This is the perfect comforting and delicious recipe for using up leftover mashed potatoes. These Mashed Potato Fritters with chives are creamy with a golden crust. Serve the fritters as a satisfying side dish that is made vegetarian and gluten-free.

a stack of mashed potato fritters topped with chives.

If you’re anything like me, when you make a batch of mashed potatoes, you make a LARGE batch…like huge! Thankfully you can repurpose those leftover mashed potatoes into other delicious dishes including these easy potato fritters.

Simply form the potato mixture into patties and fry them in a hot skillet. You will end up with crispy potato fritters that are the perfect vehicle for delicious toppings!

Serve them on their own or with leftover shredded lean protein served on top (for vegetarians: try served with whole cooked pinto beans or black beans).

Key Ingredients

ingredients for mashed potato fritters.
  • Mashed potatoes – Be sure that your cooked mashed potatoes are chilled. For the best results, use mashed potatoes made from starchy potatoes like Russet or Yukon Gold for a fluffy texture. Avoid waxy red potatoes, which can make the fritters dense.
  • Flour – I used a gluten-free all purpose flour for this recipe (I like Bob’s Red Mill 1-to-1 Gluten Free Baking Mix), but you can use regular all-purpose flour, if you prefer. The amount of flour you need will depend on how thick your mashed potatoes are. Start with 1/2 cup and then add a bit more if needed.
  • Egg – An egg will bind the patties together so they don’t just fall apart.
  • Olive oil – You will need a neutral cooking oil to cook the potato fritters in. I used olive oil but you could also use avocado oil or ghee as well (I avoid using canola oil).

Please see the recipe card at the end of this post for the exact measurements.

Recipe Steps

ingredients for mashed potato fritters in bowl.

Step One: Combine the ingredients for the mashed potato fritters into a mixing bowl (see recipe card below for measurements).

fritter batter ready for baking.

Step Two: Stir well to combine.

fried mashed potato fritters in pan.

Step Three: Place into cooking oil in a skillet. Flip once.

mashed potato fritters ready to serve.

Step Four: Transfer fritters to a paper towel lined plate and serve hot.

The fritters should be golden brown. Serve with sour cream (or a dairy-free sour cream), or your favorite dipping sauce.

I hope you love this easy recipe using simple ingredients as a great way to use up mashed potatoes.

potato fritter dipped into creamy dip.

Recipe Benefits

  • Use up all your leftover mashed potatoes. This recipe is especially handy around the holidays when mashed potatoes are abundant. See my recipes for Whole30 Mashed Potatoes, Instant Pot Mashed Potatoes, or Instant Pot Mashed Sweet Potato.
  • This potato recipe is made vegetarian and gluten-free.
  • Add any toppings you like! These potato fritters are so versatile. You can top them with sour cream, blue cheese dressing, or buttermilk ranch. If you prefer to keep it dairy-free, you can top with sliced tomato, red onion, and avocado.

Recipe FAQs

Can I make these ahead of time?

Yes. You can shape the fritters and store them in the refrigerator for up to 24 hours before cooking. When ready to fry, bring them to room temperature for about 10–15 minutes so they crisp evenly.

Can I make potato fritters using mashed sweet potatoes?

You bet! Here’s my recipe for Instant Pot Mashed Sweet Potatoes. Make the sweet potato fritters using the same recipe as indicated on this page, but just using mashed sweet potatoes (make sure they are chilled before making the fritters).

Can potato fritters be baked in the air fryer?

Yes, they sure can. They will not have as much of a crispy exterior as if you pan-fried them, but they will still be tasty. Bake them for 10 minutes at 380 degrees F, flipping once during the cooking process.

Can I freeze and reheat mashed potato fritters?

Yes! Let the cooked fritters cool completely, then freeze them in a single layer on a parchment-lined baking sheet. Once solid, transfer them to a freezer bag for up to 2 months. Reheat in the oven or air fryer until hot and crispy again.

Why are my fritters falling apart?

Usually if the mashed potato mixture is too wet or lacks a binder will be the top reasons why your fritters may fall apart. Add 1 tablespoon of flour at a time or another egg until the mixture holds its shape. Also make sure the mashed potatoes are chilled before frying.

How old can my leftover mashed potatoes be for making fritters?

Only use mashed potatoes that are less than 3–4 days old and have been kept refrigerated. Discard any that smell sour or have excess liquid.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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mashed potato fritters

Mashed Potato Fritters Recipe (Gluten-Free)

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5 from 1 review

Print Recipe

This is the perfect comforting and delicious recipe for using up leftover mashed potatoes. These Mashed Potato Fritters with chives are creamy with a golden crust. Serve the fritters as a satisfying side dish that is made vegetarian and gluten-free.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 3 cups prepared mashed potatoes, chilled
  • 1/2 cup flour plus 2 tablespoons flour, divided (I used the Bob’s 1-to-1 gluten-free baking flour)
  • 1 egg, beaten
  • 1 tablespoon fresh chopped chives
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil, for cooking the fritters
  • Sour cream (optional, for dipping)

Instructions

  1. In a large bowl, combine the mashed potatoes, ½ cup of the flour, egg, chives, and sea salt.
  2. Use a spatula to mix the ingredients together to make the fritter batter. Add up to 2 extra tablespoons of the flour until your fritter batter is thick enough that it will stick together.
  3. Then, use your hands to form 12 fritters. Pat them down so they look like small and thin burger patties. Place the formed fritters on a plate.
  4. In a large nonstick skillet, heat up two tablespoons of the oil. Let it heat up for a few minutes over medium-high heat. Then, carefully place as many fritters as you can in the pan without them overlapping. You will probably need to cook them in two batches.
  5. Let the fritters cook for about 5 minutes. Then, use a spatula to flip them over to cook for another 5 minutes.
  6. The fritters should be golden brown on both sides when they are done.
  7. Transfer the cooked fritters to a serving plate lined with paper towels and cook the second batch in the remaining two tablespoons of oil.
  8. Serve the fritters hot with optional sour cream (for dipping).

Notes

  1. If your prepared mashed potatoes are well seasoned, then you likely will not need to add any extra salt to the fritters. If your prepared mashed potatoes on are the bland side or are unseasoned, add 1/2 teaspoon of sea salt to the fritter mixture before frying.
  2. If you don’t have fresh chives, you can substitute chopped green onions (scallions) instead.
  3. Be sure that your fritter patties are fairly thin to ensure they get warmed through.
  4. The fritters are best served right after making. So, fry only enough to serve. Store any unused fritter mixture covered in the refrigerator for up to 3 days.
  5. If you are on a dairy-free diet, replace the optional sour cream with a dairy-free option.
  6. You can also serve the fritters with ketchup or your favorite dipping sauce.
  7. AIR FRYER INSTRUCTIONS: Bake them for 10 minutes at 380 degrees F, flipping once during the cooking process.
  8. BAKING INSTEAD OF FRYING INSTRUCTIONS: Preheat your oven to 400°F (200°C) and place the fritters on a parchment-lined baking sheet. Lightly brush with oil and bake for 25–30 minutes, flipping halfway through, until golden and crisp.

Nutrition

  • Serving Size: 2 fritters
  • Calories: 221
  • Sugar: 2 g
  • Sodium: 729.3 mg
  • Fat: 12.9 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 23.6 g
  • Fiber: 2.7 g
  • Protein: 3.4 g
  • Cholesterol: 14.9 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.