Leftover mashed potatoes are pure gold, They’re not just a nostalgic reminder of yesterday’s feast—they’re the perfect blank canvas for creating something entirely new and exciting. From crispy patties to comforting casseroles, I’ve learned that repurposing mashed potatoes can lead to some of the most delicious (and surprisingly easy) recipes ever.
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How to make Leftover Mashed Potatoes Pancake
Leftover mashed potatoes are mashed potatoes that have already been cooked and served but were not eaten, then stored for later use. Instead of discarding them, they can be refrigerated and transformed into a variety of new dishes.
Ingredients
- 2 cups of leftover mashed potatoes
- 1 large egg
- 1/2 cup of shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 cup of all-purpose flour
- 2 tablespoons of chopped green onions or chives
- 1/2 teaspoon of garlic powder (optional)
- Salt and pepper to taste
- Vegetable oil or butter, for frying
Instructions
- Mix Ingredients: In a large mixing bowl, combine the leftover mashed potatoes, egg, shredded cheese, flour, green onions, garlic powder (if using), and a pinch of salt and pepper. Mix until all the ingredients are well incorporated. The mixture should be thick and hold together when formed into a ball. If it seems too loose, add a bit more flour, one tablespoon at a time.
- Shape the Pancakes: Scoop out about a quarter cup of the mixture and use your hands to form it into a flat patty. Repeat with the remaining mixture.
- Heat the Pan: In a non-stick skillet, heat enough vegetable oil or butter over medium heat to coat the bottom of the pan. You want the oil to be hot enough to sizzle when the pancakes hit the skillet.
- Cook the Pancakes: Carefully place the patties into the hot skillet, making sure not to overcrowd the pan. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with sour cream, a sprinkle of chopped chives, or your choice of dipping sauce.
Tips
- Cheese Options: Feel free to experiment with different types of cheese based on your preference. Parmesan or feta can add a unique flavor.
- Add-Ins: For an extra kick, consider adding diced jalapeños, cooked bacon bits, or finely chopped herbs to the mixture.
- Serving Suggestions: These pancakes pair well with poached or fried eggs for breakfast, a side salad for lunch, or as a hearty accompaniment to dinner.
- Amount of Leftovers: If you have more or fewer than two cups of mashed potatoes, you can adjust the recipe quantities. Just keep the proportions of ingredients similar to ensure the pancakes hold together well during cooking.
Ingredients Substitutes
One of the great things about leftover mashed potato recipes, such as mashed potato pancakes or other dishes, is their flexibility.
1. Mashed Potatoes
Substitute: You can use sweet potato mash, cauliflower mash, or even mashed turnips for a similar texture and flavor variation.
Why: If you’re looking for a lower-carb option, mashed cauliflower or sweet potatoes can mimic the creaminess of regular mashed potatoes.
Tip: Adjust seasoning as these substitutes may be naturally sweet or slightly bitter.
2. Egg
Substitute: Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water), chia egg (1 tablespoon chia seeds + 3 tablespoons water), or 2 tablespoons of aquafaba (liquid from canned chickpeas).
Why: These options are perfect for vegans or if you’re out of eggs.
Tip: Let flax or chia eggs sit for 3-5 minutes to thicken before mixing them into the potatoes.
3. All-Purpose Flour
Substitute: Use almond flour, coconut flour, oat flour, or gluten-free flour blends.
Why: These options are great for gluten-free individuals or anyone wanting a lighter or healthier twist.
Tip: Coconut flour absorbs more moisture, so consider adding it gradually to avoid dryness.
4. Cheese
Substitute: Try nutritional yeast, vegan cheese alternatives, feta, blue cheese, ricotta, or even cream cheese.
Why: Nutritional yeast adds a cheesy, nutty flavor for vegans, while different cheeses can switch up the flavor.
Tip: If using cream cheese, reduce other wet ingredients slightly to maintain the right texture.
5. Green Onions or Chives
Substitute: Use finely chopped parsley, dill, cilantro, shallots, or scallions.
Why: These add similar herbal notes and brightness to the recipe.
Tip: If you prefer a stronger flavor, use garlic or finely minced red onion instead.
6. Garlic Powder
Substitute: Use onion powder, minced fresh garlic, roasted garlic paste, or omit entirely if you aren’t a garlic fan.
Why: Garlic flavor can be adjusted based on your taste preferences without altering the recipe structure.
7. Salt and Pepper
Substitute: Try seasoning the pancakes with smoked paprika, chili powder, Italian seasoning, or za’atar for a unique twist.
Why: Swapping out traditional salt-and-pepper seasoning can give your dish an international flair.
8. Vegetable Oil or Butter (For Frying)
Substitute: Use avocado oil, olive oil, coconut oil, ghee, or vegan butter.
Why: These alternatives can cater to dietary preferences and offer subtle differences in flavor or health benefits.
Final Thoughts
With these delicious leftover mashed potato pancakes, your leftovers will never go to waste—and who knows, you might find yourself making extra mashed potatoes to have an excuse to enjoy these delights again!
More Potato Recipes:
Ingredients
- 2 cups of leftover mashed potatoes
- 1 large egg
- 1/2 cup of shredded cheese
- 1/4 cup of all-purpose flour
- 2 tablespoons of chopped green onions or chives
- 1/2 teaspoon of garlic powder (optional)
- Salt and pepper to taste
- Vegetable oil or butter, for frying
Instructions
- Mix Ingredients: In a large mixing bowl, combine the leftover mashed potatoes, egg, shredded cheese, flour, green onions, garlic powder (if using), and a pinch of salt and pepper. Mix until all the ingredients are well incorporated. The mixture should be thick and hold together when formed into a ball. If it seems too loose, add a bit more flour, one tablespoon at a time.
- Shape the Pancakes: Scoop out about a quarter cup of the mixture and use your hands to form it into a flat patty. Repeat with the remaining mixture.
- Heat the Pan: In a non-stick skillet, heat enough vegetable oil or butter over medium heat to coat the bottom of the pan. You want the oil to be hot enough to sizzle when the pancakes hit the skillet.
- Cook the Pancakes: Carefully place the patties into the hot skillet, making sure not to overcrowd the pan. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with sour cream, a sprinkle of chopped chives, or your choice of dipping sauce.
