Crispy Potato Pancakes with Leftover Mashed Potatoes
Turn last night’s mashed potatoes into crispy, cheesy potato pancakes. Quick, thrifty, and even better than the original side dish.
If your fridge is anything like mine after Thanksgiving or a big Sunday dinner, you’ve got a container of mashed potatoes staring back at you. I love mashed potatoes, but let’s be honest, they’re not as exciting the second (or third) time around. That’s when I pull out my skillet and turn those leftovers into crispy little potato pancakes that don’t feel like leftovers at all.
I’ve been making these for years, sometimes with chunky, rustic mashed potatoes and sometimes with smoother ones. They all work. The trick is adding just enough binder to hold everything together, then frying them until they’re golden brown. It’s a thrifty way to reduce food waste and, honestly, I think they taste even better than the original mashed potatoes. And if you don’t have leftovers on hand, my recipe for crispy potato pancakes with instant mashed potatoes gives you the same golden, cheesy cakes starting from a box.
In this post, I’ll show you how to make leftover mashed potato pancakes, share my go-to add-ins, and share a few tips so they’re more likely to crisp up instead of flop.
Why Leftover Mashed Potatoes Are Perfect for Pancakes
Leftover mashed potatoes already have the creamy texture you want for potato cakes. They may even carry a little butter, milk, or seasoning from the first round, which just makes them taste even better. The only downside is that leftovers can sometimes be a bit looser or drier, depending on how they were made. That’s easy to fix by adjusting the flour or adding a splash of milk before frying.
I’ll admit, I actually look forward to having “too many” mashed potatoes at Thanksgiving now, just so I have an excuse to make these pancakes the next day.
Ingredients You’ll Need
Here’s the base I usually start with, but you can play around depending on how seasoned your original mashed potatoes were:
- Leftover mashed potatoes: any texture works (smooth or chunky)
- Egg: helps bind everything together
- All-purpose flour: gives the pancakes structure and crispness
- Shredded cheddar cheese: adds richness and flavor
- Salt and pepper: taste before you add since your leftovers may already be seasoned
- Butter or oil: for frying; I like butter for the flavor, but oil works fine too if that’s what you’ve got
If your mashed potatoes were made with a lot of garlic, herbs, or cream, you may not need to add much else. Taste first.
Tips for Making the Best Leftover Mashed Potato Pancakes
Over the years, I’ve picked up a few little tricks that help keep them together and give you that crispy edge.
- Chill the mashed potatoes first. Cold leftovers hold together better than warm ones.
- Don’t skimp on the flour. Start with a couple tablespoons, then add more if the patties feel too loose.
- Keep the skillet hot. They should sizzle when they hit the pan, otherwise they just soak up the butter and turn out soggy.
- Work in small batches. Crowding the pan makes them steam instead of fry.
Step-by-Step: How to Make Leftover Mashed Potato Pancakes
Let’s walk through the process together. It’s simple, but a few small details make the difference between pancakes that fall apart and ones that actually hold together.
1. Mix the Batter
In a medium bowl, stir together the mashed potatoes, beaten egg, shredded cheese, flour, and a little salt and pepper. The mixture should be thick enough to scoop and shape. If it’s too sticky, add another spoonful of flour.
2. Shape the Patties
Scoop out a spoonful of the mixture and flatten it gently into a patty. I like mine about ½ inch thick. Thick enough to stay fluffy, but thin enough to crisp up.
3. Fry Until Golden
Heat butter (or oil) in a skillet over medium heat. Once hot, place the patties in and cook for 3–4 minutes per side, or until golden brown.
4. Serve Hot
These are best eaten right out of the pan. I usually top mine with sour cream, but applesauce, gravy, or even leftover cranberry sauce work too.
Add-In & Topping Ideas
Leftover mashed potatoes are like a blank canvas. Here are a few of my favorite ways to mix things up:
- Loaded Potato Pancakes: Stir in bacon, cheddar, and green onions, then top with sour cream.
- Herb & Garlic: Add fresh parsley or chives with a pinch of garlic powder.
- Thanksgiving Leftovers: Mix in stuffing, turkey, or vegetables and drizzle with gravy. And if you’ve still got more holiday food to use up, these slow-cooker recipes for Thanksgiving leftovers are another easy way to use up whatever’s still hanging around after the big meal.
- Breakfast Style: Top with a fried egg and hot sauce for a quick morning meal.
Try Baking or Air Frying
If you’d rather skip the frying pan, you’ve got options. Place the patties on a greased baking sheet and bake at 400°F for 15–20 minutes, flipping once halfway through. Or cook them in the air fryer at 400°F for about 10–12 minutes. They’ll still get crispy, but but honestly? The butter-fried ones just taste better.
Questions About Leftover Potato Pancakes
If you’ve never made these before, a few common questions usually come up. Here are the ones I hear most often and the answers that make these a whole lot easier.
Don’t let those mashed potatoes go to waste! Pin this recipe and turn them into crispy pancakes you’ll actually look forward to eating.
Turning leftover mashed potatoes into crispy pancakes is one of those little tricks that always feels like a little win when I’m staring down a container of leftovers. It’s budget-friendly, reduces food waste, and tastes so good you might start making extra mashed potatoes just to have leftovers.
I love recipes that make the most out of what’s already in the fridge, like this easy fried rice recipe from leftovers (another go-to when I’m staring at a fridge full of odds and ends and need something fast).
So, how do you like to use up leftover mashed potatoes? Tell me in the comments, I’d love to hear your favorite twists.
Crispy Potato Pancakes with Leftover Mashed Potatoes
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Ingredients
- 2 cup Leftover Mashed Potatoes cold works best
- 1 Egg beaten
- ¼ cup Cheddar Cheese shredded
- 3 tbsp All-Purpose Flour plus extra if needed
- 1 tsp. Salt taste first
- 1 tbsp. Butter for frying
- Milk optional, to adjust consistency
Instructions
- In a medium bowl, stir together the mashed potatoes, beaten egg, shredded cheese, flour, and salt. If your mashed potatoes are very stiff, add a splash of milk until the mixture is scoopable but still holds its shape.2 cup Leftover Mashed Potatoes, 1 Egg, 1/4 cup Cheddar Cheese, 3 tbsp All-Purpose Flour, 1 tsp. Salt, Milk
- Scoop out spoonfuls of the mixture and gently flatten into patties about ½ inch thick.
- Heat butter in a skillet over medium heat. Once hot and sizzling, place the patties in without crowding the pan.1 tbsp. Butter
- Fry each side for 3–4 minutes, until the pancakes are crispy and golden.
- Serve hot with sour cream, applesauce, gravy, or even cranberry sauce.
Notes
- Cold mashed potatoes hold together better. If yours are still warm, chill them in the fridge for 15 minutes before frying.
- If the mixture feels too loose, add more flour one tablespoon at a time. If it’s too dry, add a splash of milk.
- Cooked potato pancakes will keep in the fridge for 3 days or in the freezer for up to a month. Reheat in a skillet, oven, or air fryer until crispy again.