Never waste leftover mashed potatoes again! These Mashed Potato Fritters are super easy to make and perfect for having for breakfast (a bit like Tattie Scones) or to top with fillings like potato latkes or pancakes.
Using up leftover potatoes in pancakes or fritters is common across many cultures. You might call them Tattie Scones if you're in Scotland, refer to them as Latkes if you've grown up in a community that has Ashkenazi or Eastern European roots, (although traditional potato latkes are generally made from grated potatoes) or call them Boxty if you're from Ireland. They are easy to make with common ingredients, and are also super easy to customise with what's available in the fridge.
If you want a more traditional grated potato recipe, check out my Parsnip and Potato Fritters (Latkes) and if you would like a great way to make vegan mash, try this recipe! Delicious when served as part of a breakfast, maybe with some Air Fryer Tempeh Bacon or some Silken Tofu Scramble, with perhaps some jammy Air Fryer Roasted Tomatoes on the side. If you have a bunch of other veggies to use up why not try this Vegetable Hash!
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🥔Ingredients
Using simple ingredients, these Mashed Potato Fritters are very easy to make, however they are customizable in loads of ways. Head to the 'Variations section for some ideas.
- All Purpose Flour or Plain Flour: Choose any kind of plain flour, you can omit this however the fritters don't hold up so well in the pan without it.
- Leftover Mashed Potatoes: Make your mashed potatoes how you like them (I like mine to be made with vegan butter, a little olive oil and oat milk with lots of black pepper and some mustard, but you do you!)
- Optional add ins such as cheese, peas, fresh chives etc.
- A little vegetable oil to pan fry.
See recipe card for approx quantities.
👩🍳Instructions
The quantities needed for these potato cakes in the recipe card will vary according to how much mash you have left over. Use these handy photos and step-by-step recipe to help you understand what the texture should look like for the perfect mashed potato fritters.
1.In a large bowl combine the leftover mashed potato with flour and mix well.
2. Add a little flour bit by bit, until the mash is turned into a firm (but not too firm) dough.
3 & 4. Use a cookie scoop or two tablespoons to scoop up even spoons of the potato mixture. Dust the potato cakes in all purpose flour and squish down a bit. Leave on a tray until ready to fry.
5 & 6. On a large skillet or non-stick pan, add a little olive oil or baking spray and cook the potato fritters over a medium-high heat until crispy. (3-4 minutes) Flip to the other side and cook.
Pop the golden brown Mashed Potato Fritters in a single layer on a tray or plate that's been covered in paper towels and repeat until you have used up all the mashed potato mixture. Serve hot.
Hint: Flip the potato fritters a few times to get a really lovely crispy outer.
🧀Substitutions & Variations
Your imagination can go WILD with this easy recipe for mashed potato fritters. Here are some of my favourite ways to make them.
- Use Christmas or Thanksgiving leftovers and incorporate little bits of veggies (Like Bubble and Squeak)
- Add your favorite vegan parmesan cheese or nutritional yeast for cheesy mashed potato fritters. (or really all kinds of different types of cheese would be good- choose your favorite!)
- Instead of pan frying the fritters, spritz them with a little baking spray, pop then onto a baking sheet and bake in the oven until golden brown and crispy.
- Stuff the fritters with a little leftover Lentil Bolognese for the ultimate leftovers glow up treat.
- Use other leftover mashed root vegetables such as sweet potatoes, mashed parsnips, cauliflower or rutabaga.
- Add fresh herbs to the mash, such as chives or green onions or parsley.
- Coat the fritters in panko breadcrumbs for an extra crispy outer.
- Serve with vegan crème fraîche or sour cream and some vegan Vegan Smoked Salmon Carrot Lox with a little fresh dill.
🔪Equipment
You'll need a large mixing bowl, a non-stick pan or skillet and a spatula for flipping the potato fritters to make this recipe.
🥫Storage
Store the cooked mashed potato fritters in an airtight container in the fridge for up to 5 days. To freeze, pop them into a freezer-safe container with some parchment paper between the potato pancakes to prevent them sticking together in the freezer. Reheat from frozen with a little oil in a pan.
❗Top tip
You don't want too much excess moisture in the leftover mashed potato pancake mixture as this will cause them to fall apart in the pan when cooking. Add enough flour to ensure the dough is firm. Allow to really cook well on both sides to avoid having a little flavor of raw flour.
❓FAQ
You can choose to reheat mashed potatoes the next day. Or why not make the most of your leftover spuds and make crispy potato pancakes instead!
Yes you can eat mashed potato fritters cold , however they will be much tastier if you warm them up in a frying pan or in the oven.
The perfect way to put leftover potatoes to good use is to make potato pancakes or fritters. You can add in all kinds of herbs or cheeses for a delicious next day feast.
More Potato Recipes
Love potatoes? Try these yummy spud based recipes.
Breakfast Ideas
Why not try some of these other easy vegan breakfast recipes.
📖 Recipe
Easy Leftover Mashed Potato Fritters (Latkes)
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 650 g (3 cups) mashed potatoes (leftovers!)
- 60 g (½ cups) all purpose flour (plus extra to dust the fritters)
- 2 tablespoon olive oil
- Add ins such as cheese, chives etc
Instructions
- In a large bowl add the mashed potatoes. Bit by bit stir in enough flour to make a stiff mixture that's not too wet.650 g mashed potatoes
- You might need to add more or less flour depending on how watery your potatoes were initially so add in batches.60 g all purpose flour
- Mix in any seasonings or add ins such as herbs, cheese , spices.Add ins such as cheese, chives etc
- Use a cookie scoop or two tablespoons, form golf ball size balls of potato dough.
- Roll in the extra flour and flatten out. Put aside until ready to cook.60 g all purpose flour
- Heat a non-stick frying pan or skillet to medium-high heat.2 tablespoon olive oil
- Cook the potato fritters in batches of 3 or 4, flattening them out a bit with your spatula.
- Cook on each side 3-4 minutes until crispy and golden.
- Put aside on paper towels and continue cooking in batches until all the potato mixture is used up.
- Serve hot with vegan sour cream, herbs or as part of a breakfast menu.
Notes
- Use Christmas or Thanksgiving leftovers and incorporate little bits of veggies (Like Bubble and Squeak)
- Add your favorite vegan parmesan cheese or nutritional yeast for cheesy mashed potato fritters. (or really all kinds of different types of cheese would be good- choose your favorite!)
- Instead of pan frying the fritters, spritz them with a little baking spray, pop then onto a baking sheet and bake in the oven until golden brown and crispy.
- Stuff the fritters with a little leftover Lentil Bolognese for the ultimate leftovers glow up treat.
- Use other leftover mashed root vegetables such as sweet potatoes, mashed parsnips, cauliflower or rutabaga.
- Add fresh herbs to the mash, such as chives or green onions or parsley.
- Coat the fritters in panko breadcrumbs for an extra crispy outer.
- Serve with vegan crème fraîche or sour cream and some vegan Vegan Smoked Salmon Carrot Lox with a little fresh dill.
Cindy says
These are so creamy, yet have a crispiness to them. They make me want to have leftover mashed potatoes more often!