Pre-heat your oven to 200 degrees. Place a parchment-lined baking sheet in the oven.
Place your leftover mashed potatoes in a mixing bowl. Mix the goat cheese and chives into your potatoes, then mix in the flour and eggs and season the pancake batter with salt and pepper.
Heat a tablespoon of olive oil in a large nonstick pan. When hot, spoon heaping tablespoons of batter into the pan. Make sure to leave enough space between your pancakes so that you can get in there with a spatula to flip them! Cook the pancakes for about 2 minutes until tiny bubbles start to form in the batter. When those bubbles appear, flip them over and cook for another 2 minutes on the second side until golden brown. Transfer cooked pancakes to the prepared baking sheet in the oven to keep warm if you like.
Heat another tablespoon olive oil and continue cooking pancakes in batches until all of the batter is used up (adding more olive oil as necessary).
Serve pancakes warm topped with whatever strikes your fancy. I strongly recommend the turkey, gravy and cranberry sauce combo, but you do you.