If you’re swimming in leftover mashed potatoes after all your guests have come and gone, look no further than these potato pancakes.

While there are many Thanksgiving leftovers that are arguably better the second day (looking at you, stuffing), mashed potatoes aren’t one of them (unless you plan on drowning them in gravy). They are, however, one of the very best leftovers to reinvent into something new.

Forming leftover mashed potatoes into patties and pan-frying them is easily the most delicious thing you can do with leftovers. There’s no need to even add salt and pepper to the mix if your original mashed potatoes were well-seasoned.

Serve them for lunch with a dollop of sour cream and a simple green salad on the side or make them a midday snack. You could even slide a fried egg on top and call it brunch. It’s hard to go wrong here.

Leftover Mashed Potato Pancakes

Serves 4

1 ounce Parmesan cheese, grated (about 1/2 cup)

2 tablespoons chopped fresh chives

1 large egg

2 cups cold mashed potatoes

1/2 cup all-purpose flour, divided

2 tablespoons olive oil, divided

Sour cream, for serving (optional)

1. Grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Chop until you have 2 tablespoons fresh chives and add to the bowl. Add 1 large egg and lightly beat with a fork or wooden spoon to combine. Add 2 cups cold mashed potatoes and 1/4 cup of the all-purpose flour, and stir to combine. Refrigerate the mixture for 10 minutes.

2. Place the remaining 1/4 cup flour in a shallow dish. Divide the potato mixture into 8 (1/4-cup) portions. Working with one at a time, shape each portion into a patty about 3-inches in diameter, then dredge the patty in the flour on both sides, shaking off excess. Place on a baking sheet or large plate.

3. Heat 1 tablespoon of the olive oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan so that the oil coats the bottom. Using a wide, flat spatula, gently transfer four of the patties into the pan and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and four patties.

4. Serve warm with sour cream, if desired.

Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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