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Make the most of Thanksgiving leftovers with these delicious mashed potato pancakes! Crisp on the outside but moist and fluffy inside, these are a great side dish or a meal on their own!
Mashed Potato Pancakes
Whether you’re a leftovers novice or a leftover master, you’ll love the clean-out-the-fridge goodness of these mashed potato pancakes! If you’re lucky enough to end up with leftover mashed potatoes from dinner, these terrific pancakes are sure to hit the spot.
Are you guys ready for Thanksgiving already? Is your menu all set? If you’re still looking for side dish ideas, you might wanna check out this crazy easy Instant Pot corn on the cob or my Crispy Potato Roast recipe; it’s a true delight! Or maybe you’re still unsure about the desserts; then check out this pumpkin cake with lemon cheese frosting! Whether you’re all set or still working on your Thanksgiving meals ideas, you’re sure to end up with some leftovers. Most likely lots of mashed potatoes! Don’t waste all that goodness, consider making these amazing mashed potato pancakes!
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And I’m pretty sure you’ll be fed up and will want to throw it away but stop right there! My recipe is a super easy and delicious way to use up all those leftovers. This mashed potato pancake recipe gives boring mashed potatoes a whole new flavor so it would taste like a brand new, fresh potato dish, you just made!
I had a really hard time keeping my family away from this potato pancakes recipe from mashed potatoes, so I could take photos. Once they took a bite, they were unstoppable! I had to threaten them with starvation for a week!
These mashed potato pancakes would make a great meal on their own but also a side dish alongside a meat recipe, a salad and your favorite sauce. Or you can just have them for breakfast with sour cream. Or you can whip up a quick Tzatziki sauce and use it as a dip for these amazing potato pancakes! No matter your choice you’ll be hooked on these tasty mashed potatoes pancakes, you’ll want to make them over and over again!
How to serve mashed potato pancakes?
- I like to serve mine as a side dish, but they would also make a great meal on their own. You could top them with some cream cheese, salsa, or even gravy!
- I also like serving these mashed potato pancakes with a fried egg and some bacon for breakfast, and that works great too!
- But you could also serve them with some sour cream and chives for a more traditional potato pancake.
Why are my mashed potato pancakes falling apart?
There can be a few factors for this. I’ve noticed the most important ones are:
- Adding too much milk or water when making your mashed potatoes. If you’re using store bought prepared mashed potatoes, make sure to read the packaging carefully and not add more than it says.
- Overworking your mashed potatoes, which leads to the potatoes breaking down in the skillet when you’re cooking them. Don’t mash your potatoes too much, and if you’re mixing in other ingredients like onion or garlic be sure not to over mix that either.
- Not adding enough eggs to keep the composition together. You can also add a little more flour if needed, which will help to thicken the batter and make the pancakes less likely to stick or fall apart.
- Not letting your pancakes cool before serving or eating. If these bad boys are straight out of the skillet, they’re gonna be a little harder to eat and might fall apart. Let them cool for a few minutes before serving for best results!
What is the difference between potato pancakes and latkes?
This is a good question. I would say the main difference is that potato pancakes are more like a traditional pancake in texture; they’re fluffy and light. Latkes on the other hand are usually denser and more bread like in texture. Both are delicious though!
How to store leftover mashed potato pancakes?
Mashed potato pancakes typically don’t last too long in the fridge. I suggest storing them in an airtight container and enjoying within a day or two. You can also freeze them for future use and just pop them in the microwave for a quick snack or meal!
Leftover mashed potato pancakes
What do I need to make mashed potato pancakes?
- Mashed potatoes. I used leftover mashed potatoes but these work just as great with freshly cooked mashed potatoes.
- Cheese of choice – I used mozzarella this time. Parmesan cheese is another favorite.
- Onion – chopped finely (green onion works too)
- Carrots – grated
- Salt and pepper if necessary
- All purpose flour
- Bread crumbs.
How do I make mashed potato pancakes?
- Grab a large bowl and stir together the mash potatoes, cheese, onion, carrots, egg, salt and flour until combined (start with 2-3 tablespoons and gradually add more as needed).
- Using a large spoon, divide the mixture into portions, depending on how big you want your pancakes.
- Roll each portion into a compact ball then flatten it into a pancake (your choice of thickness but I’d recommend a 1/2″)
- Place some bread crumbs in a shallow dish and dredge each pancake.
- Heat some vegetable oil in a large skillet over medium heat (thoroughly coat the bottom of the pan).
- Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 2-3 minutes. Add more oil to the pan as needed between batches (don’t overcrowd and don’t flip the potato cakes too soon or they won’t develop a crisp crust). Place the pancakes on a paper towel after removing from the skillet to absorb some of the oil.
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Mashed potato pancakes recipe
- 3 cups mashed potatoes chilled
- 1 cup shredded cheese of choice
- One small onion finely chopped
- 1 cup grated carrots
- 1 egg lightly beaten
- 2/3 cup all-purpose flour you may need more or less, depending on how dry or wet your mashed potatoes are
- 1 cup bread crumbs
- Vegetable oil for pan-frying
- Sour cream or Tzatziki sauce for serving
- salt to taste
- Grab a large bowl and stir together the mashed potatoes, cheese, onion, carrots, egg, salt and flour until combined (start with 2-3 tablespoons and gradually add as needed).
- Using a large spoon, divide the mixture into portions, depending on how big you want your pancakes. Roll each portion into a compact ball then flatten it into a pancake (your choice of thickness but I'd recommend a 1/2"). Place some bread crumbs in a shallow dish and dredge each pancake.
- Heat some vegetable oil in a large sauté pan over medium heat (thoroughly coat the bottom of the pan). Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 2-3 minutes. Add more oil to the pan as needed between batches (don't overcrowd and don't flip the pancakes too soon or they won't develop a crisp crust).Transfer the pancakes to a paper towel. Serve the pancakes topped with sour cream or dipped in Tzatziki sauce or simple as a side dish, alongside meat and salad.
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