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4.9 from 27 votes

Mashed Potato Pancakes

These Potato Pancakes are crispy on the outside, tender and fluffy on in the inside. Made using your leftover mashed potatoes and best of all, they’re baked not fried.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 233 kcal
Course: Side Dish , Snacks
Cuisine: American

Ingredients

  • 5 large Russet potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons unsalted butter
  • 3 ounces cream cheese
  • 1/4 - 1/3 cup cream (or milk, any fat percentage)
  • 2 egg
  • 1/3 cup freshly grated Parmesan cheese and extra for sprinkling

Notes

  • TIPS FOR POTATO PANCAKES
  • Start with the ultimate mashed potatoes :
  • Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
  • If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
  • Use different flavors to flavor up the pancakes (see above).
  • f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
  • You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
  • Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
  • To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
  • Start with the ultimate mashed potatoes :
  • Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
  • If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
  • Use different flavors to flavor up the pancakes (see above).
  • f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
  • You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
  • Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
  • To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.