Mashed potato pancakes are my favorite way to put a fresh spin on leftover mashed potatoes! They’re crispy, delicious pan-fried patties packed with spinach, garlic, and parmesan cheese. Golden outside, fluffy inside, and amazing dipped in sour cream!
If you fall as hard for these leftover mashed potato pancakes as I did, you’ll also want to try these cheesy potato waffles.
What’s better than a fluffy heap of creamy, buttery mashed potatoes? Not much. But what’s equally as tasty? The same mashed potatoes turned into pancakes! This mashed potato pancakes recipe is a longstanding favorite in my house. I make these crispy, flavor-filled potato pancakes after every holiday, roast, or weeknight dinner when mashed potatoes are on the menu. Who am I kidding, I’ll boil potatoes just to make these pancakes. And after you’ve tried them dipped in sour cream, you will, too!
Why I Love These Mashed Potato Pancakes
- Give leftover mashed potatoes a glow-up. Mashed potato pancakes are my favorite way to turn leftover mashed potatoes (already a winner) into a new meal. They’re also easy enough to make with freshly boiled potatoes, too, if a craving is extra strong!
- Easy to make. But oh-so-satisfying. I make these mashed potato pancakes in under an hour from start to finish (even faster if the potatoes are already mashed!), and they’re a perfect snack or side dish.
- Adaptable. I fill these with fresh spinach, garlic, and grated parmesan, but the potato patties are totally customizable. Choose your favorite herbs, seasonings, and toppings to make them your own. And don’t forget to share in the comments (we don’t gatekeep deliciousness around here!).
What You’ll Need
I may or may not have a stash of freezer mashed potatoes on standby specifically for this recipe. But if you’re making your potato pancakes totally from scratch, here are the ingredients you’ll need. Scroll to the recipe card for a printable list with the full recipe details.
- Potatoes – Boiled, peeled, and quartered. The best potatoes for mashing are starchy Russet, Idaho, or Yukon gold potatoes. The starch is what makes mashed potatoes (and these pancakes) extra fluffy.
- Milk – This can be any dairy or non-dairy milk you have on hand.
- Butter and Olive Oil – I cut down on some of the butter with olive oil, but you can use all of one or the other if you’d like.
- Onion – Choose a mild variety, like yellow onion or shallot, and dice it.
- Spinach – I use baby spinach. Regular spinach also works.
- Garlic – Freshly minced, or you can substitute ¼ teaspoon of garlic powder for each fresh clove.
- Parmesan Cheese – I love adding a cheesy element with grated parmesan or pecorino. You can use cheddar, gouda, Pepper Jack, or just about any shredded cheese you’d like.
- Lemon Juice – Freshly squeezed is best.
- Egg and Breadcrumbs – A lightly beaten egg and Panko crumbs help hold these pancakes together (similar to making meatballs). Use gluten-free Panko for a gluten-free version. I think this recipe would work with a flax egg or chia egg, too, if needed.
- Oil – For frying. This can be any vegetable oil with a high smoke point, like canola or avocado oil.
How to Make Mashed Potato Pancakes
Other potato pancake recipes, like latkes, are meant to be extra crispy, but these mashed potato pancakes have a softer texture. The inside of the patty stays fluffed and creamy while pan-frying gets the outside irresistibly crispy and golden, similar to my zucchini fritters. Follow these steps:
- Prep the potatoes. If you don’t have potatoes already mashed, boil a pound of potatoes (see below) and mash them with milk until they’re nice and creamy.
- Sauté. Sauté onions in butter and oil, then add spinach and garlic. Season with salt and pepper.
- Combine. Fold the sautéed veggies into the mashed potatoes along with grated cheese and lemon juice. Mix in the beaten egg and Panko crumbs.
- Shape and fry the pancakes. Form the potato mixture into patties. Then, working in batches, fry the potato pancakes in oil until they’re golden brown on both sides. Move the cooked pancakes to a wire rack to drain.
If You Need to Cook Your Potatoes…
To boil potatoes for mashing, submerge whole potatoes in a large pot of salted, cold water. Bring the pot to a boil, then let the potatoes simmer over low heat until they’re tender enough to pierce with a fork.
The exact cooking time depends on the size and type of potatoes you use. Most medium-sized potatoes need to boil for 15-20 minutes. Larger potatoes can take closer to 30 minutes.
Recipe Tips And Variations
- The easiest way to “peel” potatoes. After you’ve boiled your potatoes, cut them in half and scoop the flesh from the skins before mashing. It beats a potato peeler and this way, you’ll have leftovers for crispy potato skins!
- Mash the potatoes while they’re hot. Start cooking the potatoes in cold water, and mash them while they’re still warm. It’s the secret to mashed potatoes with a fluffy, creamy texture.
- Don’t overwork the potatoes. Too much milk and too much mashing can lead to gluey mashed potatoes. Use a ricer or potato masher to squish up the potatoes just until they’re creamy, and add the milk a little at a time.
- Add herbs. Sprinkle in fresh chopped parsley, chives, or dried Italian seasoning for more flavor. I’ll sometimes stir in a little parsley pesto.
- More greens. Substitute baby spinach with chopped kale or radicchio.
- Add bacon. Diced air fryer bacon bits take these mashed potato pancakes to a whole other level.
Frequently Asked Questions
There are a couple of reasons why potato pancakes fall apart. It could be that your mashed potatoes are too runny, or you didn’t add enough breadcrumbs. Undercooking the potato pancakes can also cause them to come apart.
Aside from over-mashing the potatoes or adding too much milk (see the Tips section above), your mashed potato pancakes might be gummy because the oil wasn’t hot enough. Make sure to get the frying oil fully preheated before you add the patties to the pan.
Serving Suggestions
I think I was born again the day I dunked my first mashed potato patty into a bowl of sour cream. It’s my favorite way to eat them, but plain yogurt, soy sauce, hot sauce, and garlic butter sauce are all great dipping options.
I’ll make these potato pancakes as a post-holiday snack, and they’re a tasty light meal paired with a chopped salmon salad or roasted veggie salad. If we feel like something heartier, these make a great potato side dish next to ribeye steak or osso buco!
Storing and Reheating Leftovers
- Refrigerate. Store these mashed potato pancakes in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the pancakes in a skillet over medium heat to revive that delicious crispiness.
- Freeze. Mashed potato pancakes also freeze well for up to a month. Thaw the patties overnight in the fridge before reheating.
More Potato Recipes
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Mash the potatoes. Combine peeled boiled potatoes and milk in a large mixing bowl. Using a potato masher, mash the potatoes until they’re smooth and creamy. Set aside.
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Sauté. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent. Add spinach and garlic to the skillet, season with salt and pepper, and continue to cook for 2 more minutes or until the spinach is wilted.
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Combine. Remove from heat and add the sautéed veggies to the potatoes. Stir in cheese and lemon juice. Add the egg and panko/bread crumbs; stir until thoroughly combined and smooth.
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Form the pancakes. Shape the potato mixture into patties. Meanwhile, heat vegetable oil in a large skillet.
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Fry. Working in batches, fry the potato pancakes on both sides until golden brown, about 3 to 4 minutes per side.
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Drain and serve. Transfer the cooked potato pancakes to a paper towel–lined plate while you fry the rest. Serve with yogurt, sour cream, or soy sauce for dipping.
- How to boil potatoes for mashing: Place the whole potatoes in a large pot of cold salted water. Make sure they’re fully submerged. Bring the pot to a rolling boil and then lower the heat to a gentle simmer. Cook the potatoes until a fork can smoothly pierce through them without resistance.
- Boiling times vary. Medium-sized potatoes take about 15 to 20 minutes after the water starts boiling. Larger potatoes might need 25 to 30 minutes.
Serving: 1patty | Calories: 96kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 207mg | Fiber: 1g | Vitamin A: 1395IU | Vitamin C: 7.7mg | Calcium: 94mg | Iron: 1.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
