Happy Thanksgiving!!! I don’t know about you but the amount of leftovers is always CRAZY. Cheesy garlic leftover mashed potato pancakes to the rescue!
So what are you thankful for today? I’ve had some ridiculous (and honestly just stupid yet infuriating) health issues lately and I’m thankful for just being more comfortable and alive (no more antibiotics!).
Also, I’m incredibly thankful for you. It’s because of you that I get to keep doing what I love: cooking and sharing (and eating!) my favorite recipes. Thank you for helping me to live my dream!!! Now next stop…a cook book amiright?? Maybe that’ll be a New Years resolution 🤣.
Ok so let’s talk cheesy garlic leftover mashed potato pancakes. We always have an enormous tub of mashed potatoes left after Thanksgiving. It’s basically tradition to err on the side of WAY too much than the right amount. So what to do with them??
Leftover mashed potato pancakes are AH-mazing, and then you add cheese and garlic?? Done.
Now you might be wondering about the ingredients. Everybody’s mashed potatoes are different! I’m partial to cheesy slow cooker mashed potatoes myself. So I’ve included some notes to help customize your pancakes.
Basically, if you have thicker, stiffer mashed potatoes with less liquid (milk, butter, sour cream, etc.), you may need to add an extra egg to get the mixture to stick together. If you’re mashed potatoes are super creamy and have more liquid, you might need more flour added a tablespoon at a time until the mixture is more cohesive and not too sticky.
Also, salt. Everyone’s tastes are different. So what to do?? Just add a little pinch of salt to the mixture itself, and you can sprinkle more if desired into the pancakes immediately after removing from the pan. Simple!
Basically, these cheesy garlic leftover mashed potato pancakes are foolproof. So enjoy your Thanksgiving today and remember this recipe when you’re staring down the leftovers in your fridge tomorrow! Recipe in 3..2..Print
A quick, easy, and delicious way to use up any leftover mashed potatoes loaded with cheese, spices, herbs and topped with sour cream. Perfect for Thanksgiving leftovers!
- 2 cups leftover mashed potatoes, chilled
- 1/3 cup all purpose, unbleached flour
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- 1/4 cup fresh green onion, thinly sliced
- 3/4 cup cheddar cheese, shredded
- 1/4 teaspoon ground black pepper
- Pinch of coarse salt
- Sour cream, parsley, dill, green onion, to garnish
- Vegetable oil for frying
- In a medium size bowl, mix together all ingredients (except garnishes and vegetable oil) until completely combined.
- Scoop about a 1/4 cup of the mixture at a time from the bowl and, using your hands, roll into a ball. Flatten into a pancake about 1/2 inch thick. This will make about 10-12 pancakes.
- Heat enough vegetable oil to coat the bottom of a large skillet over medium heat. Fry pancakes in batches (I did about 4 at a time) 3-4 minutes per side, until golden brown.
- Remove from heat onto a paper towel lined plate.
- Optional: Immediately upon removing from the pan, sprinkle each pancake with a pinch of salt*.
- Serve immediately with a dollop of sour cream, any remaining fresh herbs, and ground black.
All leftover mashed potatoes are different and their consistency depends on what you put them in the first place! How much milk, butter, sour cream, etc. If the pancake mixture is too dry to hold together, add another beaten egg. If’s it too wet and sticky, add more flour 1 tablespoon at a time until you can roll it into a ball in the palm of your hand.
The amount of salt will also depend on how much is in the original mashed potatoes. Only add a pinch of salt to the mixture to avoid over salting the pancakes. If they need more salt, follow the optional step of sprinkling with more as desired immediately after the pancakes come out of the pan.