There’s something so satisfying about taking leftovers and turning them into something even more delicious than the original dish. And that’s exactly what happens with these Crispy Mashed Potato Pancakes. If you’ve ever found yourself staring at a bowl of leftover mashed potatoes, wondering what to do with them—this is your answer. These golden, cheesy pancakes are the crispy-on-the-outside, creamy-on-the-inside kind of comfort food we all crave, especially as the weather cools down.

I’ve been making these for years—usually the day after a big holiday dinner or whenever we somehow make too many mashed potatoes (again). And let me tell you, no one in my house complains about leftovers when these are on the menu. They’re perfect for breakfast with eggs, as a cozy lunch next to a fresh salad, or as a simple side dish with roasted meat or soup. I’ve even served them as appetizers with a little sour cream and chives, and they disappear fast.

So if you’ve got some mashed potatoes sitting in the fridge, it’s time to turn them into something magical. These mashed potato pancakes come together in just minutes and only need a few simple ingredients.

Let’s get started!

Ingredients You’ll Need

• 2 cups cold mashed potatoes – Leftovers are perfect for this. The colder and firmer, the better!

• 1 large egg

• ½ cup shredded cheddar cheese – Feel free to swap in mozzarella, gouda, or whatever melty cheese you have on hand.

• ¼ cup all-purpose flour – This helps hold everything together.

• 2 tablespoons chopped green onions or chives – Adds a fresh, savory flavor.

• Salt and black pepper to taste

• 2 tablespoons vegetable oil or butter for frying – Either works great for getting that golden crispy crust.

STEP 1: Mix It All Together

In a large mixing bowl, combine the cold mashed potatoes, egg, shredded cheese, flour, and chopped green onions. Season the mixture with salt and pepper to taste.

Use a spoon or your hands to thoroughly mix everything until well combined. The mixture should be thick and hold its shape when formed into a patty. If it feels too loose or sticky, sprinkle in a little more flour, a tablespoon at a time, until it firms up.

Tip: If your mashed potatoes were made with a lot of milk or butter, they might be a little soft. Chilling them overnight in the fridge helps them firm up, which makes the pancakes easier to shape and fry.

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STEP 2: Shape the Pancakes

Scoop out about ¼ cup of the potato mixture and gently shape it into a patty with your hands. You want it to be about ½ inch thick so it cooks evenly and holds together well in the pan.

This recipe makes about 6–8 pancakes, depending on the size. I like to shape them all before frying, so I’m not scrambling around with sticky hands while the oil’s already hot.

STEP 3: Time to Fry

Heat vegetable oil or butter in a large skillet over medium heat. You want enough to coat the bottom of the pan.

Once the oil is hot (you can test it by dropping a small bit of potato mixture in—it should sizzle), gently place the pancakes into the skillet. Don’t overcrowd the pan; cook in batches if needed to give each pancake plenty of space to crisp up.

Flatten each patty slightly with a spatula so the surface makes good contact with the pan.

STEP 4: Get That Perfect Golden Crust

Let the pancakes cook for 3 to 4 minutes per side, or until golden brown and crispy. Try not to flip too early—resist the urge! Letting them cook undisturbed helps them form that beautiful crust.

Once done, transfer the pancakes to a paper towel-lined plate to drain off any excess oil.

Now that your mashed potato pancakes are crispy, golden, and making your kitchen smell downright irresistible, let’s talk about how to make them even better. One of the things I love most about this recipe is how customizable it is. Once you’ve mastered the basic method, you can tweak the flavors to suit whatever mood you’re in—or whatever’s in your fridge.

In this part, I’ll walk you through some simple but game-changing tips, variations to try, and the rest of the process so you can serve these up just the way you like them. Whether you’re planning to eat them right away or store them for later, you’ll find everything you need right here.

Let’s dive into the finishing touches and the fun part—personalizing your potato pancakes.

STEP 5: Serve and Enjoy

The pancakes are best served hot and crispy, straight from the skillet. That’s when the outside is perfectly crunchy, and the inside is soft and cheesy. If you’ve ever had traditional potato latkes, these are a slightly heartier, creamier cousin to them.

Here are a few serving suggestions:

• Top with sour cream and extra green onions for a classic savory twist.

• Serve with applesauce for a sweet contrast (a nod to traditional latke toppings).

• Pair with eggs and bacon for a cozy weekend breakfast.

• Add a fresh green salad on the side for a light lunch.

• Serve as a side for grilled meats, roasted chicken, or soups.

Trust me—once you serve these once, they’ll become a regular rotation in your kitchen.

Tips for Success

A few little tweaks can make a big difference when it comes to getting that perfect texture and flavor. Here are some of my favorite tricks:

Use Cold, Firm Mashed Potatoes

The colder the mashed potatoes, the easier they are to work with. Soft, warm mashed potatoes tend to fall apart when frying. If your leftovers are too creamy or buttery, just stir in a bit more flour until the mixture holds together.

Don’t Skimp on the Cheese

The cheddar cheese adds a rich, savory flavor and helps bind the patties. Feel free to use what you have—parmesan, mozzarella, pepper jack, or even smoked gouda are all delicious alternatives.

Go Easy on the Oil

You don’t need a deep fry here—just enough oil to coat the bottom of the skillet. Too much oil can make the pancakes soggy instead of crisp. Butter adds great flavor, but be sure to watch the heat so it doesn’t burn.

Let Them Crisp Without Disturbing

Once you place the pancakes in the pan, give them a good 3-4 minutes before flipping. That undisturbed cook time is what gives you that beautifully crispy crust.

Easy Variations to Try

If you want to switch things up, here are a few fun add-ins and variations:

1. Bacon & Cheddar

Add cooked, crumbled bacon to the mix for a smoky, savory upgrade.

2. Sautéed Onion or Garlic

Stir in some finely chopped, sautéed onions or garlic for added depth of flavor.

3. Herb Lovers’ Version

Mix in fresh or dried herbs like parsley, thyme, or rosemary for an earthy twist.

4. Spicy Kick

Add a pinch of cayenne pepper or finely diced jalapeños to bring a little heat.

5. Veggie-Packed

Chop up and add small amounts of cooked vegetables like peas, carrots, or corn. Just make sure they’re not too wet.

The base recipe is so forgiving—it’s easy to experiment and still end up with something totally crave-worthy.

How to Reheat and Store Leftovers

If you’re lucky enough to have extras (though they do tend to disappear fast), here’s how to make sure they stay just as crispy and delicious the next day.

To Store:

Place cooled pancakes in an airtight container in the fridge for up to 3 days.

To Reheat:

• Skillet: Heat over medium heat in a dry skillet until warmed through and crispy again.

• Oven: Bake at 375°F for about 10 minutes.

• Air Fryer: 3–5 minutes at 375°F works beautifully for reheating.

Avoid microwaving unless you’re okay with losing that crisp factor—it’ll make them soft and a bit soggy.

Can You Freeze Them? Absolutely.

These mashed potato pancakes freeze surprisingly well. Once they’ve cooled completely, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months.

To reheat, just pop them in the oven or air fryer straight from frozen—no need to thaw