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Cheesy Mashed Potato Pancakes Recipe

There’s just something about that beautiful cheese pull.

Natasha’s Kitchen

Read when you’ve got time to spare.

fried potato being torn apart with cheesy strings between pieces

This Potato Pancakes Recipe is the best way to use up leftover mashed potatoes. This cheesy mashed potato pancakes recipe is well loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by “eat,” I mean they wolf them down!

There’s just something about that beautiful cheese pull with each one that makes these completely irresistible. Potato pancakes are quick and easy to make and have the simplest ingredients.

Sometimes the best recipes are the simplest and YES, it’s totally worth it to make mashed potatoes just to have these potato pancakes!

Cheesy Mashed Potato Pancakes

Watch how to make Cheesy Mashed Potato Pancakes here.


  • 4 cups mashed potatoes *
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 large egg
  • 1/4 cup all-purpose flour or up to 1/2 cup flour for creamier potatoes
  • 2 1/2 Tbsp chives chopped**
  • 1/2 cup plain bread crumbs
  • 2 Tbsp Light Olive oil or Canola oil to sauté
  • Sour cream to serve


How to Make Mashed Potatoes:

  1. Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

How to Make Mashed Potato Pancakes:

  1. In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
  2. Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
  3. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

Recipe Notes

*Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

**Use dill if you don't have chives!

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This post originally appeared on Natasha’s Kitchen and was published April 21, 2017. This article is republished here with permission.

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