Mashed Potato Pancakes are one of those quietly comforting dishes that make good use of what you already have. Leftover mashed potatoes turn into crisp-edged, tender-in-the-middle patties that fit pretty much anywhere on the table — breakfast, brunch, or a simple side next to a roast chicken. No fuss. Just a smart way to give yesterday’s mash a new life.

Ingredients for this Mashed Potato Pancakes

3 cups cold leftover mashed potatoes (straight from the fridge works best)
1 large egg
1/2 cup all-purpose flour, plus a little extra if the mixture feels loose
1/2 cup shredded cheddar or gouda (optional, but lovely)
2 tablespoons finely sliced scallions or chives
1/2 teaspoon baking powder (optional, for a softer interior)
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
3 tablespoons neutral oil for frying (canola, avocado, or sunflower)
1 tablespoon butter (optional, for flavor in the pan)

To serve: sour cream, applesauce, a fried egg, smoked salmon, or a handful of arugula with lemon. Go where your cravings point you.

Instructions

Start with cold mash. If your mashed potatoes are extra creamy or loose, don’t worry — we’ll adjust with flour. If they’re very stiff, let them sit at room temperature for 10 minutes so they’re easier to stir.
Mix the base. In a large bowl, combine the mashed potatoes, egg, flour, cheese (if using), scallions, baking powder, garlic powder, salt, and pepper. Stir with a spatula or wooden spoon. You’re aiming for a mixture that clumps easily and doesn’t stick too much to your hands.
Adjust as needed. If the mixture feels too sticky or spreads when you press it, add flour, 1 tablespoon at a time. If it’s crumbly and dry, splash in a teaspoon of milk or a little melted butter. The right texture holds a neat patty.
Preheat the pan. Set a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon oil and a small pat of butter, if you like. Give it a minute to get hot. You should hear a gentle sizzle when batter hits the pan, not silence, not a scream.
Shape and cook. Scoop about 1/4 cup of the mixture and gently pat it into a puck, roughly 3 inches wide and 1/2 inch thick. Place it in the pan. Repeat, leaving a little space between them. Pan shouldn’t be overcrowded; better to do two batches than steam them.
Let them get golden. Cook 3 to 4 minutes on the first side, until deeply golden and crisp at the edges. Flip carefully with a thin spatula and cook another 2 to 3 minutes. Adjust the heat if they’re browning too fast before the center heats through. Add more oil as needed between batches.
Keep warm. Transfer finished pancakes to a wire rack set over a sheet pan in a 200°F oven while you finish the rest. The rack keeps them crisp.
Serve right away. Top with a spoonful of sour cream and chives, a runny fried egg, or something sweet like applesauce. They’re friendly like that. A crisp salad on the side is nice, too.

Pro tips, the short version:

Cold mashed potatoes make sturdier pancakes.
Use enough oil to cover the pan lightly; crisp happens where potato meets hot fat.
Resist flipping too early — let that golden crust form.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 15 to 20 minutes (in 2 batches)
Total time: about 30 to 35 minutes
Yield: 10 to 12 pancakes (about 3 inches each)
Equipment: Large skillet (nonstick or cast iron), mixing bowl, spatula, wire rack optional

Nutritional information

These numbers are estimates and will vary depending on how rich your original mashed potatoes were and how much oil the pancakes absorb. Based on the recipe as written with cheese, per 2 pancakes:

Calories: about 260
Carbohydrates: 30 g
Protein: 6 g
Total fat: 10 to 12 g
Fiber: 2 g
Sodium: roughly 350 to 450 mg

If you skip the cheese or use less oil, the calories and fat will drop. Want to nudge fiber up a bit? Swap 1/4 cup of the flour for whole-wheat flour.

Frequently asked questions

Can I make Mashed Potato Pancakes without eggs?

The egg helps bind, but you have options. Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested 5 minutes) or add 2 to 3 tablespoons extra flour or fine breadcrumbs to firm things up. A small handful of shredded cheese also acts like glue as it melts. The key is getting the mixture to hold together when you press it into a patty — if it crumbles, add a touch more binder; if it feels pasty, sprinkle in flour gradually.

Can I bake or air-fry instead of pan-frying?

They won’t be quite as shatter-crisp as pan-fried, but still very good.

Bake: Heat the oven to 425°F. Line a sheet pan with parchment and brush with oil. Place patties on the pan, brush tops with a little oil, and bake 10 to 12 minutes. Flip and bake another 5 to 8 minutes until golden.
Air-fry: Preheat to 400°F if your model needs it. Spray the basket lightly. Arrange pancakes in a single layer, mist tops with oil, and cook 8 to 10 minutes, flipping halfway, until crisp and browned.

Why do my pancakes fall apart, and how do I fix it?

Usually it’s one of three things: the mixture is too wet, the pan isn’t hot enough, or you’re flipping too soon. Try this:

If the mixture feels soft and sticky, add flour a tablespoon at a time until it firms up.
Start with a hot pan and a thin layer of oil — you should hear a gentle sizzle.
Let them cook undisturbed until the bottom is well browned. The crust is your structural support when flipping.

Bonus tip: smaller pancakes are easier to flip cleanly. If you’re new to this, start with slightly smaller patties and work up.

Storage and reheating: Keep leftovers in an airtight container for up to 4 days, or freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in a skillet over medium heat with a touch of oil, in a 375°F oven for 8 to 10 minutes, or in the air fryer at 375°F for 5 to 7 minutes. Microwave only if you must — it softens the crisp edges.

Little moment from my kitchen: I like to tuck a plate of these into the oven while I fry an egg. By the time the yolk is ready, the pancakes are hot and crisp again. A spoon of sour cream, a few chives, and it’s the kind of simple dinner that makes you exhale. Nothing fancy. Just right.