I think all of of us feel very similarly that leftovers are clearly the best part of Thanksgiving. I know they’re my favorite. You know how to make a Thanksgiving-leftover sandwich—that’s easy! There’s no reason I would show you how to stack stuffing, turkey, cranberry sauce and gravy onto a few slices of bread. But this is a bit different.
I always have such a huge amount of mashed potatoes leftover and I don’t ever know what to do with them because while they fit on a sandwich (I mean, everything does), I never use them all up. This recipe does just that.
Now, if your mashed potatoes were SUPER creamy, this might not be the right recipe for you. If your mashed potatoes were not that creamy, which is totally fine, then this recipe is great to use up leftover mashed potatoes.
You start by adding some flour, beaten eggs, shredded cheese and some herbs. And then, you fry ‘em up. They get a nice wonderful crust on the outside and they’re super creamy and warm on the outside.
I ate them with leftover cranberry sauce and they were DELICIOUS! I encourage you to pour some gravy on top too because why not.
Mashed Potato Pancakes
- 4 cups of mashed potatoes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1 tablespoon minced Italian parsley
- 1 tablespoon minced chives
- 2 teaspoons vegetable oil
- In a large bowl, add the mashed potatoes and mix in the flour, beaten egg, cheese, parsley and chives. Transfer to the fridge to *chill for 30 minutes to an hour.
- In a medium non-stick skillet, set over medium heat, add the oil. When the oil is hot, drop mounts (I like to use a cookie scoop) of the mashed potato mixture and flatten it slightly using your hands or the back of the cookie scoop. Cook for about 3 minutes on the first side and then flip, cooking on the opposite side for another 2 to 3 minutes. Repeat until you’ve worked your way through all of the mashed potatoes.
- Serve with a side of cranberry sauce and garnish with chives.
Tips/Techniques*The chilling time will depend on your mashed potatoes. If they’re a super creamy mashed potatoes, it will definitely need to chill for at least 2 hours. If they’re already chilled, you could get away with chilling it for only 30 minutes.
Yield: 6 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.