These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from mashed potatoes.
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt*
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 cups cold leftover mashed potatoes
- 3 tablespoons milk of choice
- Butter or more oil, for cooking
- For serving: sour cream and chopped chives or maple syrup (or toppings of choice).
- Whisk the eggs, then add the olive oil, baking powder, salt and whisk. Add the flour and whisk gain. Change to using a spatula and stir in the shredded cheese, leftover mashed potatoes and milk to make a thick but pourable batter.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (¼ cup for medium-sized pancakes, or smaller for small pancakes). Cook the pancakes until the bottoms are golden, about 1 to 2 minutes. Then flip them and cook until cooked through and no longer gooey at the edges, adjusting the heat as necessary so they don’t brown too fast.
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature (if the batter becomes too thick, you can add a teaspoon or two of milk until it becomes pourable). Serve immediately with sour cream and chopped chives (for savory), with maple syrup (for sweet), or with the toppings of your choice.
*If your mashed potatoes are not seasoned with salt, use 1/4 teaspoon kosher salt.
- Category: Breakfast or Side
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Mashed potato pancakes, potato pancakes, leftover mashed potato pancakes, potato pancakes from mashed potatoes, potato pancakes with mashed potatoes