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stack of mashed potato pancakes on plate
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4.82 from 43 votes

Mashed Potato Pancakes (Latkes)

Leftover mashed potatoes make these Mashed Potato Pancakes (Latkes) a snap. They're crispy on the outside and creamy, cheesy delicious on the inside.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: brunch, Side Dish
Cuisine: American, Jewish
Servings (change as needed): 12 pancakes/latkes
Author: Cheryl


  • 4 teaspoon butter
  • 4 teaspoon vegetable oil (or neutral olive oil)
  • flour for dredging (about 1/4 cup)

Potato Pancake/Latke Mixture

  • 3 cup cooled mashed potatoes (fresh, leftover or store bought)
  • 1 cup grated cheese (I use a cheddar cheese-gruyere combination)
  • 1/4 cup finely chopped green onion (or more) 1-2 green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup (31 grams) all purpose flour (or less if mashed potatoes are dry)
  • 1/4 teaspoon garlic powder
  • 1 large egg
  • salt and pepper to taste


  • MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl or large bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches (6 cm) in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a pancake 1/2 inch (1.27cm) thick. Repeat with all 12 balls.
  • FRY POTATO PANCAKES/LATKES: Heat large nonstick skillet or cast iron if you have to medium-high heat, then lower it to Medium heat. Add 2 teaspoons butter and 2 teaspoons oil to the hot skillet. When sizzling, add half the latkes. Don't overcrowd pan. Fry for about 3-4 minutes, flip over and fry another 3-4 minutes. Drain on plate lined with paper towels. Heat the remaining butter and oil. Repeat with remaining potato pancakes/latkes.
  • SERVE: Serve immediately plain or with caramelized onions, a dollop of sour cream or apple sauce. 


  1. Variations
    • Cheese: Vary the cheese. I used a combination of gruyere and cheddar. Add some parmesan cheese if you like as well. Or, you can leave out the cheese if you wish.
    • Potatoes: for a different taste with extra nutrition, use mashed sweet potatoes.
    • Add-ins
      • You can add crispy bacon if you like (but not for Hanukkah!).
      • Herbs like thyme, basil or tarragon.
      • Caramelized onions can be used as an add-in instead of a topping. 
    • Great toppings
      • Latkes are traditionally served with sour cream and, in our family, with applesauce.
      • I've just discovered caramelized onions as a new topping - sensational!
      • Other good toppings are cranberry sauce, chutney or chopped fresh chives
  2. Make ahead:
    • Fresh out of the pan is the best way to serve potato pancakes (latkes) to get that crispy exterior. They are just as tasty, however, if you make them ahead and reheat them in the oven, although the crust will not be crisp.
    • To store: Cool and store in fridge in sealed container for up to 2 days. Reheat on a baking sheet in oven at 350F/176.7C for 8-10 minutes.
    • To freeze: Potato cakes may be frozen between layers of parchment paper in an airtight container or bag. Or flash freeze on a sheet plan for 1/2 hour, then pile into a ziplock or airtight container to freeze for up to 3 months. 
Nutrition values are estimates and do not include toppings.
Calories: 137kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 251mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg