Cheesy Mashed Potato Pancakes Recipe (VIDEO)

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

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! 

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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!

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

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

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

*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.

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

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.

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

⬇️ Print-Friendly Mashed Potato Pancakes Recipe:

Cheesy Potato Pancakes Recipe (VIDEO)

4.91 from 40 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cheesy potato pancakes are the best way to use up leftover mashed potatoes and yes it is absolutely worth it to make mashed potatoes just for this recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$5
Servings: 22 potato pancakes

Ingredients

  • 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

Instructions

How to Make Mashed Potatoes:

  1. 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:

  1. 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.
  2. 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.
  3. 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 Notes

*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.

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

If you try these, let me know!! Oh p.s. you can also use dill if you don’t have chives.

Cheesy mashed potato pancakes recipe - best way to use up leftover mashed potatoes! Mashed Potato Pancakes are crispy outside and loaded with melty cheese! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Radomir Zakladnyy
    May 22, 2018

    Hi natasha
    I was wondering, Will it still taste good if I don’t add chives because we don’t have them, and is it okay if I use a different kind of cheese, lets say like coby jack or something. Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Radomir, I have had readers report great results with using cheddar so I think colby jack cheese would work fine 🙂 Reply

  • Lisa
    May 21, 2018

    Hi Natasha,
    I’m wondering if I could use my left over boiled potatoes for this🤔? Thoughts? Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Lisa, that could work if they are small and have their skins on. The skins help to keep them together when they are smashed. Reply

  • Jamie Stulpin
    May 17, 2018

    Hi Natasha!
    Can you substitute a different cheese for the mozzarella? I made the chicken fritters, and the mozzarella cheese was a bit overpowering to the chicken and other flavors. Do you think Fontina or Havarti would work? Reply

    • Natasha's Kitchen
      May 17, 2018

      Hello Jamie, I haven’t used another cheese because my children love mozzarella best but you can definitely substitute! Reply

  • Olga
    May 8, 2018

    Hi,Natasha. Today I came across this recipe & decided to try it out,we loved it,my 2 small girls loved it,plus my husband is from Belarus so they love potatoes. Love trying all your recipes.👍☺🌹💖 Reply

    • Natasha's Kitchen
      May 9, 2018

      Hello Olga! I’m happy to hear your family enjoys the recipe as much as mine. Thanks for sharing your excellent review! Reply

  • Mariam
    March 25, 2018

    I tried this recipe and it was great my kids like it. Thank you Natasha. And keep going 👍🏻 Reply

    • Natasha's Kitchen
      March 26, 2018

      My pleasure Mariam! I’m glad to hear the recipe was a hit with the whole family. Thanks for sharing your fantastic review! Reply

  • Alicia C
    March 8, 2018

    I added a couple of douses of hot sauce into the mixture and used shredded pepper jack cheese and they were amazing! Reply

    • Natasha's Kitchen
      March 9, 2018

      Yum, that sounds delicious! I’m glad you enjoy the recipe Alicia. Thanks for sharing your review with other readers! Reply

  • Debbie Comstock
    March 8, 2018

    Hi.. I have a question for you. I cannot print any of your recipes. Can you help? Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Debbie. I’m sorry that you having a problem printing our recipes. I have a “print” button at the bottom of each post in the print-friendly section. I would love to troubleshoot this issue with you so please let me know if it’s the problem on the computer or a tablet, also let me know how you tried to print the recipe. I look forward to your response. Reply

  • Victoria
    February 23, 2018

    Made these today, soooo good!😍 Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m glad you love the recipe Victoria! Thanks for sharing! Reply

  • Cristina Sanchez
    February 20, 2018

    I made this pancakes, sooo goood!!!! DELICIOUS!!! I made it for supper, I served them with the Avocado Chicken Salad, both DELICIOUS!!! My family loved this meal!!! Thanks Natasha for sharing this awesome recipes!!!! Blessings!! Reply

    • Natasha's Kitchen
      February 20, 2018

      You’re welcome Cristina! I’m happy to hear how much you love the recipe. Thanks for following and sharing your excellent review! Reply

  • Dina
    January 10, 2018

    Hi Natasha, I really like the recipe but just wondering what kind of ice cream scoop do you use? If you could provide me a link for it would be great. Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      Hi Dina, I haven’t been able to find the exact one I have (mostly because my husband purchased it years ago as a treasure at a thrift store. lol). It is however very similar to this OXO one (Amazon affiliate link) Reply

  • Laura Kaufman
    January 7, 2018

    Gosh gal I love all your recipes. I could cook all day just using yours. By a way your smile and personality is so awesome. Love the videos! Reply

    • Natasha's Kitchen
      January 7, 2018

      Thank you Laura! I’m glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your encouraging comments! Reply

  • Anastasiya Kulyashova
    January 3, 2018

    We are not fans of non-stick. Would a stainless steel work good if I use alot of coconut oil? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Anastasiya, I think you could make that work 🙂 Reply

  • Jackie
    January 2, 2018

    Hello, Do you think I could use Parmesan Cheese in these?? And Green Onion instead of Chives?? I have Parmesan Cheese at home! Trying to be cheap 😉 Reply

    • Natasha
      natashaskitchen
      January 2, 2018

      Hi Jackie! first of all – LOL – trying to be cheap 🙂 I guess I’m cheap all the time! 😉 I think that would work great. Keep in mind, parmesan is a little saltier so you might use a little less or add it to taste 🙂 Reply

  • Colleen
    December 21, 2017

    Made these last night and my potato-despising husband actually liked them! Thanks! I froze half for another day. Reply

    • Natasha's Kitchen
      December 21, 2017

      That’s great! I’m so glad to hear that. Thanks for sharing your great review Colleen! Reply

  • Anita Whitaker
    December 7, 2017

    I like recipes like this where you can leave as is, or add a thing or two. Reply

    • Natasha's Kitchen
      December 7, 2017

      Me too! 🙂 Reply

  • Gayle
    November 28, 2017

    These potato cakes are very tasty. I added cheddar cheese onion powder and paparika with a little garlic. Yummy. Thanks for this great recipe!! Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Gayle! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Linda
    November 28, 2017

    These look amazing. Could these be frozen for a later date? Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Linda, they are freezer friendly 😬 Reply

      • Linda Rayment
        November 29, 2017

        Do you freeze them before or after they are fried? Just my husband and I. So don’t want to make them all at once. I always have leftover mashed potatoes. Reply

        • Natasha
          natashaskitchen
          November 29, 2017

          Hi Linda, I think it would work either way, just be sure to thaw them before sautéing for even cooking or heating and less splatter. Reply

  • Mary Klepac
    November 13, 2017

    Can I use cheddar mozzarella in this recipe? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Mary, yes that would work 🙂 Reply

  • Jasmine
    November 12, 2017

    So I’ve made these numerous times and Im obsessed. I however just realized I don’t have eggs on hand. What can I substitute to make the patties hold their form? Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Jasmine, I’m so glad you like the recipe! I haven’t tried anything else to be honest. One of my readers suggested a vegan egg replacer which might work if you have something like that on hand. Reply

  • Vandana
    November 11, 2017

    Instead of what other ingredient we can add Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Vandana, I’m not sure what you are trying to substitute. Can you clarify? Reply

  • Sadia Ahmed
    November 9, 2017

    Hi. Can I make patties the night before and freeze. Then fry the next morning? Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Sadia, it might be better to refrigerate overnight so they cook more evenly the next day without requiring thawing. Reply

  • Anonymous
    November 2, 2017

    Hi,

    I dont eat egg, could you suggest me another alternative for the same to make this recipe? Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi, I haven’t tried any substitutions but one of my readers replied with something that might be helpful to you: “There’s a vegan egg replacer you can get at Whole Foods or other health food markets. But you could even just mix the flour with a bit of water before mixing and that should work.” Reply

    • Ash
      November 5, 2017

      Try butter milk or plain yogurt 🙂 Reply

      • Lee Thompson
        November 26, 2017

        Vegans don’t eat anything that have any kind of an animal base. Both buttermilk and yogurt are based on milk, which is not Vegan. Reply

  • October 31, 2017

    Oh my goodness! I want some of these right now! They look deeelicious! Reply

    • Natasha's Kitchen
      October 31, 2017

      They are popular for good reason! I hope you love the recipe Julie! Reply

  • Regina Blanchetti
    October 2, 2017

    I make these anytime I have leftover mashed potatoes. Both I & my husband love them. Basically the same way I make mine, but do not dredge in bread crumbs. We like ours fried in butter/oil mixture, on medium high, so the outside of the pancakes fry slightly crispier! Reply

    • Natasha's Kitchen
      October 2, 2017

      That sounds delicious! Thanks for sharing your tip with other readers Regina! Reply

  • September 23, 2017

    Love all your recipes. I’m a old Hungarian gal myself, so these recipes take me back. My grandson taught me how to cook. Still, use the old recipes.
    Christmas cookies, poppyseed and walnut rolls are always a big hit. Do you have a cookbook out to purchase?
    Keep on cooking all those, yummy things we….love, best wishes, Barbi Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Thank you so much for asking – that is quite a compliment! We do not have a cookbook yet, but it is on my life’s to-do list. 🙂 We are holding off until our little one is in school 🙂 Reply

      • Barbara
        September 23, 2017

        You will get there one day. I was making apple pies at 6 yrs old. ( I’m 71) now and everyone loves my apple pies LOL I’m going to try the blueberry pierogi- dumplings. Grand mom, made hers with potato dough, and purple plums inside. Called, Angel dumplings. She made little teeny noodle ones and fried them in butter added some sugar, poured over the plum dumplings, a drizzle of, real cream. Yummy! Do you make, stuffed cabbage So many things to make! LOL Barbi Reply

  • Kate Brusse
    September 16, 2017

    We had these for breakfast this morning, and they’re sooooo delicious! I used leftover baked potatoes, put them through the ricer, and added a little milk since they weren’t originally mashed potatoes. I had chives in the garden and Panko bread crumbs. Great with provolone cheese, too. Reply

    • Natasha's Kitchen
      September 17, 2017

      Oh yum, that does sound delicious Kate! Thanks for sharing your great review! Reply

  • August 25, 2017

    Making these yummy treats tomorrow! Can I use panko bread crumbs? Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Liza, I think the smaller crumbs stay on a little easier and soak up a little less oil but Panko should work fine for a crispier crust 🙂 Reply

  • Coral Ortiz
    July 24, 2017

    I am going to be making these little yummy potato cheese pancakes of heaven tomorrow lol! They look great! I just made the mashed potatoes, but was wondering…. Tomorrow when i go to make them, do i need to re-heat the mashed potatoes? I was thinking that mixing the flour into cold potatoes maynot work that well, but wasnt sure! Hahaha
    Thanks so much for this yummy recipe! Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Coral, I have mixed flour into cold mashed potatoes many times and haven’t noticed any issues. We usually make these with cold leftover potatoes so it’s a great way to use up leftovers :). I hope you love the recipe!! Reply

  • Judy Dobson
    July 21, 2017

    I tried these and loved them but next time, I want to do them by adding broccoli and cauliflower into the potatoes as I boil them and mash together so that I have mashed potato/broccoli/cauliflower and then add instead of mozzarella, shredded cheddar and see if those would be good too. Another idea I have is to add shreds or small pieces of leftover steak into them to make steak & potato patties. I will try both and post the results. Reply

    • Natasha's Kitchen
      July 21, 2017

      Those sounds like great alternatives! Thanks for sharing your review Judy! Reply

  • So I tried them for today’s Sunday lunch. 5 stars from me. I added chorizo and I was also thinking of adding something spicy like jalapenos next time. I made them with waxy potatoes and forgot to add the butter when mashing them, but the patties were easy to form regardless. Thanks, this recipe is a keeper! Reply

    • Natasha's Kitchen
      July 10, 2017

      You’re welcome Jenny! I’m glad to hear you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Shay
    July 6, 2017

    I added 1/2 pound of cooked bacon (chopped) They came out great! Think next time Ill ad green peppers or maybe even Jalapeños??? Reply

    • Natasha
      natashaskitchen
      July 6, 2017

      Those sound like great add-ins! Let me know how you like them 🙂 Reply

  • June 26, 2017

    Thank you for this mouth watering recipe, the kids love it and so does hubby. I have frozen the next batch is this okay to do or am I better of refrigerating for the next delicious round. Thank you so much Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Sammy, they are fine frozen and you are very welcome 😬 Reply

  • LJ
    June 23, 2017

    Russet potatoes, or red/gold/yellow? Russets are mealy, the others more sticky. Anyhow, I’m going to try this with freeze-dried hash-browns. Reply

    • Natasha
      natashaskitchen
      June 23, 2017

      Hi LJ, I’ve done this with russets and with yukon golds and both worked well. Reply

  • Diana
    June 21, 2017

    Hi Natasha, what is the possible substitute for the eggs? My daughter is allergic with eggs.
    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      Hi Diana, I haven’t tried any substitutions but one of my readers replied with something that might be helpful to you: “There’s a vegan egg replacer you can get at Whole Foods or other health food markets. But you could even just mix the flour with a bit of water before mixing and that should work.” Reply

  • Susan
    June 12, 2017

    Could they be cooked on the BBQ? Reply

    • Natasha
      natashaskitchen
      June 12, 2017

      Hi Susan, I think they are too delicate to flip without falling apart on a bbq. These should be cooked on a non-stick surface ideally. Reply

    • Conny
      June 23, 2017

      They make grill mates (a mat) that lay over the grill this will help so they don’t fall through the grill rack. Reply

  • Kelli Umbstaetter
    June 11, 2017

    Natasha, have you ever frozen the potato pancakes before frying them and then fried them at a later time? Reply

    • Natasha
      natashaskitchen
      June 11, 2017

      Kelli, I haven’t tried it but that should work just fine 😁 Reply

  • rehana
    June 10, 2017

    what can i use as a substitute for eggs as i am a vegetarian? Reply

    • Natasha
      natashaskitchen
      June 11, 2017

      Hi Rehana, I haven’t tried anything else as a substitute so I’m not sure what else would work as a binder. You could try without it and the cheese will help to bind it a little. Maybe someone else has tried a substitute? Thanks friends! 🙂 Reply

      • rehana
        June 19, 2017

        Thanks thought of that i will surely try it! Reply

        • Natasha's Kitchen
          June 19, 2017

          You’re welcome 🙂 Reply

    • Eryn O'Shaughnessy
      June 19, 2017

      There’s a vegan egg replacer you can get at Whole Foods or other health food markets. But you could even just mix the flour with a bit of water before mixing and that should work. Reply

      • rehana
        June 19, 2017

        Thanks thought of that i will surely try it! Reply

      • rehana
        June 19, 2017

        Good idea! Reply

  • Gerianne Downs
    June 7, 2017

    Have you ever used cheese other than mozz, like cheddar? Reply

    • Natasha
      natashaskitchen
      June 7, 2017

      I haven’t because my children love mozzarella best but you can definitely substitute! 🙂 Reply

  • 4oregonz
    June 6, 2017

    What do you think of using sweet potatoes for this recipe? Better for you and oh so yummy!! Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      I haven’t tried sweet potatoes but I think it could work. Let me know if you test it out – I’m curious! 🙂 Reply

  • chef Youssef
    June 2, 2017

    really good Thanks Reply

    • Natasha's Kitchen
      June 2, 2017

      You’re welcome! I’m glad you love it Chef! Reply

  • Sharon E Stout
    May 29, 2017

    Made these today and everyone loved them…they were awesome!!! Reply

    • Natasha's Kitchen
      May 29, 2017

      I’m happy to hear everyone enjoyed the recipe Sharon! Thanks for sharing your great review! 😀 Reply

  • Janet
    May 26, 2017

    How to make the sour cream?tnx,,, Reply

    • Natasha
      natashaskitchen
      May 26, 2017

      Hi Janet, I don’t typically make my own sour cream, but with a quick google search, there are recipes online if you wanted to make your own. Reply

  • ed festa
    May 24, 2017

    Anything you show is a great experiance Reply

    • Natasha's Kitchen
      May 24, 2017

      Thank you so much Ed! Reply

  • desiree
    May 23, 2017

    Made the potatoes and it is like paste. In your recipe for mashed potatoes were you supposed to put milk. Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi Desiree – My guess is that it probably has to do with the way the potatoes were prepared. I have added milk before and it worked well, but you definitely don’t want to overdo it since ideally you want the potatoes to be firmer rather than creamier. I have instructions for how to prepare the potatoes in the print-friendly recipe area. I hope that helps for next time! Reply

  • Patricia koehler
    May 23, 2017

    My potatoes are gooey what am I doing wrong they are sticking to my hand cannot form patties Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi Patricia, it is unusual that they would be gooey. I’m always happy to help troubleshoot though. A few things that might cause this; if the potatoes were too watery/gooey before adding anything into them, also overmixing the mixture for too long might cause this. And also, make sure never to use instant potato flakes for making potatoes in this recipe. I hope that helps! Reply

  • D , Sykes
    May 21, 2017

    Can I freeze the mashed potato cakes? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi D, I haven’t tried freezing them but I imagine it would work. Reply

  • Dianne
    May 20, 2017

    Hi, are these potato pancake freezable ? Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      Hi Dianne, haven’t tried but I don’t see why not! I think that would work fine 🙂 Reply

  • Brenda
    May 18, 2017

    Made these yesterday for my family, they were so delicious! I mixed ranch seasoning into our sour cream, made it even more amazing. Even my picky eight-year-old, who hates mashed potatoes, enjoyed them and asked for them to be put on his “favorites list.” I did cheat a little by making instant potatoes, but they still turned out perfectly. Thanks for the recipe! Reply

    • Natasha's Kitchen
      May 18, 2017

      You’re welcome Brenda! I’m glad to hear the family enjoys the recipe! 😀 Reply

  • Jacqueline McCall
    May 18, 2017

    Would you recommend using cheddar cheese instead? Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      Hi Jacqueline, I think this would work great with cheddar! 🙂 Reply

  • Sara
    May 10, 2017

    Hello,
    Can you tell me how many potatoes I need to make 4 cups mashed potatoes?

    What kind of potatoes Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Hi Sara, I used russet potatoes and for 1 recipe, it is about 2 lbs of potatoes or about 7 medium russet potatoes, peeled and quartered. Reply

  • jeanette hynes
    May 4, 2017

    wow just made them and they are so good will make them often Reply

    • Natasha's Kitchen
      May 4, 2017

      That’s great Jeanette! Thanks for sharing 🙂 Reply

  • Kristeena
    May 3, 2017

    These look lovely. I make potato pancakes with leftover mashed potatoes. I just make patties, flour both sides and fry. Of course, I learned this from my mother. I add a slice of American cheese and a scoop of sour cream to my mash potatoes. I can’t wait to try your recipe, they look so good. Reply

    • Natasha's Kitchen
      May 3, 2017

      They are so delicious! Please let me know what you think of the recipe Kristeena! 🙂 Reply

  • Jane
    May 3, 2017

    Can you use Panco bread crumbs instead? Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      Hi Jane, if using panko, you may want to dip in beaten egg before the bread crumbs for them to adhere easier. I love panko crumbs and prefer them in most recipes but they are larger crumbs and won’t adhere as easilly as smaller crumbs without the extra dip in beaten eggs first. Reply

      • Jane
        May 3, 2017

        Thanks Natasha. I’ll get the regular ones for this then. Reply

        • Natasha's Kitchen
          May 3, 2017

          My pleasure Jan! Reply

  • Julianna
    May 2, 2017

    Could these be made completely (except frying) the night before and left in the fridge over night and then fry them the next day? Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Julianna, yes you can mold them, then cover and refrigerate and sauté the next day 🙂 Reply

  • linda
    May 2, 2017

    can you ‘bake’ them? Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Linda, I haven’t tried baking but I imagine it would be similar in process to baked cheese sticks. I would spray both sides with cooking spray and then bake in preheated oven at 400˚F for 5 min per side. I haven’t tested this but it’s where I would start 🙂 Reply

      • laura
        May 16, 2017

        Oh, they came out just perfect fried. I like frying in the canola oil and getting those good omega 3 & 6 fats in us!………..Laura Reply

        • Natasha's Kitchen
          May 16, 2017

          YES! I’m happy to hear that! Thanks for sharing Laura 😀 Reply

    • Danielle
      May 16, 2017

      I baked mine last night…I was not having much luck with frying because they were falling apart (I realize now, I think I was using too much oil to fry them in).

      I sprayed them with cooking spray on each side and I baked them at 400F for about 7-8 mins per side. They were wonderful! Reply

      • Natasha
        natashaskitchen
        May 16, 2017

        Hi Danielle, thank you for sharing your experience baking them! I’m so glad you liked them 🙂 Reply

        • claire
          May 17, 2017

          can I use scallions instead of chives? Reply

          • Natasha
            natashaskitchen
            May 17, 2017

            Hi Claire, yes that would work fine if they are finely sliced 🙂

      • Linda
        June 12, 2017

        thank you! Don’t want to fry so will definitely try the baking!! Reply

  • Fop Smit
    May 1, 2017

    Looks great, will defenitely try it.
    Could this also work with Sweet Potatos? Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      I honestly have never tried but now I’m intrigued. If you give it a try, let me know how it goes! 🙂 Reply

  • Lori
    April 30, 2017

    I made these for the first time. They where good but didn’t have much flavor. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Lori, it can depend on how the mashed potatoes are prepared. Did you salt your potatoes when cooking? You can definitely taste the mixture and add salt to taste before adding the raw egg. I hope that helps for next time! 🙂 Reply

  • Elyss
    April 30, 2017

    Doh! Sorry – just noticed the ‘8oz’ in the ingredient list! Reply

    • Natasha
      natashaskitchen
      April 30, 2017

      Oh perfect! I’m glad you found your answer 🙂 Reply

  • Elyss
    April 30, 2017

    Thanks for clarifying the weight of the potatoes, but what does 2 cups of shredded mozzarella weigh?? Normally I can take stab at guessing but in this case the variation in weight caused by size of shred and tightness of packing makes it almost impossible! Thanks! Reply

  • olga
    April 29, 2017

    I made these pancakes and they were so good. My mom says that when she was a girl she had very similar pancakes. I love these! Reply

    • Natasha's Kitchen
      April 29, 2017

      Mashed potato pancakes really are a classic! I’m happy to hear you love the recipe! Thanks for sharing Olga 🙂 Reply

  • Paul
    April 29, 2017

    What does “sour cream to serve ” mean? Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      These are great as is but they are also very tasty served with a dollop of sour cream over the top 🙂 Reply

    • Joann
      April 30, 2017

      It means you can serve sour cream with the potato pancakes if you so desire. Reply

  • Dee
    April 29, 2017

    How many potatoes? Like recipe. Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Hi Dee, for 1 recipe, it is about 2 lbs of potatoes or about 7 medium russet potatoes, peeled and quartered. Reply

  • Maggie
    April 28, 2017

    Just made these …wow yummy Reply

    • Natasha's Kitchen
      April 28, 2017

      I’m happy to hear that Maggie! Thanks for sharing 🙂 Reply

  • Robyn
    April 27, 2017

    Cooked the potato pancakes for the first time. They turned out great! Thanks for the inspiration 🙂 Reply

    • Natasha's Kitchen
      April 27, 2017

      My pleasure Robyn! I’m happy you enjoy the recipe! 🙂 Reply

  • I’m a huge potato lover. This looks awesome. Thank you, will definitely give this a go. The simple recipes are always the best!
    Thanks for clarifying how many potatoes you used for the 4 cups, I am always bad at guessing that and end up with too much. Reply

    • Natasha's Kitchen
      April 26, 2017

      My pleasure Jenny! 🙂 Reply

  • Adriana M
    April 26, 2017

    Can I bake them instead of frying? I feel weird putting an egg on it and not having them enough time to let the egg cook.
    Would it be good at 350 for around, 8-10 minutes?
    Thanks Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Adriana, 3-4 minutes per side is ample time to cook through the pancakes unless you make them extra thick. I haven’t experimented baking them to be honest. I love how they get crispy when they are sautéed. I imagine it would be similar to baking cheese sticks – spray with cooking spray on both sides and bake in a preheated oven at 400˚F for 5 minutes per side. Now I haven’t tested this theory, it’s just my best guess 🙂 Reply

  • Ksusha. A
    April 25, 2017

    Wow. This is awesome. And so kid friendly! I just happen to have left over potatoes and cheese.
    They were so good the next day i made same thing except double..and i added a few other leftovers.
    A chicken breast (grounded in a food processor)
    A bit of parmasean and mexican blend cheese.
    And since i had no fresh greens i added several different kinds of dry ones..i think chives…basil…rosemary!?
    Oh and i mixed plain with italien bread crumbs.
    I called it garbage potato pancakes..YUM 😁 Reply

    • Natasha's Kitchen
      April 25, 2017

      LOL! Yummy, that does sound delicious! 🙂 Reply

  • April 24, 2017

    Oh my! I watched the video with my kids. Such a genius way to use leftover mashed potatoes. I might make mashed potatoes just to make this though. That cheese pull is everything. And your son is the cutest! Reply

    • Natasha's Kitchen
      April 25, 2017

      Thank you so much! I’m glad you guys enjoyed the video….and the cheesy goodness! 😀 Reply

  • Jessica
    April 24, 2017

    How do you stay so skinny making food like this!? Looks so rich & decadent! I’d like to try a lower calorie verison in baking them but I also cannot eat wheat. Any suggestions on flour and crumb replacement?! Ground oats? Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      Jessica thank you – you’re so nice! 🙂 I’ve been doing the 30 day shred 2 to 3 times per week and I’ve gotten to level 2 now :). I’m definitely not in awesome shape but I’m working on it :). I think a gluten free flour would work well in the pancakes to help them keep their shape and I haven’t tried using the ground oats on the outside so I’m not sure. It sounds like a good idea though! You could also omit the crumbs if you wanted to. I love the crispy exterior but the recipe will still work without it. Reply

  • Warren Cox
    April 23, 2017

    My previous comment must have gone to archives. Cooked your pancakes and a big hit with family. Wanted to send photo but could find no platform for doing so. Reply

    • Natasha
      natashaskitchen
      April 23, 2017

      Hi Warren! Thank you so much for the amazing review!! I didn’t see a previous comment but I’m really happy to see this one! I currently don’t have the option of uploading your photo to my site but it’s something I’m hoping to get in the future. I would love to see your photo though! If you have a facebook account, could you upload it to my facebook pageReply

  • sharon
    April 23, 2017

    We don”t like mozzarella cheese. Could I substitute cheddar? Reply

    • Natasha
      natashaskitchen
      April 23, 2017

      Hi Sharon, yes that would work fine 🙂 Reply

  • Elaine
    April 22, 2017

    Can you please tell me approximately how many potatoes to boil and the size of the potatoes…medium, large? Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Elaine, four cups of mashed potatoes convert to 6 or 7 medium potatoes or at least 2 pounds of potatoes. Hope this helps 😬 Reply

  • Yana
    April 22, 2017

    I just finished making them, soooo delicious. I had some extra bacon leftover from breakfast so I’ve added it to the mixure, hoping it will add some good flavor to it. Thank you for this recipe. My 3 year old said “it’s yummy mommy” !!!!! Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Bacon and potatoes -you can never go wrong with that combo 😬. Yana, thank you for such a nice review; compliments from the kids are music to mom’s ears 😀. Reply

  • April 22, 2017

    These look awesome!! The perfect comfort food, basically. Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Thank you Natasha, we never have any leftovers 😬. Reply

  • Tonia Collins
    April 22, 2017

    ever tried 8nstant potatoes Reply

    • Tonia Collins
      April 22, 2017

      or shredded hash browns Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Hi Tonia, I don’t recommend instant potatoes because they are much too creamy and you would have to add excessive amounts of flour for them to hold properly. Reply

  • Anna
    April 21, 2017

    Thank you Natasha for saving my leftover mashed potatoes with your delicious recipe. The pancakes turned out great 👍. It used to be my favorite dinner back in college. My cafeteria served them every Friday with mushroom gravy. If you never tried this combination, I highly recommend it. Yummy 😋 Reply

    • Natasha's Kitchen
      April 21, 2017

      My pleasure Anna! Thanks for the suggestion and for sharing your wonderful review 😀 Reply

  • April 21, 2017

    These look delicious! My chives plant is just starting to come back from winter. This might have to be the first dish of the spring that I incorporate fresh chives into. Reply

    • Natasha's Kitchen
      April 21, 2017

      They are SO GOOD! Please let me know what you think of the recipe! Reply

  • Alina
    April 21, 2017

    Hi Natasha, do you think if I bake them, they will turn our just as good? Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Hi Alina, to be honest, I’ve never tried baking these so I can’t say for sure. I love how they get crispy when they are sautéed. I imagine it would be similar to baked cheese sticks – sprayed with cooking spray to turn a pretty golden color and then baked in a preheated oven at 400˚F for 5 minutes per side. Now I haven’t tested this theory, it’s just my best guess 🙂 Reply

  • Monika
    April 21, 2017

    Every week (sometimes twice) we check with the kiddos what did Natasha create today? You never disappoint us, pure genius, foolproof recipes again and again! Thank you Natasha, you’re such an inspiration! 🙂 Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Awww!! That is so sweet of you to say 🙂 Thank you so much! Reply

  • April 21, 2017

    Yum! I love this idea! Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Thank you Sara!! 🙂 Reply

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