Leek and Mashed Potato Pancakes With Cranberry Sauce

Mashed potatoes will never feel flat again, especially when reimagined the day after holiday dinner as a fluffy pancake topped with tart cranberry sauce and sour cream!

Related To:

Fresh leeks add an unexpected earthy crunch that will allow your leftovers to sing in a brand new way.

Leftover Leek and Mashed Potato Pancakes

Leek and Mashed Potato Pancakes

After just one taste of these sweet, earthy pancakes topped with cranberry sauce, you'll never think of potatoes the same way again! See the recipe.

Photo by: Kristin Guy

Kristin Guy


Makes 4 servings

  • 2 leeks, chopped
  • 4 cloves garlic, chopped
  • 1 - 2 cups leftover mashed potatoes (preferably from a sour cream/cream cheese mash recipe)
  • 1 egg, beaten
  • 1 Tbs. flour
  • 1/3 cup leftover cranberry sauce
  • sour cream and orange zest, for garnish

Make Potato Pancake Mix

In a skillet drizzled with olive oil, add leek and garlic, sautéing until soft and golden. Fold in mashed potatoes and allow to cool. In a separate bowl, add cooled potato mixture, flour and egg. Fold in well until fully mixed.

Fry Pancakes

Heat a nonstick skillet on medium/high and portion out small ping pong ball sizes of potato mix. Place potato ball onto skillet and press with spatula. Flip over once golden, approximately 10 minutes. Repeat on second side and set aside to cool.


Top with cranberry sauce, fresh orange zest and a dollop of sour cream.

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