Leftover Mashed Potato Pancakes

Pin image 1 for leftover mashed potato pancakes. - 3

Wondering what to do with leftover mashed potatoes? Give them a second life with these mashed potato pancakes! With fresh herbs and creamy feta cheese, these mashed potato patties are crispy, fluffy, and absolutely delicious!

A plate with mashed potato pancakes with a bite taken out of one. - 4

Photos credits: Mariam Hamdy

There are so many dishes that taste even better the next day, but to me mashed potatoes is just not one of them. The question, particularly around the holidays, becomes: What I do with this big bowl of mashed potatoes sitting in my fridge, just begging to be wanted?

You can use them as a topping for something like Shepherd’s Pie or a filling for Tunisian Brik au Thon , but that’s often a bit more involved than I’m in the mood for. When I’m looking for something extra low-fuss, high reward, I make mashed potato pancakes.

This recipe could not be easier. Simply mix the potatoes straight from your fridge with herbs, cheese, an egg, and flour. Shape the mashed potato patties, coat them in breadcrumbs, and fry until golden. The leftover mashed potatoes are reborn!

Enjoy the patties on their own for a quick breakfast all week. Or, if you have a crowd to feed, serve as a side next to sheet pan baked eggs , or even leftover roast turkey for dinner.

What You Need to Make Mashed Potato Pancakes
How to Make Potato Pancakes from Mashed Potatoes
What to Serve with Mashed Potato Pancakes
More Mashed Potato Recipes
Leftover Mashed Potato Pancakes Recipe

What You Need to Make Mashed Potato Pancakes

This mashed potato pancake recipe is very forgiving. Feel free to use the herbs and cheese you have on hand. Here’s what I used:

Chilled mashed potatoes. I used roasted garlic mashed potatoes , but any mashed potatoes will work. You can even try them with my mashed sweet potatoes for a sweet-savory option.
Cheese. I like feta cheese here, but you could use goat cheese, gouda, Parmesan, Pecorino Romano. Almost any cheese will work, but make sure it is crumbled or grated cheese, depending on the type.
Scallions or chives. I use scallions, both white and green parts for lots of flavor, but chopped chives will work here too.
Fresh herbs. A good handful of chopped parsley or, if you like, you can also add a little fresh thyme or rosemary.
Egg and flour. Help bind the potato mixture so it won’t fall apart when fried. Feel free to use gluten free.
Breadcrumbs. This is optional, but I like to lightly coat the pancake patties in breadcrumbs for an extra crispy crust. Gluten free works here too.
Extra virgin olive oil for shallow-frying will give you a nice golden crust.

How to Make Potato Pancakes from Mashed Potatoes

To make leftover mashed potato patties, you simply need to bind the potatoes with egg and a touch of flour and fry them in a skillet. I like to boost them with few flavor-makers, as well as a breadcrumb coating so they’re extra crispy. Here are the steps:

Make the batter: In a large mixing big bowl, combine 3 cups chilled mashed potatoes, 1/2 cup crumbled feta, 1/4 cup all purpose flour, 3 chopped scallions, 1 egg, and 1/4 cup chopped parsley. Mix with a wooden spoon until everything is well incorporated.
Make the mashed potato patties: Spread 1/3 to 1/2 cup breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it’s about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!

What to Serve with Mashed Potato Pancakes

These mashed potato patties are delicious enough on their own with simply a touch of crumbled feta for garnish. That said, you can add an easy sauce on the side for dipping, like Tahini sauce or even just Greek yogurt. They also make a great side to your favorite protein for dinner, or salad for a vegetarian option. Or top with a fried egg for breakfast.

More Mashed Potato Recipes

A bowl of mashed potatoes with roasted garlic, salt and chives - 5

A bowl of mashed potatoes with roasted garlic, salt and chives - 6

Sides and Small Plates

Roasted Garlic Mashed Potatoes

Roasted Mashed Sweet Potatoes with Thyme and Molasses | The Mediterranean Dish. Do not hide your mashed sweet potatoes underneath marshmallows. Try this simple, rustic and flavor packed mashed sweet potatoes instead. The perfect Thanksgiving dish. - 7

Vegetarian

Roasted Mashed Sweet Potato with Thyme and Molasses

savory mashed sweet potatoes with herbs and garlic. - 9

savory mashed sweet potatoes with herbs and garlic. - 10

Sides and Small Plates

Mashed Sweet Potatoes with Garlic and Thyme

Greek

Skordalia Recipe: Greek Garlic and Potato Dip

Browse all Mediterranean recipes .

Visit Our Shop .

Ingredients1x2x3x

▢ 3 cups chilled mashed potatoes (already cooked and stored in the fridge)
▢ 3 ounces feta cheese, crumbled (about 1/2 cup), plus more for garnish
▢ 1/4 cup all purpose flour
▢ 3 scallions, chopped (both white and green parts), plus more for garnish
▢ 1 egg
▢ 1/4 cup chopped fresh parsley
▢ 1/3 to 1/2 cup plain breadcrumbs
▢ Extra virgin olive oil, for pan frying

Instructions

Make the batter: In a large mixing bowl, combine the mashed potatoes, feta, flour, scallions, egg, and parsley. Mix with a wooden spoon until everything is well incorporated.
Make the mashed potato patties: Spread the breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it’s about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!

Video

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
Storage: Store in the fridge for up to 4 days in a tightly closed glass container. Reheat in a non-stick pan with a tiny bit of extra virgin olive oil.

Nutrition

*This post has recently been updated with new information for the readers’ benefit.