Easy Potato Noodles

These easy potato noodles are a comforting, chewy, and satisfying dish that comes together with just a few simple ingredients. Made with mashed potatoes and flour, the noodles have a soft texture and a neutral flavor that works beautifully with all kinds of sauces or stir-fries. I love how fun they are to make from scratch and how versatile they are for any meal.

Why You’ll Love This Recipe

I love how few ingredients this recipe needs—just potatoes, flour, and a pinch of salt—and how quickly I can put it together once the potatoes are cooked. It’s a great way to use up leftover mashed potatoes, and the result is homemade noodles with a unique bite. Whether I toss them in garlic butter, sauté them with vegetables, or serve them with a savory sauce, they always hit the spot.

Ingredients

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

• Potatoes (starchy varieties like Russets work best)
• All-purpose flour
• Salt
• Cornstarch (optional, for better texture)
• Oil or butter (for cooking or tossing after boiling)

Directions

1. I start by boiling the potatoes in salted water until fork-tender, then mash them until completely smooth.
2. Once slightly cooled, I mix the mashed potatoes with flour, salt, and a bit of cornstarch (if using) to form a soft dough.
3. I knead the dough gently on a floured surface until smooth but not sticky.
4. I roll the dough into ropes about ½ inch thick and cut them into bite-sized pieces or shape them into small noodles.
5. I bring a large pot of salted water to a boil and cook the noodles in batches. Once they float to the surface, I let them cook for another 1–2 minutes.
6. I scoop them out with a slotted spoon and either toss them in butter or sauté them with my favorite sauce or toppings.

Servings and timing

This recipe makes about 3–4 servings. It takes around 15 minutes to prep (after boiling the potatoes) and 5 minutes to cook the noodles. In total, I can have this dish ready in about 30–35 minutes if I start from raw potatoes.

Variations

I sometimes add a touch of garlic powder or grated cheese to the dough for extra flavor. When I want to give the noodles a crispier texture, I pan-fry them in butter until golden after boiling. I’ve also tossed them in pesto, soy sauce, or creamy mushroom sauce—it all works. For a gluten-free option, I swap the all-purpose flour with a gluten-free blend and a bit of extra cornstarch.

storage/reheating

I store any leftover cooked noodles in an airtight container in the fridge for up to 3 days. To reheat, I sauté them in a hot pan with a little oil or butter until warmed through and slightly crispy on the edges. I don’t recommend freezing the raw dough, but cooked noodles can be frozen and reheated straight from the freezer.

FAQs

Can I use leftover mashed potatoes?

Yes, I often use leftover mashed potatoes—just make sure they’re not too runny or heavily seasoned, which can affect the dough texture.

Why is my dough too sticky?

Sticky dough usually means the mashed potatoes have too much moisture. I add a bit more flour, a spoonful at a time, until the dough is smooth and workable.

Can I make these noodles gluten-free?

Yes, I’ve had success using gluten-free flour blends with added cornstarch. The texture is slightly different but still delicious.

What sauces go well with potato noodles?

I love serving them with browned butter and herbs, creamy garlic sauce, tomato sauce, or even stir-fried with soy sauce and vegetables.

Can I make the dough ahead of time?

I prefer to cook the noodles right after shaping, but if I need to prep ahead, I keep the dough covered in the fridge for up to 4 hours before using.

Conclusion

These easy potato noodles are one of my go-to comfort foods when I want something homemade and filling without too much fuss. Whether I’m using up leftover potatoes or starting fresh, I always enjoy the process of shaping and cooking these chewy little bites. They’re endlessly adaptable and always satisfying.

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