This Mashed Potato Pancakes recipe is simply the best way to use up those leftover mashed potatoes! They’re deliciously crisp on the outside and creamy on the inside.
These pancakes also make a great side to this creamy mushroom soup and this chicken noodle soup.
Recipe Details
I hate wasting leftovers and this recipe is the perfect way to use up leftover mashed potatoes. These Mashed Potato Pancakes are simple, tasty, and great for dinner or breakfast. You’ll never waste extra mashed potatoes again!
- TASTE: With all the rich buttery flavor you love in mashed potatoes, these pancakes have just a touch of garlic for extra deliciousness.
- TEXTURE: The outsides of these pancakes are crispy and golden brown from frying. The inside is creamy and smooth from the mashed potatoes.
- TIME: It takes just 20 minutes to make.
- EASE: This recipe is so simple and a perfect use for your leftovers. With just a few kitchen basics, it’s super convenient and easy to make these pancakes.
What You’ll Need
Ingredient Notes
- Mashed potatoes- You can use any kind you like, but not too chunky or they won’t hold together.
- Eggs- These are important because they act as the binder holding the potatoes together.
Add-ins and Substitutions
- Substitute the flour- Use gluten-free flour in place of the all-purpose flour to make these pancakes gluten-free.
- Use sweet potatoes- If you have sweet potato leftover, you can mash them and use them in this recipe, too.
- Make it dairy-free- Use plant-based milk, such as almond milk, coconut milk, or oat milk, to make this dairy-free.
- Grill them- Instead of frying these Mashed Potato Pancakes, place the batter on the grill and cook them like regular pancakes.
How to Make Mashed Potato Pancakes
- Combine the ingredients. Add the eggs to a large bowl and mix. Then add the mashed potatoes, salt, pepper, garlic, flour, and milk and combine everything with an electric hand mixer.
- Scoop the pancake batter. Now, heat oil in a large skillet over medium-high heat and drop in mounds of the mashed potato pancake batter using a cookie scoop.
- Cook. Then cook each mashed potato pancake for a few minutes per side or until they turn golden brown.
Pro Tip: These taste great served with a dollop of sour cream and some freshly chopped chives.
Recipe Tips
- Beat the eggs before adding other ingredients- Doing this incorporates air and thoroughly combines the whites and yolk to make them better able to bind the batter.
- Mix the flour slowly- To keep flour from flying everywhere, mix on a low speed until it’s more incorporated, then pick up speed.
- Use a high smoke point oil- To avoid the oil smoking as you cook your pancakes, use oils like vegetable, corn, or canola, which can get hotter without smoking.
- Place them on a paper towel-lined plate- These mashed potato pancakes will have excess oil, so this step helps absorb it so they taste great without being greasy.
FAQs
If your batter is too wet, the pancakes may fall apart. Add a tad more flour and give it a mix, then let it rest to let the gluten develop. This should help keep your mashed potato pancakes from falling apart.
Potato latkes have a browned crust with lacy edges while these potato pancakes have a crispy exterior and a creamy inside made of mashed potatoes. They are similar, but the textures are quite different.
Serving Suggestions
Because this recipe is so versatile, you can serve it with anything. These Mashed Potato Pancakes are delicious for breakfast, lunch, or dinner.
- Beef: Serve them for dinner with Beef Stew, Braised Beef Short Ribs (VIDEO), Smoked Beef Brisket, or Easy Beef Chili.
- Chicken: Pair them with Breaded Chicken Skewers, Vertical Roasted Chicken, Breaded Air Fryer Chicken Tenders (VIDEO), or Rice Stuffed Chicken Thighs.
- Eggs: Enjoy these pancakes with Eggs Benedict, Easy Poached Eggs with Caramelized Onions, Egg Sandwich, or Quiche Lorraine.
- Burgers/Sandwiches: Serve them alongside Chipotle Burgers with Avocado Sauce, Classic BLT Sandwiches, Turkey Croissant Sandwiches, or Leftover Turkey Sandwiches.
Make This Recipe in Advance
Make ahead: You can prepare the batter for these pancakes ahead of time and store it covered in the fridge until you’re ready to cook.
Storing: Store these Mashed Potato Pancakes once they have cooled in an airtight container for up to 5 days. Reheat on the stovetop, in the microwave, or in the toaster oven.
Freeze: Let them cool completely then place them into a gallon sized ziplock bag. Freeze these savory pancakes for up to 3 months.
More Tasty Potato Dishes!
-
Super Creamy Mashed Potatoes
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Salmon Potato Salad
-
Scalloped Potatoes Recipe
-
Potato Leek Soup
Full Recipe Instructions
Mashed Potato Pancakes
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Ingredients
- 3 eggs
- 3 cups mashed potatoes
- 1 tsp salt
- 1/4 tsp pepper
- 1 clove garlic zested or pressed
- 1/2 cup milk
- 2 cups all purpose flour
Instructions
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In a large bowl, lightly beat the eggs with a handheld mixer.
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Add the mashed potatoes, salt, pepper, garlic, and milk to the eggs. Blend until well combined.
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Add in the flour and start off blending slowly, then pick up the speed once most of the mixture has come together.
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Fill a large pan with about 1 inch of vegetable oil and bring it to medium-high heat (Canola or corn oil works too). Using a cookie scoop, scoop out mounds of the potato batter and place it into the hot oil.
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Flip the pancakes once they become golden brown. Remove from pan and place on a plate lined with a piece of paper towel to absorb excess oil.
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Serve warm with sour cream and chopped chives.
Nutrition
This recipe was originally posted on Apr 1, 2015, we’ve tweaked it a bit since then.
