These crispy leftover mashed potato pancakes turn cold mashed potatoes into golden skillet patties with cheddar and chives. Chilling the formed patties helps them hold together, while pan-frying gives them crisp edges and a soft, cheesy center.
Why You'll Love Leftover Mashed Potato Pancakes
- A New Use for Leftovers: Cold mashed potatoes become a completely different dish instead of repeating the previous meal.
- Crisp Outside, Soft Inside: The skillet browns the surfaces while the potato and melted cheddar keep the centers soft.
- Simple Ingredients: Egg and flour bind the potatoes, while garlic powder, cheddar, and chives provide the flavor.
- Useful Beyond Breakfast: These potato pancakes also work for brunch, an appetizer, or a comforting side dish.
Whenever I have mashed potatoes left after a family dinner, I already know what I will make the next morning. Turning them into pancakes makes the leftovers feel like a new meal, and the process is simpler than shaping crispy mashed potato fries or coating potato croquettes. I only need to mix the potatoes with the remaining ingredients, form the patties, and let them chill before they reach the skillet. That practical transformation is what makes this one of my favorite ways to use leftover mash.
What I enjoy most is the contrast between the crisp, golden surfaces and the soft potato center. Cheddar melts through the mixture, garlic powder adds a savory note, and the chives keep the flavor from feeling too heavy. The egg and flour help bind the mashed potatoes, while chilling gives the patties time to firm up before frying. Unlike my crispy smashed potatoes, which keep the potato mostly intact, these pancakes use a soft mashed base that becomes tender inside while the hot skillet browns the outside.
Key Ingredients in Leftover Mashed Potato Pancakes
These familiar ingredients each play a clear role in helping the pancakes hold together and develop their cheesy, savory flavor.
- Cold Mashed Potatoes and Egg: I start with chilled leftover mashed potatoes because they are firmer and easier to shape, while the egg helps bind the mixture.
- All-Purpose Flour and Seasonings: The flour strengthens the soft potato mixture, while salt, black pepper, and garlic powder season it throughout.
- Cheddar Cheese and Chives: I like how the cheddar melts into the potatoes while the chives bring a mild onion flavor and fresh contrast.
- Oil and Sour Cream: The oil helps the pancakes develop golden surfaces in the skillet, and sour cream adds a cool, tangy finish when serving.
How to Make Leftover Mashed Potato Pancakes
The complete measurements are in the recipe card, but these four steps show how the pancakes come together.
1. Mix the Potato Mixture: In a mixing bowl, combine the mashed potatoes, egg, flour, salt, pepper, garlic powder, cheddar cheese, and chives until well mixed.
2. Shape and Chill: Scoop portions of the mixture, gently shape them into patties, and refrigerate for 15 minutes.
3. Pan-Fry the Pancakes: Heat the oil in a skillet over medium heat and cook the patties for 3-4 minutes per side until golden and crisp.
4. Finish and Serve: Transfer the cooked pancakes to a plate and serve them warm with sour cream.
Helpful Swaps
- Use extra-virgin olive oil or a neutral oil for pan-frying.
- Serve the pancakes with sour cream or another dipping sauce you enjoy.
Tips for Leftover Mashed Potato Pancakes
Lightly Oil Your Hands: I rub a little oil over my palms before shaping the mixture. It prevents sticking and helps me form the patties without pressing them too firmly.
Do Not Rush the Chilling Time: Give the shaped patties the full 15 minutes in the refrigerator. This helps them firm up before they go into the skillet.
Serve Them Straight from the Skillet: These pancakes have the nicest contrast while warm, when the surfaces are still crisp and the cheddar inside is soft and melted.
Storage
I store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat them, I use a skillet rather than the microwave so the surfaces become warm and crisp again.
What to Serve with Leftover Potato Pancakes
I like serving these potato pancakes with a fried egg and a spoonful of sour cream for breakfast or brunch. They also make a comforting side dish with Italian grilled chicken thighs or something lighter from my collection of salad recipes.
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Recipe
Leftover Mashed Potato Pancakes
Ingredients
- 500 g cold leftover mashed potatoes
- 1 large egg
- 60 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 60 g grated cheddar cheese
- 3 tablespoon minced fresh chives
- Extra virgin olive oil or neutral oil - for pan-frying
- Sour cream - for serving
Instructions
- Add 500 g cold leftover mashed potatoes, 1 large egg, 60 g all-purpose flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 60 g grated cheddar cheese, and 3 tbsp minced fresh chives to a large mixing bowl. Mix until evenly combined.
- Divide the mixture into even portions and gently shape each portion into a patty. Arrange the patties on a parchment-lined tray and refrigerate for 15 minutes to help them firm up.
- Heat enough extra-virgin olive oil or neutral oil for pan-frying in a skillet over medium heat. Add the patties and cook for 3-4 minutes per side, until the leftover mashed potato pancakes are golden and crisp.
- Transfer the pancakes to a serving plate and serve warm with sour cream.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Emily says
Absolutely love this idea! Such a smart and delicious way to use leftover mashed potatoes. They turned out crisp on the outside and soft inside, definitely making these again next time we have extra mash!