If you’re wondering how to turn your extra mashed potatoes into something gloriously crispy and utterly delicious, you’re in for a treat with this Leftover Mashed Potato Pancakes Recipe. These golden, cheesy pancakes are the perfect way to transform humble leftovers into a crowd-pleasing snack or side that bursts with comforting flavors and satisfying textures. Crispy on the outside, tender on the inside, and packed with cheesy goodness and fresh herbs, this recipe is a wonderful way to breathe new life into your mashed potatoes.
Ingredients You’ll Need
Believe it or not, the magic of this dish comes from just a handful of pantry staples that play crucial roles in creating the perfect texture and flavor. Each ingredient is there to ensure your pancakes are cheesy, tender yet crisp, and beautifully golden.
- 2 cups prepared mashed potatoes: The star of the show, creamy mashed potatoes provide the base and moisture for the pancakes.
- 1 cup all-purpose flour (divided): Flour helps bind everything together and gives the pancakes their nice, sturdy texture.
- 1 whisked egg: Acts as a natural binder to hold the batter in place while cooking.
- ½ cup shredded cheddar cheese: Adds a melty, savory richness to every bite.
- 2 tablespoons chopped chives (or green onions): Provide a bright, fresh flavor contrast that keeps things lively.
- ½ teaspoon salt: Essential for seasoning and bringing out the flavors.
- Pinch black pepper: Adds just the right amount of subtle warmth.
- 2-4 tablespoons avocado oil: Perfect for frying because of its mild flavor and high smoke point, ensuring crispy edges without burning.
How to Make Leftover Mashed Potato Pancakes Recipe
Step 1: Make the Batter
Start by combining your leftover mashed potatoes with half a cup of flour, shredded cheddar cheese, whisked egg, chopped chives, salt, and a pinch of black pepper in a large bowl. Stir everything with a spatula until fully incorporated into a thick batter. Depending on your mashed potatoes’ original consistency, you may need to add a little extra flour, a tablespoon or two at a time. The goal is to have a mixture that’s thick enough to hold shape without sticking excessively to the spatula.
Step 2: Shape the Pancakes
Next, scoop about ¼ to ⅓ cup of batter using a measuring cup. Drop it into a shallow bowl containing the remaining ½ cup of flour. Lightly sprinkle some flour on top, gently press the batter to flatten it slightly, then flip it over so the entire surface is coated. Shake off any excess flour and form it into a patty roughly 3 to 4 inches wide and about half an inch thick. Repeat this step with the remaining batter to prepare all your pancakes.
Step 3: Round Them Out
For a polished, beautiful shape, place the patties on a plate and use the tip of a spatula to smooth the edges and flatten the tops evenly. This step is optional but makes for pancakes that look just as good as they taste!
Step 4: Cook the Pancakes
Heat a large non-stick or ceramic skillet over medium heat with 2 tablespoons of avocado oil. Once the oil is hot and shimmering, add 5 to 6 potato pancakes in a single layer, making sure they aren’t touching. This spacing helps give each pancake that coveted crispiness without stewing in their own steam.
Step 5: Flip and Finish Cooking
Cook the pancakes for 4 to 5 minutes on one side until they puff slightly and develop a golden brown crust. Carefully flip each pancake and cook for another 4 to 5 minutes on the other side, achieving a perfect balance of crunchy exterior and soft, cheesy interior.
Step 6: Serve
Transfer your hot, crispy pancakes to a serving plate and immediately dollop with sour cream and a sprinkle of extra chopped green onions or chives. Serve them fresh and watch how quickly they disappear!
How to Serve Leftover Mashed Potato Pancakes Recipe
Garnishes
A simple garnish can elevate these pancakes from casual comfort food to a stunning appetizer. Freshly chopped chives or green onions add a gentle sharpness that contrasts beautifully with the rich cheddar and creamy potatoes. Don’t forget a generous dollop of sour cream or even a tangy crème fraîche to add cooling creaminess that balances the golden crust.
Side Dishes
Leftover Mashed Potato Pancakes are versatile enough to pair with a variety of sides. Try serving them alongside a crisp green salad with a bright vinaigrette to lighten up the plate, or add a serving of roasted vegetables for a hearty meal. For a touch of indulgence, accompany with scrambled eggs and crispy bacon for a breakfast or brunch treat that feels special yet familiar.
Creative Ways to Present
Want to wow your guests? Stack these pancakes into mini towers layered with smoked salmon, a swirl of crème fraîche, and a sprinkle of dill. For a fun brunch option, top each pancake with a perfectly poached egg and a drizzle of hollandaise sauce. You can even cut them into smaller bite-size pieces for an irresistible party appetizer paired with a variety of dips.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, let them cool completely before placing them in an airtight container. Stored in the refrigerator, they keep well for up to 3 days. To prevent sogginess, separate layers with parchment paper.
Freezing
Leftover Mashed Potato Pancakes Recipe also freezes wonderfully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container where they will keep for up to 2 months. This makes for a handy, quick meal or snack anytime you need a comforting bite.
Reheating
The key to reheating these delicious pancakes while maintaining that crispy exterior is to avoid the microwave. Instead, pop them in a hot skillet with a little oil over medium heat for a few minutes on each side or bake them in a preheated 375°F oven until warmed through and crisp again.
FAQs
Can I use homemade mashed potatoes for this recipe?
Absolutely! Homemade mashed potatoes often make the best pancakes because you have full control over their texture and seasoning. Just make sure they aren’t too watery.
What if my mashed potatoes don’t have any dairy or butter?
You can still make these pancakes, but adding a little cheese or extra seasoning will help boost flavor and richness in the final dish.
Can I substitute the flour for gluten-free options?
Yes, a gluten-free flour blend works well here. Just keep an eye on batter consistency as some flours absorb more moisture than others.
Is it possible to bake these instead of frying?
While frying gives the best crispy bottom and edges, you could bake them in a hot oven on a greased sheet. They won’t be quite as crisp but should still be tasty.
How do I make these pancakes extra crispy?
Using a good amount of oil and making sure your pan is hot before adding the batter is key. Also, don’t overcrowd the pan, and flip only once to ensure a nice crust forms.
Final Thoughts
This Leftover Mashed Potato Pancakes Recipe is my favorite way to turn something simple into a showstopper. It’s easy, satisfying, and so adaptable that once you try it, leftover mashed potatoes will never go to waste again. Trust me, these crispy, cheesy pancakes will quickly become a beloved classic in your kitchen – give it a go and enjoy every bite!
Print
Leftover Mashed Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
These leftover mashed potato pancakes are a delicious and easy way to transform your creamy mashed potatoes into crispy, golden patties. Packed with cheddar cheese and fresh chives, they’re perfect as a comforting snack or side dish. Crisply pan-fried to perfection, these pancakes offer a delightful contrast of a crunchy exterior with a soft, cheesy inside.
Ingredients
Potato Pancake Batter
- 2 cups prepared mashed potatoes
- ½ cup all-purpose flour (plus extra for coating)
- 1 whisked egg
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives or green onions
- ½ teaspoon salt
- Pinch black pepper
For Cooking
- 2–4 tablespoons avocado oil
Instructions
- Make the batter: In a large bowl, combine 2 cups of prepared mashed potatoes with ½ cup of all-purpose flour, ½ cup shredded cheddar cheese, the whisked egg, chopped chives or green onions, salt, and a pinch of black pepper. Mix thoroughly with a spatula until all ingredients are well incorporated. Depending on the moisture of your mashed potatoes, gradually add more flour a tablespoon at a time until the batter is thick enough to hold its shape and no longer sticks completely to the spatula.
- Shape the pancakes: Scoop ¼ to ⅓ cup of the batter using a measuring cup. Coat the batter ball by dipping it into a shallow bowl containing ½ cup of flour. Sprinkle some flour on top, gently pat down, and flip to fully coat. Shake off any excess flour and shape the coated batter into a patty about 3-4 inches in diameter and ½-inch thick. Repeat for the remainder of the batter.
- Round them out: To create perfect round edges, place the formed patties on a plate and use the tip of a spatula to smooth the edges and flatten the tops slightly for even cooking and an attractive appearance.
- Cook the pancakes: Heat a large non-stick or ceramic skillet over medium heat. Add 2 tablespoons of avocado oil and allow it to heat until shimmering. Carefully place 5 to 6 potato pancakes in a single layer in the skillet, making sure they do not touch each other.
- Flip and finish cooking: Cook the pancakes for about 4-5 minutes on each side until they puff slightly and develop a deep golden-brown, crispy crust. Flip gently using a spatula to avoid breaking.
- Serve: Serve the potato pancakes immediately with a dollop of sour cream and extra chopped green onions or chives for garnish. Enjoy your crispy and comforting leftover mashed potato pancakes!
Notes
- If your mashed potatoes are very creamy or wet, adding additional flour gradually will help achieve the right consistency for shaping the pancakes.
- You can substitute cheddar cheese with any cheese of choice, such as mozzarella or pepper jack, for variation.
- Use a mild oil like avocado or canola oil to avoid overpowering the pancake’s flavor and to get a crispy texture.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Serve with sour cream, applesauce, or your favorite dipping sauce to complement the flavors.
