Mashed Potato Pancakes

by Michele Pesula Kuegler | February 2nd, 2011 | Recipes, Simple Solutions

If your children are like mine, then they adore mashed potatoes.  I don’t make them often, maybe once every few months.  However, when I do make them, I prefer to make a larger batch.  My purpose is two-fold.  One, there are leftovers for the kids.  Two, I can make pancakes out of them as a breakfast treat for the kids or as a side dish in a second meal.

I have to admit that I am not a huge fan of mashed potatoes.  With me not enjoying mashed potatoes, I don’t like the pancakes either.  Sure, you can cook them in a little bit of butter, season them with salt and pepper, and top them with an additional pat of butter, but that doesn’t do much for me.  I understand that for most people a recipe that involves two additions of butter is heavenly, but for me, it just isn’t that exciting.  For my kids, well, it’s a reason to quickly eat whatever vegetable is served to get a second helping of potato pancakes.

With a crisp outer edge and a hint of butter, I imagine these pancakes would be enjoyed by many.  With a recipe so simple, cooks everywhere will appreciate how little effort is required.


Mashed Potato Pancakes


  1. mashed potatoes
  2. butter
  3. salt & pepper
  1. Scoop approximately 1/3 cup mashed potatoes, and form into a patty. (Should be approximately the size of a regular hamburger.) Heat large nonstick frying pan over medium heat.
  2. Coat bottom of pan with 1 tablespoon of butter.
  3. Place pancakes in pan, and cook for 3 minutes or until golden brown.
  4. Flip and cook second side for 3 minutes or until golden brown. Season with salt and pepper to taste, and serve with a small pat of butter.
Think Tasty

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  2. Andry says:

    Very creative idea!!!
    Would’ve never thought to pan fried mashed potatoes.
    I can imagine the crispy texture of this snack…

    Thanks for the share and idea

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