Cheesy Mashed Potato Pancakes Recipe (VIDEO)
This Potato Pancakes Recipe 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!
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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 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 Potato Pancake 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)
Ingredients
- 4 cups mashed potatoes *
- 2 cups shredded mozzarella cheese (8 oz)
- 1 large egg
- 1/4 cup all-purpose flour or up to 1/2 cup flour for creamier potatoes
- 2 1/2 Tbsp chives chopped
- 1/2 cup plain bread crumbs
- 2 Tbsp Light Olive oil or Canola oil to sauté
- Sour cream to serve
Instructions
How to Make Mashed Potatoes:
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
If you try this mashed potato pancakes recipe, let me know!! Oh p.s. you can also use dill if you don’t have chives.
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can these be frozen?
Hi Debbie! These are freezer friendly!
Can I use Panko bread crumbs with these?
Hi Christy, yes Panko crumbs will work for these potato pancakes.
This sounds so delicious and are you Russian
I’m so happy you enjoyed that Monica! We are from Ukraine.
How much shredded mozzarella cheese? The recipe says 2 cups and then it says (8 oz.) please let me know. I would love to make this.
Hi Kathy, 8 oz by weight and 2 cups of shredded cheese on the large holes of the box grater 🙂 I hope you love these mashed potato pancakes!
What would you suggest in place of the egg? My daughter is allergic but it seems like a recipe she would like! Thank you.
Hi Stacy – I haven’t tried it without egg (it might still work just omitting it), One of my readers suggested a vegan egg replacer which might work if you have something like that on hand.
Hey Natasha ,
I just see your recipe of mashed potatoes.I would to try this
Tell me how can i get your shared recipes .
Regards
Hi Anila, you can subscribe to our email updates here. Thank you! 🙂
I happened upon your site completely by accident, and I couldn’t be more pleased! Growing up my next-door neighbors with refugees who emigrated to the US from Ukrayina, when it was still a country! She was always feeding me, but I was a kid; I didn’t remember the names of the recipes (never mind the Cyrillic! *grin*). YAY!!!
PS It’s so interesting to me how many recipes are “global” even though the global regions are not related! In Ecuador, there’s a recipe almost EXACTLY like this but with small cubes of mozzarella instead of shredded stuffed within the mashed potato “patty;” same ooey-gooey “pull!” They’re called llapingachos (ya-peen-GAH-chos – long “o”). 🙂
That is interesting! I’m so happy you discovered our blog! Welcome!
Hi Natasha,
My mom used to make something similar to these. She would separate the egg white from the egg yoke. Mom would beat the egg white till it was frothy, and beat the egg yoke, dip the potato patty in the froth then dip into the beaten egg yoke. Fry them, came out delicious. Light, but crispy. That’s how I’ve always made, but definitely going to try your recipe. Thanks so much!
My pleasure Sylvia! Thank you for sharing that with me!
I loved the mashed potato pancakes recipe. I added cooked bacon and they were awesome!! Everyone enjoyed them!!
That sounds amazing! Thank you for sharing this awesome review with us, Laura!!
I decided that what I’ve been cooking recently is just so boring. I wanted to make our meals interesting. I came across your site on Facebook and tonight I made your potato pancakes ……..OMG they are so tasty , I did paprika chicken fillet to with them. I’m so excited to use more of your recipes.
I’m so happy to hear that, Toni!! I’m so happy you discovered our blog! Welcome!
Can you make these ahead of time and freeze?
Hi Hilda! These are freezer friendly! 🙂
Omg….these are so good. I have made potato pancakes for years..but for one reason or another they just haven’t been turning out lately. Made these yesterday….so good!
I’m so happy you discovered this recipe! Thank you for the great review!
I made the potatoes panbakes and they are delicious, thanks for the recipe
You’re so welcome Raul! I’m so happy you enjoyed that!
Would you think an air fryer would cook these just as well?
Also, has anyone ever added cooked bacon bits? It would be like a loaded baked potato!
That sounds like a great idea, Suzie! I haven’t tried it in an air fryer so I can’t say but please let me know how you like it if you experiment.
What type of flour was used.. in england we have plain flour or self raising flour?
We used all purpose flour for this recipe. Which is a plain flour.
copy and pasted into word to print out as all the “pop-ups” are a huge nuisance.
Hi Colette! The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
These sound so yummy . . . but I have a dumb question??? Why can you NOT use instant potatoes? Only 2 of us and I use Harvest Earth creamy mash potatoes from Costco. Always have leftovers from just one envelope – they are cooked with butter, boiling water and milk???
Hi Lannie! 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.
been making these for years better with out the cheese use onions instead of chives but need to add a bottle of ketchup
Thank you for sharing that with us… but boy oh boy that’s a lot of ketchup.
I THINK she was trying to be “funny” – no such luck, lol.
Can you delete flour for glutten free?
Hi Salvie, I think a gluten free flour would work well in the pancakes.
The recipe says “2 cups (8 oz) of shredded mozzarella cheese”. I’m not much of a cook, so please clarify, as I’m an OCD man, and 2 cups = 16 oz. I could use 12 oz…but I would risk using too much, or too little, cheese. Thank you, in advance, for your kind attention.
Hi Slade! Great question. Yes, two cups of cheese is about 8oz in weight not volume. If you are measuring with a cup that would be ounces in volume vs weight. Hope this helps 🙂
I love your recipes.
I wish to know if I can use your recipes in our family cook book as long as I give you the credit for it.
Thank you
Hi Janis, that should be ok as long as it is a personal collection and not distributed for sale. Thanks for asking! 🙂
Can I put them in the oven instead of frying them in oil
Hi Barbara! Some of readers have baked these and said they enjoyed them that way. One reader wrote: “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!”
I am wondering how many cakes are in a serving. Your recipe says a “Servings: 8 makes 22 potato pancakes ” but you can’t divide 22 cakes evenly into 8 servings. My mom has diabetes so I need to be able to figure out her carb count a little more accurately. Thank you!
HI Cassandra, it really depends on how large you mold the pancakes. It would be easier count-wise to make 24 slightly smaller pancakes then each serving would be exactly 3 pancakes.
Hi, I would like to make these, but I tend to burn things on the stove top, could I bake them instead?
Some of readers have baked these and said they enjoyed them that way. One reader wrote: “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!”
Thank you ☺️
are they good cold for school/camp lunch?
Hi Zoya, I think these are best served warm.
Hi Natasha.
Can I substitute chives with something else like (parsley or dill). Did you try with something else?
I haven’t tried this with only parsley or dill but I know those options go well with potatoes.
Thank you. Tried it with parsley. Didn’t have anything else :). Came out delicious.
I’m so glad you enjoyed it!
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.
Hi Radomir, I have had readers report great results with using cheddar so I think colby jack cheese would work fine 🙂
Hi Natasha,
I’m wondering if I could use my left over boiled potatoes for this🤔? Thoughts?
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.
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?
Hello Jamie, I haven’t used another cheese because my children love mozzarella best but you can definitely substitute!
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.👍☺🌹💖
Hello Olga! I’m happy to hear your family enjoys the recipe as much as mine. Thanks for sharing your excellent review!
I tried this recipe and it was great my kids like it. Thank you Natasha. And keep going 👍🏻
My pleasure Mariam! I’m glad to hear the recipe was a hit with the whole family. Thanks for sharing your fantastic review!
I added a couple of douses of hot sauce into the mixture and used shredded pepper jack cheese and they were amazing!
Yum, that sounds delicious! I’m glad you enjoy the recipe Alicia. Thanks for sharing your review with other readers!
Hi.. I have a question for you. I cannot print any of your recipes. Can you help?
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.
Made these today, soooo good!😍
I’m glad you love the recipe Victoria! Thanks for sharing!
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!!
You’re welcome Cristina! I’m happy to hear how much you love the recipe. Thanks for following and sharing your excellent review!
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! 🙂
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)
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!
Thank you Laura! I’m glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your encouraging comments!
We are not fans of non-stick. Would a stainless steel work good if I use alot of coconut oil?
Hi Anastasiya, I think you could make that work 🙂
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 😉
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 🙂
Made these last night and my potato-despising husband actually liked them! Thanks! I froze half for another day.
That’s great! I’m so glad to hear that. Thanks for sharing your great review Colleen!
I like recipes like this where you can leave as is, or add a thing or two.
Me too! 🙂
These potato cakes are very tasty. I added cheddar cheese onion powder and paparika with a little garlic. Yummy. Thanks for this great recipe!!
You’re welcome Gayle! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
These look amazing. Could these be frozen for a later date?
Linda, they are freezer friendly 😬
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.
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.
Can I use cheddar mozzarella in this recipe?
Hi Mary, yes that would work 🙂
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?
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.
Instead of what other ingredient we can add
Hi Vandana, I’m not sure what you are trying to substitute. Can you clarify?
Hi. Can I make patties the night before and freeze. Then fry the next morning?
Hi Sadia, it might be better to refrigerate overnight so they cook more evenly the next day without requiring thawing.
Hi,
I dont eat egg, could you suggest me another alternative for the same to make this recipe?
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.”
Try butter milk or plain yogurt 🙂
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.
Oh my goodness! I want some of these right now! They look deeelicious!
They are popular for good reason! I hope you love the recipe Julie!
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!
That sounds delicious! Thanks for sharing your tip with other readers Regina!
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
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 🙂
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
Oh wow that does sound amazing! P.S. Here is our favorite stuffed cabbage recipe.
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.
Oh yum, that does sound delicious Kate! Thanks for sharing your great review!
Making these yummy treats tomorrow! Can I use panko bread crumbs?
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 🙂
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!
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!!
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.
Those sounds like great alternatives! Thanks for sharing your review Judy!
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!
You’re welcome Jenny! I’m glad to hear you enjoy the recipe! Thanks for sharing your wonderful review!
I added 1/2 pound of cooked bacon (chopped) They came out great! Think next time Ill ad green peppers or maybe even Jalapeños???
Those sound like great add-ins! Let me know how you like them 🙂
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
Sammy, they are fine frozen and you are very welcome 😬
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.
Hi LJ, I’ve done this with russets and with yukon golds and both worked well.
Hi Natasha, what is the possible substitute for the eggs? My daughter is allergic with eggs.
Thank you 🙂
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.”
Could they be cooked on the BBQ?
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.
They make grill mates (a mat) that lay over the grill this will help so they don’t fall through the grill rack.
Natasha, have you ever frozen the potato pancakes before frying them and then fried them at a later time?
Kelli, I haven’t tried it but that should work just fine 😁
what can i use as a substitute for eggs as i am a vegetarian?
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! 🙂
Thanks thought of that i will surely try it!
You’re welcome 🙂
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.
Thanks thought of that i will surely try it!
Good idea!
Have you ever used cheese other than mozz, like cheddar?
I haven’t because my children love mozzarella best but you can definitely substitute! 🙂
What do you think of using sweet potatoes for this recipe? Better for you and oh so yummy!!
I haven’t tried sweet potatoes but I think it could work. Let me know if you test it out – I’m curious! 🙂
really good Thanks
You’re welcome! I’m glad you love it Chef!
Made these today and everyone loved them…they were awesome!!!
I’m happy to hear everyone enjoyed the recipe Sharon! Thanks for sharing your great review! 😀
How to make the sour cream?tnx,,,
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.
Anything you show is a great experiance
Thank you so much Ed!
Made the potatoes and it is like paste. In your recipe for mashed potatoes were you supposed to put milk.
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!
My potatoes are gooey what am I doing wrong they are sticking to my hand cannot form patties
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!
Can I freeze the mashed potato cakes?
Hi D, I haven’t tried freezing them but I imagine it would work.
Hi, are these potato pancake freezable ?
Hi Dianne, haven’t tried but I don’t see why not! I think that would work fine 🙂
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!
You’re welcome Brenda! I’m glad to hear the family enjoys the recipe! 😀
Would you recommend using cheddar cheese instead?
Hi Jacqueline, I think this would work great with cheddar! 🙂
Hello,
Can you tell me how many potatoes I need to make 4 cups mashed potatoes?
What kind of potatoes
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.
wow just made them and they are so good will make them often
That’s great Jeanette! Thanks for sharing 🙂
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.
They are so delicious! Please let me know what you think of the recipe Kristeena! 🙂
Can you use Panco bread crumbs instead?
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.
Thanks Natasha. I’ll get the regular ones for this then.
My pleasure Jan!
Could these be made completely (except frying) the night before and left in the fridge over night and then fry them the next day?
Hi Julianna, yes you can mold them, then cover and refrigerate and sauté the next day 🙂
can you ‘bake’ them?
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 🙂
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
YES! I’m happy to hear that! Thanks for sharing Laura 😀
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!
Hi Danielle, thank you for sharing your experience baking them! I’m so glad you liked them 🙂
can I use scallions instead of chives?
Hi Claire, yes that would work fine if they are finely sliced 🙂
thank you! Don’t want to fry so will definitely try the baking!!
Looks great, will defenitely try it.
Could this also work with Sweet Potatos?
I honestly have never tried but now I’m intrigued. If you give it a try, let me know how it goes! 🙂
I made these for the first time. They where good but didn’t have much flavor.
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! 🙂
Doh! Sorry – just noticed the ‘8oz’ in the ingredient list!
Oh perfect! I’m glad you found your answer 🙂
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!
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!
Mashed potato pancakes really are a classic! I’m happy to hear you love the recipe! Thanks for sharing Olga 🙂
What does “sour cream to serve ” mean?
These are great as is but they are also very tasty served with a dollop of sour cream over the top 🙂
It means you can serve sour cream with the potato pancakes if you so desire.
How many potatoes? Like recipe.
Hi Dee, for 1 recipe, it is about 2 lbs of potatoes or about 7 medium russet potatoes, peeled and quartered.
Just made these …wow yummy
I’m happy to hear that Maggie! Thanks for sharing 🙂
Cooked the potato pancakes for the first time. They turned out great! Thanks for the inspiration 🙂
My pleasure Robyn! I’m happy you enjoy the recipe! 🙂
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.
My pleasure Jenny! 🙂
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
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 🙂
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 😁
LOL! Yummy, that does sound delicious! 🙂
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!
Thank you so much! I’m glad you guys enjoyed the video….and the cheesy goodness! 😀
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?
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.
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.
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 page?
We don”t like mozzarella cheese. Could I substitute cheddar?
Hi Sharon, yes that would work fine 🙂
Can you please tell me approximately how many potatoes to boil and the size of the potatoes…medium, large?
Elaine, four cups of mashed potatoes convert to 6 or 7 medium potatoes or at least 2 pounds of potatoes. Hope this helps 😬
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” !!!!!
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 😀.
These look awesome!! The perfect comfort food, basically.
Thank you Natasha, we never have any leftovers 😬.
ever tried 8nstant potatoes
or shredded hash browns
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.
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 😋
My pleasure Anna! Thanks for the suggestion and for sharing your wonderful review 😀
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.
They are SO GOOD! Please let me know what you think of the recipe!
Hi Natasha, do you think if I bake them, they will turn our just as good?
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 🙂
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! 🙂
Awww!! That is so sweet of you to say 🙂 Thank you so much!
Yum! I love this idea!
Thank you Sara!! 🙂