Leftover Mashed Potato Pancakes Recipe

Mashed potatoes: These are the base of your pancakes, providing a creamy texture and rich flavor.

Shredded cheese: Adds a gooey, melty element to the pancakes. Choose your favorite type of cheese.

Egg: Acts as a binder to hold the mixture together.

Flour: Helps to give structure and a slight crispiness to the pancakes.

Salt: Enhances the overall flavor of the pancakes.

Pepper: Adds a bit of spice and depth to the flavor.

Butter or oil: Used for frying the pancakes to a golden brown.

When preparing mashed potato pancakes, ensure the mashed potatoes are not too wet. If they are, add a bit more flour to achieve the right consistency. This will help the pancakes hold their shape better during cooking. Additionally, use a non-stick pan and make sure the butter or oil is hot before adding the mixture to achieve a crispy, golden-brown exterior.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower provides a similar texture and can be a lower-carb alternative.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for those avoiding dairy.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water) can be used as a vegan binder.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a slightly nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color slightly.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick if you prefer a bit of heat.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that works well for frying and adds a subtle coconut flavor.

• oil - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor, making it great for frying.

• Allow the mashed potato pancakes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. This step is crucial to avoid them sticking together.

• Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours. This process is called flash freezing and ensures they maintain their shape.

• Once the pancakes are frozen solid, remove them from the baking sheet and place them in a freezer-safe bag or an airtight container. Be sure to label the bag with the date.

• For storing in the refrigerator, place the cooled pancakes in an airtight container, separating layers with wax paper or parchment paper to prevent sticking.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen pancakes on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the pancakes in a skillet over medium heat. Add a little butter or oil to the pan and cook until warmed through and crispy on both sides.

• For a quick microwave option, place the pancakes on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through, though this method may not retain their crispiness.

• Avoid storing the pancakes with any sauces or toppings to maintain their texture. Add these just before serving.

• Consume refrigerated pancakes within 3-4 days for the best quality. Frozen pancakes can be stored for up to 2 months.

• Preheat your oven to 350°F (175°C). Place the leftover mashed potato pancakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of butter or oil. Place the pancakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have a nice, crispy exterior.

• Use a microwave-safe plate and cover the pancakes with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pancakes in a single layer in the basket. Air fry for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a quick stovetop method, use a cast-iron skillet. Heat the skillet over medium-high heat and add a bit of oil. Reheat the pancakes for about 2 minutes on each side, pressing them slightly to ensure even heating.

• Mixing bowl: A large bowl to combine the mashed potatoes, cheese, egg, flour, salt, and pepper.

• Whisk: Used to beat the egg before adding it to the mixture.

• Measuring cups: To measure out the mashed potatoes, cheese, and flour accurately.

• Measuring spoons: To measure the salt and pepper to taste.

• Frying pan: A flat-bottomed pan to cook the pancakes evenly.

• Spatula: To flip the pancakes and ensure they cook evenly on both sides.

• Scoop: To portion out the mixture into the frying pan.

• Stove: To provide the heat source for cooking the pancakes.

• Butter knife: To cut and spread the butter or oil in the frying pan.

• Plate: To serve the hot pancakes once they are cooked.

Prepare ingredients in advance: Measure and mix mashed potatoes, shredded cheese, and flour the night before.

Use a cookie scoop: This ensures uniform pancakes and speeds up the process.

Preheat the pan: Have your butter or oil hot and ready to go.

Batch cooking: Cook multiple pancakes at once to save time.

Keep warm: Place cooked pancakes in a warm oven while finishing the rest.