Cheesy Mashed Potato Pancakes Recipe (VIDEO)
This is the best way to use up leftover mashed potatoes. This cheesy mashed potato pancakes recipe is well loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by “eat,” I mean they wolf them down!
There’s just something about that beautiful cheese pull with each one that makes these completely irresistible. Potato pancakes are quick and easy to make and have the simplest ingredients.
Sometimes the best recipes are the simplest and YES, it’s totally worth it to make mashed potatoes just to have these mashed potato pancakes! P.S. Don’t miss the sweet little taste test with my son at the end of the video!
Watch How To Make Mashed Potato Pancakes:
All that melty cheese! I want these all over again. Seriously my friends, these are GOOD! I love how forgiving these potato pancakes are. We usually wing it and “eye-ball” the recipe except for when we measured everything just for you!
Ingredients for Mashed Potato Pancakes Recipe:
4 cups mashed potatoes*
2 cups (8 oz) shredded mozzarella cheese
1 large egg
1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
2 to 3 Tbsp chives, chopped
1/2 cup plain bread crumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve
*This recipe works best with mashed potatoes that are not ultra creamy and buttery, and if they are, you may need a little more flour for them to hold a patty shape. This recipe is not intended for use with instant mashed potatoes.
Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
⬇️ Print-Friendly Mashed Potato Pancakes Recipe:
Cheesy Potato Pancakes Recipe (VIDEO)
- 4 cups mashed potatoes*
- 2 cups 8 oz shredded mozzarella cheese
- 1 large egg
- 1/4 cup flour or up to 1/2 cup flour for creamier potatoes
- 2 to 3 Tbsp chives chopped
- 1/2 cup plain bread crumbs
- Light Olive oil or Canola oil to sauté
- Sour cream to serve
How to Make Mashed Potatoes:
Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.
How to Make Mashed Potato Pancakes:
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.
*Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.
If you try these, let me know!! Oh p.s. you can also use dill if you don’t have chives.