Crispy Mashed Potato Pancakes

This humble mashed potato pancake recipe transforms your leftover spuds into something magical that my family fights over. I've perfected this comfort food classic after years of post-holiday experimentations, turning yesterday's side dish into today's star attraction.

The first time I made these was after Thanksgiving when faced with a mountain of leftover mashed potatoes. Now my kids actually ask me to make extra mashed potatoes just so we can enjoy these pancakes the next day.

Ingredients

• 3 cups chilled leftover mashed potatoes: the cold temperature helps them hold together better
• 2/3 cup shredded cheddar cheese: freshly grated melts more smoothly than pre-shredded
• 2 tablespoons chopped scallions: adds a mild onion flavor and beautiful color contrast
• 1 egg lightly beaten: works as the essential binder for the pancakes
• 1/2 cup plus 3 tablespoons all-purpose flour: divided between mixing and coating
• Vegetable oil: for pan frying, choose one with a high smoke point
• Sour cream: for serving, adds a cool tangy contrast to the warm pancakes

Step-by-Step Instructions

Combine Base Ingredients:

Mix together the cold mashed potatoes, cheddar cheese, scallions, egg, and 3 tablespoons of flour in a large bowl. Use a rubber spatula to fold everything together until the mixture is uniform but avoid overworking it which can make the pancakes tough.

Form the Pancakes:

Scoop about 1/4 cup of the potato mixture and roll it between your hands to form a ball. Gently press down to create a pancake about 1/2 inch thick with slightly rounded edges. The pancakes should feel firm enough to hold their shape when handled.

Dredge in Flour:

Place the remaining 1/2 cup flour in a shallow dish and lightly coat each pancake on all sides. The flour creates a protective barrier that helps develop that irresistible golden crust when fried.

Heat the Oil:

Add 3 to 4 tablespoons of vegetable oil to a large skillet over medium heat. The oil should shimmer but not smoke. Test the temperature by dropping a tiny bit of the potato mixture; if it sizzles immediately, the oil is ready.

Fry to Golden Perfection:

Cook the pancakes in batches of 3 to 4, depending on your pan size, for about 3 to 4 minutes per side. Look for a deep golden brown color and resist the urge to flip them too early or they might fall apart.

Rest and Serve:

Transfer finished pancakes to a paper towel-lined plate, season with a light sprinkle of salt while still hot, and serve warm with a dollop of sour cream and extra scallions if desired.

Pin

The cheese is my secret weapon in this recipe. I discovered that adding it not only improves flavor but also helps bind everything together. My grandmother used to make a version of these during the Depression era when stretching leftovers wasn't trendy but necessary for survival.

Make Ahead Tips

The potato pancake mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the texture as the ingredients have time to meld together. Just form and fry the pancakes when you're ready to eat.

You can also fully cook the pancakes ahead of time, store them in the refrigerator for up to 3 days, and reheat them in a 350°F oven for about 10 minutes or until crispy and heated through. They won't be quite as perfect as freshly made but still delicious for busy weeknights.

Creative Variations

While this classic version is our family favorite, try experimenting with different cheese varieties or add-ins. Sharp cheddar provides a nice punch but gruyère or pepper jack can transform the flavor profile entirely.

For a breakfast version, add some crumbled cooked bacon or diced ham to the mixture. We sometimes add corn kernels in summer or finely diced roasted red peppers for color and sweetness.

Herb lovers can enhance these pancakes with fresh chopped chives, dill, or parsley mixed into the batter. Each variation creates a slightly different experience while maintaining that comforting potato goodness.

Pin

Serving Suggestions

These versatile pancakes work for any meal of the day. For breakfast, serve them alongside eggs and a side of applesauce. At lunch, they pair beautifully with a simple green salad dressed with vinaigrette to balance the richness.

For dinner, try topping them with smoked salmon and a dollop of crème fraîche for an elegant appetizer or serve them as a side dish with roasted chicken or grilled steak. I've even made mini versions for cocktail parties that disappear within minutes.

Recipe FAQs

→ Can I use fresh mashed potatoes for this recipe?

While leftover chilled mashed potatoes work best because they're firmer and easier to shape, you can use fresh mashed potatoes. If using fresh, you'll likely need to add extra flour to achieve the right consistency, and chilling them for at least an hour before shaping will help them hold together better.

→ How do I keep my potato pancakes from falling apart?

To prevent them from falling apart, ensure your mashed potatoes are cold, add enough flour to bind the mixture, and don't flip the pancakes until they've developed a sturdy golden crust on the first side (about 3-4 minutes). Also, handle them gently with a wide spatula when flipping.

→ What can I add to the potato pancakes for different flavors?

These pancakes are versatile! Try adding cooked bacon bits, different cheeses like Parmesan or feta, fresh herbs such as dill or chives, garlic powder, or even corn kernels. You can also spice them up with paprika, cayenne pepper, or hot sauce mixed into the batter.

→ What can I serve with potato pancakes?

While sour cream is classic, you can also serve them with applesauce, Greek yogurt, salsa, or avocado. They pair well with eggs and bacon for breakfast, alongside a salad for lunch, or as a side with roasted meats for dinner. Try them topped with smoked salmon and capers for an elegant appetizer.

→ Can these potato pancakes be made ahead and reheated?

Yes, you can make them ahead and reheat them. After cooking, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium heat until crispy and heated through. They won't be quite as crispy as fresh, but still delicious.

→ Can I freeze potato pancakes?

Yes, these freeze well. Place cooked, cooled pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer bag or container with parchment paper between layers. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 15-20 minutes until heated through and crisp.