While there are many Thanksgiving leftovers that are arguably better the second day, mashed potatoes aren’t one of them (unless you plan on drowning them in gravy). They are, however, one of the very best leftovers to reinvent into something new. Forming leftover mashed potatoes into patties and pan-frying them is easily the most delicious thing you can do with leftovers. Here’s how to make them.
Crispy Pancakes Are the Best Thing to Happen to Leftover Mashed Potatoes
If you’re swimming in leftover mashed potatoes after all your guests have come and gone, look no further than these pancakes. Add an egg, cheese, and a bit of chopped fresh chives, and you’ve quickly made a mixture that can be formed into patties. There’s no need to even add salt and pepper to the mix if your original mashed potatoes were well-seasoned.
- Grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Chop until you have 2 tablespoons fresh chives and add to the bowl. Add 1 large egg and lightly beat with a fork or wooden spoon to combine. Add 2 cups cold mashed potatoes and 1/4 cup of the all-purpose flour, and stir to combine. Refrigerate the mixture for 10 minutes.
- Place the remaining 1/4 cup flour in a shallow dish. Divide the potato mixture into 8 (1/4-cup) portions. Working with one at a time, shape each portion into a patty about 3-inches in diameter, then dredge the patty in the flour on both sides, shaking off excess. Place on a baking sheet or large plate.
- Heat 1 tablespoon of the olive oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan so that the oil coats the bottom. Using a wide, flat spatula, gently transfer 4 of the patties into the pan and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and 4 patties. Serve warm with sour cream, if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.