These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.
These potato pancakes are not only satisfyingly delicious, but they’re also pretty easy to prepare. With just a handful of simple ingredients, you can transform plain leftover mashed potatoes into an amazing brunch or side-dish. Here we’ve used one of our favorite cheeses of all time – Gruyère – but the beauty of this recipe lies in its flexibility and adaptability, inviting you to put your own spin on it.
Keep in mind that this recipe works best with mashed potatoes that aren’t overly creamy or buttery. If your potatoes are on the richer side, you may need to add a bit more flour to help them hold their shape. Additionally, this recipe is not intended for use with instant mashed potatoes. 
How to Make Fluffy Mashed Potato and Cheese Pancakes
1. Create the pancake mixture:
In a large mixing bowl, combine the mashed potatoes, shredded mozzarella, shredded gruyere, egg, flour, and chopped chives. Use a potato masher or wooden spoon to mix until everything is well combined. If the mixture is too loose to form patties, add flour gradually until the mixture holds together.
2. Shape the pancakes:
Scoop a heaping tablespoon of the potato mixture and shape it into a 1/3-inch-thick patty between your hands. Dredge each side of the pancake in breadcrumbs to coat. Place formed pancakes on a cutting board or tray and repeat the process with the remaining mixture.
3. Cook the pancakes:
Heat a large non-stick skillet over medium heat and add enough canola oil to lightly coat the bottom. Once the oil is hot, place the patties in the skillet in a single layer. Sauté the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining patties, adding more oil if needed. You can use two skillets at once to speed up the process.
4. Serve:
Serve the mashed potato pancakes hot, garnished with a dollop of sour cream and a sprinkle of extra chopped chives if desired.
Recipe Notes:
- Cheese Substitutes: If you don’t have gruyere, you can use other alpine cheeses like Emmental or Comté, which will give a similar nutty, melty texture.
- Flour Adjustment: If your mashed potatoes are too creamy or wet, adjust the flour amount to help the mixture bind.
- Breadcrumbs for Crunch: Plain breadcrumbs are great, but you can use panko for an extra-crispy coating.
- Make Ahead: You can shape the pancakes in advance and refrigerate them for up to 24 hours before cooking.
Fluffy Mashed Potato and Cheese Pancakes
- Total Time: 35 minutes
- Yield: 20 pancakes 1x
Description
These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.
Ingredients
4 cups mashed potatoes (not too creamy)
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded gruyere cheese (or other alpine cheese)
1 large egg
1/4 cup flour (use up to 1/2 cup if your mash is too creamy)
4 tbsp chives, chopped
2/3 cup plain breadcrumbs
Canola oil for sautéing
Sour cream for serving
Instructions
1. Create the pancake mixture:
In a large mixing bowl, combine the mashed potatoes, shredded mozzarella, shredded gruyere, egg, flour, and chopped chives. Use a potato masher or wooden spoon to mix until everything is well combined. If the mixture is too loose to form patties, add flour gradually until the mixture holds together.
2. Shape the pancakes:
Scoop a heaping tablespoon of the potato mixture and shape it into a 1/3-inch-thick patty between your hands. Dredge each side of the pancake in breadcrumbs to coat. Place formed pancakes on a cutting board or tray and repeat the process with the remaining mixture.
3. Cook the pancakes:
Heat a large non-stick skillet over medium heat and add enough canola oil to lightly coat the bottom. Once the oil is hot, place the patties in the skillet in a single layer. Sauté the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining patties, adding more oil if needed. You can use two skillets at once to speed up the process.
4. Serve:
Serve the mashed potato pancakes hot, garnished with a dollop of sour cream and a sprinkle of extra chopped chives if desired.
Notes
Cheese Substitutes: If you don’t have gruyere, you can use other alpine cheeses like Emmental or Comté, which will give a similar nutty, melty texture.
Flour Adjustment: If your mashed potatoes are too creamy or wet, adjust the flour amount to help the mixture bind.
Breadcrumbs for Crunch: Plain breadcrumbs are great, but you can use panko for an extra-crispy coating.
Make Ahead: You can shape the pancakes in advance and refrigerate them for up to 24 hours before cooking.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Breakfast, brunch
- Method: Sauteeing
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
