How to Store Leftovers

Keep leftovers covered in the fridge for 2 days. Pop in the microwave for 10-20 seconds to warm back up.

Can Leftover Mashed Potato Pancakes Be Frozen?

YES! Scoop mashed potato pancake batter onto a cookie sheet lined with parchment paper. Flatten out like you are going to fry them in the skillet. Place in the freezer for 30 minutes to freeze solid. Place in a freezer-safe container once frozen individually and store for up to 6 months. To make : place pancake straight from the freezer in a skillet over medium-low heat with butter. Cook on one side for 5-7 minutes or until golden brown and a crispy outer layer. Flip and fry for another 2-3 minutes until that side is golden brown and cooked all the way through. Repeat with as many as desired.

Can Mashed Potato Cakes Be Made Gluten Free or Without Flour?

Yes, you can make these with a 1-to-1 gluten-free flour mix. Sub in the same amount for regular flour. The texture may be a little different, but this will work just fine!

Leftover Mashed Potato Pancakes

Description

Have an abundance of leftover mashed potatoes? No problem! Make this easy 5 ingredient mashed potato cakes for a quick snack or appetizer that everyone will love!

Ingredients

Scale

2 Cups Leftover Mashed Potatoes
1/2 Cup Flour + more if needed
1 Egg
1/4-1/2 Teaspoon Salt
1/4-1/2 Teaspoon Pepper
1/4 C Butter - for cooking and topping

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Instructions

In a large bowl, mix cold leftover masked potatoes, flour, egg, salt, and pepper. Depending on the consistency of the potatoes, you may need more flour to bind them. Start with 1/2 cup and then add 1/4 cup at a time if needed. Mix until well combined.
Place a large skillet on the stove over medium heat. Add about 1 tablespoon of butter and let melt. Place a scoop of the potato mixture in the skillet and flatten slightly. Repeat until the pan is full but not crowded and touching. Cook on one side for 5-7 minutes until golden brown and crispy. Flip and cook on the other side for 3-4 minutes until the same and warmed all the way through.
Remove from the skillet and repeat with the rest of the mixture. Turn the heat down to medium-low if the skillet gets too hot and add more butter when needed.
Enjoy hot and fresh with butter on top!

Notes

Try some flavor add-ins like cheddar cheese, bacon, and chives that can be added to the potato mixture if desired.
Depending on your mashed potatoes, you may not need much salt and pepper. Start with 1/4 tsp of each then add more if needed.

To Make Ahead and Freeze:

Scoop mashed potato pancake batter onto a cookie sheet lined with parchment paper. Flatten out like you are going to fry them in the skillet. Place in the freezer for 30 minutes to freeze solid. Place in a freezer-safe container once frozen individually and store for up to 6 months.
To make: place pancake straight from the freezer in a skillet over medium-low heat with butter. Cook on one side for 5-7 minutes or until golden brown and a crispy outer layer. Flip and fry for another 2-3 minutes until that side is golden brown and cooked all the way through. Repeat with as many as desired.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sides
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 87
Sugar: 0.9 g
Sodium: 159.7 mg
Fat: 3.1 g
Carbohydrates: 12.1 g
Fiber: 1.2 g
Protein: 2.4 g
Cholesterol: 27.3 mg

Keywords: Leftover Mashed Potato Pancakes