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:

Cheesy Potato Pancakes Recipe (VIDEO)

4.96 from 103 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
Natasha's Kitchen Cookbook

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
4.96 from 103 votes (37 ratings without comment)

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Recipe Rating




Comments

  • 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

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