Looking for a creative way to use up leftover mashed potatoes? Cheesy mashed potato pancakes are the perfect solution! These crispy-on-the-outside, soft-and-gooey-on-the-inside treats transform yesterday’s side dish into today’s star attraction.
With just a few additional ingredients and minimal effort, you can create a versatile dish that works as breakfast, lunch, dinner, or even as an appetizer.
What makes these potato pancakes special is their versatility and crowd-pleasing nature. The addition of cheese takes regular potato pancakes to the next level, creating pockets of melty goodness in every bite.
Whether you serve them with a dollop of sour cream, applesauce, or topped with a fried egg, these pancakes are guaranteed to become a family favorite. Plus, they’re economical and help reduce food waste by giving new life to leftovers!
INGREDIENTS
- 2 cups cold leftover mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or a blend works great)
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 2 tablespoons finely chopped green onions or chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust based on how seasoned your mashed potatoes are)
- 3-4 tablespoons vegetable oil or butter for frying
- Optional add-ins: cooked bacon bits, diced jalapeños, or corn kernels
INSTRUCTIONS
Start by ensuring your mashed potatoes are cold from the refrigerator, as this makes them easier to handle and form into pancakes.
In a large mixing bowl, combine the cold mashed potatoes with the shredded cheese, beaten eggs, flour, chopped green onions, garlic powder, salt, and pepper. If you’re using any optional add-ins like bacon bits or jalapeños, fold them in now.
Stir everything together until well combined, but avoid overmixing to keep the texture light.
Heat a large non-stick skillet or griddle over medium heat and add about 1 tablespoon of oil or butter. Once the oil is hot, use a 1/4 cup measuring cup to scoop the potato mixture and drop it onto the hot surface.
Gently flatten each scoop with a spatula to form a pancake about 1/2 inch thick. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip and cook for another 2-3 minutes until the other side is also golden and the cheese inside has melted.
Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil. Continue with the remaining mixture, adding more oil to the pan as needed between batches. Serve immediately while hot and crispy for the best experience.
FAQs
1. Can I make these potato pancakes ahead of time?
Yes! You can make them ahead and reheat them. For best results, store them in the refrigerator for up to 3 days and reheat in a skillet or oven at 350°F until hot and crispy again.
They can also be frozen for up to a month – just place parchment paper between each pancake before freezing.
2. My potato mixture seems too wet. How can I fix it?
If your mashed potatoes were made with extra liquid or butter, your mixture might be too wet. Simply add 1-2 additional tablespoons of flour until you reach a consistency that holds together well enough to form pancakes.
3. Can I make these without eggs?
Yes, you can substitute eggs with 2 tablespoons of plain yogurt or sour cream plus 1 tablespoon of cornstarch to help bind the mixture. The texture will be slightly different but still delicious.
4. What are some good toppings for potato pancakes?
Popular toppings include sour cream, applesauce, Greek yogurt, salsa, guacamole, fried eggs, smoked salmon, or even a simple herb butter. They’re also great with a sprinkle of extra cheese or fresh herbs.
5. Can I use instant mashed potatoes for this recipe?
While homemade or leftover restaurant mashed potatoes work best, you can use instant mashed potatoes. Just prepare them according to package directions, but use about 25% less liquid than called for to ensure they’re thick enough.
Then chill them completely before making your pancakes.
Conclusion
Cheesy mashed potato pancakes are a brilliant way to elevate leftover mashed potatoes into something extraordinary. Their crispy exterior and cheesy, soft interior create a perfect texture contrast that makes them irresistible.
Not only are they delicious and economical, but they’re also incredibly adaptable to whatever ingredients you have on hand.
Next time you find yourself with a container of leftover mashed potatoes in the fridge, remember this simple recipe. In just minutes, you can transform yesterday’s side dish into today’s culinary highlight.
Whether served for breakfast with eggs, as a side dish with dinner, or as a snack on their own, these versatile pancakes prove that leftovers don’t have to be boring. Give them a try, and they might just become your new favorite way to use up mashed potatoes!
