Today we’re indulging in crispy comfort food. Say goodbye to boring leftover mashed potatoes, and instead elevate them to new heights. Say hello to your new favorite recipe – Cheesy Leftover Mashed Potato Pancakes.

There's something so intensely satisfying about transforming yesterday's mashed potatoes into today's crispy, golden-brown pancakes. It's like giving your taste buds a passport to flavor town with every bite.

In this recipe, we're taking classic mashed potatoes and giving them a delicious makeover. These potato pancakes boast a crispy outer layer and a lusciously smooth interior, thanks to a single not-so-secret ingredient – cheese. Today we’re using romano cheese, but feel free to up the decadence with mozzarella, cheddar, gouda, or your preferred mix of melty goodness. This is all about savory goodness, and finding your perfect passport to comfort food bliss.

However, perhaps the best part about today’s recipe is its simplicity. Simply mix the potatoes with the ingredients listed below, form into fritters, and then fry them to crispy perfection. That’s all there is to it, you don’t even need to reheat the potatoes beforehand, but more on that below.

So, grab your skillet (preferably a large cast iron skillet) and get ready to fry up a batch of these irresistible potato pancakes. Whether you're serving them alongside your favorite main course or enjoying them as a snack with a dollop of sour cream, these cheesy leftover mashed potato pancakes are sure to become a staple in your recipe repertoire.

Now, without further delay, let’s dive right in.

Recipe Overview – What to Expect:

What to Expect: This recipe crafts Cheesy Mashed Potato Pancakes, which is a delicious twist on traditional potato cakes. These pancakes are crispy on the outside and tender on the inside, with a rich and savory flavor courtesy of freshly grated garlic, parmesan cheese, and fresh herbs.
Taste and Texture: In terms of taste, these potato pancakes are savory and cheesy, with hints of garlic and herbs. The texture is crispy on the outside, while the inside remains soft and fluffy.
Pairing Ideas: As a side dish, these potato pancakes pair well with a variety of toppings and sauces – such as the one included in today’s recipe (see the recipe card below). They are delicious served with sour cream, a cream cheese dip, or a simple garlic aioli. Additionally, they can be enjoyed alongside a salad or soup as part of the main course.
Easy to Make: While they may seem intimidating to prepare, these potato pancakes are actually quite an easy recipe to make, even for beginner home chefs. The recipe uses simple ingredients and straightforward cooking techniques, and requires no complex or specialized kitchen gadgets, making it accessible to home cooks of all skill levels.
Storage and Reheating Tips: These potato pancakes are best enjoyed fresh and hot off the skillet. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place them in a skillet over medium heat until warmed through.

Ingredient Checklist – Everything You’ll Need

To make these cheesy potato pancakes, here's everything you'll need. We're using only super simple main ingredients, all readily available at your local grocery store. This recipe is using leftover mashed potatoes, as this is a great way to use them up.

4 cups leftover mashed potatoes
- Note: Use mashed potatoes that are not too watery for best results. Potatoes that are too watery will result in soggy pancakes that do not develop a crispy crust.
2 eggs
- Note: I’m using large eggs for this recipe.
1 large clove of garlic, grated
- Tip: Grating the garlic ensures an even distribution of flavor throughout the pancake mixture, and ensures maximal release of the garlic’s juices.
- Substitution: Garlic powder can be used as a substitute, but I do recommend using fresh if available.
1/2 cup all-purpose flour
- Note: I do recommend all-purpose flour for this recipe.
1/4 cup grated parmesan or romano cheese
- Note: Use freshly grated cheese for the best flavor and texture.
- Tip: Feel free to mix and match cheeses in this recipe. Also, yes, you can substitute your favorite melty cheese. If you want extra cheesy potato pancakes, consider using cheddar cheese or mozzarella cheese for a beautiful cheese pull.
1/2 tsp. salt
- Note: Adjust to taste.
1/2 tsp. black pepper
- Note: Freshly ground black pepper is recommended for optimal flavor.
2 scallions, chopped
- Tip: You can also use fresh chives, white onions, green onions, or a dash of onion powder as a substitute.
2 tbs. fresh parsley, chopped
- Substitution: Dried parsley can be used if fresh is not available, but fresh parsley adds more flavor.
1/4 cup bread crumbs, seasoned or unseasoned
- Tip: Use fine breadcrumbs for better binding, but coarse breadcrumbs can add a nice texture.
Oil for frying
- Note: Use a flavor-neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying, which we'll be doing over medium-high heat.
- Tip: Ensure the oil is hot enough before adding the potato mixture to achieve crispy pancakes. You want a delightful golden brown exterior.

Prep Tips – Making the Perfect Cheesy Potato Pancakes

Use a large bowl: Ensure you have a large enough bowl to mix all the ingredients thoroughly without spilling over.
Prep the potato mixture: Combine the mashed potatoes, eggs, grated garlic, flour, cheese, salt, pepper, scallions, parsley, and breadcrumbs in the bowl. Mix until well combined.
Drain excess oil: After frying the potato pancakes, place them on a plate lined with paper towels to drain any excess oil and keep them crispy.
Use an ice cream scoop or cookie scoop: For evenly sized potato pancakes, use an ice cream scoop or cookie scoop to portion out the potato mixture before frying.
Heat a large skillet: Use a large skillet to fry the potato pancakes in batches, ensuring they have enough space to cook evenly without overcrowding the pan.
Bake instead of fry: If you prefer a healthier option, you can bake the potato pancakes on a baking sheet lined with parchment paper instead of frying them. Brush the tops with oil before baking to achieve a crispy exterior.
Experiment with breadcrumbs: While the recipe calls for regular breadcrumbs, you can also use panko breadcrumbs for added crunch and texture.
Make ahead: If you don't have leftover mashed potatoes, you can prepare mashed potatoes specifically for this recipe. Ensure they are well-seasoned for maximum flavor.

Pairing Suggestions – Dips and Spreads

Cream Cheese and Feta Dip: The creamy and tangy flavors of our Cream Cheese and Feta dip would deliciously complement these savory potato pancakes. The richness of the cream cheese and the saltiness of the feta cheese enhance the taste of the pancakes, creating a delicious combination of flavors and textures.
Chili Crisp Sauce: For a spicier option, consider our Chili Crisp Sauce, whose vibrant red color would contrast beautifully with the golden brown color of the pancakes. Also, the spiciness of the sauce would play quite nicely with this recipe’s savory elements.
Sour Cream and Chives: Another classic accompaniment to potato pancakes is sour cream mixed with chopped chives. The coolness of the sour cream and the fresh flavor of the chives complement the warm and savory pancakes, adding a creamy and herbaceous element to the dish.
Crispy Bacon: For a hearty and indulgent option, serve the potato pancakes with crispy bacon strips on the side. The smoky and salty flavor of the bacon pairs well with the creamy texture of the pancakes, creating a satisfying combination of flavors.
Fruit Compote: For a sweet and savory twist, serve the potato pancakes with a homemade fruit compote, such as apple or cranberry. The sweetness of the fruit compote balances out the savory flavors of the pancakes, creating a delicious contrast that is sure to impress.