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!

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten Free Mashed Potato Pancakes

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

Author: Lauras Gluten Free Kitchen Cooking Method: Pan Fry Cuisine: Irish Courses: Appetizers, Breakfast & Brunch, Lunch, Sides Recipe Keys: Appetizers Breakfast & Brunch Lunch Side Dishes

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Pin Recipe Appetizers

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.