Easy Potato Pancakes (With Leftover Mashed Potatoes) (2024)

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Crispy and creamy, these Easy Potato Pancakes (With Leftover Mashed Potatoes) 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, ready to eat in under 20 minutes.

Easy Potato Pancakes (With Leftover Mashed Potatoes) (1)

Why you'll love these leftover mashed potatoes pancakes:

Super simple: They're really easy to make and come together pretty quickly with ingredients you have on hand.
Leftovers: These savory pancakes are a great way of using up your mashed potatoes from any of the holiday dinners (I always have an extra portion of mashed potatoes on hand after Thanksgiving).
Flexible for different diets: If you have any family members that are dairy-free, you could make these as they're totally dairy-free! They could also be made gluten-free (or even Paleo).

Perfect after Thanksgiving or Christmas or anytime you have mashed potatoes on hand, they make a delicious side dish or even a great main course. These fantastic potato pancakes are dairy free and are super easy to make gluten-free or even paleo.

If you’re always trying to figure out what to what to do with leftover mashed potatoes-this is the recipe!

After the holidays, I found myself with quite a bit of mashed potatoes. These potato pancakes from leftover mashed potatoes are just truly delicious! Usually I make the matafan-fluffy mashed potato pancakes (from Dorie Greenspan). The matafan are fantastic, but a little fussy compared to this potato pancake.

These come together with a few simple steps and taste like fluffy latkes! I was seriously considering calling them “fluffy latkes”, because that is what they tasted like. It may seem that you could make a potato cake by just adding an egg.

It won’t work with just an egg. The trick is to add some flour to bind it all together, and a little bit of cheese and onion to jazz up the flavor (GF flour and dairy-free cheese are great subs!).

Once you get the mixture together, lightly coat it with flour, which helps to get that amazing crispy exterior. It all fries up for a few minutes per side, and soon you’ll have gorgeous golden brown exterior and a dreamy and creamy interior!

Jump To

Why you'll love these leftover mashed potatoes pancakes:
What to do with leftover mashed potatoes?
What ingredients are in cheesy potato cakes?
How to make potato cakes?
Toppings for mashed potato pancake recipe:
Can you make cheesy leftover mashed potato pancakes ahead of time?
Expert tips for cheesy potato cakes:
Variations and substitutions for mashed potato patties:
What to serve with potato pancakes from mashed potatoes?
How long are mashed potatoes pancakes (latkes) good for?
Top tips to make this leftover mashed potato pancake recipe
FAQ'S
If you are looking for more recipes to make the most out of your leftovers:
Easy Potato Pancakes (With Leftover Mashed Potatoes)

Easy Potato Pancakes (With Leftover Mashed Potatoes) (2)

Mom made the quick aioli side sauce to go with them, and it was a team effort to create this tasty recipe made with leftovers! I just love cooking with my mom (who is a former chef). She just whips up whatever you request. She does most of it without even following a recipe!

You may remember my instant pot mashed potatoes. I happened to have some leftovers and decided to create the pancakes using dairy-free cheese I had on hand. If you are dairy-free, you have to try it using either the mozzarella or cheddar (I did try both). The result is totally creamy and delicious potato pancakes.

What to do with leftover mashed potatoes?

There are different ways to use up leftover mashed potatoes:

These tasty savory pancakes are a perfect way to use up your leftover mashed potatoes after your holiday feast (or from any normal weeknight dinner).

Super simple: the potatoes are already seasoned and ready to use up! I almost always make these leftover pancakes and sometimes I make a shepherd’s pie (sometimes vegan, sometimes not).

What ingredients are in cheesy potato cakes?

Here is all you need to make these delicious mashed potato patties (full printable recipe card is below).

Mashed potatoes (make sure they’re leftover and chilled and not just made and hot)
Egg: helps to bind the pancakes together
All-purpose flour: You could use all-purpose flour or for gluten-free, you could sub with your favorite gluten-free 1:1 flour (King Arthur's Flour or Bob's Red Mill is nice).
Shredded chees: Use your favorite shredded mozzarella or even cheddar cheese (or do a combo of different shredded cheese). I used vegan cheese.
Onion: I used red onion, but use sweet onion, scallion or even shallots.
Oil: Any mild flavored oil is fine, I used my favorite Sicilian olive oil.

How to make potato cakes?

Here's how to make potato pancakes from mashed potatoes (full printable recipe card is found below).

Step 1: Gather all your ingredients. In a large bowl, add all of the ingredients.

Easy Potato Pancakes (With Leftover Mashed Potatoes) (3)

Step 2: Stir them all together to combine.

Easy Potato Pancakes (With Leftover Mashed Potatoes) (4)

Step 3: If you’re making the sauce, now is the time to make it. If not, go on to cooking them up.

Step 4: 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- inches in thickness. Coat each cake evenly in a thin coating flour and set aside.

Step 5: Place remaining flour in a shallow dish and dredge each pancake lightly in flour.

Step 6: 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.

Step 7: 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.

Step 8: Cook the patties until bottom is browned and sides are set.

Step 9: Carefully flip the patties and cook for another 3 to 4 minutes, until browned and cooked through.

Toppings for mashed potato pancake recipe:

There are a variety of topping ideas:

aioli sauce (you could make the quick one I share below)
sour cream (use your favorite dairy-free brand, if you're dairy-free)
diced onions
bacon
shredded cheese (dairy-free or dairy)
tomato salsa
fresh herbs
caramelized onions

Can you make cheesy leftover mashed potato pancakes ahead of time?

This mashed potato pancake recipe is still really good if you make them ahead of time and then reheat in the oven. Keep in mind, you won’t have that really crispy exterior like when you cook them up at the moment.

Store the cooked pancakes fridge in an airtight container for up to a few days, place them on a baking sheet, and reheat at 350F for around 8-10 minutes.

Easy Potato Pancakes (With Leftover Mashed Potatoes) (6)

Expert tips for cheesy potato cakes:

Use starchy potatoes like Russet or Yukon Gold for best results.
Add in some chopped green onions or fresh herbs for extra flavor and texture.
For a crispier exterior, coat the potato pancakes with a thin layer of flour or breadcrumbs before frying.
Experiment with different seasonings and spices to customize the flavor of your potato pancakes, such as garlic powder, paprika, or cumin.

Variations and substitutions for mashed potato patties:

Variation 1: Sweet Potato Pancakes

All you have to do is make some mashed sweet potatoes in place of the regular potatoes. The recipe instructions are the same and you just season it up with some cinnamon, nutmeg, and a touch of brown sugar for a sweet and savory flavor. For breakfast or for brunch, serve it with a drizzle of maple syrup.

Variation 2: Zucchini and Corn Fritters

In the summertime, you could use grated zucchini and corn kernels to create a colorful and flavorful fritter. For a burst of freshness, stir in some chopped fresh herbs, like Italian parsley or cilantro. This zucchini fritter idea makes a great side dish or appetizer.

Variation 3: Cauliflower and Broccoli Patties

Another veggie idea is to use grated cauliflower and broccoli instead of potatoes. Sprinkle in some garlic powder, onion powder, and paprika (mild or smoked). Drizzle on an avocado aioli for added creaminess.

Substitution 1: Gluten-Free Option

To make this recipe gluten-free, use your favorite gluten-free flour blend or even almond flour in place of the all-purpose flour. Follow the rest of the recipe directions to cook them up.

Substitution 2: Vegan Option

To make this recipe vegan, you could sub the egg with a flax egg by mixing 1 tablespoon ground flaxseed 3 tablespoons water. Use your favorite dairy-free cheese As for the aioli sauce, use a vegan mayo or unsweetened dairy-free yogurt.

What to serve with potato pancakes from mashed potatoes?

These potato pancakes are perfect to serve for lunch, dinner or a nice Sunday brunch.

Sour cream or aioli sauce (dairy-free option available) for dipping
Green salad or try our chicken avocado salad
Poached eggs on top of the potato pancakes for a hearty breakfast or brunch
Smoked salmon, or try our gravlax, and cream cheese for a savory twist on traditional latkes
Apple sauce or cranberry sauce , if you like a little sweet and tart sauce to go with it
Grilled vegetables, such as zucchini or bell peppers, for a light and refreshing meal option
Sausage links or bacon on the side for a savory breakfast option
A bowl of soup, like this easy to make minestrone
Fresh berries or sliced apples
Crispy bacon bits or diced ham added into the potato pancake batter for an extra protein boost.

How long are mashed potatoes pancakes (latkes) good for?

Once they have completely cooled down, store them in an airtight container for 2-3 days. Reheat them in the oven or a microwave.

Top tips to make this leftover mashed potato pancake recipe

To make these pancakes gluten-free, substitute the flour for gluten-free 1:1.
To make these pancakes paleo, use cassava flour 1:1.
Start with one egg. If you find the mixture too dry and feel it could use another, go ahead and it in (I used just one egg).
IF it seems to wet, add a little more flour just a little bit at a time (taking care not to make the batter to dry).

FAQ'S

Why are my mashed potato pancakes falling apart?

The trick to getting them to stick together is adding enough egg to bind the potatoes together. If your pancakes are still falling apart after adding an egg or two; try adding some breadcrumbs or Parmesan cheese to act as a binder. If you don’t have breadcrumbs on hand, crackers or oats can also work. You could even try adding some finely chopped onion and garlic for an extra flavor boost!

What is the difference between latkes and potato pancakes?

Latkes are a traditional Jewish dish made from grated potatoes and usually served with sour cream or applesauce. Potato pancakes, on the other hand, are typically made from mashed potatoes and often fried in butter or oil. Both are delicious but have slightly different textures. Latkes tend to be more crispy while potato pancakes can be fluffy.

Why are my potato pancakes mushy?

If your potato pancakes are coming out mushy, it’s likely because you didn’t squeeze out enough moisture from the mashed potatoes. Be sure to use a clean kitchen towel to really press down and get as much of that excess water out as possible.

What country is potato pancakes from?

Potato pancakes are popular all around the world, but they’re most often associated with traditional German and Austrian cuisine. In Germany and Austria, potato pancakes are usually served as a savoury snack or appetizer, usually topped with apple sauce or sour cream.

If you are looking for more recipes to make the most out of your leftovers:

Turkey Pot Pie is delicious!
Leftover Cranberry Sauce Cake is one of my favorite cakes...ever!
Baked Brie in Puff Pastry is an amazing appetizer (so easy to make with leftover cranberry sauce)

Originally published February 2023 and updated for content October 2023.

Easy Potato Pancakes (With Leftover Mashed Potatoes)

Crispy and creamy, these Easy Potato Pancakes (With Leftover Mashed Potatoes)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.

Prep Time10 minutes mins

Cook Time8 minutes mins

Course: Side Dish

Cuisine: American

Keyword: dairy free, leftovers, pancakes, potatoes

Servings: 6 servings

Calories: 414kcal

Author: Lora

Equipment

1 glass bowl
1 saute pan

Ingredients

PANCAKES
2 cups mashed potatoes cold
1 large egg
¼ cup flour* plus 2 tablespoons all-purpose flour divided
½ shredded cheese* I used vegan cheese, but shredded mozzarella is fine or cheddar
½ cup onion chopped (I used red onion)
4-6 Tablespoons oil any mild flavored oil is fine
AIOLI SAUCE
1 cup mayonnaise
1 tablespoon fresh lemon zest from 1 large lemon
1 tablespoon fresh chopped chive or onion
1 clove garlic minced
½ teaspoon Dijon mustard
salt to taste
pepper to taste

Instructions

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.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Potato Pancakes:

Keep in mind that the leftover mashed potatoes will vary in consistency. It all depends on how you made your mashed potatoes (how much milk or butter was added)
If after combining the mashed potato pancake mixture it seems a bit dry and has difficulty coming together, add one more egg. If the mixture seems too wet, add a small bit of flour, 1 tablespoon at a time, until you get a nice and cohesive mixture.

Flour: I used all-purpose flour. You could make this gluten-free using your favorite brand of 1-1 gluten-free flour.
Paleo: To make these potato pancakes paleo, use cassava flour 1:1.

Cheese: I used vegan mozzarella shreds to make it dairy-free. Go ahead and use your favorite with dairy mozzarella shreds or even cheddar.
Onion: I used red onion, but go ahead and use scallions, sweet onion or even chives.
Cook: Cook them up a few at time. You want to make sure you don’t overcrowd them in your pan (if it’s a large pan, you could probably fit them all at once).  Aioli sauce:
If you have anchovy filets on hand, chop up a couple to add to the sauce. If you do add anchovy, you will not need any salt in the sauce.
Refrigerate for up to 1 week.

Make them in advance: Pancakes could be formed into shape one day ahead and stored in the fridge. Remove from fridge 10 minutes before frying. Reheat on a baking sheet at 350F for 8-10 minutes
Freezing: Potato pancakes could be stored in a single layer in a zipped lock freezer bag or an airtight storage container. Keeps in freezer for up to 2 months.

Nutrition

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