Name: Mashed Potato Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups leftover mashed potatoes; 1 large egg; ⅓ cup all-purpose flour; 4 tablespoons minced chives ((divided)); 1 cup grated cheese ((such as cheddar, gouda, or fontina)); Kosher salt and freshly ground pepper ((to taste)); 2 tablespoons olive oil ((divided)); 2 tablespoons unsalted butter ((divided)); Sour cream ((for serving))

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Browned and crunchy on the outside, fluffy and creamy on the inside…is it possible to make mashed potatoes even better? It might be! I’m going on record and saying that these mashed potato pancakes were one of the best things my gang and I have eaten in a while. They were inhaled as soon as they were cool enough to eat, with a dollop of sour cream and a sprinkle of chives, and man, were they good!

Using Leftover Mashed Potatoes

These little cakes are the perfect reason to make extra mashed potatoes…though you should always make more mashed potatoes than you think you’ll need — always! I don’t know of a side dish that makes people happier. And yes, rewarmed leftover mashed potatoes are amazing on their own, but adding some cheese, an egg, and a bit of seasoning to cold mashed potatoes and turning them into pancakes is even better.

Leftover mashed potatoes will last for up to 4 or 5 days in the fridge in a tightly covered container.

Ingredients

Mashed potato pancakes are simply leftover mashed potatoes combined with egg, flour, chives, cheese, and extra salt and pepper. They are fried up in a pan with a bit of oil and/or butter until crispy on the outside and hot and a little gooey on the inside.

Leftover mashed potatoes – you could make these with mashed potatoes made from russet potatoes, Yukon Gold potatoes, or even sweet potatoes. The potatoes should be cooled before you start blending them with the other ingredients.
Egg – this helps bind the mixture together.
All-purpose flour – also serves as a binder.
Chives – you will add some chives to the mashed potato batter for the pancakes and save some to sprinkle over the top.
Grated cheese – any melting cheese will work, and it can be as mild or sharp as you like. Try varieties such as cheddar, gouda, or fontina.
Kosher salt and freshly ground pepper to taste – unless your potatoes are already very well seasoned, you’ll want to add some of each of these to the batter.
Olive oil and butter – you could use one or the other of these cooking fats, but I love the combo, which adds the best of both flavors.
Sour cream – for serving on top of the pancakes. Technically this is optional, but I think it is the perfect finishing touch.

How to Keep Mashed Potato Pancakes From Falling Apart

The egg and the flour, as well as the cheese, will help hold these little pancakes together. Flip them with a spatula large enough to slip under the whole pancake, and use a steady hand when flipping them. Make sure they have browned on the bottom before flipping them.

Substitutions and Variations

You could use a variety of potatoes, as well as a variety of cheeses. You could try some more flavorful cheeses as well, like crumbled blue cheese or a stronger hard-grating cheese. Consider reducing the amount if you use a more powerful cheese. Also, try other herbs in place of the chives, like parsley, thyme, or marjoram. Minced scallions work instead of the chives as well.

Also, consider using Herb Mashed Potatoes instead of plain mashed potatoes. You could also use Cheesy Mashed Potatoes or Parmesan Mashed Potatoes, and in that case, you can skip the cheese! And maybe try Mashed Sweet Potatoes or Colcannon (mashed potatoes with greens) for another twist!

How to Make Mashed Potato Pancakes

Line a clean work surface with paper towels. In a large bowl, stir together the mashed potatoes, egg, flour, 2 tablespoons of the chives, grated cheese, salt, and pepper until well combined.

Heat a large skillet over medium-high heat and add 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter is melted and hot, start making the pancakes. Form ¼ cup of the mashed potato mixture into a ½-inch thick patty.

Add them to the hot pan as you form them, fitting in as many as you can without them touching. Cook them for 3 to 4 minutes per side until they are crispy and browned.

Transfer the pancakes as they are cooked to the paper towels. Keep cooking the pancakes until the mashed potato mixture is gone, adding more olive oil and butter as needed.

Let each batch of pancakes drain and sit for 2 minutes before serving them hot or warm with a bit of sour cream and a sprinkle of chives.

What to Serve With Mashed Potato Pancakes

Storing and Reheating

You can make these pancakes ahead of time and store them, uncooked, in a single layer on a baking sheet in the fridge, covered with plastic wrap for up to 2 days. Or, if you want to fry them up ahead of time, you can store them in the fridge in a container, separating the layers with parchment paper or wax paper, for up to 2 days. Reheat them on a baking sheet for about 10 minutes until heated throughout and crispy on the outside in a preheated 350-degree oven.

Other Mashed Potato Recipes

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