Mashed Potato Pancakes
User Reviews
5
22 reviews
Excellent
Mashed Potato Pancakes
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Mashed Potato Pancakes transform leftover mashed potatoes into crispy, golden patties with a tender center. Including diced onion, garlic, and thyme in the mix adds savory depth, balanced by seasoning with salt and pepper. Coated lightly with flour and bound by eggs, the batter fries in vegetable oil until crispy edges form. These pancakes are easy to shape and cook, and they make a practical way to repurpose mashed potatoes, especially when served with garnishes like sour cream, chives, or parsley for added freshness.
Description
Mashed Potato Pancakes offer a way to use cold or room-temperature mashed potatoes by mixing them with diced onions, finely minced garlic, eggs, flour, and herbs. The recipe balances moisture with flour and eggs, allowing the mixture to be shaped into half-inch thick patties. Frying the pancakes in vegetable oil over medium heat creates a crisp exterior while keeping the inside soft. The seasoning with salt, pepper, and thyme ensures a flavorful but mild profile. These pancakes are suitable for serving as a side dish or snack, paired well with sour cream or fresh herbs. Practical preparation includes setting up a wire rack to drain excess oil, which preserves the pancakes’ crispness. Variations can be made by adjusting flour depending on the mashed potato consistency or adding proteins or cheese as mix-ins if desired.
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Ingredients
- 3 cups potato leftovers are great for this, mashed
- 1/2 medium yellow onion diced, or sweet onion
- 2 cloves garlic finely minced
- 2 large egg lightly beaten
- 1 - 2 cups all-purpose flour see recipe note #3
- 1/2 tsp kosher salt if your mashed potatoes are unseasoned, use more (to taste)
- 1/2 tsp black pepper if your mashed potatoes are unseasoned, use more (to taste)
- 1/2 tsp thyme if your mashed potatoes are unseasoned, use more (to taste, dried
- 3 Tbsp vegetable oil avocado or canola oil are great substitutes
Garnishes
- chives minced fresh, or scallions
- parsley fresh, minced
- sour cream
Instructions
Prepare
- This recipe works best with cold or room temperature mashed potatoes, not hot or warm.
- Set out a large mixing bowl, and a plate (or baking sheet) lined with wax or parchment paper.
- Place some paper towels down on the counter near your stove, and top it with a wire cooling rack. This will be where the potato pancakes will go after being cooked, and the excess oil will drip off and keep them nice and crispy (instead of soggy).
Mix and assemble
- To a large mixing bowl, add mashed potatoes, onion, garlic, eggs, flour, salt, pepper, and thyme. Mix using a rubber spatula or wooden spoon until very well combined.
- If mixture is dry and crumbly, add another beaten egg. If mixture is wet, add a little more flour and mix again.
- Using a 1/2 cup measuring cup (or 4 oz cookie scoop), portion out about 1/2 cup of the mixture and form into a patty, about 1/2" thick. Place on prepared plate (or baking sheet), and continue making patties until potato mixture is used up.
Cook
- Preheat a large skillet over MED/MED HIGH heat, then when hot, add the vegetable oil.
- Add patties to skillet in the hot oil, cooking about 4-5 minutes per side, or until golden brown and cooked through.
- You definitely don't want to overcrowd your skillet, otherwise you won't get that beautiful golden brown exterior, so depending on the size of your skillet, I would cook about 4 patties at a time.
- When the first batch of patties is finished cooking, add them to the prepared wire cooling rack, and continue cooking batches until no more patties remain.
- If you notice the skillet looking dry after a batch or two, feel free to add a drizzle of extra oil.
Serve
- Serve these potato pancakes hot, warm, or at room temperature and topped with desired garnishes.
Notes
- The recipe can yield 9 to 12 pancakes depending on size and thickness.
- If mashed potatoes are runnier, use more flour; for thicker potatoes, less flour is needed to achieve proper batter consistency.
- Cold or room-temperature mashed potatoes work best—avoid using warm or hot potatoes.
- Optional add-ins like ham, bacon, cheese, or ranch seasoning can be mixed in for extra flavor.
Nutrition Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
166mg
(7%)
Potassium
263mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
17mg
(19%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 166mg | 7% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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