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.
Served with applesauce or your favorite toppings, they are great for breakfast or lunch. They also make a great dinner side dish – and they’re a favorite for St. Patrick’s Day!
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Classic German potato cakes are one of my all-time favorite recipes. I don’t make them 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.
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!
How to Make Potato Cakes from Leftover Mashed Potatoes:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Key Steps to the Best Leftover Mashed Potato Cakes:
These are really easy to make with just a few ingredients:
- 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.
- Shape cakes: I like using a cookie scoop to shape the potato mix into cakes. I scoop it out, then use slightly dampened hands to flatten the scoop into discs.
- 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!
Mashed Potato Pancakes FAQs:
Don’t have leftover mashed potatoes?
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.
I like to buy organic instant mashed potato flakes like these from Amazon*, but use whatever you like best!
Can you freeze potato cakes?
While these do taste best fresh, they can be frozen for convenience/to save leftovers.
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.
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.
Do you have a great mashed potato recipe?
Thanks for asking! And I definitely do – a regular and an instant pot variety. Both make great leftovers for mashed potato cakes 😉
What goes well with potato cakes?
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 Boxy), they go great with Irish Stew!
Here’s your printable Leftover Mashed Potato Pancakes Recipe:
Leftover Mashed Potato Cakes
- 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
- 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.