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!

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

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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!

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 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

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:

Natasha's Kitchen Cookbook

Cheesy Potato Pancakes Recipe (VIDEO)

4.96 from 102 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 makes 22 potato pancakes
  • 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

*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.

Nutrition Per Serving

270kcal Calories32g Carbs10g Protein10g Fat4g Saturated Fat42mg Cholesterol264mg Sodium371mg Potassium2g Fiber1g Sugar260IU Vitamin A24.8mg Vitamin C165mg Calcium1.1mg Iron
Nutrition Facts
Cheesy Potato Pancakes Recipe (VIDEO)
Amount per Serving
Calories
270
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
42
mg
14
%
Sodium
 
264
mg
11
%
Potassium
 
371
mg
11
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
260
IU
5
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
165
mg
17
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Lunch
Cuisine: American
Keyword: Cheesy Potato Pancakes
Skill Level: Easy
Cost to Make: $
Calories: 270

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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 this mashed potato pancakes recipe, 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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • 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

  • Jenny from jennyisbaking.com
    April 26, 2017

    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

  • Precious @ Precious Core
    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

    • Lynn Messens
      November 7, 2019

      Natashia, I was wondering if corn starch could be used in place of flour (as in your Cheesy Chicken Fritter recipe) to keep it gluten free? (I would also use gluten free bread crunbs.)

      Reply

      • Natasha
        November 7, 2019

        Hi Lynn, I honestly haven’t tried that substitution so I’m not sure how it would affect the texture. If you experiment, please let me know how it goes. I would probably use half the amount in corn starch or less.

        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 page?

      Reply

  • 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

  • Natasha @ Salt & Lavender
    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

  • Laura (Untwisted Vintage)
    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

  • Sara @ Last Night's Feast
    April 21, 2017

    Yum! I love this idea!

    Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Thank you Sara!! 🙂

      Reply

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