Wondering what to do with leftover mashed potatoes? Give them a second life with these mashed potato pancakes! With fresh herbs and creamy feta cheese, these mashed potato patties are crispy, fluffy, and absolutely delicious!
There are so many dishes that taste even better the next day, but to me mashed potatoes is just not one of them. The question, particularly around the holidays, becomes: What I do with this big bowl of mashed potatoes sitting in my fridge, just begging to be wanted?
You can use them as a topping for something like Shepherd’s Pie or a filling for Tunisian Brik au Thon, but that’s often a bit more involved than I’m in the mood for. When I’m looking for something extra low-fuss, high reward, I make mashed potato pancakes.
This recipe could not be easier. Simply mix the potatoes straight from your fridge with herbs, cheese, an egg, and flour. Shape the mashed potato patties, coat them in breadcrumbs, and fry until golden. The leftover mashed potatoes are reborn!
Enjoy the patties on their own for a quick breakfast all week. Or, if you have a crowd to feed, serve as a side next to sheet pan baked eggs, or even leftover roast turkey for dinner.
Table of Contents
What You Need to Make Mashed Potato Pancakes
This mashed potato pancake recipe is very forgiving. Feel free to use the herbs and cheese you have on hand. Here’s what I used:
- Chilled mashed potatoes. I used roasted garlic mashed potatoes, but any mashed potatoes will work. You can even try them with my mashed sweet potatoes for a sweet-savory option.
- Cheese. I like feta cheese here, but you could use goat cheese, gouda, Parmesan, Pecorino Romano. Almost any cheese will work, but make sure it is crumbled or grated cheese, depending on the type.
- Scallions or chives. I use scallions, both white and green parts for lots of flavor, but chopped chives will work here too.
- Fresh herbs. A good handful of chopped parsley or, if you like, you can also add a little fresh thyme or rosemary.
- Egg and flour. Help bind the potato mixture so it won’t fall apart when fried. Feel free to use gluten free.
- Breadcrumbs. This is optional, but I like to lightly coat the pancake patties in breadcrumbs for an extra crispy crust. Gluten free works here too.
- Extra virgin olive oil for shallow-frying will give you a nice golden crust.
How to Make Potato Pancakes from Mashed Potatoes
To make leftover mashed potato patties, you simply need to bind the potatoes with egg and a touch of flour and fry them in a skillet. I like to boost them with few flavor-makers, as well as a breadcrumb coating so they’re extra crispy. Here are the steps:
- Make the batter: In a large mixing big bowl, combine 3 cups chilled mashed potatoes, 1/2 cup crumbled feta, 1/4 cup all purpose flour, 3 chopped scallions, 1 egg, and 1/4 cup chopped parsley. Mix with a wooden spoon until everything is well incorporated.
- Make the mashed potato patties: Spread 1/3 to 1/2 cup breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
- Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it’s about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
- Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
What to Serve with Mashed Potato Pancakes
These mashed potato patties are delicious enough on their own with simply a touch of crumbled feta for garnish. That said, you can add an easy sauce on the side for dipping, like Tahini sauce or even just Greek yogurt. They also make a great side to your favorite protein for dinner, or salad for a vegetarian option. Or top with a fried egg for breakfast.
More Mashed Potato Recipes
Sides and Small Plates
Roasted Garlic Mashed Potatoes
Sides and Small Plates
Mashed Sweet Potatoes with Garlic and Thyme
Browse all Mediterranean recipes.
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Ingredients
- 3 cups chilled mashed potatoes (already cooked and stored in the fridge)
- 3 ounces feta cheese, crumbled (about 1/2 cup), plus more for garnish
- 1/4 cup all purpose flour
- 3 scallions, chopped (both white and green parts), plus more for garnish
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/3 to 1/2 cup plain breadcrumbs
- Extra virgin olive oil, for pan frying
Instructions
- Make the batter: In a large mixing bowl, combine the mashed potatoes, feta, flour, scallions, egg, and parsley. Mix with a wooden spoon until everything is well incorporated.
- Make the mashed potato patties: Spread the breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
- Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it's about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
- Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
Video
Notes
Nutrition
*This post has recently been updated with new information for the readers’ benefit.
I made these tonight for supper to go with pork chops and they were very good. I read through the comments where some people said they fell apart and others said to use more flour for wetter mashed potatoes so I added more flour. They turned out perfect and my husband asked me to keep the recipe to make again. 🙂
Thanks so much, Ella!
Quick and easy taste great
Fabulous quick and easy
Easy and delicious!
I am giving this recipe 5 stars because it looks absolutely delicious. My attempt was a big failure which has left me a bit deflated. Everything was fine until I put them in the skillet and it all turned into a pile of mush. I really followed the recipe to a tee so I’m not sure what went wrong.
Like mine, I suspect your mashed potato was too moist! Still a great recipe !
I’ve been all over googling a simple mashed potato pancake from leftovers. My mother used to make them and they were very simple they didn’t have 18 ingredients and 20 minutes to prepare they were simple pancakes that you had with your breakfast out of mashed potatoes there is nothing on here that will simply tell you how to do that. I’m tired of all the sophistication and crap let’s get down to basics how do you make mashed potato pancakes out of leftovers it’s real simple guys let’s not make it difficult difficult difficult difficult
Why not ask your mother? And if you can’t, maybe experiment instead of getting mad because her simple recipe is too “sophisticated” for you to follow?
I think this is a very good recipe. It is easy to prepare and is a good use of left over mashed potatoes. I just think that there is nothing special about the recipe thus the 4 stars. Although not related to the taste, it is unnecessary to place 1/2″ of olive oil in the pan. I think about 1/8″ is about right. This is similar to what the chef shows in her video. Why waste olive oil unnecessarily!
Dredged in cornmeal, delish
Also wetter potatoes need more flour
Thanks for the tips, Dee!
These were awesome. Only thing I didn’t put in was the parsley one.
Glad you enjoyed this one, Linda!
Can I mix everything the night before so I can just form and fry?
I had 2 cups of potatoes. I cut the amount of feta and flour slightly. I sprayed the pancakes with avocado oil and put them in the air fryer in my oven at 375 degrees for 15 minutes. I flipped them halfway. Delicious!
These were delicious! I had fewer potatoes to work with so I halved the recipe and used just some egg whites and panko bread crumbs. I only used a few tablespoons of oil for frying and they still browned nicely.
Thanks, Jen!
Will try this recipe what can I use in stead of Flour any ideas all the best
Hi, Joan. Are you looking to make this gluten free? If so, any all-purpose gluten free flour will work well here.
I had to add more flour than the recipe calls for to get the patties to hold together better while frying/
You dinged the recipe 2 stars because you had to add more flour?
Prepared per recipe, finally a successful potato pancake! The add of the flour & bread crumbs made all the difference! I cooked in nonstick pan lower & slower. Flipped when I knew I had a crisp exterior. Used Parmesan rather than feta, added a little cayenne pepper. Outside crisp, inside soft delicious pillow! Thank you for a great recipe!
YUM! Thanks, Maureen!
I could eat. Where u get stuff like that.
You never fail to AWE your followers with you super yummy recipes…KUDOS to you and your amazing skills!!
My middle name is Charmaine. Such a beautiful name !