Easy and Delicious Potato Pancakes With Mashed Potatoes
Leftover mashed potatoes are perfect to use for these classic potato pancakes. When fried up on a cast iron skillet, potato pancakes are deliciously crispy on the outside while being soft and pillowy on the inside.
This recipe is also great to keep in your back pocket for busy weeks. When preparing a meal with mashed potatoes as a side, all you have to do is chop and boil a few extra potatoes that night. With the leftover mashed potatoes, you’re already halfway done with this recipe. With a few added ingredients, the same food feels completely new at the next meal.
Why Make Potato Pancakes?
Since this recipe calls for leftover mashed potatoes, these are perfect any time you have extra mashed potatoes to reduce food waste. I’ve found this recipe to be my #1 go-to for after Thanksgiving. Taking any mashed potatoes from a previous meal helps to reinvent the same ingredient to make it feel brand new.
Ingredients For Potato Pancakes
Egg
Including at least one egg in this recipe is important to help bind all of the ingredients together. Without a well incorporated egg, your potato pancakes are likely to fall apart while transferring from the preparation area to the skillet. The binding properties of an egg will also help prevent any breakage when cooking.
Flour
Flour is a great ingredient to include in mashed potato pancakes. It helps to absorb any extra moisture that would otherwise cause them to fall apart. You can use any kind of flour you would like. I’ve made these successfully with freshly milled, all-purpose and whole wheat flour.
If you want or need to be gluten free, you can substitute the flour for either cornstarch or arrowroot flour. Either option will function very similarly to flour. When using cornstarch or arrowroot flour, you may want to start out with a smaller amount to ensure your mixture doesn’t get too dry.
Herbs and Seasonings
If you’ve already seasoned your mashed potatoes in your first meal, you may not need to add any extra herbs at this point. Just keep in mind that the addition of the flour and egg will lessen the overall flavor. Because of this, I recommend at least adding salt and some pepper to maintain a good flavor.
If you did not season your mashed potatoes, I recommend adding some parsley, garlic powder and a little black pepper. Adding these seasonings will add to the delicious flavor of your mashed potatoes and make them feel even more different than the leftovers from the night before.
Looking for more kitchen inspiration? You might enjoy this One Pan Chicken Pot Pie with a Biscuit Top.
How to Store Leftover Potato Pancakes
While these potatoes are best when eaten fresh, you can store any leftovers for later use. If you’re going to serve them at another meal the same week, you can store them in an airtight container in the fridge.
To store any prepared pancakes for longer term use, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Ingredients and Tools
2 cups Well Seasoned Mashed Potatoes
1 Egg
½ cup Flour or arrowroot starch
1/2 tsp Sea Salt – I like to use Redmond Real Salt to add natural minerals
Herbs and seasonings – optional
2-4 TBSP coconut oil, tallow or lard
A cast iron or stainless steel skillet
Metal spatula
Measuring cups and spoons
Medium mixing bowl
Directions
Preheat a cast iron skillet on medium heat with some oil, tallow or lard.
Place all ingredients except the oil into a medium bowl and mix well.
When your cast iron skillet is preheated, take a heaping spoonful (about 1/4 cup) and use your hands to flatten each ball into a disk. Place each disk into your hot skillet.
If needed, use a spoon to flatten more within the pan.
Cook each pancake and remove from the pan when you’ve reached your desired crispness.
Continue cooking until all are cooked. Add more oil as needed.
After all of your potato pancakes are cooked, serve with your main dish.
Store any leftovers in an airtight storage container in the fridge for 3-4 days.
For longer term storage, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Potato Pancakes FAQ:
Why make potato pancakes?
Since this recipe calls for leftover mashed potatoes, these are perfect any time you have extra mashed potatoes to reduce food waste. I’ve found this recipe to be my #1 go-to for after Thanksgiving. Taking any mashed potatoes from a previous meal helps to reinvent the same ingredient to make it feel brand new.
Why add an Egg to Potato Pancakes?
Including at least one egg in this recipe is important to help bind all of the ingredients together. Without a well incorporated egg, your potato pancakes are likely to fall apart while transferring from the preparation area to the skillet. The binding properties of an egg will also help prevent any breakage when cooking.
Why Add Flour to Potato Pancakes ?
Flour is a great ingredient to include in mashed potato pancakes. It helps to absorb any extra moisture that would otherwise cause them to fall apart. You can use any kind of flour you would like. I’ve made these successfully with freshly milled, all-purpose and whole wheat flour.
Can I make these Potato Pancakes Gluten Free?
If you want or need to be gluten free, you can substitute the flour for either cornstarch or arrowroot flour. Either option will function very similarly to flour. When using cornstarch or arrowroot flour, you may want to start out with a smaller amount to ensure your mixture doesn’t get too dry.
I’ve already seasoned my mashed potatoes; Do I need to add more herbs to Potato Pancakes ?
If you’ve already seasoned your mashed potatoes in your first meal, you may not need to add any extra herbs at this point. Just keep in mind that the addition of the flour and egg will lessen the overall flavor. Because of this, I recommend at least adding salt and some pepper to maintain a good flavor.
I didn’t season my mashed potatoes; What seasoning should I add to potato pancakes?
If you did not season your mashed potatoes, I recommend adding some parsley, garlic powder and a little black pepper. Adding these seasonings will add to the delicious flavor of your mashed potatoes and make them feel even more different than the leftovers from the night before.
How Do I Store Leftover Potato Pancakes?
While these potatoes are best when eaten fresh, you can store any leftovers for later use. If you’re going to serve them at another meal the same week, you can store them in an airtight container in the fridge.
To store any prepared pancakes for longer term use, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Mashed Potato Pancakes
Equipment
- A cast iron or stainless steel skillet
- Metal spatula
- Measuring cups and spoons
- Medium mixing bowl
Ingredients
- 2 cups Well Seasoned Mashed Potatoes
- 1 Egg
- ½ cup Flour or arrowroot starch
- 1/2 tsp Sea Salt
- Herbs and seasonings – optional
- 2-4 TBSP Coconut oil, tallow or lard
Instructions
- Preheat a cast iron skillet on medium heat with some oil, tallow or lard.
- Place all ingredients except the oil into a medium bowl and mix well.
- When your cast iron skillet is preheated, take a heaping spoonful (about 1/4 cup) and use your hands to flatten each ball into a disk. Place each disk into your hot skillet.
- If needed, use a spoon to flatten more within the pan.
- Cook each pancake and remove from the pan when you’ve reached your desired crispness.
- Continue cooking until all are cooked. Add more oil as needed.
- After all of your potato pancakes are cooked, serve with your main dish.
- Store any leftovers in an airtight storage container in the fridge for 3-4 days.
