Name: Easy Potato Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European
Ingredients: 2 cups smooth, cooled mashed potatoes (not overly buttery or wet); 1 to 1½ cups all-purpose flour (as needed); ½ teaspoon salt; Butter or olive oil (for serving); Optional toppings: grated cheese, garlic, fresh herbs, pesto, tomato sauce, or creamy sauces

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Easy potato noodles are a simple and satisfying dish made from mashed potatoes and flour, shaped into tender, chewy noodles that cook quickly and pair with almost any sauce. Whether I serve them with butter and herbs, cheese, or a rich pasta sauce, they’re always a comforting, homemade alternative to store-bought pasta.

Why You’ll Love This Recipe

I love how this recipe turns basic ingredients into something unique and fun to eat. Potato noodles are soft yet slightly springy, kind of like a cross between gnocchi and thick noodles. They’re quick to make, naturally egg-free, and great for using up leftover mashed potatoes. Once I learned how easy they were, I started making them on repeat for simple weeknight meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes (smooth and cooled)
All-purpose flour
Salt
Butter or olive oil (for serving)
Optional toppings: grated cheese, garlic, herbs, or sauces of choice

Directions

I start by mixing the mashed potatoes with salt and gradually adding flour until a soft, slightly sticky dough forms.
I knead the dough gently on a floured surface until smooth, adding just enough flour to prevent sticking.
I divide the dough into sections and roll each one into a long rope about ½ inch thick.
I cut the ropes into 2–3 inch pieces, shaping into short noodle-like strips or little fingers.
I bring a pot of salted water to a boil and cook the noodles in batches until they float—usually 2–3 minutes.
I scoop them out with a slotted spoon and transfer to a pan with melted butter or olive oil to toss and lightly crisp, if desired.
I season with salt, pepper, and any toppings or sauces I like before serving.

Servings and timing

This recipe makes about 3–4 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Sometimes I add garlic powder, Parmesan cheese, or herbs into the dough for extra flavor. I’ve also served them with pesto, marinara, or creamy mushroom sauce. For a gluten-free version, I use a 1:1 gluten-free flour blend. If I want more chew, I add a spoonful of tapioca or potato starch to the dough.

Storage/Reheating

I store cooked noodles in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them in a little oil or butter until warm and slightly crispy. I don’t recommend freezing the raw dough, but I have frozen the cooked noodles with good results—just thaw and reheat in a skillet.

FAQs

Can I use leftover mashed potatoes?

Yes, I use plain mashed potatoes (without too much butter or milk). The smoother they are, the better the texture of the noodles.

How do I know when they’re cooked?

They float to the top of the boiling water, usually in 2–3 minutes. I test one to check for the right texture.

Do I need eggs in the dough?

Nope! This recipe works great without eggs, though I can add one if I want a firmer, richer dough.

Can I shape these like gnocchi?

Yes, I’ve rolled and shaped them with a fork for that classic gnocchi look. The dough is very similar.

What sauces work best?

I love tossing them in browned butter with herbs or garlic. They also hold up well to tomato-based sauces, creamy sauces, or even just olive oil and cheese.

Conclusion

Easy potato noodles are one of those simple, homemade recipes that I keep coming back to. They’re comforting, customizable, and a great way to turn humble potatoes into something special. Whether I serve them plain or dressed up with sauce, they always feel like a warm, homemade meal worth savoring.