Mashed Potato Pancakes (with leftover mashed potatoes)
Mashed potato pancakes are an easy and tasty way to repurpose leftover mashed potatoes. Perfect for breakfast, lunch, or dinner, they taste great on their own or dressed up with sour cream and chives! Recipe includes a how-to video!
Servings 8 pancakes
Calories 135kcal
Equipment
- Frying pan (cast iron is best)
Ingredients
- 2 cups (443 g) cold leftover mashed potatoes
- ¾ cups (84 g) shredded cheddar cheese
- 1 (15 g) large egg
- 2 Tablespoons all-purpose flour + additional as needed and for dusting
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt
- 2 Tablespoons oil I use avocado oil
- Preferred toppings we like sour cream and chives or scallions!
Instructions
- Combine mashed potatoes, cheese, egg, 2 Tablespoons flour, garlic powder, onion powder, pepper and salt in a large mixing bowl and stir until well combined.2 cups cold leftover mashed potatoes, ¾ cups shredded cheddar cheese, 1 large egg, 2 Tablespoons all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground black pepper, ¼ teaspoon table salt
- Dust a baking sheet with flour, scoop potatoes by ¼ cup scoop, and drop onto the pan. Dust the tops of each potato mound generously with flour, then flatten to about ¾” (2cm) to create pancakes. Pancakes should be manageable/firm enough that you can pick them up, if your mashed potatoes are particularly wet you may need to add more flour.
- Heat oil in a large frying pan over medium/high heat until it shimmers. Oil should coat the entire bottom of the pan, if you use too little the pancakes will burn and if you use too much the pancakes could be greasy.2 Tablespoons oil
- Once oil is heated, carefully add potato pancakes to the frying pan (I do this in batches, spacing the pancakes about 2”/5cm apart) and cook until golden brown on one side. Flip the pancake and cook until golden brown on both sides. Cook until heated through (you can use an instant read thermometer to ensure the pancakes are heated to at least 165F).
- Remove from the pan and transfer to a wire rack or a paper towel lined plate. Enjoy while warm, topping with whatever you like (we love sour cream and chives!).Preferred toppings
Video
Notes
Mashed potatoes
Use your favorite leftover mashed potatoes. Any variety will work, but note that more wet/moist mashed potatoes will likely need a bit more flour to hold their shape. Don’t use mashed potatoes while they’re still warm!Storing
While these could technically be stored and re-warmed, they’re really best enjoyed the same day they are made.Nutrition
Serving: 1pancake | Calories: 135kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg