This is far and away the best way to use leftover mashed potatoes. It’s super easy, and unlike mashed potato pancakes, the original recipe for the mashed potatoes doesn’t matter much–it will always hold together and leave you with crispy, creamy awesomeness.

I actually make mashed potatoes for the sole purpose of having leftovers for this dish.

Ingredients:

2 or more cups of leftover mashed or smashed potatoes

1-2 TBSP olive oil

Fresh chopped herbs (chives and parsley are both great)

Instructions:

Preheat oven to 425F. Heat olive oil in a cast iron skillet, over medium heat, until oil shimmers. Use enough oil to coat the bottom of the pan. Add potatoes in an even layer, and cook for about 5 minutes, until the edges become lightly browned. Transfer skillet to oven, and cook until tops of potatoes begin to get golden and bubbly. For more browning, finish under broiler set to high for 3-4 mins more Sprinkle fresh herbs on top, slice and serve.

You can use any mashed potato recipe for this, but I loooove this one for horseradish gouda smashed potatoes. If your original mashed potato recipe didn’t include cheese, you can sprinkle some grated parmesan or other cheese on top before baking, or mix in with the potatoes before putting it into the skillet.



Finally, stuff your face. You’re having the best potatoes ever for dinner.