Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes
Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes is a easy American recipe that serves 4. 145 calories per serving. Recipe by Sugar Spun Run on YouTube.
Prep: 15 min | Cook: 12 min | Total: 40 min
Cost: $2.08 total, $0.52 per serving
Ingredients
- 2 cups Mashed Potatoes (Cold leftover mashed potatoes from Thanksgiving or any roast)
- 0.75 cup Cheddar Cheese (Shredded, sharp cheddar recommended)
- 0.25 teaspoon Garlic Powder (Ground garlic powder)
- 0.25 teaspoon Onion Powder (Ground onion powder)
- 0.25 teaspoon Ground Black Pepper (Freshly cracked preferred)
- 0.25 teaspoon Salt (Fine table or sea salt)
- 4 tablespoons All-Purpose Flour (2 tbsp mixed into batter, 2 tbsp for dusting)
- 1 Large Egg (Room temperature, whisked)
- 2 tablespoons Avocado Oil (Neutral‑tasting, high smoke point; can substitute with vegetable or canola oil)
- 2 tablespoons Sour Cream (Optional topping)
- 1 tablespoon Chives (Finely chopped, optional garnish)
Instructions
Gather Ingredients
Measure out 2 cups of cold leftover mashed potatoes and set aside.
Time: PT2M
Combine Dry Ingredients
In a mixing bowl, add the mashed potatoes, shredded cheddar, garlic powder, onion powder, black pepper, salt, and 2 tablespoons of all‑purpose flour. Stir until the mixture is mostly uniform.
Time: PT5M
Add the Egg Binder
Whisk the egg in a small cup, then pour it into the potato mixture. Mix thoroughly; the egg will help the pancakes hold their shape.
Time: PT2M
Prep the Forming Sheet
Line a baking sheet with parchment paper and dust it lightly with the remaining 2 tablespoons of flour.
Time: PT2M
Shape Pancakes
Scoop the batter using a 1/4‑cup measure onto the prepared sheet. Dust the tops with a little flour and flatten each mound with a spatula to form round pancakes about 1/2‑inch thick. You should have eight pancakes.
Time: PT5M
Chill While Heating Oil
Place the sheet with formed pancakes in the refrigerator while you heat the skillet. This keeps them firm.
Time: PT5M
Heat the Skillet
Put the skillet on the stove over medium‑high heat and add 2 tablespoons of avocado oil. Heat until the oil shimmers but does not smoke.
Time: PT3M
Fry the Pancakes
Remove a few pancakes from the fridge, place them in the hot skillet (2‑3 at a time), and cook for about 2 minutes until the bottom is deep golden‑brown. Flip and cook another 2 minutes. If unsure, check that the interior reaches 165°F with an instant‑read thermometer.
Time: PT8M
Drain and Keep Warm
Transfer cooked pancakes to a paper‑towel‑lined plate to absorb excess oil. Repeat until all pancakes are done, adding a little more oil between batches if needed.
Time: PT5M
Serve
Serve the mashed potato pancakes hot, topped with a dollop of sour cream and a sprinkle of chopped chives if desired.
Time: PT0M
Nutrition Facts
- Calories
- 145
- Protein
- 9 g
- Carbohydrates
- 22 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made gluten‑free with alternative flour
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Cheddar Cheese: Colby Jack, Monterey Jack, Mozzarella
- Instead of Garlic Powder: Fresh minced garlic (use 1/8 tsp), Garlic salt (reduce added salt)
- Instead of Onion Powder: Finely minced fresh onion (use a pinch), Shallot powder
- Instead of Ground Black Pepper: White pepper, Paprika (for color only)
- Instead of Salt: Kosher salt, Garlic salt (reduce added garlic powder)
- Instead of All-Purpose Flour: Gluten‑free flour blend, Whole‑wheat flour (will change texture)
- Instead of Large Egg: 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg), 1 tbsp unsweetened applesauce (for binding only)
- Instead of Avocado Oil: Vegetable oil, Canola oil, Peanut oil
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Chives: Green onions, Fresh parsley
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Spatula
- Skillet (preferably 10‑inch cast iron)
- Paper‑towel‑lined Plate
- Instant‑Read Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Add flour to the mixture to give the pancakes structure.
- Use enough oil to create a thin, even coating in the skillet.
- Ensure the internal temperature reaches 165°F for safe consumption.
- Flatten pancakes to uniform thickness for even cooking.
Chef Tips from the Video
- Cold mashed potatoes bind better; if your leftovers are warm, chill them first.
- A cast‑iron skillet provides even heat and superior crust.
- Dust the forming sheet and the tops of the pancakes with flour to prevent sticking.
- Flip confidently; a gentle slide with the spatula prevents breakage.
Troubleshooting
Pancakes fall apart in the pan.
Add an extra 1‑2 teaspoons of flour until the mixture holds together, and make sure the potatoes are cold.
Pancakes are soggy or not crisp.
Increase skillet heat slightly and ensure a thin, even layer of oil. Pat the formed pancakes with a paper towel before frying to remove excess moisture.
Pancakes brown too quickly but are raw inside.
Lower the heat to medium and cook a bit longer per side; use a thermometer to confirm 165°F interior.
Too much oil splatter.
Dry the surface of each pancake with a light dusting of flour and use a splatter guard. Also, make sure the oil is shimmering, not smoking.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven to retain crispness.
Freezer: Freeze uncooked, shaped pancakes on a parchment sheet, then transfer to a zip‑top bag. Reheat directly from frozen in a skillet (add a minute per side).
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- Shape the pancakes and keep them refrigerated for up to 12 hours before frying.
- Uncooked pancakes freeze well; place on a parchment sheet, freeze solid, then bag.
- Reheat cooked pancakes in a preheated 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of mashed potato pancakes in American Thanksgiving cuisine?
Mashed potato pancakes originated as a frugal way to reinvent Thanksgiving leftovers. Families would shape cold mashed potatoes into bite‑size cakes, fry them, and serve them as a crunchy side, turning a simple leftover into a celebrated comfort food.
What regional variations of potato pancakes exist within the United States?
In the Midwest, potato pancakes often include onions and are called "latkes" with a Jewish influence. In the South, they may be seasoned with Cajun spices. The basic concept of frying mashed potatoes is common, but seasoning and added cheeses differ regionally.
How are mashed potato pancakes traditionally served in American holiday meals?
They are typically served hot, topped with a dollop of sour cream, chives, or green onions. Some families pair them with apple sauce or a light gravy, but the classic presentation is simple and lets the crisp exterior shine.
What occasions or celebrations are mashed potato pancakes associated with in American culture?
Besides Thanksgiving leftovers, they appear at casual family gatherings, potlucks, and brunches. Their ease of preparation makes them a popular snack for game‑day parties and holiday brunch spreads.
How does this mashed potato pancake recipe fit into broader American comfort‑food traditions?
It embodies the American comfort‑food ethos of turning leftovers into something new and delicious, using simple pantry staples, and emphasizing hearty, fried textures that appeal to all ages.
What are the authentic traditional ingredients for mashed potato pancakes versus acceptable substitutes?
Traditional ingredients include leftover mashed potatoes, all‑purpose flour, egg, and a neutral oil for frying. Substitutes can be gluten‑free flour, flax egg for vegans, or different cheeses like Colby Jack. The core concept remains the same.
What other American dishes pair well with mashed potato pancakes?
They pair nicely with roasted meats, grilled chicken, or a simple green salad. For a brunch setting, serve them alongside scrambled eggs, bacon, or a fruit compote.
What makes mashed potato pancakes special or unique in American cuisine?
Their uniqueness lies in the transformation of a soft, creamy side into a crispy, handheld snack, showcasing ingenuity in using leftovers while delivering contrasting textures in one bite.
What are the most common mistakes to avoid when making mashed potato pancakes?
Common mistakes include using warm potatoes (which cause the pancakes to fall apart), adding too little flour (resulting in a crumbly pancake), and overcrowding the pan (which leads to soggy, unevenly cooked pancakes.
Why does this mashed potato pancake recipe use an egg as a binder instead of just flour?
The egg provides protein that coagulates when heated, giving the pancakes structural strength and a richer flavor. Flour alone may not hold the mixture together, especially if the potatoes are very moist.
Can I make mashed potato pancakes ahead of time and how should I store them?
Yes. Shape the pancakes, place them on a parchment‑lined tray, and refrigerate for up to 12 hours before frying. For longer storage, freeze the uncooked pancakes and fry directly from frozen, adding an extra minute per side.
What does the YouTube channel Sugar Spun Run specialize in?
The YouTube channel Sugar Spun Run focuses on creative home‑cooking tutorials, especially ways to repurpose leftovers, quick comfort‑food recipes, and approachable techniques for everyday cooks.
How does the YouTube channel Sugar Spun Run's approach to American comfort‑food cooking differ from other cooking channels?
Sugar Spun Run emphasizes using pantry staples and leftover ingredients, offering step‑by‑step guidance with a friendly, personal storytelling style. Unlike many channels that focus on elaborate plating, Sugar Spun Run prioritizes practicality and flavor over visual perfection.
Last updated: August 31, 2026
