Cheesy Leftover Mashed Potato Pancakes

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

We’re t-minus 24 hours away from the feast to end all feasts. Whether your menu is already set, or you’re making a few last-minute additions, one thing is certain: You will have leftovers this Thanksgiving.

Chances are those leftovers will center on the big bird and the starchiest side. So if you’re staring down a mountain of leftover turkey, look no further than my recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. And if you find yourself with a surplus of spuds, this recipe for Cheesy Leftover Mashed Potato Pancakes is your quick and easy alternative to simply rewarming the extras.

What’s not to love about hot, crispy potato pancakes topped with tangy sour cream? Consider this post-Thanksgiving indulgence your necessary fuel for Black Friday festivities.

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

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Cheesy Leftover Mashed Potato Pancakes

Yield: About 12 pancakes

Prep Time: 20 min

Cook Time: 5 min

Ingredients:

3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

Directions:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Kelly's Notes:

All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

      

100 Responses to “Cheesy Leftover Mashed Potato Pancakes”

  1. #
    1
    Averie @ Averie Cooks — November 27, 2013 at 2:05 am

    Best looking mashed potatoes Ive EVER seen! I’d make planned leftovers just for these!

  2. #
    2
    Angela @ My Golden Pear — November 27, 2013 at 6:50 am

    These look seriously good. Pinned for next time I have leftovers.

  3. #
    3
    Tieghan — November 27, 2013 at 8:43 am

    These look awesome, Kelly! Cheesy potato pancakes!! Yes!

  4. #
    4
    Alice // Hip Foodie Mom — November 27, 2013 at 9:13 am

    oh my goodness!! what a great idea. . i love this!

  5. #
    5
    Vicki Bensinger — November 27, 2013 at 9:32 am

    These look delish and the perfect way to finish up those leftover mashers. I love your cheddar biscuits for a turkey pot pie as well. I’ll definitely try these.

    Have a Happy Thanksgiving!

  6. #
    6
    Cassie — November 27, 2013 at 9:33 am

    My mother-in-law always makes way too many potatoes. This is a great way to use them up!

  7. #
    7
    Kayle (The Cooking Actress) — November 27, 2013 at 10:29 am

    I WANT THESE SO BADLY RIGHT NOW! Perfect use for leftover mashed potatoes!

  8. #
    8
    Becca @ Crumbs — November 27, 2013 at 11:31 am

    Oh these look gorgeous! I know what to do with leftover mash next time =)

  9. #
    9
    Katrina @ Warm Vanilla Sugar — November 27, 2013 at 3:13 pm

    I would make mashed potatoes just to make these!! YUM!

  10. #
    10
    Happy Valley Chow — November 27, 2013 at 5:32 pm

    Those look insanely delicious, totally bookmarking this to try!

    Happy Blogging!
    Happy Valley Chow

  11. #
    11
    JulieD — November 27, 2013 at 7:24 pm

    OMG these look amazing!! totally making these soon!!!!!!!! :)

  12. #
    12
    Atika — November 28, 2013 at 5:14 am

    I had to make these as these looks so delicious

  13. #
    13
    Smithie — November 30, 2013 at 9:47 am

    Just made these for breakfast as I had SO much leftover mashed potatoes. They are amazing! Thanks for the recipe.

    • Kelly Senyei replied: — November 30th, 2013 @ 4:25 pm

      Awesome! Thanks for your kind comment, Smithie!

  14. #
    14
    Derrick — November 30, 2013 at 10:52 am

    I’ll be the first guy to post, I’m not scared! This recipe is great and the hashcakes are soooo good! Thanks for sharing this!

    • Kelly Senyei replied: — November 30th, 2013 @ 4:24 pm

      So glad you enjoyed the recipe, Derrick!

  15. #
    15
    Dottie — December 1, 2013 at 11:07 am

    Made these this morning from all those leftover mashed potatoes. These will be our favorite for years to come. They are crispy, cheesy, yummy. Everyone loved them! I didn’t even measure the ingredients. Just did an about amount. You can’r screw this recipe up if you tired. So good!!!

    • Kelly Senyei replied: — December 1st, 2013 @ 5:33 pm

      So thrilled to hear this, Dottie! Enjoy every bite :)

  16. #
    16
    John — December 1, 2013 at 11:27 am

    Wow. Just made these for breakfast. Easy to follow directions. The results are straight from my memory. My grandmother made potato pancakes when I was little. These are fantastic!

    • Kelly Senyei replied: — December 1st, 2013 @ 5:33 pm

      Awesome! So glad you enjoyed the recipe, John!

  17. #
    17
    Lili Buj — December 1, 2013 at 3:50 pm

    I use two tablespoons of corn starch and it helps make them fluffy as well as crispy.

  18. #
    18
    Tracy H — December 1, 2013 at 5:33 pm

    This recipe was so easy and delicious! I add crunchy, crumble bacon.

    • Kelly Senyei replied: — December 1st, 2013 @ 5:33 pm

      Love that idea, Tracy!

  19. #
    19
    Val — December 1, 2013 at 7:43 pm

    Thank you for sharing this delicious recipe; we just used our Thanksgiving leftovers to make these and they were so good! I hope you don’t mind, I’ve posted a link to your recipe from my blog here – http://imjustdoingthisthing.com/?p=4754.

    • Kelly Senyei replied: — December 1st, 2013 @ 8:02 pm

      So glad to hear it, Val! :)

  20. #
    20
    Stephanie Ann — December 1, 2013 at 8:47 pm

    These were great! Thanks for sharing. Great way to use potatoes I normally would toss!

    • Kelly Senyei replied: — December 2nd, 2013 @ 11:13 am

      Awesome! Thanks so much for your comment, Stephanie :)

  21. #
    21
    Melody — December 1, 2013 at 11:56 pm

    Just made these with gluten-free flour and they were amazing. Thanks!

    • Kelly Senyei replied: — December 2nd, 2013 @ 11:13 am

      So glad you enjoyed the recipe, Melody!

  22. #
    22
    Alison T.P. — December 2, 2013 at 3:31 pm

    Made these for brunch, served with sausage & tomato slices & leftover turkey gravy. What a hit! The scallions make them.

    Thank you!

    • Kelly Senyei replied: — December 2nd, 2013 @ 6:15 pm

      Love your additions, Alison!

  23. #
    23
    lindap — December 2, 2013 at 6:06 pm

    HI Kelly…..just made these yesterday with leftover mashed potatoes. I didn’t have green onions and wasn’t going to attempt to go to the store, so I used 1tablespoon chives. I also sprayed them with oil and baked in the oven on a silpat. FABULOUS…..thanks for the recipe

    • Kelly Senyei replied: — December 2nd, 2013 @ 6:15 pm

      Sounds fantastic, Linda!

  24. #
    24
    Maggie — December 2, 2013 at 8:09 pm

    Very yummy! My daughter said they taste like Cheez-its.

    • Kelly Senyei replied: — December 3rd, 2013 @ 10:52 am

      Love that comparison, Maggie!

  25. #
    25
    Lisa — December 3, 2013 at 10:49 am

    These look really great! I’m so sad now that we had no left over mashed potatoes left after Thanksgiving (um, we didn’t make enough, that’s why….)! It looks like these are worth making mashed potatoes for though!

  26. #
    26
    Diane T. — December 3, 2013 at 10:28 pm

    Made these for supper. Ate just them. I generously sprinkled some Cajun seasoning on them, then added the sour cream. It really gave them a little added zing.

    • Kelly Senyei replied: — December 4th, 2013 @ 12:01 am

      Love your additions, Diane!

  27. #
    27
    Sandy — December 15, 2013 at 8:32 pm

    Went from finding recipe to table in 10mins. Big hit. Even had some freshly made applesauce to top.

    • Kelly Senyei replied: — December 15th, 2013 @ 8:40 pm

      Thanks so much for your comment, Sandy! I’m so glad you enjoyed the recipe!

  28. #
    28
    Jim Karabasz — December 17, 2013 at 2:30 pm

    just had these the other night they were great then and ver tasty as leftovers
    JimK

  29. #
    29
    Eileen — December 17, 2013 at 4:59 pm

    Love this recipe, really easy, delicious and nice presentation. Used instead of green onions, lightly sauteed yellow onion, added finely chopped ham and a scant amount of garlic powder in flour dredge. Topped with sour cream and a side of apple-sauce!

  30. #
    30
    Yemek Tarifleri — December 18, 2013 at 5:33 am

    a great recipe. very attractive

  31. #
    31
    Maeve — December 22, 2013 at 3:32 pm

    Thank you so much for introducing me to these!they are AMAZING.will never through mash out again haha xx

  32. #
    32
    pamela — December 26, 2013 at 8:09 am

    Simply delish & worth making extra mashed in anticipation of these! Topped with chopped avocado along with sour cream~

  33. #
    33
    Sharon B. — December 29, 2013 at 10:33 am

    Hi Kelly, we made these after Thanksgiving with leftover mashed potatoes and they were so delicious! So good in fact that I couldn’t wait until Christmas and leftovers to make these again. I’ve made potato pancakes many times but these are the best I’ve had. Thanks for a great recipe! Sharon

    • Kelly Senyei replied: — December 29th, 2013 @ 11:33 am

      Awesome! So glad you enjoyed the recipe, Sharon!

  34. #
    34
    Patty — December 31, 2013 at 3:01 pm

    Although my mom made potato pancakes often, I never had, until today. These were easy and delicious. I think I’ll have to plan on having leftover potatoes more often!

    • Kelly Senyei replied: — December 31st, 2013 @ 4:21 pm

      So glad you enjoyed the recipe, Patty!

  35. #
    35
    Joan — January 3, 2014 at 4:56 pm

    My Grandma used to make these for me when I was young and the only thing she did differently was 1/2 tsp of baking powder for a little more “fluff” I am 79 yrs old so it has been a long time. Thanks for sharing the recipe.

    • Kelly Senyei replied: — January 3rd, 2014 @ 4:57 pm

      Love the idea of adding the baking powder, Joan! I hope you enjoy this recipe!

  36. #
    36
    elizabeth hollingsworth — January 4, 2014 at 7:04 pm

    this did NOT turn out!!! my mashed potatoes were too wet to make a ball, so i kept on adding flour a little at a time. they never DID get to the ball stage, and i realized i needed to stop adding flour, so i just glopped them onto the nonstick griddle and tried to spread them out the best i could. what a mess! the taste was okay, but i wound up with potato BREAD not potato cakes!! SOOOOOOO disappointed!!!

    • Kelly Senyei replied: — January 5th, 2014 @ 1:46 pm

      Hi Elizabeth – I’m sorry you didn’t have success with this recipe, however it’s been tested and made many times (by others, noted above) without fail. Per the recipe notes, you’ll have to adjust the amount of flour depending on the initial consistency of your leftover mashed potatoes. Hope this helps and sorry you didn’t have better results!

  37. #
    37
    MCS Gal — January 8, 2014 at 7:42 pm

    I tried these today with leftover and they are really good. Yours look much prettier than mine but my husband goes for taste not looks (it’s a good thing :) )

  38. #
    38
    lorraine — January 23, 2014 at 6:39 am

    Ok here in malta europe we do this a lot. You can add all sorts of ingredients like .. sweetcorn, canned tuna, beans,breadcrumbs,peas chopped broccoli the list can go on and on, and although it is fryed you get your kids to eat some veggies!
    I just did a batch with mash,one slice of bread (crumbled) small tin of white beans mashed to hide them, sweet corn and carrots, an egg and flour! Yummy

  39. #
    39
    Michael — January 25, 2014 at 4:39 pm

    These look delicious and so, so easy to make!

  40. #
    40
    Surkhab — February 7, 2014 at 12:37 am

    Love this recipe, really easy, delicious and nice presentation and i will try soon…

  41. #
    41
    Bruce — February 8, 2014 at 9:07 am

    I just cooked a variation of these using this as my inspiration and they were the BEST I’ve every cooked. Thanks for the recipe! WoooWHOOO, OFF the CHAIN!

    • Kelly Senyei replied: — February 8th, 2014 @ 6:25 pm

      Awesome! So glad you enjoyed the recipe, Bruce!

  42. #
    42
    Bonnie — February 18, 2014 at 6:24 pm

    These look delicious. I’m planning a large weekend party to celebrate St Patricks Day. I will be serving multiple dinners and breakfasts for between 24 to 32 people. Obviously I want to do as much ahead as I can. I had thought of making lacy latkes that I know can be cooked ahead and frozen. I’m wondering if these could be made ahead and frozen. If so how would you reheat them? Thanks in advance.

    • Kelly Senyei replied: — February 19th, 2014 @ 6:57 am

      Hi Bonnie – I’ve never made these potato pancakes and frozen them so I can’t say for certainty how the end result would turn out.

  43. #
    43
    Melissa Barrett — March 14, 2014 at 9:04 am

    These are the best Potato Pancakes. I had to convert them to gluten free and they are AMAZING!! Thank you for sharing!

    • Kelly Senyei replied: — March 14th, 2014 @ 12:56 pm

      Awesome! So glad you enjoyed the recipe, Melissa!

  44. #
    44
    Vicky — March 15, 2014 at 10:35 am

    Looking forward to Sunday Breakfast….will be making these special treats. They look so scrumptious!! Thankyou!

  45. #
    45
    Cathy — March 21, 2014 at 7:33 pm

    Made these yesterday. Used shredded marble cheese and diced white onion. Also added a but of garlic salt and pepper. Turned out really well. My husband and kids said they were really good. Thanks for the recipe.

    • Kelly Senyei replied: — March 24th, 2014 @ 8:26 am

      Love your additions! Thrilled you enjoyed the recipe, Cathy!

  46. #
    46
    Mary — April 11, 2014 at 2:38 pm

    I love them. They did not turn out as pretty as yours though.. I think I will add salt and bacon and lots more cheese cause I like a. Lot of cheese and maybe some garlic powder..these were so yummy..love the recipe thx

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