Or… What in Tarnation Do I Do With All Those Mashed Potatoes on Friday?
Or even… Boring Recipes That Turn Out to Be Something Amazing.
(I prefer the second title.)
There are a handful of dinners my mom made that instantly evoke comfort—meals I remember sitting down to on cold, crisp nights. Pot roast with egg noodles, mashed potatoes and gravy, fried chipped ham sandwiches, and one of my favorites: these mashed potato pancakes.
She usually made them on nights my dad wasn’t home for dinner; it wasn’t really his thing. I still remember the way they smelled as they sizzled in the pan.
Yesterday I asked her how she made them. I had a feeling she didn’t simply mold plain mashed potatoes into patties.
She almost did. She sprinkled a little flour into the potatoes, then formed them into patties. I guessed she fried them in butter, and she laughed. “No,” she said. “I fried them in bacon grease.”
Until about five years ago, I thought these were the only kind of potato pancakes. The first time I tried restaurant-style latkes, I was surprised—delicious, but very different. Those shredded potato pancakes often come with applesauce or sour cream, which felt odd with the fluffy mashed potato patties I grew up with.
These pancakes taste like home. They crisp up on the outside and stay tender inside. You can mix in additions, top them, or serve them with dipping sauces. They’re a fun and satisfying reinvention when mashed potatoes are starting to feel routine.
Mashed Potato Pancakes
Serves 2
- 2 cups mashed potatoes
- 3 tablespoons flour
- 2 tablespoons bacon grease, butter, or olive oil
Sprinkle the flour over the mashed potatoes, mix gently, then shape the mixture into patties about 1 inch thick. If you like, fold in mix‑ins such as chopped scallions, shredded cheese, crumbled bacon, or herbs.
Heat a skillet over medium-high heat. Add your chosen fat and let it warm for about 30 seconds. Place the patties in the pan and brown until crisp, about 3–4 minutes per side, flipping carefully so they hold together.
These pancakes are easy, adaptable, and a perfect way to revive leftover mashed potatoes. Mr. How Sweet prefers his with ketchup—try them the way you like best.