Imagine waking up to golden‑brown pancakes that taste like a comforting side dish and a decadent breakfast all at once. Cheesy Herb Mashed Potato Pancakes turn humble leftovers into a star‑worthy brunch that dazzles the palate.
What makes this recipe truly special is the marriage of creamy mashed potatoes, sharp cheddar, and fresh herbs, all bound together with a light batter that crisps to perfection on the skillet.
Busy parents, brunch enthusiasts, and anyone who loves a savory twist on classic pancakes will adore this dish. Serve it for a leisurely weekend brunch, a hearty breakfast, or even as a side for a light dinner.
The process is straightforward: mix the potato‑herb blend, coat with batter, pan‑fry until golden, and finish with a sprinkle of cheese and herbs. In under an hour you’ll have a crowd‑pleasing plate that looks as good as it tastes.
Why You'll Love This Recipe
Comfort Meets Crunch: The fluffy interior of mashed potatoes is contrasted by a crisp, buttery crust, delivering a satisfying texture in every bite.
One‑Pan Simplicity: All the magic happens in a single skillet, meaning fewer dishes and a quicker cleanup after a leisurely brunch.
Herb‑Infused Flavor: Fresh parsley, chives, and thyme lift the richness of cheese and potatoes, creating a bright, aromatic profile.
Versatile Serving: These pancakes shine on their own, as a side to eggs, or topped with smoked salmon and a dollop of sour cream for an upscale twist.
Ingredients
The foundation of this dish is a well‑seasoned mash made from fluffy potatoes, sharp cheddar, and a blend of fresh herbs. A light batter of flour, egg, and milk holds everything together while allowing the exterior to turn beautifully golden. Finishing touches of butter and a pinch of salt bring depth, and the optional garnish of chives adds a pop of color and freshness.
Main Ingredients
- 2 cups cold mashed potatoes (about 3 large potatoes)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted
Herb & Cheese Mix
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, thinly sliced
- 1 teaspoon fresh thyme leaves
Batter
- 1/2 cup all‑purpose flour
- 1 large egg, lightly beaten
- 3 tablespoons whole milk
Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
The mashed potatoes provide a creamy base that holds the cheese and herbs together, while the butter adds richness and helps create a crisp crust. Fresh herbs inject brightness, and the cheddar contributes a sharp, melty finish. The light batter ensures the pancakes stay together without becoming heavy, and the simple seasonings amplify every flavor without overwhelming the palate.
Step-by-Step Instructions
Preparing the Potato‑Herb Mixture
In a large bowl combine the cold mashed potatoes, shredded cheddar, melted butter, chopped parsley, chives, thyme, salt, and pepper. Stir gently until the cheese begins to melt into the warm potatoes and the herbs are evenly distributed. This step ensures every bite carries the full herb‑cheese flavor and creates a cohesive mixture that will hold its shape on the pan.
Making the Light Batter
In a separate shallow dish whisk together the flour, beaten egg, and milk until smooth. The batter should be slightly thick—just enough to coat the back of a spoon. Adding the batter at this stage gives the pancakes a golden crust without making them doughy.
Forming & Frying the Pancakes
- Heat the Skillet. Place a non‑stick skillet over medium‑high heat and add 1 tablespoon of butter. When the butter foams and begins to turn light amber (about 2 minutes), the pan is ready for a crisp sear.
- Shape the Patties. Scoop roughly ¼‑cup portions of the potato‑herb mixture, roll them into loose balls, then gently flatten to ½‑inch thickness. Press each side lightly into the batter, allowing a thin coating to adhere.
- Fry Until Golden. Carefully place the coated patties in the hot skillet, spacing them a few centimeters apart. Cook for 3‑4 minutes without moving, until the edges turn deep golden and you can see tiny bubbles forming on the surface. Flip with a thin spatula and cook the other side another 3‑4 minutes.
- Check for Doneness. The interior should be piping hot and the cheese fully melted. A quick touch with the back of a spoon should feel firm but not hard. If needed, lower the heat and finish cooking for an extra minute.
- Finish & Garnish. Transfer cooked pancakes to a paper‑towel‑lined plate to drain excess butter. While still hot, sprinkle a little extra shredded cheddar and a pinch of fresh chives for color and extra flavor.
Serving the Pancakes
Serve the pancakes immediately while the crust is crisp. Pair them with a dollop of sour cream, a drizzle of hot sauce, or a side of mixed greens tossed in a light vinaigrette. The contrast of textures and the herb‑cheese aroma make each bite a delightful start to any brunch table.
Tips & Tricks
Perfecting the Recipe
Use chilled mashed potatoes. Cold potatoes hold their shape better during frying, preventing the pancakes from falling apart.
Don’t over‑mix the batter. A few lumps are fine; over‑mixing creates gluten, which can make the crust tough.
Maintain medium‑high heat. Too low and the pancakes absorb oil; too high and they burn before the interior heats through.
Flavor Enhancements
Finish each pancake with a squeeze of fresh lemon juice for bright acidity, or stir a pinch of smoked paprika into the batter for subtle smokiness. A light drizzle of truffle oil just before serving adds an indulgent, earthy note.
Common Mistakes to Avoid
Avoid pressing the pancakes too hard with the spatula; this squeezes out the cheesy interior and leaves a dry crust. Also, never skip the resting time after frying—letting them sit for two minutes lets the cheese set and the crust stay crisp.
Pro Tips
Season the potatoes early. Add salt and pepper while the potatoes are still warm to ensure even flavor distribution.
Use a cast‑iron skillet. It retains heat evenly, giving a uniform golden crust across all pancakes.
Keep a warm oven. Transfer finished pancakes to a 200°F oven on a wire rack to keep them hot while you finish the batch.
Variations
Ingredient Swaps
Swap cheddar for Gruyère or smoked mozzarella for a different melt point and flavor profile. Replace parsley with cilantro for a southwestern twist, or add finely diced cooked bacon to the potato mixture for extra smoky depth.
Dietary Adjustments
For gluten‑free diners, use almond flour or a 1:1 gluten‑free flour blend in place of all‑purpose flour. Substitute the egg with a flax‑egg (1 tbsp ground flax + 3 tbsp water) for a vegan version, and choose a plant‑based cheese alternative.
Serving Suggestions
Pair the pancakes with a poached egg and hollandaise for an indulgent brunch, or serve alongside a crisp apple‑cider slaw for a refreshing contrast. A side of smoked salmon and capers elevates the dish to a sophisticated brunch centerpiece.
Storage Info
Leftover Storage
Allow pancakes to cool completely, then arrange them in a single layer inside an airtight container. Refrigerate for up to 3 days. For longer keeping, stack them with parchment between each layer, wrap tightly in foil, and freeze for up to 2 months.
Reheating Instructions
Reheat frozen pancakes in a preheated 350°F oven for 12‑15 minutes, covered with foil to retain moisture, then uncover for the last 3 minutes to restore crispness. In the microwave, heat a single pancake on medium power for 45 seconds, adding a splash of milk to prevent drying.
Frequently Asked Questions
Cheesy Herb Mashed Potato Pancakes bring together comfort, flavor, and a satisfying crunch in a single skillet. With clear steps, handy tips, and flexible variations, you’ll feel confident serving them for any brunch or breakfast gathering. Feel free to experiment with herbs, cheeses, or add‑ins—making the recipe truly yours. Enjoy the buttery, herb‑infused goodness and watch them disappear from the plate!
