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.
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!
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.
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.
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
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.
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.
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.
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
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
Leftover Mashed Potato Cakes
Recipe details
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.
Notes
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
More recipe information
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 😉
Kendall P. says
Hi there! I found this recipe while googling ways to repurpose mashed potatoes. I loosely followed your instructions, and I really enjoyed how they turned out! I just had a leftover baked potato from dinner last night that needed to be made into SOMETHING in the next day or two. I used the inside of the potato I hallowed out for a different recipe involving an egg and bacon. One russet potato yielded 4 of these cute little silver dollar sized potato pancakes. I served mine with chipotle aioli and garlic aioli. Sometimes you just have to treat-yo-self!
Nora says
I’m so glad you enjoy the recipe, Kendall!
Ruth Wicks says
It doesn’t say the “amount of mashed potatoes” you should have left over……… otherwise, I would like to try it.
Nora says
“2 cups cold mashed potatoes”, it’s the first ingredient in the recipe 🙂
Tom May 3 2021 says
Made these tonight with fresh chives out of the garden delicious
Nora says
I’m so glad, Tom!
Lisa Starkweather says
Made these with gluten free Bisquick turned out great.
Nora says
I’m so glad, Lisa!
Emily says
Good and easy! I did put green onion in them.
Kim says
Just made these with instant potatoes. Followed your recipe and instructions. They were so good. Great recipe and would recommend!
Terri Slotta says
Can’t wait to try! Can I add a little onion powder to add an oniony flavor to them?
Nora says
Sure! 🙂
Dee says
Delicious!dee
NancyS says
Just made these from Sunday’s leftover potatoes to freeze. We cook a huge Christmas breakfast for the kids and grandsons and let me talk you, they can eat a lot! These will be so easy to bring out of the freezer Friday morning and reheat. Thank you so much for a delicious recipe.
Nora says
I’m so glad, Nancy!
Isabel Hovel says
THis brought back memories, as my mother used to make these as I was growing up (but minus the cheese). I make them too, minus the cheese, but add finely chopped onion. Great.
Ray Ratcliffe says
Bloody loverly,had them with a full english fry up, so nice made a second batch, slightly different recipe,
Maris piper mash, (half the tub)
1 egg
Handful mature chedar
Plain flourmix all (4 table spoons full
Mix all together section into four,heat the large none stick pan with a tiny amount of oil and wipe round with a tissue, put some flour onto on hand and scoop a quarter of the mix into the pan and just pat it down to make it flat and roundish, cook and flip only to golden brown, when done put on plate with a knob of butter in the middle and let it melt if you can wait, do exactly the same with the rest of the mash, omg you’ll think your on heaven when eating g them good luck
Nora Rusev says
That sounds delicious, Ray! Thank you for sharing.
Vicky says
Can you freeze these if they are not all eaten?
Nora says
Yes you definitely can, Vicky! I would reheat them in the oven from frozen so they don’t get soggy.
Suzanne says
I also added chives and more pepper. I could make a whole meal out of just these. YUM!
Nora says
I sometimes do make a meal out of these 🙂 Thanks for coming back to leave a recipe review, Suzanne. I appreciate it!
Karen says
My grandmother used to make these for me on Sunday evenings, from leftover potatoes we had at lunch. I’ve added bacon to them as well & they’re to die for! Put a little dollup of sour cream…now I want to make some! Lol
Nora says
Thank you so much for sharing that sweet story, Karen! I’ll have to try adding bacon, sounds amazing!
Lena says
I am 81 years old my mom made what she called potatoe cakes with left over mashed potatoes. Her recipe was similar to yoirs,but no cheese. She finely chopped onion and added that to her potatoe dough.I still make her recipe for my grand children. It is well loved by my family as a side dish. LENA BELLE
Izzy @ She Likes Food says
I never made potato cakes either because it just seems like so much work, but I think I can get on board with these! Except I eat so many mashed potatoes I usually don’t have leftovers, haha 🙂
Nora says
Haha Izzy, that’s usually the case around here as well. I’m lucky if I get to make potato cakes 😀
Ashley | The Recipe Rebel says
I LOVE potato cakes but I totally know what you mean — I actually only make them when I have leftover some-kind-of-potatoes! I just love the crispy exterior and smooth filling!
Nora says
Oh yes, the smooth filling is the best!
Denise @ Sweet Peas & Saffron says
These look SO tasty! I never have left-over mashed potatoes but next time I’ll have to make an extra large batch so I can try these out!
Nora says
That’s what I did right after posting these 😉 Thanks so much for your lovely comment, Denise!
Danielle says
What a great way to use up leftover mashed potatoes, Nora! Love that these are on the healthier side too. Potatoes are like comfort food for me, I wouldn’t be able to stop at just one of these!
Nora says
Thanks Danielle!
RK says
I love these! We make them with green onion mixed in & serve them with hot sauce (like sriracha) to mimic Asian green onion cakes. Will have to try your version too.
Nora says
That’s such a great idea! I’ll have to try your suggestions as well 🙂
Rachel @ Bakerita says
These mashed potato cakes sound delicious, Nora! I want to make a batch just for this purpose 🙂
Nora says
Haha, you totally should! Thanks Rachel 🙂
marcie says
I truly need to make these next time I have leftover mashed potatoes, Nora! They’re always a little lackluster the next day, but not these! Pinned to try. 🙂
Nora says
Thank you so much for your nice comment, Marcie! I appreciate the pin!
Medha @ Whisk & Shout says
What smart idea! These remind me a lot of “aloo tikki”, Indian potato cakes!
Nora says
Oh, I need to check those out! Thanks Medha!
Kelly says
I love that you made these using leftover mashed potatoes! They look perfectly crispy and adorable!
Nora says
Thank you so much for your nice comment, Kelly!
traci | vanilla and bean says
What a great idea, Nora! Potatoes are pure comfort food, so I love leftover mashed potatoes, but I’ve never tried them like this! That sauce sounds like a perfect pairing. I can imagine the crisp outside and creamy inside… just perfect! Thank you my dear.
Nora says
Thank you so much for your lovely words, Traci!