Nothing beats the comforting crunch of golden potatoes paired with that soft fluffy inside — that’s exactly what the Crispy Mashed Potato Pancakes Recipe delivers. This is my go-to way to transform leftover mashed potatoes into a deliciously crispy snack or side that everyone ends up loving.

A stack of five golden brown patties sit in the center of a white plate on a white marbled surface. The patties have a crispy, browned texture with small green herb bits visible throughout. On top of the stack is a dollop of white sour cream, garnished with small green chives. In the blurred background, there is a white ramekin with a spoon and a wooden bowl on the right side. The scene is bright and clean with soft natural light. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Mashed Potato Pancakes Recipe
Top Tip
How to Serve Crispy Mashed Potato Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Mashed Potato Pancakes Recipe

Why You'll Love This Recipe

Whenever I make these pancakes, I feel like I’ve just unlocked one of the best-kept secrets of leftover magic. They’re surprisingly easy, flavorful, and satisfy that craving for something crunchy and warm. Plus, they bring new life to plain mashed potatoes, which can get boring fast.

Simple Ingredients: You only need pantry staples and leftover mash, making it budget-friendly and practical.
Perfect Texture: Crispy outside, tender inside — that contrast is what gets everyone reaching for seconds.
Customizable Flavors: Add chives, green onions, or whatever herbs you like to suit your taste.
Quick & Versatile: Ready in about 30 minutes and suitable for breakfast, lunch, or as a tasty side dish.

Ingredients & Why They Work

Each ingredient in this Crispy Mashed Potato Pancakes Recipe plays a key role to get you that signature crunch and flavor. Here’s a quick rundown of why I stick with these basics and a few tips when buying them.

Flat lay of a small mound of smooth mashed potatoes, a small white bowl of all-purpose flour, a small white bowl filled with chopped fresh green chives, a single large whole egg with a clean shell, a small white bowl of kosher salt crystals, a small white bowl of ground black pepper, a small white bowl of clear golden vegetable oil, and a small white bowl of thick creamy sour cream, all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mashed Potatoes: Leftover mashed potatoes work best because they’re already cooked and creamy, making the pancakes tender inside.
All-Purpose Flour: Helps bind everything together while giving structure so the pancakes don't fall apart during frying.
Chopped Chives or Green Onions: They add a fresh, mild onion flavor that balances out the richness and adds color.
Kosher Salt: Enhances all the flavors, plus the coarse texture of kosher salt helps bring out the pancakes’ golden crust.
Ground Black Pepper: A little kick to cut through the creaminess without overpowering the taste.
Egg: Acts as the glue to hold the pancake mixture together.
Vegetable Oil for Frying: It’s neutral-flavored and heats well to create that perfect crispy exterior.
Sour Cream (optional): My personal favorite dip—it adds tangy creaminess that complements the potato cakes beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe because it’s so forgiving. You can easily tweak the herbs, spices, or even add extras like shredded cheese or crispy bacon bits to make it your own — tailoring it to your family's favorites or what's on hand.

Cheesy Variation: Adding a handful of grated cheddar or parmesan gives a lovely melty texture inside—a family favorite at my house.
Herb Boost: Try dill, parsley, or thyme along with chives to freshen things up depending on the season.
Spicy Kick: A pinch of paprika or cayenne can bring warmth without overwhelming the flavors.
Gluten-Free Friendly: Substitute all-purpose flour with a gluten-free flour blend to keep everyone happy at the table.

Step-by-Step: How I Make Crispy Mashed Potato Pancakes Recipe

A white plate on a white marbled surface holds four golden-brown fried cakes with a slightly crispy outside and a soft, light inside. The cake on the top has a dollop of white sour cream with small green chives sprinkled on it. A silver fork held by a woman's hand lifts a piece of this cake, showing the soft texture inside. Nearby, there is a wooden bowl with chopped green chives and a small white bowl with more sour cream. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Magic

Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and one large egg in a roomy bowl. I recommend using spatula or your hands to gently blend everything without overworking the mash — you want the texture to stay light for fluffiness inside.

Step 2: Shape With Care

Grab about 3 to 4 tablespoons of the mixture and sprinkle some extra flour on your hands. Toss the portion back and forth to coat it lightly in flour, then shape into a round ball. Press that down into a flat patty about half an inch thick, placing them on a baking sheet lined with parchment paper. This helps prevent sticking and makes frying easier later.

Step 3: Fry to Golden Perfection

Heat a generous cup of vegetable oil in a large skillet over medium heat. Once hot (but not smoking), gently add the potato pancakes, being careful not to overcrowd the pan. Fry each side for about 2-3 minutes until beautifully golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.

Top Tip

From personal trial and error, these tips transformed my first attempts at crispy potato pancakes into restaurant-level perfection. The difference is in the little things!

Don’t Skip the Flour Toss: Coating the mixture lightly with flour before frying helps create that irresistible crispy crust.
Manage Your Heat: Medium heat keeps the pancakes cooking through without burning the outside — patience pays off.
Use Fresh Oil: If the oil starts smoking or smells bitter, swap it out. Fresh oil keeps the flavor pure and avoids grease-heavy pancakes.
Drain Well: Letting them rest on paper towels after frying prevents sogginess and keeps each bite satisfyingly crisp.

How to Serve Crispy Mashed Potato Pancakes Recipe

crispy mashed potato pancakes - Serving Suggestion

Garnishes

I always top mine with extra chopped chives because they add a fresh pop of color and subtle onion bite. A dollop of sour cream on the side is my favorite—its cool tang beautifully complements the golden crispy texture and softness inside.

Side Dishes

These pancakes pair wonderfully with light salads, roasted veggies, or a simple fried egg for a full breakfast. On busy nights, I like serving them alongside grilled chicken or sautéed greens—it turns the meal into something special but simple.

Creative Ways to Present

For brunch or entertaining, try stacking the pancakes like a mini tower, layered with smoked salmon, crème fraîche, and fresh dill. It’s a beautiful, elevated presentation that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep their texture, I give them a quick reheat in a non-stick skillet over medium heat — it crisps them right back up without drying out.

Freezing

These pancakes freeze beautifully. After frying, let them cool completely, then flash freeze on a baking sheet before transferring to a freezer bag. This stops them from sticking together. When ready to eat, just reheat straight from frozen in a hot pan for best results.

Reheating

While the microwave is tempting, reheating on the stovetop is my favorite method—it revives that crispy crust much better. A light spray of oil in the pan and medium heat usually does the trick in a few minutes per side.

Frequently Asked Questions:

Can I make these pancakes without leftover mashed potatoes?

Absolutely! You can boil and mash fresh potatoes ahead of time and use them once cooled. Just be sure they're not too wet; you might want to pat them dry slightly to keep the pancakes from being soggy.

What if my mashed potatoes are too runny?

If your mash is too wet, add a bit more flour to the pancake mixture to help bind it. You can also try chilling the mixture for 15-20 minutes before shaping, which firms it up.

Can I bake these instead of frying?

You can bake them at 400°F (200°C) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway. They won’t be as crisp as fried, but it's a lighter option that still tastes delicious.

What toppings or dips do you recommend?

Classic sour cream with chives is my top pick, but spicy ketchup, applesauce, or even a dollop of Greek yogurt work wonderfully depending on your mood and occasion.

Final Thoughts

This Crispy Mashed Potato Pancakes Recipe has become one of my kitchen staples — it turns simple leftovers into a comforting, crispy treat anytime. I honestly can’t recommend trying it enough, whether you're feeding a crowd or just craving something cozy. Once you get a hang of the shaping and frying, these pancakes become one of those dishes you’ll return to again and again. So go on, give it a try, and get ready for that satisfying crunch and smile with every bite!