Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!
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!
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.
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.
And if you’re staring down even more surplus spuds, don’t miss additional recipes for:
- Leftover Mashed Potato Waffles
- Leftover Mashed Potato Muffins
- Leftover Mashed Potato Gnocchi
- Leftover Mashed Potato Balls
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.
Find more inspiration for making the most of Thanksgiving leftovers with additional classic and creative recipes.
The Best Leftover Turkey Salad: Get the Recipe
Thanksgiving Leftover Turkey and Stuffing Muffins: Get the Recipe
Leftover Cranberry Sauce and Apple Crisp: Get the Recipe
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!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
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.
These were really fantastic! I was a bit skeptical that they would hold together but they did…beautifully! Wath a treat!
I’m so glad you enjoyed the recipe, Susan!
I made these potato pancakes, with leftover Instant Pot mashed potatoes, tonight for dinner. They were a hit – even my notoriously picky-eater dad loved them! I added crumbled bacon for extra yum and served them with a big salad.
Love the addition of bacon, Rebecca!
Outstanding!
I’m so glad you enjoyed the recipe, Pat!
So, I very seldom post and follow-up on a post, well this is a first. However, I had to share. With very few exceptions leftovers don’t match up to the fresh. In this case, Air Frying the leftover potato pancakes was a hit. Kelly this recipe still stands up and I found them equally as good on day 2.
Amazing! I’m so thrilled you enjoyed the recipe, James!
I have been trying to make these for years with very little success, that is until today. They were still a tad loose and I had to brown them a little more to get them to stay together, however, the taste was perfect. Exactly what I have been wanting. I’m sure the next batch will be tighter and Sunday dinner is going to have a lot more mashed potatoes just for this.
Yay! I’m so glad you enjoyed the recipe, James!
These mashed potato pancakes were great. I made 15 of them. When I got home there were 3 left ! East recipe to substitute. I placed the dredging flour on a paper
bag for quick cleanup.
I’m so happy to read that you enjoyed the recipe, Mary!
Made these tonight. Spur of the moment so I didn’t have scallions or onions. Just put onion powder instead. Soooo yummy!!
I’m thrilled you enjoyed the recipe, Geneva!
Literally just whipped this up with some leftover mashed potatoes and I loved it! So good and I am absolutely using this again in the future!
Woohoo! I’m so thrilled you enjoyed the recipe, Shiloh!
I have made these for many years. I sometimes add creamed corn. I also serve with homemade apple sauce. So very good on a very cold winter night.
I’m thrilled to read this, Claire!
These were fantastic! My foodie son called them delicate. My husband ate 4! Easy and quick, I can see adding different ingredients or cheeses depending on what I have on hand. This one is joining the meal rotation!
Woohoo! I’m so thrilled to read this, Gina!
My grandson is a potato-aholic. I will make these to serve with leftover turkey & sprinkle with garlic or onion salt & leave out onion in recipe & serve with sour cream.
Enjoy!
This is by far the best potato leftover recipe! i’ve made it several times and its always a hit.
I’m so thrilled to read this, Alex!