Leftover Mashed Potatoes

These golden-brown mashed potato pancakes transform yesterday's side dish into today's star attraction. The exterior develops a satisfying crispness while frying, creating the perfect contrast to the creamy, cheesy interior. Each bite delivers a harmony of textures – the crunchy edges giving way to the soft, fluffy center studded with pockets of melted cheese and bright flecks of green onion. Far more exciting than simply reheating leftover mashed potatoes, these savory pancakes elevate basic ingredients into a versatile dish that works for breakfast, lunch, or dinner. They're substantial enough to satisfy hearty appetites yet elegant enough to serve at a weekend brunch.

I first created these pancakes after a holiday meal when faced with a refrigerator full of leftover mashed potatoes. My family was tired of eating the same sides reheated, but when I served these crispy, cheese-filled pancakes, they disappeared within minutes! Now my kids actually get excited when they see mashed potatoes on the dinner menu because they know these pancakes will make an appearance the next day. What started as a creative solution to leftovers has become one of our most-requested breakfast options.

Ingredients You'll Need

• 2 cups Leftover Mashed Potatoes: The foundation of the dish. Cold, well-seasoned potatoes work best as they're firmer and easier to shape.
• 1 Large Egg: Acts as the binding agent that holds everything together during cooking. Room temperature eggs incorporate more easily.
• 1/4 cup All-Purpose Flour: Provides structure and helps achieve that perfect crispy exterior. You may need slightly more or less depending on your potato consistency.
• 1/2 cup Shredded Cheddar Cheese: Creates pockets of gooey goodness throughout the pancakes. Sharp cheddar offers the best flavor contrast.
• 2 tablespoons Chopped Green Onions: Adds fresh flavor and subtle bite that cuts through the richness. Use both white and green parts.
• Salt and Pepper to Taste: Enhances all the flavors. Since leftover mashed potatoes are usually already seasoned, add sparingly and taste before cooking.
• Oil for Frying: Creates that irresistible golden crust. Vegetable, canola, or grapeseed oil works best for their neutral flavor and high smoke point.

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Step-by-Step Cooking Instructions

Prepare Your Potato Mixture:

Start with cold leftover mashed potatoes straight from the refrigerator - they're easier to handle than room temperature ones. Place the potatoes in a large mixing bowl and use a fork to break up any large clumps, creating a more uniform texture. You want the potatoes to be smooth enough to mix with other ingredients but not overworked, which can make them gummy. If your mashed potatoes were made with large chunks of garlic or herbs, you might want to chop these more finely for a more even distribution in your pancakes.

Create the Perfect Binder:

Crack the egg into a small bowl and beat it lightly before adding to the mashed potatoes. This ensures the egg distributes evenly throughout the mixture without requiring too much stirring. Add the beaten egg to the potatoes and gently fold it in with a wooden spoon or rubber spatula. Next, sprinkle the flour over the mixture gradually, incorporating it in batches rather than all at once. This method prevents flour pockets and allows you to adjust the amount based on your potato consistency. Your goal is a mixture that holds together well but isn't dry or stiff. The finished mixture should be slightly sticky but not overly wet.

Add Flavor Boosters:

Add the shredded cheese and chopped green onions to the potato mixture. For the best texture in the finished pancakes, use freshly grated cheese rather than pre-shredded, which contains anti-caking agents that can affect melting. Fold these ingredients in gently with a lifting motion to avoid overworking the potatoes. The cheese should be evenly distributed throughout the mixture, creating pockets that will melt during cooking. Taste the mixture at this point and add salt and pepper as needed, remembering that the cheese will add some saltiness as well.

Master the Pancake Formation:

Line a baking sheet or large plate with parchment paper for holding your formed pancakes. Using a 1/4 cup measuring cup or an ice cream scoop, portion out the potato mixture to ensure uniform size, which helps with even cooking. With lightly damp hands (to prevent sticking), gently form each portion into a patty about 1/2-inch thick and 3 inches in diameter. Slightly flatten the top and neaten the edges for a more professional appearance. If the mixture is too soft to hold its shape, refrigerate it for 15-20 minutes to firm up before forming the pancakes.

Perfect the Frying Technique:

Heat a large, heavy-bottomed skillet or cast-iron pan over medium heat. Add enough oil to cover the bottom of the pan with about 1/8 inch of oil. The oil is ready when a small piece of the potato mixture sizzles immediately upon contact. Carefully place 3-4 pancakes in the hot oil, being careful not to overcrowd the pan. Give each pancake enough space to be easily flipped with a spatula. Overcrowding causes the temperature of the oil to drop, resulting in soggy rather than crispy pancakes. Cook for 3-4 minutes on the first side, until the bottom develops a rich golden-brown color and crispy texture. You'll notice the edges starting to set and become slightly darker. Using a thin, wide spatula, carefully flip each pancake and cook for another 2-3 minutes on the second side until equally golden.

Achieve Golden Perfection:

When the pancakes are beautifully golden on both sides, transfer them to a paper towel-lined plate to absorb any excess oil. Let them rest for just a minute before serving - these pancakes are at their absolute best when hot, with the cheese still gooey and the contrast between crispy exterior and fluffy interior at its peak. Serve with your choice of toppings or dipping sauces - sour cream, applesauce, or a side of crispy bacon all work beautifully depending on your preference and the meal you're serving them with.

I learned about the importance of properly heating the oil the hard way. Once, in a rush to feed hungry weekend guests, I added the pancakes to oil that wasn't hot enough. Instead of creating that beautiful crispy crust, they absorbed the oil and became soggy. Now I always test with a small amount of batter first - when it sizzles immediately on contact, I know the oil is ready. That simple step made all the difference between good potato pancakes and great ones that everyone raves about.

Creative Toppings and Variations

These versatile pancakes can be customized endlessly to suit your taste preferences. For a breakfast version, top with a fried egg and a few slices of avocado. Create a loaded potato pancake by adding crumbled bacon to the batter and topping with a dollop of sour cream. For a more sophisticated appetizer, try topping mini versions with smoked salmon and a small dollop of crème fraîche. You can also experiment with different cheese varieties - smoked gouda, pepper jack, or gruyere all bring unique flavor profiles to the basic recipe.

Perfect Meal Pairings

While delicious on their own, these potato pancakes pair beautifully with complementary dishes. For breakfast, serve alongside bacon or sausage and fresh fruit. At lunch, they make an excellent side to a simple green salad with vinaigrette dressing, the acidity of which cuts through the richness of the pancakes. For dinner, they're perfect alongside roasted chicken or grilled steak, replacing traditional potato sides with something more exciting. They also make a wonderful base for poached eggs with hollandaise for a creative take on eggs Benedict.

Make-Ahead Instructions

While these pancakes are best fresh from the skillet, you can prepare them in advance with a few modifications. The potato mixture can be made up to 24 hours ahead and stored covered in the refrigerator. For already cooked pancakes, cool them completely, then layer between pieces of parchment paper in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in a dry skillet over medium heat until crisp and warmed through. Avoid microwaving if possible, as it makes the once-crispy exterior soft.

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Freezer-Friendly Instructions

These pancakes freeze beautifully for future quick meals. To freeze, cool the cooked pancakes completely, then place them in a single layer on a baking sheet in the freezer until solid, about 1-2 hours. Transfer to a freezer-safe container or bag with parchment paper between layers to prevent sticking. They'll keep for up to 2 months frozen. To reheat from frozen, place on a baking sheet in a 375°F oven for 10-12 minutes until heated through and crispy once again. Avoid microwaving if possible, as it makes the once-crispy exterior soft.

My grandmother used to make a version of these pancakes that she called "leftover magic," and watching her transform simple ingredients into something special was one of my earliest cooking memories. She always said the secret was patience – waiting for the oil to reach just the right temperature and giving the pancakes enough time to develop that perfect golden crust. I've carried that lesson with me, and now my own children stand by the stove watching these humble ingredients transform into crispy, cheesy delights. There's something deeply satisfying about creating something so delicious from what might otherwise have been forgotten in the back of the refrigerator.

Recipe Tips & Questions

→ Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes, but make sure they're not too thin. If needed, add a little extra flour to help them hold their shape.

→ What dipping sauces work well with potato pancakes?

Sour cream, applesauce, ranch dressing, or hot sauce all work great. For something special, try mixing sour cream with a bit of hot sauce or herbs.

→ Can I add other mix-ins besides cheese and green onions?

Absolutely! Try cooked bacon bits, diced ham, different cheeses, herbs like dill or parsley, or even corn kernels for different flavor combinations.

→ How do I store leftovers?

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little oil or in an air fryer to restore crispiness.

→ Can I freeze these potato pancakes?

Yes, place cooled pancakes on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat from frozen in a 350°F oven or skillet until heated through and crispy.