These leftover mashed potato and corn pancakes are light and fluffy, and extremely moreish. They are a great way to use up excess leftover mashed potato, and are delicious served with sour cream or relish for a quick and easy lunch or dinner.
Total Time Investment: 30 Minutes
Did you know that it is possible to freeze mashed potato? When it defrosts though, it looks watery and grainy, and you will think I have completely lost my mind. Trust me; with gentle heat and a little patience, that watery mess turns into creamy mashed potato in far less time than it takes to make from scratch.
I reheat my frozen mashed potato in a saucepan, stirring frequently, until it hits a temperature sweet spot. It turns from a watery mess to a cohesive solid quite suddenly. One minute you are stirring grainy potato, and pondering whether you do have time to make it from scratch because obviously I am delusional. The next minute, a potful of solid mashed potato.
Mashed potato makes a great side dish for a hearty stew, meat pies, or even a piece of crumbed fish. It is so versatile that I have taken to cooking twice the amount of potatoes I need for dinner just to ensure that I have an extra side dish on hand in the freezer for those busy nights when I don’t have time to make mashed potato from scratch.Got #leftover mashed #potato? Make these delicious light & fluffy Potato and #Corn #Pancakes. They are great served with #salad for a super #easy #lunch or #dinner. #leftovers #foodwaste Click To Tweet
Sometimes though, I have only a small amount of mashed potato leftover from dinner. Not nearly enough to bother with freezing for another meal. When this happens, I whip up a small batch of crunchy mashed potato cakes, or whip up up a batch of these leftover mashed potato and corn pancakes.
The first time I made these pancakes, The Princess and I demolished the whole batch in one sitting. They are fluffy and light, and very moreish. A very good use for that leftover mash indeed.
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Ingredient Substitutions for Leftover Mashed Potato Pancakes
I have played with a few substitutions in this recipe, according to what I have had on hand at the time. You could try the following:
- You can substitute wholegrain flour for the plain (all purpose) flour in the recipe, however the pancakes will be denser and lose their delicate flavour. I have also tried these pancakes with spelt flour, but have decided that plain white flour does indeed work the best in this recipe.
- Replace the plain flour with a gluten-free flour to make the pancakes gluten free.
- Use 1 Tablespoon of finely chopped onion in place of the spring (green) onion.
- Try frozen peas in place of the corn kernels.
- Use a non-dairy milk, such as oat or almond, in place of the cow’s milk.
How To Store Leftover Mashed Potato
If I have a large quantity of leftover mashed potato, I freeze the leftovers to use as a future side dish. To freeze mashed potatoes, portion the mash into freezer safe containers and label. Don’t forget to note whether the mashed potato contains cheese or other flavourings.
Allow the containers of mashed potato to cool completely before freezing to minimise ice crystals forming. I usually place the containers in the fridge overnight, then move them to the freezer the next day.
Mashed potato can be frozen for 3 – 4 months. Defrost the mashed potato overnight in the fridge, or allow to defrost on your kitchen sink and move to the fridge once defrosted.
Leftover mashed potato can also be stored in the fridge for up to 5 days.
How To Reheat Leftover Mashed Potato
I have tried three different methods to reheat mashed potato. They all work well, so choose the method that best suits you:
- On the stove top: Place the leftover mashed potato in a saucepan over a medium heat on the stove top. If the potatoes have previously been frozen, the water will have separated from the potatoes and no additional liquid will be required. If the mashed potatoes have been stored in the fridge, then add a splash of milk to the saucepan with the cold potatoes to stop them sticking. Stir the potatoes frequently as they heat, adding a little more milk if the potatoes look dry, until they are warmed through.
- In the oven: This is my preferred method if I am trying to cook the remainder of dinner on the stove top, or if the oven is already on. Place the leftover mashed potato in an ovenproof dish with a lid. Cover, and place in the oven at 180C for approximately 20 minutes. Stir occasionally whilst the mashed potato is heating.
- In the microwave: Place the leftover mashed potatoes in a covered microwave safe dish, and heat in 1 minute intervals, stirring in between zaps, until the potatoes are heated through.
Other Ideas For Using Up Leftover Mashed Potato
Don’t fancy pancakes? Then try these other ideas for using up that leftover mashed potato:
- Make crunchy mashed potato cakes. These are delicious as a side dish or a light meal with salad.
- Use the mashed potato to top a hearty lamb and lentil shepherd’s pie.
- Whip up a batch of Papas Rellenas (Cuban Meatballs); perfect to stash in lunchboxes for little hands.
- Mix up a batch of Scottish Potato Scones.
- Fill zucchinis to create these gluten free Perogy Zucchini Boats, or
- Turn it into chocolate cake – really!
How To Serve Leftover mashed Potato pancakes
These light and fluffy pancakes are best served straight from the fry pan, although you can keep them warm in a low oven whilst cooking the remainder of the batch. I have reheated them, however they become slightly denser when re-warmed.
We like to eat them with a good tomato relish and a large dollop of sour cream. All you need to add is a simple green salad and you have the makings of a perfect light lunch or dinner.
One year ago: Quick Flatbread Crackers
Two years ago: Margherita Pizza Scrolls
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Leftover Mashed Potato and Corn Pancakes
- 250 g (1 cup) leftover mashed potato cold
- 75 g (2/3 cup) plain (all purpose) flour
- 1 teaspoon baking powder
- 2 eggs
- 125 ml (1/2 cup) milk
- 1 spring (green) onion finely sliced
- 75 g (1/3 cup) frozen corn kernels
- Salt & pepper
- Olive oil or ghee for frying
To make the batter
- Place the cold mashed potato into a large bowl. Break the mash up slightly with a whisk.
- Whisk the eggs and the milk together, and pour the mixture into the bowl with the mashed potato.
- Stir the liquid into the mash, working out lumps with the whisk, until the mixture is smooth.
- Stir the spring onion and corn into the potato mixture.
- Add the flour, baking powder, and salt & pepper to the bowl.
- Gently stir the flour into the wet ingredients to create a smooth batter.
To cook the pancakes
- Heat a fry pan over a medium heat.
- Line a dinner plate or small baking tray with kitchen paper and set aside.
- Add enough olive oil, ghee or both, to the fry pan to cover the base.
- Spoon 2 -3 Tablespoons of batter into a mound in the fry pan. The batter will spread out as it warms.
- Leaving room for spreading, repeat this action to create as many pancakes as will fit in the fry pan.
- Cook the pancakes for 2 -3 minutes, or until they are golden and solid enough to flip.
- Turn the pancakes, and continue to cook for another 2 -3 minutes, or until the other side is golden.
- Remove the cooked pancakes from the fry pan, and sit them on the lined plate or tray. This will allow any excess fat to be absorbed by the kitchen paper.
- Repeat this process with the remainder of the batter, adding more oil/ghee to the pan as required, until all the batter is cooked.
- Serve the pancakes immediately, or keep them warm in a low oven whilst you finish cooking the remainder of the pancakes.
- I like to fry these pancakes in a mixture of olive oil and ghee, which gives them a lovely crisp exterior. Butter will work in place of the ghee.
- These are best straight from the fry pan, but can be kept warm in the oven until required.
- Serve the pancakes with tomato relish and sour cream for the perfect light lunch.
- Use a gluten-free all purpose (plain) flour to make the pancakes gluten free.
Update Notes: This post was updated on 26th June 2018 to include a nutritional analysis of the recipe, to add additional information relating to the use and storage of leftover mashed potato, and to include additional links.
This is such a wonderful use of leftover mash! I usually fry up my leftover mash with marmite mixed in and it’s seriously good. I think I’ll have to give this a go next time I make mash though and although I don’t eat dairy, they’d be super easy to make dairy-free 🙂
That’s interesting Tamara. Do you mix the Marmite in before you fry the mash, or just add it to the fry pan? I’m more of a Promite fan myself 😉 but imagine the savoury notes woudl be great with the mash. Any dairy-free milk should work well in this recipe.
MMmmm what a great way to use up leftover mash! Mouthwatering!
Thanks Elizabeth 🙂
Claire | Sprinkles and Sprouts
Oh Tania these look delicious!!!
I am think breakfast with a fried egg???? Will pass the recipe on to Stew and the boys for tomorrow. I can eat them in bed. Mother’s day and my birthday, the only days that I get breakfast in bed (actually only days I don’t cook the breakfast 😉
Also loving the fact that although maybe not as crispy they can be re-heated. I can pack them up for Stew in his lunch box 😉 Saves me making anything…..Winner!!! He can always put them in the toastie machine 😉 to crisp them up.
I totally agree with you about freezing mash. It always looks like you have had a kitchen fail and then suddenly it all comes together 🙂
That sounds perfect Claire! And bacon. Because everything is better with bacon. I hope you managed to convince the boys to cook for you. They are honestly still perfectly fine reheated, just a little denser.
The first time I froze mash, I nearly threw it out. I was so convinced it was no good. I am so glad I persevered.
I love the texture of these pancakes! They look so tempting — and the corn — YUM!
I was surprised at the texture Lisa. I thought the potato would make them quite dense, but they really are very light & fluffy straight out of the pan.
I love leftover mashed potatoes and corn but while I’ve had mashed potato pancakes, I’ve never thought to add the corn, too! I am going to try this the next time I have leftovers. 🙂
I love corn in all things fritter-like Ronda, so was very pleased when it worked in these pancakes. I hope you like them.
Lisa | Lisa's Lemony Kitchen
I am looking at your gorgeous pancake now, and wishing someone would wake up and make me some.
Thanks Lisa. I hope you managed to convince someone to cook for you 🙂
Mashed potato is my favorite. Mashed potato with corn is going to be my next mashed food. Pancakes with mashed potato corn is really delicious
I have to agree. Mashed potato & corn are pretty good together 🙂
Wow Tania! You had me at the title but then I saw the pictures of these ultra fluffy pancakes with corn and green onions!!! Now I’m trying to figure out how I can work a batch of mashed potatoes into my day because I NEED these in my life 🙂
I saw your note about whole wheat flour diminishing the fluffy texture – any thoughts on if I try using whole wheat pastry flour?
Sorry Brie, I typed you a response but it seems to have disappeared 🙁
We don’t have whole wheat pastry flour here so I don’t know anything it. All I can say is try a batch with plain flour and a batch with the wholewheat pastry flour and see which you prefer. I used wholegrain sorghum flour in one batch, which was still perfectly edible. However I feel the potato contributes to the light texture, and the wholegrain flour seemed to cancel this out. If you do try the pastry flour, I would love to hear the result.