Total Time
22mins
Prep 10 mins
Cook 12 mins

The next time you make mashed potatoes make a 2 cups extra and put that 2 cups away before adding the milk and butter to the rest. You can even freeze the 2 cups that you saved. That way your all set to make this delicious side dish when ever you want to.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the first eight ingredients.
  2. Stir in cheese.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
  4. Drop batter by 1/4 cupfuls into oil; press lightly to flatten.
  5. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed.
  6. Drain on paper towels.
Most Helpful

5 5

Very good. Thanks Annacia for the recipe.

5 5

Yummy way to use up leftover mashed potatoes!! I decided to make mine for breakfast and scaled it back to 1/4 of the recipe, which did give us 2 good sized pancakes. I didn't need the whole egg, so combined the rest of it with another egg to make scrambled eggs and then served the eggs and pancake with a fresh fruit salad. I could see adding different veggies and even some ham, bacon or sausage to the cakes, yum!! Thanks for sharing the recipe. Made for Please Review My Recipe Tag Game.

5 5

Wonderful twist on potato pancakes! The combo of herbs and cheese is flavorful and delicious. Great use of leftover mashed potatoes too. Thanks for sharing! Veggie Swap 45