Old-Fashioned Mashed Potato Pancakes

Got a bowl of mashed potatoes sitting in your fridge, just begging for a second chance at greatness? Meet your new favorite way to transform leftovers: Leftover Mashed Potato Pancakes. Crispy on the outside, soft and fluffy on the inside, these pancakes are comfort food magic — and best of all, they’re incredibly easy.

Because honestly, why let good mashed potatoes go to waste when you can turn them into something even better?

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A Bite of History

Potato pancakes have roots that stretch across many cultures — from the Jewish tradition of Hanukkah latkes to the hearty German kartoffelpuffer and Polish placki ziemniaczane. No matter where they hail from, the magic formula stays the same: Potatoes, a little onion, a few simple ingredients, and a hot frying pan. Here, we make it super simple by using leftover mashed potatoes.

It’s amazing how a few basic pantry staples can transform into something so satisfying and unforgettable. That’s kitchen alchemy at its finest!

Why You’ll Love Mashed Potato Pancakes

Leftover mashed potato pancakes are the kind of food that feels like you put in way more effort than you actually did. With just a few extra ingredients and a hot skillet, you’ll turn yesterday’s side dish into today’s snack, brunch star, or cozy dinner.

Plus, they’re endlessly customizable. Add cheese, herbs, bacon bits, green onions — basically, whatever makes your heart (and taste buds) happy.

What You’ll Need

Simple ingredients for a simply delicious result:

• 2 cups leftover mashed potatoes
• 1 egg
• 1/4 cup flour (you can also use breadcrumbs for extra crispiness)
• 1/3 cup finely diced shallot
• 1/2 cup shredded cheese (optional but highly recommended — cheddar, mozzarella, or even Parmesan!)
• Salt and pepper, to taste
• Oil or butter for frying
• Optional extras: chopped green onions, crumbled bacon, fresh herbs

How to Make Leftover Mashed Potato Pancakes

• Mix it all up! In a bowl, combine the mashed potatoes, egg, flour, onion, cheese, and any extras you’re feeling fancy with. Stir until it’s a thick, scoopable dough.
• Shape the pancakes. Scoop out about 1/2 cup of the mixture and gently flatten into patties.
• Heat oil in a skillet over medium heat until shimmering.
• Fry the pancakes for about 3-4 minutes per side, until they’re beautifully golden and crispy.
• Drain on paper towels (if you can resist eating them straight out of the pan).
• Serve hot with sour cream, a sprinkle of chives, or a little hot sauce if you like it spicy!

Why They’re the Ultimate Leftover Glow-Up

• Quick and easy: 15 minutes from fridge to plate!
• Budget-friendly: You’re giving leftovers a delicious second life.
• Customizable: Add whatever you like — herbs, spices, even veggies.
• Kid-approved: Who can resist a crispy, cheesy potato pancake?

Bonus Tip: Make Them Ahead

You can even make a batch and freeze them! After frying, let them cool completely, then stash them in a freezer bag. To reheat, pop them in a hot oven (or air fryer!) until crispy again. Perfect for busy days when you need a cozy, homemade snack.

So next time you have a mountain of mashed potatoes after a holiday feast (or just a regular Tuesday night), don’t even think about tossing them. Make Leftover Mashed Potato Pancakes — because crispy, golden goodness is just too good to waste. Love this recipe? Let me know in the comments below and give it a 5-star rating!