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stacks of potato pancakes on a plate with a top bitten pancake showing the inside fluffy mashed potato texture

Mashed Potato Pancakes

These Potato Pancakes are crispy on the outside, tender and fluffy on in the inside. Made using your leftover mashed potatoes and best of all, they’re baked not fried.

Course side, Snack
Cuisine American
Keyword Leftover mashed potatoes, Leftover mashed potatoes recipe, Potato Pancakes, Potato Pancakes recipe, Potato recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 233 kcal
Author Mahy

Ingredients

  • 5 large russet potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons unsalted butter
  • 3 ounces Cream Cheese
  • 1/4 - 1/3 cup cream (or milk, any fat percentage)
  • 2 egg
  • 1/3 cup freshly grated Parmesan cheese and extra for sprinkling

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Mash the boiled potatoes with salt, pepper, butter and cream (or milk) until smooth (or leave it chunky if you prefer). Then add in the fresh rosemary, egg and cheese and mix them in.
    potatoes being mashed with herbs and parmesan

  3. Put the mashed potato mixture into a piping bag and pipe rounds of potatoes on a parchment-lined baking sheet.

    Leftover Mashed Potatoes mixture being piped onto a lined baking tray to make crisps
  4. The size, shape and height (thickness) of the potato round is completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.
    Mashed Potato Rosemary Crisps being sprinkled with grated cheese before baking
  5. Sprinkle the tops with extra parmesan cheese and bake the potatoes for 25-40 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color
    Mashed Potato Rosemary Crisps

Recipe Video

Recipe Notes

TIPS FOR POTATO PANCAKES

  • Start with the ultimate mashed potatoes :
  • Leftover mashed potatoes were BEST here because they’re slightly dryer than fresh mashed potatoes.
  • If you don’t have leftover mashed potatoes, make fresh mashed potatoes using Russet Potatoes and keep them on the dry side.
  • Use different flavors to flavor up the pancakes (see above).
  • f you don’t like the taste of eggs in your food, the grated parmesan cheese and fresh herbs will completely mask that flavor.
  • You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
  • Leftovers: Wrap the baked pancakes in the fridge in an airtight container and then warm up when serving in a 250 degree oven for 3-5 minutes.
  • To Freeze: Freeze the baked pancakes on the baking sheet until frozen hard. Put the frozen pancakes in a freezer bag.Keep them in the freezer for 3-6 months and defrost on the counter. Likewise you can dearest and warm in a 350 degree oven.
Nutrition Facts
Mashed Potato Pancakes
Amount Per Serving
Calories 233 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 187mg8%
Potassium 673mg19%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 429IU9%
Vitamin C 9mg11%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.