Prep time: 15 minutes | Cook time: 15 minutes | Cost estimate: $5–8 | Serves: 3-4

𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁

Okay, mamas, real talk: How many of us are staring down a container of leftover mashed potatoes after a holiday, wondering what to DO with them? I love mashed potatoes as much as the next person, but even *I* have my limits. That’s where these Cheesy Skillet Mashed Potato Pancakes swoop in to save the day! They’re crispy on the outside, fluffy on the inside, and the cheesy, savory flavor is a total crowd-pleaser. Even my picky eaters gobble them up. Trust me, this recipe is about to become your new favorite way to conquer those leftovers… and maybe even make extra mashed potatoes just to make these pancakes!

Why You’ll Love These

Seriously, these aren’t just “good for leftovers.” They’re legitimately delicious! Here’s why:

𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁

Perfect for Leftovers – Finally, a way to use up those mashed potatoes that’s even better than the original!
Quick & Easy – From fridge to plate in under 30 minutes? Yes, please!
Kid-Friendly – My kids beg for these! The cheesy, crispy goodness is irresistible.
Versatile – Serve them as a side, a snack, or even a light lunch.
Budget-Friendly – Made with simple, pantry-staple ingredients.

Ingredients

2 cups leftover mashed potatoes (cold, not freshly made!)
⅔ cup grated cheddar cheese
3 scallions, chopped, plus more for garnish
¼ cup chopped fresh parsley
1 large egg
½ teaspoon onion powder
Pinch of cayenne pepper (optional, for a little kick!)
½ cup all-purpose flour, spooned and leveled
¾ cup panko breadcrumbs, for coating
Avocado oil, for frying
Sour cream, for serving (optional, but highly recommended!)

How to Make

Get the batter ready: In a large bowl, gently mix together the leftover mashed potatoes, cheddar cheese, chopped scallions, fresh parsley, egg, onion powder, and cayenne pepper (if using). Add the all-purpose flour and mix until *just* combined. Don’t overmix!
Shape the pancakes: Place the panko breadcrumbs in a shallow dish. Scoop about ¼ cup of the potato mixture and use your hands to form it into a thick patty. Gently coat the patty in the panko breadcrumbs, pressing lightly so they adhere. Repeat with the remaining potato mixture.
Tip: If the potato mixture is too sticky to handle, pop it in the fridge for 20-30 minutes to firm up. This makes shaping the pancakes much easier.
Pan-fry to golden perfection: Heat a cast-iron skillet (or any large skillet) over medium heat. Add enough avocado oil to coat the bottom of the pan. Once the oil is shimmering, carefully place as many potato cakes as will fit in a single layer in the skillet.
Important: Don’t overcrowd the pan! You might need to work in batches to get the best crispy results.
Cook until golden brown: Gently press down on each pancake with a spatula to ensure even contact with the pan. Cook for about 2-3 minutes per side, or until they are golden brown and crispy and the cheese is melted and bubbly.
Serve and enjoy: Remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Season to taste with salt and pepper. Serve immediately with a dollop of sour cream and a sprinkle of fresh scallions or chives.

Tips & Tricks

Want to take your mashed potato pancakes to the next level? Here are a few of my favorite tips:

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Flavor Boost: Add a dash of garlic powder or some crumbled cooked bacon to the potato mixture for extra flavor.
Crispy Perfection: Make sure your skillet is hot and the oil is shimmering before adding the pancakes. This is key to getting that golden-brown, crispy crust.
Time Saver: Prepare the potato mixture ahead of time and store it in the fridge. Just shape and cook when you’re ready to eat.
Serving Suggestion: These pancakes are delicious with a fried egg on top for a complete and satisfying meal!
Make Ahead: You can shape the pancakes and keep them in the fridge for a few hours before cooking. Just cover them tightly to prevent them from drying out.

Dietary Variations

Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free panko breadcrumbs.
Dairy-Free: Substitute dairy-free cheddar cheese and serve with a dairy-free sour cream alternative.

Frequently Asked Questions

Can I freeze these mashed potato pancakes?

Yes, you can! Let the cooked pancakes cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they’re frozen solid, transfer them to a freezer bag. This prevents them from sticking together. They can be stored in the freezer for up to 2 months. Reheat them in the oven or air fryer until heated through and crispy.

My mashed potato mixture is too wet. What should I do?

If your mashed potatoes are on the wetter side, add a tablespoon or two more of all-purpose flour until the mixture reaches a workable consistency. Remember, you want it to be thick enough to form into patties without being too sticky.

Summary & Final Thoughts

These Cheesy Skillet Mashed Potato Pancakes are a total weeknight win! They’re the perfect way to transform those leftover mashed potatoes into something exciting and delicious. My family loves them, and I know yours will too. Plus, they’re so easy to customize with your favorite flavors and toppings. Bookmark this recipe, pin it for later, and get ready to say goodbye to boring leftovers forever! Seriously, the first time I made these, my kids were hovering around the stove, snatching them straight from the pan. It was a total “mom win” moment! Now, go forth and conquer those mashed potatoes!

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Cheesy Skillet Mashed Potato Pancakes