Make crispy mashed potato pancakes that stay fluffy inside in a snap with leftover mashed potatoes. I like to make one large potato pancake and slice it into wedges, but you can make individual-sized potato pancakes, which are easier to flip, if you prefer. Put your leftovers to good use with this easy mashed potato pancake recipe. What Makes These Potato Pancakes Crispy? The secret to these crispy mashed potato pancakes? Potato starch! If you don’t have potato starch on hand, you can use cornstarch. Ingredients for Crispy Mashed Potato Pancake Here’s what you’ll need to make these crispy mashed potato pancakes: Mashed potatoes : Of course! This is a great way to use leftover mashed potatoes. Potato starch : This gives the potato pancakes their crisp texture. You can substitute with cornstarch. Egg : A beaten egg works to bind the mixture and keep the potato pancakes soft. Salt and pepper: You may adjust quantities depending on how seasoned your mashed potatoes already are. Start small and add as needed. Garlic powder: This will add that extra delicious garlicky flavor. Fresh chives: You'll use chives in the batter as well as a final topping. Olive oil and cooking spray: Even when using a nonstick skillet (definitely recommended!), you'll still need some oil to make the potato pancakes slide easily. How to Store Potato Pancakes Store your leftover potato pancakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days. Reheat in the oven or in the air fryer. Can You Freeze Potato Pancakes? Yes! Flash freeze the patties, then transfer them to a zip-top bag or another freezer-safe container. Freeze for up to three months. Reheat in the oven or in the air fryer. Allrecipes Community Tips and Praise “Very simple,” says one Allrecipes community member. “I added bacon and shredded Parmesan and mozzarella cheese and it held together really well and made the edges crispy. So many ways to change this up.” “These were so simple to make and are such a good way to use up leftovers,” according to Scott Juryn . Editorial contributions by Corey Williams This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 ½ cups cold mashed potatoes 1 ½ cups cold mashed potatoes 4 tablespoons potato starch or cornstarch 4 tablespoons potato starch or cornstarch 1 large egg, lightly beaten 1 large egg, lightly beaten ¾ teaspoon kosher salt ¾ teaspoon kosher salt ¼ teaspoon ground black pepper ¼ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon garlic powder 2 teaspoons thinly sliced fresh chives, divided 2 teaspoons thinly sliced fresh chives, divided 1 tablespoon olive oil, plus 1 teaspoon olive oil, divided 1 tablespoon olive oil, plus 1 teaspoon olive oil, divided Gather all ingredients. Dotdash Meredith Food Studios Gather all ingredients. Dotdash Meredith Food Studios Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose. Dotdash Meredith Food Studios

Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose. Dotdash Meredith Food Studios Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter. Dotdash Meredith Food Studios Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter. Dotdash Meredith Food Studios Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes. Dotdash Meredith Food Studios Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes. Dotdash Meredith Food Studios Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate. Dotdash Meredith Food Studios Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate. Dotdash Meredith Food Studios Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes. Dotdash Meredith Food Studios Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes. Dotdash Meredith Food Studios Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Dotdash Meredith Food Studios Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Dotdash Meredith Food Studios Slice into 8 wedges and serve immediately. Enjoy! Dotdash Meredith Food Studios Slice into 8 wedges and serve immediately. Enjoy! Dotdash Meredith Food Studios From the Editor To make individual potato pancakes: Shape potato mixture into 8 pancakes. Fry potato pancakes in batches in the skillet until crispy on one side, about 3 to 4 minutes; flip potato pancakes and cook on the remaining side until browned and crisp, about 3 minutes more. This recipe was tested in our test kitchen and updated to include potato starch instead of flour, less potato, and 1 less egg based on user reviews. Nutrition Facts (per serving) * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Photos of My Crispy Mashed Potato Pancake Dotdash Meredith Food Studios Most-Saved Recipes Like This Crispy Potato Pancakes 25 Ratings 40 mins Save Leftover Mashed Potato Pancakes 26 Ratings 13 mins Save Potato Pancakes 290 Ratings 25 mins Save Cheesy Potato Pancakes 98 Ratings 35 mins Save Easy Leftover Potato Pancakes 195 Ratings 15 mins Save Instant Potato Pancakes 94 Ratings 30 mins Save Kicked-Up Potato Pancakes 10 Ratings 35 mins Save Bacon Potato Pancakes 26 Ratings 45 mins Save Scallion Mashed Potato Pancakes 6 Ratings 45 mins Save Delicious Stuffed Potato Pancakes 92 Ratings 1 hr Save You’ll Also Love