Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!

Stacks of mashed potato pancakes topped with sour cream and scallions

Whether it’s the winter holidays (hello, Thanksgiving!), the spring bashes (hello, St. Patrick’s Day!) or just any night of the week, leftover mashed potatoes no longer have to be a boring re-warmed afterthought on day 2.

Now you can turn those surplus spuds into the ultimate Cheesy Leftover Mashed Potato Pancakes!

A glass bowl containing leftover mashed potatoes, cheddar cheese and scallions

What’s not to love about hot, crispy potato pancakes topped with tangy sour cream?

This simple recipe comes together in minutes, and best of all, is wide open to customizations.

Mashed potato balls being formed into pancakes

Not a fan of cheddar? Swap in your cheese of choice. Got spare turkey, too? Chop it up and add it to the mix. Looking for a hint of heat? Stir in some chopped chipotles in adobo.

A frying pan containing potato pancakes

And if you’re staring down even more surplus spuds, don’t miss additional recipes for:

Stacks of mashed potato pancakes on white plates and a small bowl of scallions

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Appetizer

Cheesy Leftover Mashed Potato Pancakes

Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!
4.88 from 89 votes
Stacks of mashed potato pancakes topped with sour cream and scallions
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 12 pancakes

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 all-purpose flour
  • 1/2 cup all-purpose flour
  • Vegetable oil, for pan-frying
  • Sour cream, for serving

Instructions 

  • 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 ½ 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 109kcal, Carbohydrates: 17g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 60mg, Potassium: 181mg, Fiber: 1g, Vitamin A: 95IU, Vitamin C: 12.4mg, Calcium: 51mg, Iron: 0.6mg

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Comments

    1. Hi Marianne! Allow the pancakes to cool completely; once cool, transfer them to a parchment-lined baking sheet. (If you’re freezing more than one layer of pancakes, use another sheet of parchment paper to separate the layers.) Place the baking sheet into the freezer and freeze the pancakes for at least 6 hours. Once they are completely frozen, you can transfer them to a sealable freezer bag and store them for up to a month.

  1. 5 stars
    I made this for family after Thanksgiving and it was hit. I didn’t have any green onions but sauteed chopped onions were a good substitute!

  2. 5 stars
    It was an awesome treat to have mashed potato pancakes after Thanksgiving dinner the next morning. Thank you so much for the recipe yours truly Mike.

  3. 5 stars
    The Husband Gives it a Two Thumbs Up! I used one egg to roughly two cups of leftover mashed potatoes. I added 1/4 of a large onion, finely minced plus 1/2 of a large clove of garlic, also finely minced. I added shredded cheddar cheese and maybe 1/4 cup of flour. Mixed it all by hand and it made four large pattie’s. I heated canola oil in a medium size frying pan and cooked the pattie’s probably five minutes per side until they were a rich golden brown. The hubs didn’t want sour cream or applesauce, he was happy with just the way they were and he devoured all four. Make sure before you flip the pattie’s that they’re nice and browned so they don’t fall apart when you flip them. Very pleased with how easy and delicious they were. Thanks for the great recipe.

  4. 5 stars
    First time maker…this recipe was FABULOUS❣️ I did squeeze a few drops of lime juice when done, that touch of acid is just a personal preference.

  5. 5 stars
    Great recipe! I always had trouble with mine falling apart – your recipe fixed that! Beautiful, yummy potato pancakes!!

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