Leftover Mashed Potato Pancakes

Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes. With fluffy, cheesy interiors, these pancakes will be the star of any meal.

Leftover Crispy golden brown Mashed Potato Pancakes with a big dollop of sour cream and a sprinkling of sliced green onions.

This post in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. We only support brands we love and cook with at home.

As far as any leftover mashed potato recipe goes, this is by far my favourite and one I’ve been making for a really long time.

It’s simple with minimal ingredients, naturally gluten-free, and has all the characteristics we love in potatoes – crispy golden brown exteriors and the fluffiest interiors (loaded with cheese and sliced green onion if desired).

Leftover Crispy golden brown Mashed Potato Pancakes with a fluffy interior and a bite sized piece speared onto the end of a fork.

I took leftover mashed potatoes made from The Little Potato Company’s Creamer potatoes and made these pancakes without any flour. Why? Because I didn’t want to dilute the potato flavour with adding any flour.

How did I make mashed potatoes good again? The secret is in 2 parts: the first add fat like butter or oil, and the second add moisture like milk, cream or broth. Mix it all up for that fluffy interior we’re striving for.

Leftover Crispy golden brown Mashed Potato Pancakes with a big dollop of sour cream and a sprinkling of sliced green onions.

Since I’ve kept this recipe as streamlined as possible by using The Little Potato Company Boomer Gold potatoes, there’s no washing, peeling, or need to add much more beyond the milk and butter to reignite the fluffy leftover mashed potatoes we’re looking for.

A much more convenient potato to use that the traditional variety.

Leftover Mashed Potatoes in a bowl with prepped ingredients to make pancakes (butter, milk, cheese, and sliced green onion)

You might have noticed that I skipped using an egg as a binding agent and you may be wondering how do you keep the mashed potato pancakes from falling part?

The secret is to let the skillet side become a deep golden brown crust and to flip only once.

Crispy Golden Brown Leftover Mashed Potato Pancakes stacked in a metal dish with Creamer potatoes scattered around.

Substitutions / Variations:

  • I used Boomer Gold Creamer potatoes here, but most of the Little Potato Company’s potatoes (like Blushing Belle!) will work well and taste delicious.
  • Swap out the cheddar cheese for Gruyère cheese and the green onion for chives for a very elevated dish!
  • Butter can be switched out for olive oil
  • Milk can be switched out for cream or broth
  • Top with an egg and call it breakfast, lunch, or dinner!
Leftover Mashed Potato Pancakes in a stack with a crispy edged cooked soft fried egg.

More Leftover Mashed Potato Recipes:

Leftover Crispy golden brown Mashed Potato Pancakes with a fluffy interior and a bite sized piece speared onto the end of a fork.
Leftover Crispy golden brown Mashed Potato Pancakes with a fluffy interior and a bite sized piece speared onto the end of a fork.

Leftover Mashed Potato Pancakes

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes

Course:

Side Dish

Cuisine:

American

Keyword:

leftover mashed potato pancakes, leftover mashed potato pancakes without flour, leftover mashed potato recipes, leftover mashed potatoes

Servings: 12 pancakes*

Calories: 108 kcal

Ingredients

  • 4
    cups
    mashed potatoes
    (this equals 1 x 1.5 lbs bag of The Little Potato Company potatoes)
  • 2-8
    tbsp
    milk
    OR cream OR broth
  • 2
    tbsp
    unsalted butter, divided
    OR olive oil
  • 1/2
    cup
    grated cheddar cheese
    optional
  • 1
    medium
    green onion, thinly sliced
    white and green pieces divided

Instructions

  1. In a large non-stick frying pan, melt 1 tbsp butter over medium heat.

  2. While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.

  3. Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4″ thick.

  4. Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.

  5. Serve immediately with remaining green onion pieces, sour cream or an egg on top.

  6. Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won’t be as crispy in the micro).

Recipe Notes

* simply cut the recipe in half for 6 pancakes.

Nutrition Facts

Leftover Mashed Potato Pancakes

Amount Per Serving

Calories 108
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 10mg3%

Sodium 52mg2%

Potassium 232mg7%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 124IU2%

Vitamin C 16mg19%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! xo

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