Best 7 Cheesy Leftover Mashed Potato Pancakes Recipes
Calling all mashed potato lovers! Get ready to transform your leftover mashed potatoes into a delightful new dish with our cheesy mashed potato pancakes recipe. This creative and easy-to-follow recipe elevates your leftover mashed potatoes to a new level of taste and texture. With just a few simple ingredients and steps, you'll create crispy, golden-brown pancakes filled with melted cheese and fluffy mashed potatoes.
But that's not all! This article also features a collection of other enticing mashed potato recipes that will satisfy any palate. From the classic mashed potatoes with butter and milk to variations like garlic mashed potatoes, cheesy mashed potatoes, and even a recipe for mashed potato cakes with caramelized onions, you'll find a range of options to suit your taste preferences.
Whether you're looking for a comforting side dish or a unique main course, our mashed potato recipes have got you covered. Say goodbye to boring mashed potatoes and hello to a world of flavor and creativity. Get ready to whip up a feast that will have your family and friends asking for seconds!
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.
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
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
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.
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
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
Tips:
- For the best results, use leftover mashed potatoes that are at least a day old. This will help them hold their shape better when pan-fried.
- If your mashed potatoes are too thick, add a little milk or cream to loosen them up.
- Be careful not to overmix the potato mixture, as this will make the pancakes tough.
- If you don't have any self-rising flour, you can use all-purpose flour and add 1 teaspoon of baking powder per cup of flour.
- Heat the oil over medium heat before adding the potato pancakes. This will help them cook evenly and prevent them from sticking to the pan.
- Don't overcrowd the pan when cooking the potato pancakes. Leave enough space between them so that they can cook evenly.
- Serve the potato pancakes hot with your favorite toppings, such as butter, sour cream, or salsa.
Conclusion:
Cheesy leftover mashed potato pancakes are a delicious and easy way to use up leftover mashed potatoes. They're crispy on the outside and fluffy on the inside, and they're packed with flavor. Plus, they're a great way to get your kids to eat their vegetables. So next time you have leftover mashed potatoes, don't just throw them away. Make these cheesy potato pancakes instead!
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