• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • About
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Side Dishes / Leftover Mashed Potato Pancakes with Cheese

Leftover Mashed Potato Pancakes with Cheese

15 mins
| 53 Comments |
4.83 from 47 votes
Jump to Recipe 11/27/20 | Updated: 11/27/20 | by Nora

Do you have lots of leftover mashed potatoes? Try this easy recipe for Leftover Mashed Potato Pancakes with Cheese! Made with 4 simple ingredients and ready in just 15 minutes, they make the best quick meal or appetizer.

overhead close up view of potato pancakes on white plate with sour cream

Classic German potato cakes are one of my all-time favorite recipes. I don’t make that kind of potato pancakes very often though, because shredding, pressing and draining the potatoes can be quite time-consuming.

I had this sudden idea that I could try making potato cakes from leftover mashed potatoes, and I have to say – they turned out better than the real deal!

They come together in 5 minutes, and they cook in about 10. So basically that’s food on the table in 15 minutes, which is pretty amazing in my books – especially if you’re making these the day after Thanksgiving!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for mashed potato pancakes with text labels
Ingredients for Mashed Potato Pancakes: Leftover mashed potato pancakes, flour, eggs, shredded cheddar and oil.

Ingredient notes

Make without leftover mash

I know I’m a big advocate for fresh family cooking. But with little kids at home? I get it, 100% from scratch cooking is not always an option.

If you’re looking for a quick finger food so your toddler can eat by themselves while you nurse the baby, these work just as well with instant mashed potatoes.

Cheese

I love cheddar in these, but pretty much any shredded cheese will work. I have made them plenty of times with Gouda or Mozzarella, and they were always a hit.

Add more flavor

You can add chopped chives, finely diced ham, cooked and crumbled bacon, chopped green onions… to the pancake batter, if you like. So many ways to switch up the flavor here, and they come out delicious any way you make them.

How to make potato cakes

Combine all ingredients: Add all ingredients to a bowl and stir them together until smooth.

The amount of flour you need heavily depends on the consistency of your mashed potatoes, so start with the amount given in the recipe, then increase from there if the batter is very runny.

collage to show making batter for potato pancakes

Shape cakes: I like using a cookie scoop to shape the potato mix into cakes. If your mashed potatoes were very firm, you may need to shape them into discs by hand.

Otherwise just drop them into a sizzling hot skillet with oil and lightly flatten with the back of a rubber spatula.

collage to show pan-frying of potato pancakes

Cook cakes: These turn out best when pan-fried.

Just heat some oil in a large nonstick skillet, then cook them on both sides until browned and crispy on the outside and heated through all the way on the inside.

These are best served right away while hot and fluffy!

stack of potato pancakes on plate

Mashed Potato Pancakes FAQs

How long are leftover mashed potatoes good for?

There are differing opinions on this, but I’m a stickler when it comes to food safety, so I never store leftover mashed potatoes for more than 2-3 days in the fridge.

Can you freeze potato cakes?

While these do taste best fresh, they can be frozen for convenience/to save leftovers.

Freezer instructions

To freeze: Let the potato cakes cool completely, then flash-freeze them on a baking sheet in a single layer until solid (1-2 hours) before transferring them to a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months).

To reheat: Take as many potato pancakes as you need from the bag or container and defrost them on the counter for 10-15 minutes. Reheat in the oven at 350°F or in the microwave until steaming hot all the way through.

close up view of potato pancakes on white plate with sour cream

Serving ideas

We love these with sour cream, applesauce or cranberry sauce (great to use up those leftovers, too!).

If you want to make these for a St Patrick’s Day spread (kind of a cheat’s Irish Potato Pancake, or Boxty), they go great with Irish Stew! I also have a traditional Irish Boxty recipe, if you’re looking for that in particular.

close up of halved potato pancake

I’m sure these leftover mashed potato cakes would work just as well as a side dish or a fun appetizer – at least my toddler thinks these are the best finger food ever!

More recipes for holiday leftovers

  • skillet with turkey tetrazzini surrounded by parmesan and parsley
    30 Minute Stovetop Turkey Tetrazzini
  • overhead view of turkey pot pie with serving spoon
    Easy Turkey Pot Pie
  • casserole dish with shepherd's pie
    Homemade Shepherd’s Pie
  • plate with rice, carrots and glazed pork chops on a wooden board
    Crock Pot Cranberry Pork Chops

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead close up view of potato pancakes on white plate with sour cream
Save Recipe Saved!

Leftover Mashed Potato Cakes

Use your leftover mashed potatoes in this Leftover Mashed Potato Cakes recipe! They go from fridge to table in 15 minutes and make for a super-speedy meal!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.83 from 47 votes
Print Add Review

Recipe details

Prep 5 mins
Cook 10 mins
Total 15 mins
Servings 4 servings
Difficulty Easy

Ingredients
 

  • 2 cups cold mashed potatoes
  • 2 large eggs
  • 2 oz finely shredded cheddar cheese
  • 6 tablespoons flour or more depending on how creamy your potatoes are
  • Oil or nonstick cooking spray, for frying

Instructions
 

  • Make potato cake batter: Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks.
  • Shape cakes: With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them.
  • Cook cakes: Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Don’t let the cakes stand for too long once their cooked, as they will lose their fluffiness. They are best eaten immediately.

Ingredient notes

  • Pretty much any shredded cheese works, Mozzarella or Gouda are delicious, too.
  • Feel free to add your favorite mix-ins: Cooked and crumbled bacon, finely diced ham, chopped chives, chopped green onion…

Freezer instructions

To freeze: Let the potato cakes cool completely, then flash-freeze them on a baking sheet in a single layer until solid (1-2 hours) before transferring them to a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months).
To reheat: Take as many potato pancakes as you need from the bag or container and defrost them on the counter for 10-15 minutes. Reheat in the oven at 350°F or in the microwave until steaming hot all the way through.

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 9gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 97mgSodium: 119mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 261IUCalcium: 115mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Side Dish
Cuisine: European

Mashed potato recipes

I definitely have some mashed potato recipes you can try – a regular and an instant pot variety. Both make great leftovers for mashed potato cakes 😉

  • overhead view of mashed potatoes in instant pot with butter and wooden spoon stuck inside
    Instant Pot Mashed Potatoes
  • mashed potatoes in white bowl with butter and chives
    How to Make Mashed Potatoes

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

overhead view of white casserole dish on light surface

< Previous Post

gingerbread man cookie on a platter

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Ann says

    February 21, 2023 at 7:45 pm

    3 stars
    I was hungry and I needed something quick and these hit the spot. They were easy to make and didn’t take long too to cook. I’m sure I will be making these often. thanks

    Reply
    • Nora says

      February 23, 2023 at 1:19 pm

      I’m so glad, Ann! I make these a lot and I’m always happy when they are appreciated.

      Reply
  2. Abby says

    August 17, 2022 at 7:44 pm

    4 stars
    Just made these today. Very delicious.

    Reply
    • Nora says

      August 21, 2022 at 12:31 pm

      I’m so glad, Abby!

      Reply
  3. Trudy says

    August 10, 2022 at 3:27 am

    5 stars
    Made these last night turned out really good. I have made potato cakes all my life and have always added milk..saw this recipe and noticed there wasn’t any in it..I said ” huh” tried it without it and much better. I did add some onion powder and garlic powder, salt and pepper. 😊

    Reply
    • Nora says

      August 21, 2022 at 12:12 pm

      I’m so glad, Trudy!

      Reply
  4. Kathleen says

    July 19, 2022 at 10:47 pm

    5 stars
    I never made these before and I have to say that I had no idea what I was missing!!! These potato cakes are AMAZING! I definitely will be making these again and again!

    Reply
    • Nora says

      July 23, 2022 at 10:49 am

      I’m so glad, Kathleen!

      Reply
« Older Comments

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Easter Recipes

  • close up photo of glazed carrots with parsley
    Perfect Glazed Carrots
  • overhead view of strawberry rhubarb pie with dish towel and fresh fruit next to it
    Strawberry Rhubarb Pie
  • frontal view of sliced lemon loaf cake
    Glazed Lemon Loaf Cake
  • overhead view of roasted carrots on foil lined pan
    Honey Roasted Carrots

see all >

Popular

  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of a piece of oven fried chicken on a black sheet pan
    Crispy Oven Fried Chicken
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!
  • white bowl with rigatoni bolognese
    One Pot Rigatoni Bolognese
  • chicken tacos on wooden platter
    Southwestern Crockpot Chicken Tacos
  • casserole dish with shepherd's pie
    Homemade Shepherd’s Pie
  • close up photo of a sliced banana bread
    Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix