Mashed Potato Pancakes

Perfect Potato Pancakes… made with leftover mashed potatoes! These pancakes are crispy on the outside, fluffy on the inside, and delicious as an appetizer or side dish!

We all love Thanksgiving leftovers… but have you ever found yourself with TOO many leftovers? Specifically, more mashed potatoes than you’ll ever be able to use?

I recently found myself in that exact position, with enough leftover mashed potatoes to celebrate Thanksgiving all over again. So naturally, I made mashed potato pancakes!

This was not my first time making potato pancakes, but it was my first time using mashed potatoes. And let me tell you… it might be my new favorite way to make them.

They’re delectably crispy on the outside and so perfectly fluffy on the inside, with a hint of cheesy deliciousness that makes them that much better. They would work equally well as a side dish or a holiday appetizer… and as for dipping sauce, they sky’s the limit!

what you’ll need for this recipe

Mashed potatoes – This recipe uses 2 cups of mashed potatoes and makes about 8 potato pancakes. Feel free to halve or double it as needed.

Flour – 1/4 cup all purpose flour acts as a binding ingredient and helps the pancakes hold their shape. To make them gluten free, substitute cornstarch or arrowroot powder. *Note: I would not advise making these without adding any binder, as the potatoes themselves hold a lot of moisture and the end result is soft, mushy pancakes.

Cheese – 1 cup shredded cheese adds delicious flavor to this recipe. I used colby jack, but feel free to substitute any of your favorites.

Egg – Adding an egg helps with binding and also adds richness to this recipe. To make them vegan, omit the egg and cheese.

Scallions – 2 Tablespoons thinly sliced scallion adds flavor and texture to these potato pancakes. Substitute fresh chives or any of your favorite fresh herbs.

Seasonings – I used a simple combination of garlic powder, onion powder, salt and pepper. Add additional seasonings to taste.

how to make mashed potato pancakes

Combine the ingredients. In a medium mixing bowl, combine the mashed potatoes, flour, cheese, egg, green onions, and seasonings.

Form into pancakes. Use a 1/4 cup measuring cup to scoop the mixture and form it into flat pancakes about 1/2 inch thick.

Pan fry until golden brown. Heat olive oil in a large skillet over medium heat. Add potato pancakes and pan fry 3-4 minutes per side, until golden brown.

storing & reheating

Leftover mashed potato pancakes can be stored in an airtight container in the refrigerator for 3-5 days. To reheat, heat a small amount of olive oil or butter in a skillet and heat over medium-low heat until warmed through.