This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mashed Potato Pancakes
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This is a great way to use up leftover mashed potatoes (especially after the holidays). If your mashed potatoes are unseasoned you'll definitely want to add salt minimally (but typically leftover mashed potatoes are seasoned to some degree.)
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
ingredients
1/3 cup butter
3 tablespoons finely chopped onion
4 cups prepared mashed potatoes
2 eggs, beaten
1/2 cup all-purpose flour
directions
Add about half the butter to a skillet over medium heat. When melted, add the onion and cook, stirring frequently, until the onion is soft. Remove the onion from the pan with a slotted spoon to a bowl.
Add the mashed potatoes and egg to the onions in the bowl. Stir in the flour and mix gently.
Add the remaining butter to the pan over medium-high heat. Scoop out some of the mashed potato mixture and form pancakes in the skillet. Cook about 5 minutes each side until golden brown.
Serve the mashed potato pancakes hot with sour cream, ranch dressing, butter, or other topping if desired.
recipe tips
Use leftover mashed potatoes that are well-seasoned to boost the flavor of the pancakes.
Make sure your skillet is preheated before adding the potato batter to get a crispy exterior.
Don't overcrowd the pan; cook pancakes in batches to allow even browning.
Add herbs or spices like parsley, garlic powder, or paprika to the batter for extra flavor.
Serve with a variety of toppings for guests to choose from.
For extra crispy pancakes, use a combination of butter and oil for frying.
Mix in shredded cheese or cooked bacon bits for added texture and flavor.
common recipe questions
Can I use cold mashed potatoes direct from the refrigerator?
Yes, cold mashed potatoes can be used for this recipe. Just allow them to come to room temperature.
What type of onion should I use?
You can use any type of onion for this recipe, such as yellow, white, red, sweet, or green onions. Each type will lend a different flavor, with yellow being the most traditional. You can also use shallots for a different flavor.
Can I make these pancakes without onions?
You can leave out the onions if desired. If you're looking for extra flavor, try adding garlic or other spices instead.
What if my mashed potatoes are too thin or moist?
If your mashed potatoes are too thin, you can add more flour to help bind the mixture together. Start with a tablespoon at a time until you reach the desired consistency.
Can I use a different type of flour?
You can use alternative flours such as whole wheat flour or gluten-free flour blends. Be aware that this may change the texture and flavor of the pancakes.
How do I know when the pancakes are done?
The pancakes are done when they are golden brown on each side and have a crispy exterior. A simple way to check is to gently lift one with a spatula; if it slides easily, it is likely ready to flip.
Can I make the batter in advance?
You can prepare the batter in advance and store it in the refrigerator for a few hours.
What is the best fat for frying?
While butter is traditional, you can also use vegetable oil, canola oil, or olive oil. Each will impart a different flavor, with butter giving a richer taste.
Can I bake the mashed potato pancakes instead of frying?
You can bake them for a healthier option. Preheat the oven to 400 degrees F, place the pancakes on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until golden. Note that the potato pancakes may not get as crisp when baked.
How do I store leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
Can mashed potato pancakes be frozen?
You can freeze the cooked pancakes. Place them on a baking sheet in a single layer to freeze initially, then transfer to a freezer bag. They can be stored for up to 3 months.
How do I reheat mashed potato pancakes?
Reheat in a skillet over medium heat until warmed through, or spread out in a single layer on a baking sheet and bake at 350 degrees F in an oven or air fryer for about 10-15 minutes until heated.
tools needed
Skillet: A large skillet for cooking the mashed potato pancakes. It needs to be able to handle medium to medium-high heat to achieve a golden brown exterior on the pancakes.
Measuring Cups and Spoons: For measurement of the onions, mashed potatoes, and flour.
Mixing Bowl: A bowl is needed to combine the cooked onions, mashed potatoes, beaten eggs, and flour.
Slotted Spoon: For removing the cooked onions from the skillet and transferring them to the mixing bowl without excess butter.
Spatula: A flat spatula for flipping the pancakes while they cook in the skillet. It allows for easy handling and flipping without breaking the pancakes.
Spoon or Ice Cream Scoop: A spoon or scoop can help portion out the mashed potato mixture when forming pancakes, making sure they are of uniform size for even cooking.
what goes with it?
Sour Cream: Adds a creamy tang that balances the richness of the pancakes.
Ranch Dressing: A flavorful dip that provides a herby and tangy contrast to the savory potato pancakes.
Chives: Fresh chives sprinkled on top give a mild onion flavor and a pop of color.
Cheddar Cheese: Shredded on top before serving or mixed in for a cheesy twist, its sharpness contrasts well with the potatoes.
Fried Eggs: Served sunny-side up or over easy on top.
Apple Sauce: Offers a sweet and slightly tart contrast that brightens the dish.
Smoky Bacon: Served on the side or crumbled and mixed in to the batter.
Gravy: A rich gravy can transform the pancakes into a hearty meal.
Sauteed Spinach: A simple side that adds a touch of bitterness, balancing the heaviness of the pancakes.
Shrimp: Pan-seared or grilled shrimp add a briny element that contrasts nicely with the flavors of the pancakes.
Pulled Pork: A savory topping that brings smoky, meaty flavors which contrast the pancake's texture and taste.
Mustard Sauce: A tangy sauce can cut through the richness of the pancakes, providing a zesty counterbalance.
nutrition data
398 calories, 23 grams fat, 40 grams carbohydrates, 9 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more leftover thanksgiving mashed potato recipes
reviews & comments
November 1, 2013
In addition to the onion I added some cooked chopped bacon to these. Perfect! I've had some potato pancakes that turn out doughy but these were the perfect consistency. I do think that maybe the recipe should say "leftover cooked mashed potatoes" so people know that they should be seasoned potatoes (you wouldn't serve just potatoes that are mashed they usually have some seasoning, right?) as I think that would help with those who felt they were too bland. I think these could be topped with cheese too if you wanted. Hummmmm I'm getting all kinds of new ideas now!
March 22, 2012
My Mom has made this recipe for years and I now carry on the tradition. We've always added a generous sprinkle of sage to the mixture and it is yummy! Any favorite seasoning could likely be used. Sharon from Ontario, Canada
February 9, 2008
I am not one to follow recipes exactly as written. I did a variation of this recipe in a smaller quantity. I used about 3/4 cup of mashed potato. 1 tbs of Wheat germ. 2 tsp of sunflower kernels. 1 egg. 2 tbs flour. and 3 shakes of minced onion. I lightly coated the frying pan with olive oil and cooked until golden brown. It was a very good addition to my breakfast.
November 25, 2007
I added a little bit of Emeril's seasoning and some garic powder...it tasted great! These pancakes are a great way to use up leftovers, and very easy to make.
November 23, 2007
I did add some salt based on the last reviewers comment and enjoyed this recipe. If it's not the main dish, it's a great accompaniement to leftover peas and ham.
October 29, 2007
I tried this recipe this morning and it left a lot to be desired. This recipe definitely was lacking something. Although onions are in the recipe, it needs some type of extra seasoning... even a little salt would help!! Also, the mashed potatoes lend for too smooth of a texture. It seems that best bet would be to steer clear of mashed potatoes and use potatoes that are more of a hash brown texture/consistency instead. Bottom line: Very bland tasting!