Crispy Potato Pancakes with Instant Mashed Potatoes

Make crispy potato pancakes with instant mashed potatoes. Golden outside and soft inside. Quick, cheesy, and easier than starting from scratch.

If you’ve ever stared at a box of instant mashed potatoes and thought, “Well, these are fine, but kind of boring…” let me show you how I fix that. I’ll admit, I used to think potato pancakes were only for when you had leftovers in the fridge. But once I started experimenting with instant potatoes, I realized they turn into quick, crispy pancakes that taste way better than I expected.

These pancakes are golden on the outside, soft and cheesy inside, and they come together in minutes. Perfect when you want comfort food without peeling a single potato. In this post, I’ll show you how to make them step by step, share a few tricks I’ve learned along the way, and share a few ways I change them up when I don’t feel like eating the same thing twice.

Why Instant Mashed Potatoes Work So Well

I used to think “instant” meant bland or mushy, but they actually make a great base for potato pancakes. The trick is preparing them with less liquid than the box suggests. You want a thick mash that will hold its shape once you add the egg, cheese, and flour. You want them thick. Kind of like cookie dough. If you can scoop it without it sliding off your spoon, you’re there.

What I like about instant potatoes is they start out neutral. Leftovers sometimes have extra butter, milk, or seasonings already in them, but with instant you get to season them your way.

Ingredients You’ll Need

Here’s what goes into my go-to batch of crispy potato pancakes:

• Instant mashed potatoes: Prepared with slightly less water or milk for a thicker base
• Egg: Your binder so the patties don’t fall apart
• All-purpose flour: Gives the cakes structure and crispness
• Shredded cheddar cheese: For melty, savory flavor
• Salt: Just a pinch to bring it all together
• Butter or oil: For frying. I usually reach for butter because the flavor’s just better, but oil works fine if that’s what you’ve got on hand

Flavored instant potatoes (like cheddar & sour cream) also work. Just adjust how much extra cheese or seasoning you add.

Tips from My Kitchen

After making these more times than I can count, I’ve picked up a few tricks that really help. These are the little tricks so they actually hold together and crisp up right.

• Chill before frying. If you have time, pop the mixture in the fridge for 10–15 minutes. It firms up and makes shaping easier.
• Don’t skimp on fat. The butter (or oil) is what makes those edges so crispy and keeps them from welding themselves to the pan.
• Work in batches. Too many pancakes in the pan will steam instead of crisp. Give them space.

Step-by-Step: How to Make Instant Potato Pancakes

Alright, let’s get cooking! This is how I make them in my own kitchen, with the small tweaks that make them turn out the way I want.

1. Prepare the Potatoes

Make your instant mashed potatoes according to package directions, but reduce the liquid slightly. You want them thicker than usual. This helps with shaping later. Let them cool for 5–10 minutes so they don’t scramble the egg when you mix it in.

2. Mix the Batter

In a bowl, stir together the mashed potatoes, beaten egg, shredded cheese, flour, and a pinch of salt. The mixture should come together into a thick batter. If it feels too sticky or wet, add a little more flour one tablespoon at a time.

3. Shape the Patties

Scoop out a heaping spoonful and gently flatten it into a patty shape. I like mine about ½ inch thick. Thick enough to be fluffy inside but thin enough to crisp on the edges.

4. Fry Until Golden

Heat a skillet over medium heat and melt butter (or oil). Once hot and sizzling, place the patties in without crowding the pan. Cook each side 3–4 minutes until golden brown and crispy.

5. Serve Hot

I like mine with sour cream or a spoonful of homemade applesauce, but honestly, they’re good with just about anything. Just eat them hot. Straight from the pan.

Topping & Add-In Ideas

Potato pancakes are easy to play with. You can take them sweet, savory, or somewhere in between. Here are a few of my favorite twists:

• Loaded Pancakes: Add bacon bits, cheddar, and green onions, then top with sour cream.
• Garlic & Herb: Mix in minced garlic, parsley, or rosemary for extra flavor.
• Thanksgiving Leftovers: Stir in stuffing or turkey for a holiday spin.
• Sweet Option: Skip the cheese, add a little sugar and cinnamon, and serve with maple syrup.

Try Them in the Air Fryer or Oven

Not in the mood to fry? No problem. You can cook potato pancakes in the air fryer by spraying the basket, setting it to 400°F, and letting them cook for 10–12 minutes, flipping halfway through. The oven works too. Just place the patties on a greased baking sheet at 400°F and bake for 15–20 minutes, turning them once for even crisping. Both ways get the job done if you don’t feel like frying, but truthfully? The butter-fried ones just taste better.

Questions About Potato Pancakes with Instant Potatoes

Still wondering about a few details? You’re not the only one. These are some of the most common questions people ask once they start making potato pancakes with instant mashed potatoes.

Love quick comfort food? Pin this recipe for crispy potato pancakes with instant mashed potatoes so you’ll have it handy next time.

Potato pancakes with instant mashed potatoes are one of those recipes that makes boxed potatoes taste like real comfort food. They’re crispy, comforting, and endlessly customizable. And honestly, they taste so good no one’s going to ask (or care) if you started with a box.

If you want more cozy, potato-based dishes, you might also like my homemade potato bread or creamy potato soup.

So, what’s your favorite way to enjoy potato pancakes? Classic with sour cream, or dressed up with fun toppings? Let me know in the comments below. I’d love to hear how you eat yours!