Leftover mashed potato pancakes


Anyone who hosts a Thanksgiving dinner knows that there’s always leftovers to deal with. As delicious as Thanksgiving dinners are, you can only have so much turkey and stuffing for a meal. Instead of having the same food for the next week, transform the Thanksgiving dishes into new ones! I usually use my turkey for a sandwich with the cranberry sauce, gravy and stuffing, but what about the mashed potatoes? Add some flour, egg and cheese and turn them into mashed potato pancakes! Great for breakfast, lunch, or as a side dish.

mashed potato pancake

mashed potato pancakes

mashed potato pancakes

Leftover mashed potato pancakes
Serves 2
Write a review
Total Time
35 min
Total Time
35 min
1315 calories
191 g
182 g
50 g
31 g
21 g
430 g
517 g
12 g
0 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1315
Calories from Fat 438
% Daily Value *
Total Fat 50g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 182mg
Sodium 517mg
Total Carbohydrates 191g
Dietary Fiber 15g
Sugars 12g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. about 2 cups mashed potatoes
  2. 1 egg
  3. 1/4 cup flour
  4. 2 cloves garlic, minced
  5. 1/2 cup shredded cheese
  6. 1/2 medium onion, chopped (optional)
  7. salt and pepper
  8. 2 tbsp oil, divided
  9. chopped chives for garnish
  10. sour cream or applesauce for garnish (optional)
  1. Make the pancake batter by combining the mashed potatoes with egg - salt and pepper.
  2. Heat 1 tbsp oil in a nonstick pan over medium heat. Add 1/4 cup of the batter into the pan and cook until golden brown, about 3-4 minutes. Flip and cook on the other side, about 2-3 minutes. Remove from pan and keep warm. Heat the remaining oil and cook the rest of the pancakes.
  3. Garnish pancakes with chopped chives. Serve with sour cream or applesauce if desired.
Adapted from Food.com
Adapted from Food.com
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

There are many, many options for transforming your leftover mashed potatoes, but I wanted to do something simple and easy so I went for mashed potato pancakes.

If you make classic mashed potatoes, you can add garlic, cheese, and onions to the pancake batter; however, if you already have these ingredients in your mashed potatoes, just add flour and egg. I had roasted garlic mashed potatoes so I added white cheddar to the batter. Chopped apple, bacon bits, ham, roasted chicken or even your leftover turkey would also be great in these pancakes.

The leftover mashed potato pancakes are crispy on the outside while still soft on the inside. They are incredibly versatile, allowing you to add whatever fillings and seasonings you like. Fresh out of the pan, the pancakes are fluffy and light, yet still satisfying. These are great for breakfast with a side of fried eggs, or with a light arugula salad tossed in a lemon vinaigrette, or as a side dish for dinner.

mashed potato pancakes

mashed potato pancakes



Related Posts Plugin for WordPress, Blogger...

← Previous post

Next post →


  1. This is genius! I will definitely have to try these leftover mashed potato pancakes this year. Do you have any ideas about what to do with leftover green bean casserole?

    • cma0425

      You know I never actually make green bean casserole so I never had to use the leftovers but off the top of my head I’m thinking that you can combine it with your leftover turkey to make turkey pot pies! Or another idea is to make it into a pasta. Saute garlic and chili flakes in oil for about 30 seconds, add shrimp (or whatever protein you like) and cook until pink. Add your green bean casserole and white wine and bring to a simmer. Add cooked pasta and toss altogether and finish with freshly grated Parmesan.

Leave a Reply