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Mashed Potato Cakes Recipe is super easy but the best comfort food. Use mashed potatoes and all of your favorite toppings to make delicious leftover mashed potatoes cake.

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We always have so much leftovers after our holiday meal. We love to use the leftovers to make turkey pot pie and 15 Bean Soup with Ham Recipe. Using the leftover mashed potatoes to make these potato cakes was also a hit.

My kids love mashed potatoes and can eat them with every meal. If you are stuck with a whole container of mashed potatoes make these potato cakes. You can even make mashed sweet potatoes cakes to use up those leftovers.

What are Mashed Potato Pancake:

This is the perfect to use up Thanksgiving leftovers. Your leftover mashed potato recipes is formed into a patties and fried to perfect but still soft on the inside.

They can be made with a variation of add-ins and then topped with sour cream and cheddar cheese.


Scroll to the bottom for the full recipe in the recipe card.

Variation Ideas:

  • Additions – Add in Monterrey Jack Cheese, mozzarella cheese, bacon, green chilis or green onion into the potato mixture before frying. Parmesan cheese is also a great addition.
  • Seasoning – Feel free to add in fresh herbs, garlic, chives, parsley, garlic powder, salt and pepper for added flavor.
  • Veggies – Make veggie packed mashed potato cakes. This is a great way to get your kiddos to eat more vegetables. Try adding bell peppers, carrots, zucchini, onion. They are all delicious.
  • Gluten-Free Flour – Feel free to make this recipe with almond flour. This variation will still taste amazing.

How to Make Potato Pancakes from Mashed Potatoes:

Step 1 – Beat the eggs with the flour in a large bowl.

Step 2 – Mix with the left over mashed potatoes to combine.

Step 3 – Heat a large skillet over medium high heat. Add butter to the skillet and allow it to melt and spread it around with a spatula.

Step 4 – Spoon the mashed potatoes portions by ¼ cup on the skillet. Allow the patties to cook golden brown. Then flip and smash the potato cake down so it flattens more and allow it to brown.

Expert Tips:

  • Mashed Potatoes – Feel free to make this recipe with any type of mashed potatoes. They do work best with mashed potatoes without the skin.
  • Shaping Pancakes – You can use a cookie scoop or a measuring cup to shape the pancake mixture. But we find it best to use your hands.
  • Cooking Potato Cakes – Cook the pancakes in butter or oil of your choice.

What to Serve with Mashed Potato Cakes:

Mashed Potato Cakes are best served warm as soon as they come off the griddle. They are the perfect brunch options served with scrambled eggs, bacon and a homemade blueberry muffins.

Frequently Asked Questions:

How to Store Leftovers:

Store you leftover potato cakes in an airtight container in the fridge. They will last about 5 days if stored properly.

How to Reheat:

When you are ready to serve again, heat oil in a skillet. Then place pancake in skillet and reheat. We do not recommend reheating in the microwave as it will lost the crispiness.

More Easy Potato Recipes:

We love hearing from you. Make sure to leave us a comment in you make this leftover mashed potato pancakes recipe.

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Mashed Potato Cakes Recipe

5 from 3 votes
Have left over mashed potatoes? Make this easy mashed potato cakes recipe. Your family will love them and never know they were left overs. 
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Cuisine American
Course Side Dish
Calories 248


  • 4 cups left over mashed potatoes
  • 2 eggs
  • 1/4 cup flour
  • 4 tablespoons butter


  • Beat the 2 eggs with the flour in a mixing bowl.
  • Mix with the left over mashed potatoes and stir until combined.
  • Heat a large skillet over medium high heat. Add the butter to the skillet and spread it around with a spatula.
  • Spoon the mashed potatoes by ¼ cup on the skillet. Flatten the mixture out until it's approximately ½ inch thick.
  • Cook for 3-4 minutes until browned.
  • Then flip and smash the potato cake down so it flattens more and the cook the other side for 3-4 more minutes until the other side is browned.
  • Remove from the skillet. Serve warm topped with your favorite toppings and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  
You can also easily make these mashed potato cakes on an electric skillet.  

Nutrition Facts

Calories 248kcal, Carbohydrates 36g, Protein 5g, Fat 9g, Saturated Fat 5g, Cholesterol 74mg, Sodium 129mg, Potassium 459mg, Fiber 2g, Sugar 1g, Vitamin A 310IU, Vitamin C 32.4mg, Calcium 21mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. 5 stars
    My gram used to make these for me on Good Friday when the rest of the family had at fried potato latkes with applesause cakes. I didn’t like the potato cakes because they always turned pink while they were waiting to be fried. She used to make sure that she burned one side with a really great crust that I would eat with my fingers. Thanks for sharing this recipe – brings back a lot of great memories.