These easy Mashed Potato Pancakes are melt in your mouth good and go perfect with a side of applesauce or sour cream. 

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Of all the new recipes I’ve made recently, these Mashed Potato Pancakes are one of the biggest hits in our kitchen. Potatoes are my favorite because they’re such a versatile food. I always have potatoes on hand and since Mascarpone Mashed Potatoes and Yukon Gold Mashed Potatoes are two of our family favorites it’s a no brainer to make a batch of these with any leftover mashed potatoes or store bought if that’s what you have on hand. Gone are the days of letting those leftover spuds go to waste! 

I make these for family dinner most often, but they were equally perfect in the kids lunch boxes for school the next day. I’m always trying to use leftovers whenever possible. 

I find most kids love to eat anything they can hold in their little hands, so these little cakes are a special treat. They’re delicious served on their own, but when I served them with a side of apple sauce, the fun of eating them seemed to double for Gemma or any younger child as they’re easy to dip.

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To get those perfectly crispy edges and soft middles for these, be sure you cook these in a thin layer of oil. Too much oil and your cakes could be a little soggy. Also, letting the mashed potatoes chill for about an hour before you cook them helps the mixture stick together. I promise your family will love this recipe so much, you might find yourself making extra mashed potatoes just so you can make these with the leftovers! 

They’re also a delectable side dish for your Thanksgiving table with a gorgeous turkey and orange cranberry sauce or for Hanukkah when you’re hosting a big group of family and friends. 

Are you making Mashed Potato Pancakes this week? Tag @weelicious on social media so we can see!

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Mashed Potato Pancakes

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 20 minutes

Ingredients  

  • 2 cups mashed potatoes
  • 1/4 cup parmesan cheese
  • 1 egg, whisked
  • 7 tablespoons all purpose flour, divided
  • butter or oil, for pan-searing

Instructions 

  • Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
  • Take a scoop of the potato mixture and form into patties.
  • Place the remaining 4 tbsp of flour on a plate.
  • Lightly coat the potato patties in the flour.
  • Heat a thin layer of the oil or butter in a large saute pan over medium heat.
  • Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
  • Serve as is or with accompaniments.
  • *After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.

Nutrition

Sodium: 550mg | Sugar: 1g | Fiber: 2g | Cholesterol: 20mg | Calories: 120kcal | Fat: 3g | Protein: 4g | Carbohydrates: 19g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. These were such a hit with my 11 mth old son. He is going through a picky stage and he ate 2 full pieces for lunch :). Can’t wait to try more recipes.

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  7. I tried to make these and they did not come out right.
    Can they be made with instant potato’s,
    I could not get them to go into a patty, they were too runny.

  8. can these be made without egg, or what can I use as a substitute…my son has an egg allergy….thanks!!!

  9. I love your website. It’s been so helpful for me since my LO is such a picky eater. One question about this recipe: can it be done with sweet potatoes?

  10. Huge hit with my 2 1/2 year old, and I liked them, too!

    Only down side is they were pretty hard to keep from falling apart after freezing and defrosting.

  11. […] The recipes are perfect for toddlers and they look pretty tasty to me too. Tonight, we tried the Mashed Potato Cakes, which were a hit. In fact, Rob claimed them all for himself and finished off what Ronnie and I […]

  12. My husban and I loooove to eat. My daughter was 3 months premature but eats like she’s actually a year old. Shes 9 months corrected 1 year actual. She loves lots of texture and real food. If its not on a fork or by hand she wo5 touch it lol. This website has made my day! There’s so many amazing food recipes for her for my husband and I! I don’t know what to try first! I’m so happy to have found all these choices to make her for meals everyday. She’s not a picky eater at all but really hates xdrinking formula. It’s wonderful to have this site so she can eat a healthy balanced diet like I want and be able to gain weight as she is a slow gainer. Ty so much! I’m an extremely greatful mom! Xxx keep up the good work!

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  14. I added 1/2 cup of low fat cottage cheese and 1 cup of shredded yellow squash. They came out DELICIOUS! My picky eaters gobbled them up!

  15. We loved all your recipes. My son is special need kid and he have lots of difficulties with eating. He has G-tube, but we are making lots of effort to teach him eat by mouth.
    He also have lots of allergy, so our ideas got limited..but I always found …wonderful idea here.
    we are fan

    We just made little changes here..we added carrot, bcoz my son loves only sweet things. so to encourage him eating.. carrot is healthy added sweet.

    and instead of all purpose,whole wheat or bread crumbs..

  16. Thanks for this recipe! One question, though – there are frozen spinach/broccoli potato pancakes (Dr. Praegers) that my daughter loves, but I’d really like to be able to make them at home to save money and control the ingredients. Any suggestions on how to modify this recipe to add veggies? The frozen ones also have onion in them which I think really contributes to the flavor. Thanks for your help!

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