Description
Delicious and crispy mashed potato pancakes made from leftover mashed potatoes, perfect as a quick snack or side dish. These pancakes are cheesy, flavorful, and easy to prepare using simple pantry ingredients. Serve warm with your favorite toppings like sour cream and chives.
Ingredients
Scale
Main Ingredients
- 2 cups (443 g) cold leftover mashed potatoes
- ¾ cups (84 g) shredded cheddar cheese
- 1 large egg (15 g)
- 2 Tablespoons all-purpose flour + additional as needed and for dusting
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt
- 2 Tablespoons oil (avocado oil recommended)
Optional Toppings
- Sour cream
- Chives or scallions
Instructions
- Prepare the batter: In a large mixing bowl, combine the cold leftover mashed potatoes, shredded cheddar cheese, egg, 2 tablespoons flour, garlic powder, onion powder, ground black pepper, and salt. Stir well until all ingredients are thoroughly mixed.
- Shape the pancakes: Dust a baking sheet with flour. Using a ¼ cup scoop, portion out the potato mixture onto the baking sheet. Generously dust the tops of each portion with flour then flatten each mound to about ¾ inch (2 cm) thickness to form pancakes. If the mashed potatoes are too wet, add additional flour until they hold their shape.
- Heat the oil: Pour 2 tablespoons of oil into a large frying pan and heat over medium-high heat until shimmering. Ensure the oil coats the entire bottom of the pan to avoid sticking or burning.
- Cook the pancakes: Carefully place the potato pancakes into the hot pan in batches, spacing them about 2 inches (5 cm) apart. Cook until the bottoms are golden brown, then flip and cook the other side until golden and heated through. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).
- Drain and serve: Transfer cooked pancakes to a wire rack or a paper towel-lined plate to drain excess oil. Serve them warm topped with sour cream and chopped chives or scallions as preferred.
Notes
- Use your favorite type of leftover mashed potatoes; any variety works well.
- If mashed potatoes are too moist, add extra flour to help the pancakes hold their shape.
- Do not use warm mashed potatoes as they will make the mixture too soft to handle.
- These pancakes are best enjoyed fresh the same day, as reheating can affect their crispiness.
- Cast iron pans work especially well for frying these pancakes for even browning.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
