mashed potato pancake recipe

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The Best mashed potato pancake recipe

This recipe is one of my go-to comfort foods, something I turn to whenever I want something hearty but still manageable for a family meal. It’s the kind of dish that feels special when you serve it at a weekend brunch or a casual family dinner, but it’s also simple enough to make weeknights without feeling like a chore. My kids—especially my little one—loves the way the pancakes stay soft and pillowy, almost like they’re made of clouds, and they’ll eat them with a side of gravy or a drizzle of honey. It’s a recipe that’s forgiving but satisfying, the kind that makes you feel like you’ve done something good for your family without overcomplicating things.

I love how this version keeps the potatoes tender and fluffy while still giving the pancakes that classic pancake texture—light on the outside, soft inside. It’s not just a quick fix for a lazy morning; it’s a way to make a meal feel fresh and nourishing. The potatoes add fiber and natural sweetness, while the eggs and flour give it structure without making it heavy. It’s a balanced dish that’s gentle on digestion but still packed with flavor, which is why my family reaches for it more than you’d think. Plus, it’s a great way to use up extra potatoes from the fridge, whether they’re from the grocery store or left over from last week’s dinner. It’s the kind of recipe that grows on you the more you make it, and my kids have become pretty particular about their serving sizes over time.

Creamy Mashed Potato Pancakes with Garlic Tomato Sauce

Creamy Mashed Potato Pancakes with Garlic Tomato Sauce

4.6 from 1279 votes

A comforting dish where mashed potatoes form a tender, fluffy base for crispy pancakes, topped with a savory garlic tomato sauce. Perfect for a cozy meal or a hearty side.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough
  • 4 cups cooked and mashed potatoes
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 large egg
  • 1/2 cup milk
For the Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes (optional)

👨‍🍳Directions

  1. 1
    Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. 2
    In a large bowl, whisk together the mashed potatoes, flour, salt, egg, and milk until smooth and well combined.
  3. 3
    Divide the dough into 8 equal portions. Roll each portion into a thin pancake shape, about 1/4-inch thick.
  4. 4
    Place pancakes on the prepared baking sheet and bake for 10–12 minutes, until golden and crisp on the edges.
  5. 5
    While pancakes bake, heat olive oil in a small saucepan over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  6. 6
    Pour tomato sauce into the saucepan and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  7. 7
    Once pancakes are golden, transfer them to a plate. Spoon the garlic tomato sauce evenly over each pancake and serve warm.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra crispiness, brush pancakes with a little melted butter before baking. Store leftovers in an airtight container for up to 3 days.

Watch Video Of How Creamy Mashed Potato Pancakes with Garlic Tomato Sauce Works

This mashed potato pancake recipe is a crowd-pleaser because it’s simple enough to whip up in under an hour, yet hearty enough to feel like a special meal. They’re perfect for any family gathering—whether it’s a weeknight dinner or a casual Sunday spread—they hold up well and let everyone customize their serving with a little butter or fresh herbs. Plus, the fluffy texture and subtle sweetness make them feel indulgent without being heavy, so they’re always a hit with kids and adults alike.

❓ Frequently Asked Questions About Creamy Mashed Potato Pancakes with Garlic Tomato Sauce

1. What is the best way to store leftover mashed potato pancakes?

Store pancakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat with a splash of milk or butter until warm and crispy. For longer storage, freeze them flat in a single layer on a tray, then transfer to a bag or container. Thaw overnight in the fridge before reheating.

2. Can I make these pancakes ahead of time and bake them later?

Yes! Prep the batter and shape the pancakes as directed, then refrigerate them uncovered for up to 24 hours. Bake directly from the fridge by increasing the oven temperature by 10–15°F (5–10°C) and baking for an extra 2–3 minutes per side until golden.

3. Do the pancakes work as a side dish, or are they best eaten as breakfast?

These pancakes are versatile! They’re delicious as a breakfast or brunch item, but they also make a satisfying side for dinner—think roasted vegetables or a simple grilled steak. Their soft, fluffy texture pairs well with almost any meal.

4. What if I don’t have a food processor?

No problem! For a more manual approach, mash the potatoes with a fork or potato ricer to ensure a smooth texture. If needed, blend the mashed potatoes with the other ingredients in a blender or food processor for a silky consistency.

5. Can I substitute any of the ingredients for dietary restrictions?

For gluten-free, use tamari or coconut aminos instead of all-purpose flour. For dairy-free, replace butter with olive oil or melted coconut oil. To make them egg-free, add 1–2 tablespoons of vinegar or lemon juice to the batter to help bind. Always adjust liquid as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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