Crispy Mashed Potato Pancake
- Ferreira Foodtown
- Sep 26
- 2 min read
Make crispy mashed potato pancakes that stay fluffy inside in a snap with leftover mashed potatoes. You can make one large potato pancake and slice it into wedges, or you can make individual-sized potato pancakes, which are easier to flip if you prefer. Either way, they are amazing!
What Makes These Potato Pancakes Crispy?
The secret to these crispy mashed potato pancakes? Potato starch! If you don’t have potato starch on hand, you can use cornstarch.
How to Make Potato Pancakes from Mashed Potatoes
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade mashed potato pancakes with:
Mix the potatoes, potato starch, egg, seasonings, and a teaspoon of chives in one bowl.
Heat oil in a skillet, then spoon the potato mixture into the skillet. Press it into an even layer to create a potato pancake.
Reduce the heat, cover the skillet, and cook until golden brown around the edges.
Slide the pancake onto a large plate, then invert it onto another greased plate.
Heat the remaining oil, then slide the pancake back into the skillet and cook, uncovered, until golden brown on the other side.
How to Store Potato Pancakes
Store your leftover potato pancakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days. Reheat in the oven or in the air fryer.
Can You Freeze Potato Pancakes?
Yes! Flash-freeze the patties, then transfer them to a zip-top bag or another freezer-safe container. Freeze for up to three months. Reheat in the oven or in the air fryer.
Ingredients
1 ½ cups cold mashed potatoes
4 tablespoons potato starch or cornstarch
1 large egg, lightly beaten
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 teaspoons thinly sliced fresh chives, divided
1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
cooking spray
Directions
Gather all ingredients.
Mix mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose.
Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon the potato mixture into the skillet and press it into an even layer to create a potato pancake approximately 9 inches in diameter.
Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes.
Slide the potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto the greased plate.
Add the remaining 1 teaspoon of oil to the skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes.
Slide pancake onto a cutting board and garnish with the remaining 1 teaspoon of chives.
Slice into 8 wedges and serve immediately. Enjoy!
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