These mashed potato pancakes are a crispy, golden way to use up leftover mashed potatoes, and they hold together beautifully without any egg. The secret is a combination of flour and starch, which acts as the binder, while a touch of baking powder keeps them light. They’re pan-fried until crunchy on the outside and soft and fluffy on the inside, making them a perfect side dish, snack, or even a base for toppings.
Ingredients
- 3 cups (720 g) cold leftover mashed potatoes (see Tips)
- 1/2 cup (60 g) all-purpose flour, plus more if needed
- 1/4 cup (30 g) cornstarch or potato starch
- 1/2 tsp baking powder
- 1/2 tsp fine salt (omit if your mashed potatoes are already heavily salted)
- 1/4 tsp black pepper (optional)
- 2 tbsp (30 ml) milk or unsweetened plant milk, if needed
- 3–4 tbsp (45–60 ml) neutral oil, such as canola or sunflower, for frying
Instructions
- Place the cold mashed potatoes in a large mixing bowl. If they are very lumpy, mash them briefly with a fork until relatively smooth, but a few small lumps are fine.
- Add the flour, cornstarch, baking powder, salt, and pepper (if using). Stir with a rubber spatula until the flour is fully incorporated and the mixture forms a dough. It should be slightly sticky but hold together when pressed. If it seems too dry and crumbly, add 1 tablespoon of milk at a time until it comes together. If it’s too wet and sticky, add another tablespoon of flour.
- Shape the mixture into 8 equal balls, about 1/3 cup (80 g) each. Flatten each ball into a patty about 1/2 inch (1.25 cm) thick. Place the patties on a plate or baking sheet lined with parchment paper.
- Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, carefully place half of the patties in the skillet, leaving space between them. Do not overcrowd.
- Cook for 3–4 minutes per side, until deep golden brown and crispy. Flip gently with a thin spatula. Adjust the heat if they are browning too quickly or not crisping up.
- Transfer the cooked pancakes to a wire rack or paper-towel-lined plate to drain. Repeat with the remaining patties, adding more oil to the skillet as needed.
- Serve hot, with sour cream, applesauce, or your favorite topping.
Tips
- Use cold, thick mashed potatoes. Freshly made, warm mashed potatoes are too soft and sticky; cold ones from the fridge hold their shape much better. If your mashed potatoes are very loose or thin (e.g., made with lots of milk or butter), add an extra 1–2 tablespoons of flour.
- Don’t overmix. Stir just until the flour disappears. Overworking the dough will make the pancakes dense and gummy.
- Keep the oil at the right temperature. If the oil is too hot, the outside burns before the inside warms through; if too cool, the pancakes absorb oil and turn greasy. Medium heat is usually perfect.
- Make them ahead. You can shape the patties and refrigerate them for up to 24 hours before frying. Just cover them tightly with plastic wrap.
Serving Suggestions
These pancakes are delicious with a dollop of sour cream or Greek yogurt, a spoonful of applesauce, or a sprinkle of fresh chives. They also make a great base for smoked salmon, a fried egg (if you eat eggs), or a simple side to roasted chicken or pork chops. For a hearty breakfast, serve them alongside crispy bacon and a green salad.
Variations
- Cheesy: Fold in 1/2 cup (50 g) shredded cheddar, Parmesan, or Gruyère before shaping.
- Herbed: Add 2 tablespoons of chopped fresh parsley, dill, or chives, or 1 teaspoon of dried herbs like thyme or rosemary.
- Spicy: Add 1/4 teaspoon of cayenne pepper or a chopped jalapeño for a kick.
- Vegan: Use plant-based milk and oil instead of butter; the recipe is naturally egg-free.
- Sweet: Omit the salt and pepper, add 2 tablespoons of sugar and 1/2 teaspoon of cinnamon, and serve with maple syrup.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooked pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat in a 375°F (190°C) oven for 8–10 minutes, or in an air fryer at 350°F (175°C) for 5–6 minutes, until hot and crispy. The microwave will make them soft, so it’s best to avoid it unless you don’t mind losing the crunch.
Frequently Asked Questions
Can I use instant mashed potatoes? Yes, but they must be prepared and cooled first. Instant potatoes tend to be drier, so you may need to add a little milk to get the right consistency.
Why are my pancakes falling apart? This usually happens if the mashed potatoes are too thin or the mixture is too wet. Add more flour, a tablespoon at a time, until the dough holds together when pressed. Also, make sure the oil is hot enough before adding the patties.
Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden. They won’t be as crispy as pan-fried, but they are lower in fat.
What if I don’t have cornstarch? You can use all-purpose flour instead, but the pancakes will be slightly less crispy. Potato starch or arrowroot powder also work well.
Can I use sweet potatoes? Absolutely. Just make sure the mashed sweet potatoes are fairly dry; if they are very moist, add extra flour.
How do I make them extra crispy? Use a generous amount of oil and don’t flip them too often. Let them cook undisturbed for 3–4 minutes per side. Also, pressing them down gently with a spatula while cooking helps create more surface contact with the pan.
Related
- Chicken Inasal Recipe (Dom’s Style)
- Lobster Roll Seaport Recipe: Classic New England Style
- Seattle Lobster Roll Recipe: Sweet, Buttery & Easy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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