Mashed Potato Pancakes! Oh, the memories that flood back when I think of these simple delights. When we were little girls, our Nonna used to make these after big family dinners, using up every last bit of creamy mashed potatoes. They were always crispy on the outside, soft on the inside, and sprinkled with just a touch of sea salt. I am so excited to share this fantastic recipe for Mashed Potato Pancakes with you all!
Table of Contents
Why You Will Love This Mashed Potato Pancakes Recipe
This isn’t just another potato pancakes recipe; it’s pure comfort food, ready in minutes. It’s a fantastic way to use leftover mashed potatoes, transforming them into a brand new treat. Think crispy potato cakes, so simple to make. Quick, easy, and absolutely delicious, these little potato wonders make the perfect side dish or even a satisfying snack.
These are a little different, more humble, you know? Not like those fancy potato pancakes you might find at a restaurant. These are just good, honest food. My Nonna always said, “Don’t waste a crumb!” This recipe truly embodies that philosophy.
Ingredients Needed for This Mashed Potato Pancakes Recipe
- 2 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/4 cup all purpose flour, plus more for dusting
- 2 tablespoons grated Parmesan cheese (optional, but recommended!)
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (or vegetable oil) for frying
How to Make This Mashed Potato Pancakes Recipe
- 1. In a medium bowl, combine the mashed potatoes, egg, flour, Parmesan cheese (if using), parsley (if using), garlic powder, salt, and pepper. Mix well until everything is fully combined.
- 2. Lightly flour a clean surface. Scoop a spoonful of the potato mixture onto the floured surface and gently form it into a pancake shape, about ½ inch thick. Repeat with the remaining mixture.
- 3. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the potato pancakes into the skillet, being careful not to overcrowd it.
- 4. Cook for about 3 to 4 minutes per side, or until golden brown and crispy. Be sure to check for doneness, we want that nice golden color.
- 5. Using a spatula, carefully remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- 6. Serve immediately and enjoy these crispy potato cakes! For a sweet treat, try our Fluffy Pancakes for breakfast.
How to Serve This Mashed Potato Pancakes Recipe
These leftover mashed potato pancakes are incredibly versatile!
- Serve them as a simple side dish with your favorite protein.
- Top them with a dollop of sour cream or Greek yogurt and a sprinkle of chives.
- Serve them as a base for Eggs Benedict, replacing the traditional English muffin.
- Enjoy them as a snack with a side of applesauce.
How to Store This Mashed Potato Pancakes Recipe
- Refrigeration: Store cooled potato pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled potato pancakes in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer safe bag. They can be stored in the freezer for up to 2 months.
- Reheating: Reheat refrigerated or frozen potato pancakes in a skillet over medium heat until warmed through and crispy, or in an air fryer at 350°F until heated through.
Tips to Make This Mashed Potato Pancakes Recipe
- Ingredient Swaps: For a gluten free version, use gluten free all-purpose flour. You can also add other seasonings like onion powder, paprika, or even a pinch of cayenne pepper for a little kick. For a different savory side with potatoes and vegetables, try our Sweet Potato Brussel Sprout Hash.
- Success Tips: Make sure your mashed potatoes are cold before mixing. This helps them hold their shape better. Don’t overcrowd the skillet when frying to ensure they get nice and crispy.
- Common Mistakes to Avoid: Avoid using freshly made, hot mashed potatoes as they will be too soft and difficult to work with. Also, make sure the skillet is hot enough before adding the pancakes.
- Pro Tips for Best Results: For extra crispy potato cakes, press down gently on the pancakes with a spatula while they’re cooking.
Helpful Notes for This Mashed Potato Pancakes Recipe
It’s important to use leftover *cold* mashed potatoes for this recipe. Warm or freshly made mashed potatoes will be too soft and won’t hold their shape when frying. Feel free to adjust the seasonings to your preference. We used Parmesan cheese and parsley for an Italian twist, but you could also use cheddar cheese and chives for a more classic flavor.
Variation of This Mashed Potato Pancakes Recipe
- Seasonal Twists: Add shredded zucchini and some dill for a summery version. During the fall, incorporate some cooked, mashed butternut squash for a sweet and savory pancake.
- Optional Versions: Consider adding bacon bits or diced ham to the potato mixture for a heartier pancake.
- Creative Modifications: Don’t be afraid to experiment! Try adding different herbs and spices to create your own unique flavor combinations. For another sweet potato treat, try our Sweet Potato Tater Tot Nachos.
What are mashed potato pancakes made of?
Mashed potato pancakes are made from mashed potatoes, flour, eggs, and seasonings. They’re a great way to use leftover mashed potatoes and create a delicious side dish or snack.
How do you keep mashed potato pancakes from falling apart?
To prevent mashed potato pancakes from falling apart, ensure your mashed potatoes aren’t too wet. Adding enough flour and a binding agent like an egg helps to hold them together during cooking.
What do you serve with mashed potato pancakes?
Mashed potato pancakes can be served with various toppings like sour cream, applesauce, or gravy. They are a versatile side dish that complements many main courses, especially meats and eggs.
Can you freeze mashed potato pancakes?
Yes, you can freeze mashed potato pancakes. Allow them to cool completely, then layer them between parchment paper in a freezer-safe container. Reheat them in a skillet or oven for best results.
Conclusion
We hope you enjoy these simple and satisfying Mashed Potato Pancakes as much as we do! They are a wonderful way to bring a little bit of Nonna’s kitchen to your own home. Don’t hesitate to leave a comment or question below. We would love to hear from you! Happy cooking and enjoy these wonderful Mashed Potato Pancakes!
Mashed Potato Pancakes: The Ultimate Comfort Food Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These Mashed Potato Pancakes are a simple and comforting recipe using leftover mashed potatoes. Crispy on the outside and soft on the inside, they make a delicious side dish or snack.
Ingredients
- 2 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/4 cup all purpose flour, plus more for dusting
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (or vegetable oil) for frying
Instructions
- In a medium bowl, combine the mashed potatoes, egg, flour, Parmesan cheese (if using), parsley (if using), garlic powder, salt, and pepper. Mix well until everything is fully combined.
- Lightly flour a clean surface. Scoop a spoonful of the potato mixture onto the floured surface and gently form it into a pancake shape, about ½ inch thick. Repeat with the remaining mixture.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the potato pancakes into the skillet, being careful not to overcrowd it.
- Cook for about 3 to 4 minutes per side, or until golden brown and crispy.
- Using a spatula, carefully remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mashed potato pancakes, potato pancakes recipe, leftover mashed potato pancakes, crispy potato cakes, easy side dish, comfort food recipe
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