Best 12 Mashed Potato Pancakes Recipes

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**Mashed Potato Pancakes: A Culinary Journey of Flavor and Texture**

Embark on a delightful culinary adventure with our irresistible mashed potato pancakes, a tantalizing treat that combines the comforting flavors of mashed potatoes with the crispy, golden-brown exterior of a pancake. These versatile patties are a symphony of textures, offering a soft and fluffy interior that yields to a satisfying crunch with every bite. Whether you prefer them as a savory main course or a sweet dessert, our diverse collection of recipes caters to every palate. From classic potato pancakes to unique variations infused with herbs, cheese, and even chocolate, our comprehensive guide ensures you'll find the perfect recipe to satisfy your cravings. Get ready to elevate your brunch, lunch, or dinner with these delectable mashed potato pancakes that promise an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

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

2 cups mashed potatoes
1 egg
1 teaspoon ground black pepper
¼ cup dry bread crumbs, or as needed
1 tablespoon oil
1 tablespoon butter

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



Cheesy Leftover Mashed Potato Pancakes image

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 cups chilled leftover mashed potatoes
2/3 cup shredded Cheddar
2 tablespoons chopped scallions, green and white parts, plus more for garnish
1 large egg, lightly beaten
3 tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Kosher salt
Sour cream, for serving

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.

MASHED-POTATO PANCAKES



Mashed-Potato Pancakes image

Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6

Number Of Ingredients 5

2 cups mashed potatoes
1 large egg
1/4 cup grated Parmesan
Coarse salt and ground pepper
1 teaspoon vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
  • In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

SCALLION MASHED POTATO PANCAKES



Scallion Mashed Potato Pancakes image

This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!

Provided by Leslie Goldsmith

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 10

Number Of Ingredients 8

2 cups leftover mashed potatoes
½ cup all-purpose flour
2 large eggs
2 teaspoons sesame oil, divided
salt and ground white pepper to taste
1 tablespoon vegetable oil
4 large scallions, chopped
¼ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
  • Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
  • Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
  • Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g

MASHED POTATO AND CABBAGE PANCAKES



Mashed Potato and Cabbage Pancakes image

Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 30m

Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6

Number Of Ingredients 9

2 cups finely chopped steamed cabbage (about 1 pound cabbage)
2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender - about 20 minutes - then mashed with a potato masher or a fork)
1/2 cup chopped chives
1 tablespoon chopped fresh marjoram (optional)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

Steps:

  • To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
  • Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams

INSTANT MASHED POTATO PANCAKES



Instant Mashed Potato Pancakes image

I know that purists will be horrified, but these are quick, easy and delicious for a work night dinner. Serve with applesauce and/or sour cream. These do not require much oil, and can easily be fried on a hot griddle, to make them faster. Just brush the griddle with oil before placing the batter. Instead of chopping the green onion, just snip it into rings with kitchen shears. (My sister says that the milk can be replaced with chicken stock, but I have not tried it).

Provided by MJaz9053

Categories     Breakfast

Time 15m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups instant potato flakes
2 teaspoons baking powder
3/4 cup flour
2 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
1/2 cup green onion, finely sliced
1 teaspoon garlic powder or 1 teaspoon fresh garlic
salt or seasoning salt
pepper
canola oil (for frying, or for brushing griddle)

Steps:

  • Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
  • Combine milk (or stock), eggs and oil in another bowl. Beat well.
  • Add green onion and spices to wet ingredients.
  • Pour wet ingredients into dry.
  • Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
  • In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
  • Drop 1/3 c.batter into skillet or onto griddle.
  • Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
  • Remove to serving plate and serve with applesauce and/or sour cream.

CHEESY MASHED POTATO PANCAKES



Cheesy Mashed Potato Pancakes image

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

4 cups potatoes, mashed
2 cups shredded mozzarella cheese
1 large egg
1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
2 -3 tablespoons chives, chopped
1/2 cup breadcrumbs
1/4 cup canola oil, to saute
sour cream, to serve

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

MASHED POTATO PANCAKES RECIPE



Mashed Potato Pancakes Recipe image

One of the recipes my mom used for frugality.

Provided by Penny Hall

Categories     Potatoes

Time 20m

Number Of Ingredients 5

3 tablespoons finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour

Steps:

  • 1. Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good is you just warm them up and add a little more milk and/ or butter. But now you have a second option.

MASHED-POTATO PANCAKES



Mashed-Potato Pancakes image

Categories     Potato     Breakfast     Side     Vegetarian     Quick & Easy     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 to 8

Number Of Ingredients 7

2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
1 1/2 tablespoons grated onion
1/2 teaspoon dried marjoram, crumbled
1/3 cup chopped turkey liver if desired
vegetable oil for frying the pancakes

Steps:

  • In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, the marjoram, the liver, and salt and pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over moderately high heat until it is hot but not smoking and in it fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250°F. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

MASHED POTATO AND BROCCOLI RAAB PANCAKES



Mashed Potato and Broccoli Raab Pancakes image

A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 15m

Yield Makes 2 to 2 1/2 dozen small pancakes, serving 6

Number Of Ingredients 9

2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
1 1/2 cups finely chopped steamed or blanched broccoli raab
1/4 cup chopped chives
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/3 to 1/2 cup freshly grated Parmesan, to taste
3 heaped tablespoons all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

Steps:

  • In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
  • Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams

GARLIC MASHED POTATO PANCAKES



Garlic Mashed Potato Pancakes image

Make and share this Garlic Mashed Potato Pancakes recipe from Food.com.

Provided by Sharon123

Categories     Breakfast

Time 35m

Yield 4-6

Number Of Ingredients 7

5 large baking potatoes
8 tablespoons unsalted butter
2 garlic cloves, minced
2 cups low-fat milk (I use rice or soy milk)
3 teaspoons salt
fresh ground black pepper
1 teaspoon vegetable oil (or butter)

Steps:

  • Bring a large pot of water to a boil and add 2 teaspoons of salt.
  • Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.
  • While the potatoes are cooking, heat the butter in a medium skillet. When melted, add the garlic. Cook over low heat just until the garlic starts to turn light golden brown. Take care not to burn the butter. Take the pan off the heat and set aside to cool.
  • When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste.
  • Form the mixture into pancake patties. Place in skillet with 1 teaspoons oil or butter and cook on each side for about 1 to 2 minutes over medium-high heat, until a bit crisped on both sides.
  • Serve and enjoy!

MASHED-POTATO PANCAKES



Mashed-Potato Pancakes image

Provided by Florence Fabricant

Categories     side dish

Time 15m

Yield 18 pancakes to serve 4 to 6

Number Of Ingredients 10

1 pound potatoes, boiled, peeled and mashed
1/3 cup heavy cream
3 eggs, lightly beaten
2 tablespoons flour
1 tablespoon finely minced parsley
1 tablespoon finely minced fresh chives
1 1/2 teaspoons salt
Freshly ground pepper
4 to 6 tablespoons butter
Sour cream

Steps:

  • Mix mashed potatoes with cream, eggs, flour, parsley, chives, salt and the pepper to taste.
  • Heat two tablespoons of the butter in a large skillet. Form two-and-a-half- to three-inch rounds of potato batter in the skillet and fry the pancakes until golden, turning to brown both sides. Keep finished pancakes warm. Continue until all the batter is used, adding more butter to the skillet as needed.
  • Serve at once with sour cream on the side.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 98 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashed potato pancakes because they have a high starch content, which makes them fluffy and light.
  • Use day-old mashed potatoes: Freshly mashed potatoes will be too wet and sticky to make good pancakes. Leftover mashed potatoes that have been refrigerated overnight will be much easier to work with.
  • Season the mashed potatoes well: Before you form them into pancakes, make sure the mashed potatoes are well-seasoned with salt, pepper, and any other spices you like. This will help the pancakes to taste flavorful.
  • Use a hot skillet: When you cook the pancakes, make sure the skillet is hot enough so that they will brown evenly. If the skillet is not hot enough, the pancakes will stick and become soggy.
  • Don't overcrowd the skillet: When you add the pancakes to the skillet, make sure to leave enough space between them so that they can cook evenly. If the pancakes are too close together, they will steam instead of fry and will become mushy.

Conclusion:

Mashed potato pancakes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect mashed potato pancakes every time.

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