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Mashed Potato Pancakes

Fluffy Mashed Potato and Cheese Pancakes

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  • Author: Kalle Bergman
  • Total Time: 35 minutes
  • Yield: 20 pancakes 1x


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.


Units Scale
  • 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 (or up to 1/2 cup for creamy potatoes)
  • 4 tbsp chives, chopped
  • 2/3 cup plain breadcrumbs
  • Canola oil for sautéing
  • Sour cream for serving


  1. Create the pancake mixture: In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, gruyere, egg, flour, and chopped chives. Use a potato masher to mix the ingredients together until well combined. If the mixture is too loose to form a patty, add flour a little at a time.
  2. Shape the pancakes: Scoop a heaping tablespoon of the potato mixture and form it into a round, 1/3-inch-thick patty between your palms. Dredge both sides of the pancake in breadcrumbs and place it on a cutting board. Repeat this process with the remaining mixture.
  3. Cook the pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add the patties in a single layer and sauté them for 3-4 minutes per side or until they are golden brown. Cook the remaining patties, adding more oil as needed. To speed up the process, consider using two skillets at once.


If you don’t like alpine cheese, you can omit the gruyere and double the amount of mozzarella (but that’d be a mistake).

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Category: breakfast, brunch
  • Method: sauteeing
  • Cuisine: American
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