed Potatoes: The star of the show! If they’re a little dry, a splash of milk can loosen them up.
- Eggs: Helps bind everything together so your pancakes don’t fall apart mid-flip.
- Flour: Just enough to hold the batter together and add a little crispness.
- Cheese (Optional, but Why Not?): Cheddar is a classic, but honestly, mozzarella or parmesan works too.
- Garlic & Onion Powder: Adds a cozy savory punch. (Fresh minced works if you’re feeling fancy.)
- Chives (Optional): Bright, fresh, and totally worth adding if you have them.
- Salt & Pepper: Because potatoes need seasoning.
- Oil (or Crisco): For that golden, crispy perfection.
Pro Tip: If your mashed potatoes were already super buttery, you might not need much oil while frying.
How To Make Leftover Mashed Potato Pancakes?
This whole process is ridiculously easy—and super satisfying.
Step 1. Mix the Batter:
In a large bowl, toss in your mashed potatoes, eggs, flour, salt, pepper, garlic, and cheese. Mix it all together until smooth, but still thick.
Too runny? Add a spoonful of flour. Too thick? Splash of milk.
Step 2. Heat the Skillet:
Grab your favorite skillet (cast iron works great here) and heat a couple of tablespoons of oil over medium heat. You want it hot enough to sizzle but not smoking.
Step 3. Form the Pancakes:
Scoop about ¼ cup of the potato mixture and gently flatten it in your hands. Think thick enough to stay fluffy but thin enough to crisp up.
Step 4. Fry Until Crispy Perfection:
Place the pancakes in the hot skillet (don’t overcrowd!) and fry for about 3-4 minutes per side. You’ll know it’s time to flip when the edges turn golden and crispy.
Step 5. Drain & Cool:
Once cooked, transfer the pancakes to a paper towel-lined plate to catch any extra oil. Let them cool for a minute before digging in.
Want To Save This Recipe?
Step 6. Serve Warm:
Serve hot with a big dollop of sour cream or a spoonful of applesauce. Trust me, it’s a chef’s kiss combo.
Storage Options:
- Fridge: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Crisp them back up in a skillet or oven (350°F for 10 minutes works perfectly).
Variations and Substitutions:
Feeling bold? Try switching things up:
- Cheese Lover’s Version: Mix in shredded mozzarella, parmesan, or even feta.
- Meat Lovers: Add some crumbled bacon or leftover turkey.
- Veggie Boost: Toss in chopped spinach or sautéed mushrooms.
- Spicy Kick: Add a pinch of cayenne or diced jalapeños.
- Sweet Potato Pancakes: Swap mashed potatoes for mashed sweet potatoes.
Pro Tip: Try baking these instead of frying for a slightly lighter twist!
What to Serve with Leftover Mashed Potato Pancakes?
They’re amazing on their own, but here’s what pairs beautifully:
- Sour Cream: Classic, tangy, and creamy.
- Applesauce: Sweet and cozy—it just works.
- Gravy: Leftover turkey gravy? YES.
- Fried Eggs: Perfect for brunch vibes.
- Roasted Veggies: Brightens up the plate.
Frequently Asked Questions:
Can I make these ahead of time?
Yep! Make the batter and keep it in the fridge for a day. Fry them up fresh when ready.
Why did my pancakes fall apart?
Chances are the batter was too thin. Try adding a touch more flour to hold things together better.
Can I bake instead of fry?
Definitely! Bake at 400°F for about 20 minutes, flipping halfway through. They won’t get quite as crispy, but still delicious.
Leftovers get a bad rap, but these Leftover Mashed Potato Pancakes prove they can be just as exciting as the main meal. They’re cozy, crispy, and honestly? Kinda addictive.
So next time you find yourself with a bowl of leftover mashed potatoes, you know what to do. Give this recipe a go, and let me know how it turns out! Snap a pic and tag me—I’d love to see your masterpiece!
Happy cooking, my friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Leftover Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes
- 1-2 large eggs
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or minced garlic
- 1 tablespoon chopped chives optional
- ½ cup shredded cheddar cheese optional
- Oil or Crisco for frying
- Sour cream or applesauce for serving optional
Instructions
Prepare the Potato Mixture:
- In a large mixing bowl, combine the mashed potatoes, eggs, flour, salt, pepper, garlic powder, and any optional ingredients such as chives or cheese. Stir thoroughly until the ingredients are well incorporated and the mixture forms a thick, cohesive batter.
Heat the Skillet:
- Place a large skillet over medium heat and add 2 tablespoons of oil or Crisco. Allow the oil to heat until it shimmers but does not smoke.
Shape the Pancakes:
- Using a measuring cup, scoop approximately ¼ cup of the potato mixture. Gently flatten it into a round patty, approximately ½ inch thick, ensuring the edges are smooth to prevent crumbling during frying.
Fry the Pancakes:
- Carefully place the shaped potato pancakes into the heated skillet, ensuring not to overcrowd the pan. Fry each pancake for 3-4 minutes per side, or until golden brown and crisp. Flip gently using a spatula to avoid breaking the pancakes.
Drain and Rest:
- Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Allow them to rest for 1-2 minutes before serving to retain their crispiness.
Serve Warm:
- Serve the pancakes warm with a dollop of sour cream, applesauce, or your preferred dipping sauce for a delightful finishing touch.
Notes
- Substitute all-purpose flour with an equal amount of gluten-free flour blend or almond flour.
- Ensure any optional ingredients, such as cheese or seasoning, are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
