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 😉
Mark Digel says
Easy and delicious. This is the first time I have been able to get potato cakes crispy on the outside and fluffy but firm on the inside.
Jay says
Super recipe!
Bren says
Easy to put together and to cook. Turned out crispy and tasted great! Thanks for the recipe!👍❤️😊
Lourie Jenkins says
Very hard to get to recipe because of ads!
Did not specify flour to be all purpose or self rising, thanks for wasting my time
Nora says
Self rising flour is a lot less common vs all purpose, so it’s the one most recipes will specify if needed. “flour” in a recipe = all-purpose flour. And ads are the price you pay for getting free recipes. You’re more than welcome to buy an ad-free cookbook, I know many wonderful cookbook authors who would rejoice if people chose to buy more cookbooks again.
Clark Thomasson says
Are you this stupid in every aspect of life?
M says
Why would you need a leavening agent for potato cakes? And that was a lot of words to say you don’t know how to scroll or hit the print button to see the recipe without ads… try reviewing the actual recipe rather than just b*tching, huh?
Jason says
There’s literally a tab at the top of the page that takes you straight to the recipe. Don’t give a 1 star because your the idiot that can’t navigate the page.
Michael says
Lorry,
You can assume ANY recipe is calling for All Purpose flour unless mentioned otherwise. Also, most blogs have a “jump to recipe” option at the top so you don’t have to sift through the adds.
Dawn says
Thank YOU for wasting MY time reading your “for no reason at all” hateful comment! Gheesh, just admit you don’t have common sense and move on!
Jennifer V says
1/2 recipe for my little bit of leftover. good recipe. will be making again
Leslie says
It was a big hit with the family. Rave reviews.
Dale Kilgore says
me and my granddaughter made them, very easy to make, they taste 😋.
Marlynn says
Tasty! Needs salt added in the batter and bump the cheese up to 3oz. I added a cup of diced onion. Cook over a low flame for about 2 min each side to bring out the flavors. Add cooking spray (I use avocado) before each batch to get a nice golden brown. Served with sour cream and cranberry sauce.
Susan Miller says
Not as good as using raw shredded potatoes but a great way to use leftover mashed potatoes
Melissa says
Wow! I had leftover mashed potatoes, found this recipe and made it. You took me on a journey to my past. I forgot my Grandma used to make this for me. I realized as they were cooking. She didn’t use cheese, I think she probably made them the German way. This is my way now! Thank you so much for a truly delicious recipe and a reminder of almost lost heritage.
Nora says
Oh Melissa, your comment just made my day! So glad my humble little recipe brought you so much joy.
Gwenn says
I added 2T grated onion and one minced garlic. Delicious
Valerie says
easy and great
Megan says
Make the recipe it’s absolutely fantastic. I added some Italian seasoning, garlic powder and sour cream and chive seeds me and the best one I’ve ever met..
Karen Obrinske says
when I was young my mom made these all the time, one of my favorite sides she made, her mama taught her, all southern ladies. made meals go farther.
Nora says
Yep, exactly!
Debbie Carroll says
I’ve made these three times now, perfect every time, my family are asking for the recipe now
Ray says
Pan to plate! Delicious! Thanks!
Karen Caulder Johnson says
I love this so much!
Linda Gardner says
Made these tonight for supper but I cooked mine in a sandwich maker. Had to flip them but they were excellent. Thank you
Ann says
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
Nora says
I’m so glad, Ann! I make these a lot and I’m always happy when they are appreciated.
Edie says
Delish. Printed for inserting in favorite recipes
Christina Lodge 2022 says
This is almost the same recipe that my mother used to make! It’s a great, quick snack/meal! Love it, Thanks for sharing!
Candice Hopkins says
Made this! Very good! I might have needed a little more flour in the “batter”. So my Sister and BIL ?? up! So make it again! Maybe some parsley flakes and other spices.
Abby says
Just made these today. Very delicious.
Nora says
I’m so glad, Abby!
Trudy says
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. ?
Nora says
I’m so glad, Trudy!
Kathleen says
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!
Nora says
I’m so glad, Kathleen!