Got leftover mashed potatoes? Make these mashed potato pancakes to use them up! Crispy on the outside and fluffy inside, they’re easy and delicious.
These mashed potato pancakes are the BEST way to use up leftover mashed potatoes! I don’t know about you, but I’m happy eating leftover mashed potatoes for exactly one day after a holiday meal. Beyond that, I have to transform them into something new if I have any hope of polishing them off.
That’s why I started making these mashed potato pancakes. The recipe takes smooth, creamy mashed potatoes and turns them into delicious, golden little cakes. They’re crispy on the outside, fluffy in the middle, and packed with savory, oniony flavor. Make a batch, and your holiday leftovers will be gone before you know it.
Mashed Potato Pancakes Ingredients
This mashed potato pancake recipe is easy to make with these 10 simple ingredients:
- Leftover mashed potatoes, of course! It’s important that you use leftover—not fresh—mashed potatoes for this recipe. They thicken as they chill in the fridge, creating fluffier, more cohesive pancakes.
- Grated cheddar cheese – It adds rich, nutty flavor.
- Scallions or green onions and fresh parsley – They add pops of freshness to these hearty potato pancakes.
- Onion powder – For savory, umami flavor.
- Cayenne pepper – For a touch of heat. Skip it if you’re sensitive to spice.
- An egg and all-purpose flour – These ingredients bind the mashed potato pancakes together.
- Panko breadcrumbs – They create a crispy coating on the outsides of the pancakes.
- And avocado oil – For frying the pancakes.
Why no salt and pepper? Your mashed potatoes should already be well seasoned. I recommend seasoning these pancakes to taste after cooking rather than adding more salt and pepper to the mashed potato mixture.
Find the complete recipe with measurements below.
How to Make Potato Pancakes from Mashed Potatoes
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes:
Start by making the pancake “batter.” In a large bowl, mix together the mashed potatoes, cheese, scallions, parsley, egg, onion powder, and cayenne. Add the flour and mix until just combined.
Next, shape the pancakes. Place the panko in a shallow dish. Scoop up 1/4 cup of the potato mixture, and use your hands to form it into a thick patty. Coat the patty in the panko, and then press it down until it’s 1/2-inch thick. Repeat to form the rest of the pancakes.
- Tip: The texture of the potato mixture will depend on the texture of your mashed potatoes. If it’s too sticky to handle right away, chill it in the fridge for 20 to 30 minutes to help it firm up.
Then, pan fry the pancakes. Heat a cast-iron skillet over medium heat, and coat the bottom with avocado oil. Add as many potato cakes as will fit in a single layer. (Heads up: you might need to work in batches.)
Press down lightly on each of the pancakes with a spatula, bringing the bottom into full contact with the pan. Cook until both sides are golden brown and the cheese is melted, about 2 to 3 minutes per side.
Finally, season to taste and serve. We love these mashed potato pancakes with a dollop of sour cream and a sprinkle of scallions or fresh chives on top. Enjoy them as a side dish or for lunch with a simple green salad!
How to Store and Reheat
Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm them up in the air fryer, a 350°F oven, or in a skillet with a little olive oil on the stove.
More Favorite Potato Recipes
If you love these mashed potato pancakes, try one of these easy potato recipes next:
Mashed Potato Pancakes
Serves 3 to 4
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In a large bowl, stir together the mashed potatoes, cheese, scallions, parsley, egg, onion powder, and cayenne. Add the flour and mix until just combined.
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Place the panko in a shallow dish. Use a ¼-cup measuring cup to scoop the potato mixture, then use your hands to form it into thick patties. If the potato mixture is too sticky to handle, chill it in the fridge for 20 to 30 minutes to help it firm up. Coat the patties in the panko, then flatten until ½-inch thick.
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Heat a cast-iron skillet over medium heat and coat the bottom with oil. Working in batches if necessary, add the pancakes and press lightly with a spatula so that the bottoms of the pancakes come in full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are browned and the cheese is melted.
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Garnish with scallions and serve with sour cream.
