If you’re looking for a delicious way to use up leftover mashed potatoes, these gluten-free mashed potato pancakes are the perfect answer! Originating as a classic comfort food here in Ireland, potato pancakes have become a favourite in kitchens worldwide, and I love adding my own twist to them with gluten-free ingredients. Crisp on the outside, soft on the inside, and topped with fresh spring onion and a dollop of sour cream, they’re a savory treat I can never resist.

These potato pancakes are ideal for a quick, satisfying meal or snack and are so easy to whip up. With a few simple ingredients, they transform leftover mashed potatoes into a dish that feels completely new, adding some extra life to the humble spud. The combination of fresh spring onion and creamy, tangy sour cream makes each bite a burst of flavour, bringing out the best in the potatoes.

Whether you’re in the mood for a light lunch, a hearty snack, or even a unique side dish, these gluten-free mashed potato pancakes have you covered. They’re a versatile favourite that I love making any time I have extra mashed potatoes on hand. Give them a try, and you may just find yourself hoping for leftover mashed potatoes more often!

Gluten Free Mashed Potato Pancakes

This Gluten Free Mashed Potato Pancakes Recipe is the best way to use up leftover mashed potatoes.

Cooking Method: Frying Cuisine: Irish Courses: Appetizers, Breakfast & Brunch, Lunch, Sides Recipe Keys: A appetizer B Breakfast & Brunch L lunch S sides

Print Recipe

Pin Recipe appetizer

Dietary:

G Gluten Free N Nut Free P Paleo V Vegetarian

Ingredients

Servings

• 2 cup mashed potatoes

• 1 egg

• ¹⁄₄ cup gluten free plain flour

• extra ½ cup gluten free flour to coat

• salt and pepper to taste

• chives or spring onions/scallions I used spring onions

• oil for frying

• sour cream and extra chives or spring onions/scallions to serve

Instructions

1. Mix together the mashed potatoes, egg, flour, spring onions and the salt and pepper.
2. Roll into balls then flatten it into a pancake about a ½-inch-thick.
3. Place the ½ cup of flour in a shallow dish and cover each pancake in the flour.
4. Heat 3 to 4 tablespoons of oil in a large frying pan over medium heat.
5. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, approx 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate.
6. Serve them topped with sour cream and garnished with additional chopped chives or spring onions.