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!
Pan fried to crispy perfection, the inside turns out super fluffy and cheesy! Click through now to learn how to make this homemade savory treat!
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 always serve my potato cakes with apple sauce, and also cranberry sauce if we have any leftovers.
There’s something about the combination of potato, cheese and fruit that just works so well. We don’t really eat them as a side dish but rather as a vegetarian main, usually with some greens on the side.
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!
A few tips to make sure your leftover mashed potato pancakes turn out perfectly:
Use a cookie scoop
The best thing about these little cakes is that the mashed potato „dough“ can be scooped with an ice-cream or cookie scoop.
This makes the pancakes evenly sized and your work much less messy compared to making full-blown potato fritters.
I use a pretty generic 3-tablespoon sized scoop like this one from Amazon*, but it does its job just as well.
Serve them right away
Even if you make them for a party, this isn’t really a make-ahead recipe.
They lose their fluffiness when they sit around for too long. Also, they taste pretty amazing when they’re hot 🙂
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!
Here’s your printable Leftover Mashed Potato Pancakes Recipe:
- 2 cups cold mashed potatoes
- 2 large eggs
- 2 ounces finely shredded cheddar cheese
- 6 tablespoons flour, or more depending on how creamy your potatoes are
- Oil or nonstick cooking spray, for frying
- Apple sauce & cranberry sauce, to serve (optional)
- 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.
- Heat the oil or nonstick cooking spray in a large frying pan over medium heat.
- 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. Place them in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot with the fruit sauces, if you like.
For a gluten-free version you can use either gluten-free flour or potato starch.
Nutrition (this is an estimate)
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