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.
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).
I took leftover mashed potatoes made from 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.
Since I’ve kept this recipe as streamlined as possible by using creamer 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.
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.
Substitutions / Variations:
- I used Boomer Gold Creamer potatoes here, but most nugget or creamer potatoes 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!
More Leftover Mashed Potato Recipes:
Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes
- 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
In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
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.
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.
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.
Serve immediately with remaining green onion pieces, sour cream or an egg on top.
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).
* simply cut the recipe in half for 6 pancakes.