Mashed Potato Pancakes Recipe

If you have a stash of leftover mashed potatoes and are wondering how to turn them into something truly spectacular, let me introduce you to the magic of Mashed Potato Pancakes. These golden, crispy delights are stuffed with a savory ground meat and vegetable filling, making them a hearty, comforting meal that still feels like a treat. Combining the creamy softness of mashed potatoes with a crunchy coating and a flavorful center, this dish effortlessly transforms simple ingredients into a crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

This recipe proves that delicious food doesn’t have to be complicated. Each ingredient plays a role in bringing harmony to the dish — from the creamy mashed potatoes that provide the base to the aromatic vegetables and savory meat filling that add depth and personality.

• 6 cups leftover mashed potatoes: The creamy foundation that gives these pancakes their tender inside texture.
• 1 cup all-purpose flour: Helps bind the potato mixture so the pancakes hold their shape; keep some extra on hand for dusting.
• 1 large egg: Acts as a natural binder, ensuring the batter sticks together beautifully.
• 1 lb ground meat (beef, turkey, or chicken): Adds protein and a savory punch to the filling; choose your favorite or what you have handy.
• 1 small/medium onion, finely diced: Adds sweetness and texture that caramelizes perfectly when cooked.
• 1 large carrot, grated: Brings natural sweetness and a pop of color to the filling.
• 1 garlic clove: Imparts subtle aromatic warmth, rounding out the savory profile.
• 2 Tbsp fresh parsley, chopped: Adds a fresh, herbaceous note that balances richness.
• 1/2 cup plain or Italian-style bread crumbs: Creates the crispy, golden crust that makes these pancakes so addictive.
• Olive oil for frying: Provides the perfect medium to achieve a crunchy exterior without overwhelming flavors.
• Salt and pepper to taste: Essential seasoning that brings out all the flavors in the dish.

How to Make Mashed Potato Pancakes

Step 1: Cook the Meat Filling

Start by heating a large skillet over medium-high heat and adding olive oil. Once hot, sauté your choice of ground meat until it is fully cooked and nicely browned. Season generously with salt and pepper to infuse the meat with flavor. Once done, transfer the meat to a bowl and set aside for the next step.

Step 2: Sauté the Vegetables

In the same skillet, toss in the finely diced onion and grated carrot. Cook these gently for about 5 minutes until they’re soft and begin to take on a golden hue—this step is key to unlocking their natural sweetness. Now, add the cooked meat back into the skillet along with minced garlic and fresh parsley. Let everything cook together for another minute to blend those wonderful aromas, then remove from heat.

Step 3: Prepare the Potato Mixture

In a large bowl, combine your leftover mashed potatoes with flour and the egg. The dough should be sticky but manageable. If it feels too wet, sprinkle in a little more flour until you reach a consistency that can easily be shaped without falling apart. This mixture forms the perfect tender yet sturdy base for your pancakes.

Step 4: Assemble the Pancakes

Take a generous scoop of the potato mixture into your hand and flatten it slightly to create a base. Spoon a helping of the savory meat and vegetable filling onto the center, then carefully fold the edges over, sealing it tightly to form a patty. This encasing ensures that every bite delivers that satisfying surprise of filling.

Step 5: Bread the Patties

Dip each sealed pancake into the bread crumbs, turning to coat evenly all around. This step is what will give your Mashed Potato Pancakes that irresistible crunchy exterior while keeping the filling moist inside.

Step 6: Fry to Golden Perfection

Heat a generous layer of olive oil in your skillet over medium heat. Fry each pancake for about 3 to 4 minutes per side or until they have achieved a gorgeous golden brown color and crisp texture. Adjust the heat as needed to avoid burning — patience here ensures that wonderful contrast of textures.

Step 7: Serve Warm and Enjoy

Once fried, place the pancakes on a paper towel-lined plate to drain any excess oil. Serve them immediately while they’re still warm, paired with sour cream or your favorite dipping sauce for an extra burst of flavor. This is the moment where simple leftovers become a soul-satisfying indulgence.

How to Serve Mashed Potato Pancakes

Garnishes

Fresh garnishes can elevate your Mashed Potato Pancakes from cozy to festive. Try sprinkling with additional chopped parsley or a pinch of smoked paprika for color and mild heat. A dollop of sour cream or even a swirl of creamy horseradish sauce makes for a tangy contrast that complements the crispy pancakes beautifully.

Side Dishes

These pancakes shine as a standalone meal but also pair wonderfully with crisp green salads, roasted vegetables, or steamed greens like spinach or kale. If you want to keep things traditional, applesauce or a bright cucumber salad adds freshness and lightness to balance the hearty richness.

Creative Ways to Present

Feeling adventurous? Stack the pancakes like mini burgers with extra greens and cheese melted inside, or cut into bite-sized pieces for party-friendly appetizers with dipping sauces. You can also turn the recipe into sliders by sizing down the pancakes and adding a slice of pickled cucumber or a touch of Dijon mustard.

Make Ahead and Storage

Storing Leftovers

Leftover Mashed Potato Pancakes store well in an airtight container in the refrigerator for up to three days. Let them cool completely before sealing them to avoid condensation, which could make them soggy. Reheat gently to bring back their crispiness.

Freezing

To freeze, arrange the fully cooked pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a sealed freezer bag or container, separating layers with parchment paper to prevent sticking. They can keep for up to three months, making for quick and easy future meals.

Reheating

For reheating, the best method is to use a skillet over medium heat with a little oil to revive their crisp crust. Avoid microwaving if possible, as that tends to make them rubbery and less enjoyable. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again.

FAQs

Can I use fresh mashed potatoes instead of leftovers?

Absolutely! Fresh mashed potatoes work just as well; just make sure they are well cooled and not too watery so the pancakes will hold their shape.

What kind of meat is best for the filling?

You can use ground beef, turkey, or chicken depending on your preference. Each brings a unique flavor, so feel free to experiment with what you like or have on hand.

Are these pancakes gluten-free?

Not as is, since both the flour and bread crumbs contain gluten. However, you can swap in gluten-free flour and panko to keep the recipe safe for gluten-sensitive diets.

Can I make these completely vegetarian?

Yes! Simply omit the meat and add extra vegetables or beans to the filling for protein and substance. Mushrooms sautéed with onion and carrot make a delicious alternative.

What dips pair well with Mashed Potato Pancakes?

Sour cream is a classic, but you can also try yogurt-based dips, spicy ketchup, or even a garlicky aioli for some extra zing.

Final Thoughts

Mashed Potato Pancakes truly transform humble leftover potatoes into a fun, tasty, and satisfying dish that never fails to impress. They’re perfect for cozy dinners, quick meals on busy days, or as a tasty appetizer when entertaining friends. Give this recipe a try, and I promise you’ll find yourself reaching for this golden, crispy treat time and time again.

Print