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:
- 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.
Notes
Nutrition Per Serving
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.
Hi Natasha! Do you think adding seasoning to the breadcrumbs would be good? I’m wondering if they will have enough flavor.
Hi Holli, I recommend making it a written the first time around, we believe we found the perfect balance with the seasoning.
Ok, thanks, your so awesome that you reply to comments!
My family loved these potato pancakes! Keeper Recipe. Thank you So Much! I did use more panko and I put some salt and pepper on them before frying.
Hi Holli! I’m so glad to hear your family loved them. Thanks for sharing with us.
I’m planning to make your mashed potatoes recipe tomorrow. I’m wondering if I can follow this recipe with the leftovers, but use my waffle press instead of pancakes in a pan. Have you tried and/or had any luck with this?
Hi Amira! I have not tried it in a waffle press. I looked through the comments, I don’t see that anyone was attempted this. Let us know how it turns out if you test it.
Yumm! I’ve tried these once before and they didn’t turn out. Followed someone else’s idea to bake them and they were perfect! About 10min on each side at 400 degrees worked well for me.
Hi
My friend gives me bags of potato flakes.
Have you tried them?
I am going to start your sourdough starter.
I am excited when ever I see your text.
Hello Betty! I have not tried using potato flakes to advise. If you do an experiment, we’d love to know how it goes!
This recipe was perfect for. My family loved it.
I used green onions did not have chives. Used mixed cheese. Yummy thanks Natasha
You’re so very welcome! I’m happy you all enjoyed it!
I’m sorry, but this recipe was not impressive to me. First, mozzarella cheese is too mild and soft. The pancakes absorbed a lot of oil and ended up soggy and falling apart.
HI Tulsi, you can definitely change up the cheese but my family loves mozzarella. Also if the pancakes are absorbing too much oil, you might need to turn up the heat.