Mashed potatoes are a classic side dish that can easily be transformed into a delicious and versatile meal. They are a blank canvas, just waiting to be flavored and seasoned to your liking. One great way to use up leftover mashed potatoes is to make cheesy leftover mashed potato pancakes. These pancakes are a fun and easy way to turn your leftover mashed potatoes into a new and exciting dish. They are crispy on the outside and creamy on the inside, with a gooey cheese filling. Serve them with your favorite dipping sauce, and you have a meal that is sure to please everyone at the table.
Here are our top 9 tried and tested recipes!
LEFTOVER MASHED POTATO PANCAKES
This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.
Provided by Karin50
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
- Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
- Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g
CHEESY LEFTOVER MASHED POTATO PANCAKES
Crispy and creamy, these Cheesy Leftover Mashed Potato Pancakes are the most delicious way to use up those extra mashed potatoes! Just perfect after the holidays or any time you find yourself with leftover mashed potatoes.
Provided by Lora
Categories Side Dish
Number Of Ingredients 15
Steps:
- POTATO PANCAKES
- In a large bowl, add all of the ingredients.
- Stir them all together to combine. Set aside and prep the sauce (if you're using this sauce, if you're not, go ahead and skip over to frying them in pan).
- AIOLI SAUCE
- In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.
- Cover and refrigerate until ready to use.
- Refrigerate for up to 1 week.
- In a large bowl, mix all of the ingredients together until well combined.
- The mixture should be thick and should hold its shape. If it's not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)
- COOK POTATO PANCAKES
- Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about 1/2- inch in thickness.
- Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.
- Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).
- Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.
- Cook the patties until bottom is browned and sides are set.
- Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.
- When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you'll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.
- Repeat with the rest of the patties .
- Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you're dairy-free).
- These potato pancakes are best served hot. But they're also still delicious warm.
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Add the leftover mashed potatoes to a large bowl. They shouldn't be cold from the fridge if you can help it - let them stand at room temperature for 30 minutes before adding any other ingredients OR mash them up well again to break up the clumps with a warm potato masher.
- Add the cheese, flour, green onion, bacon or ham, eggs, garlic powder, thyme, and salt and pepper.
- Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
- Form the mixture into 12 patties about 1.5 centimetres thick.
- Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
- Fry the patties in batches (don't overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
- Enjoy warm with a dollop of sour cream, some more sliced green onions, and some extra cheese, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 156 kcal, Carbohydrate 17 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 214 mg, Fiber 2 g, Sugar 1 g
CHEESY LEFTOVER MASHED POTATO PANCAKES
Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes topped with sour cream or yogurt.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
- Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
- Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Nutrition Facts : Calories 109 kcal, Carbohydrate 17 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 60 mg, Fiber 1 g, ServingSize 1 serving
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
LEFTOVER MASHED POTATO PANCAKES
This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.
Provided by Thomas Danler
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
- Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
- Make sure the mixture is not too thin.
- Pour 1/4 cup batter into hot pan; brown on both sides.
- Enjoy with sour cream or applesauce.
- Enjoy!
Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8
POTATO PANCAKES II
Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.
Provided by Deanne
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g
CHEESY MASHED POTATO PANCAKES
Make and share this Cheesy Mashed Potato Pancakes recipe from Food.com.
Provided by Bonnie G 2
Categories Breakfast
Time 40m
Yield 22 pancakes, 22 serving(s)
Number Of Ingredients 8
Steps:
- Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
- n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
- Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
- Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
- Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.
Nutrition Facts : Calories 91.6, Fat 5.1, SaturatedFat 1.6, Cholesterol 16.5, Sodium 86.7, Carbohydrate 7.9, Fiber 0.8, Sugar 0.5, Protein 3.6
CHEESY LEFTOVER MASHED POTATO PANCAKES RECIPE - (4.5/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour. Heat 3 to 4 tablespoons of vegetable oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Tips for Making Perfect Cheesy Leftover Mashed Potato Pancakes:
- Use fresh, well-seasoned mashed potatoes: The quality of your mashed potatoes will directly impact the taste of your pancakes. Be sure to use potatoes that have been cooked and seasoned to your liking. If your mashed potatoes are bland, your pancakes will be bland as well.
- Add plenty of cheese: Cheese is what makes these pancakes so delicious. Don't be shy about adding it! You can use any type of cheese you like, but cheddar, mozzarella, and Parmesan are all good choices.
- Use a hot griddle: A hot griddle is essential for getting crispy, golden brown pancakes. If your griddle is not hot enough, the pancakes will stick and become soggy.
- Cook the pancakes in batches: Don't overcrowd the griddle. Cook the pancakes in batches to ensure that they have enough room to cook evenly.
- Serve the pancakes immediately: Cheesy leftover mashed potato pancakes are best served hot and fresh. They can be served with a variety of toppings, such as sour cream, salsa, or guacamole.
Conclusion:
Cheesy leftover mashed potato pancakes are a delicious and easy way to use up leftover mashed potatoes. They are perfect for a quick and easy breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy. So next time you have leftover mashed potatoes, don't let them go to waste! Turn them into cheesy leftover mashed potato pancakes instead. You won't regret it!
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