Mashed Potato Cakes are a delicious and fun way to use up leftover mashed potatoes! These come together fast and work with any leftover mashed potatoes.
Mashed Potato Cakes are the BEST way to use up leftover mashed potatoes. Filled with cheese and then fried to golden perfection, this recipe will have you looking forward to holiday leftovers.
For the perfect mashed potatoes to go with this recipe try these Ricotta Mashed Potatoes or this Cacio e Pepe Mashed Potatoes recipe. For leftover risotto make these delicious Risotto Cakes. And, if you have leftover turkey, don’t miss this easy and delicious recipe for Turkey Orzo Soup!
Why You Need to Make this Recipe
Mashed Potato Cakes are a delicious and easy way to use up leftover mashed potatoes. If you are bored of eating regular leftovers, this recipe is one you definitely need to try.
The combination of smooth and cheesy potatoes fried to crispy perfection, just can’t be beat. You’re going to love the texture of this delicious treat!
If you are hesitant to frying, rest assured that this is simply a shallow pan fry. It requires just half a cup of oil and helps to give the mashed potato cakes that irresistible crunchy exterior.
I like to serve these with a dollop of sour cream, because everything is better with sour cream! Plus, the combo of hot crunchy potatoes with smooth cold sour cream is something everyone should try.
So, if you are looking for a delicious and easy way to use up leftover mashed potatoes, be sure to give this recipe a try! You’re going to love it.
Ingredients and Substitutions
The ingredients for Mashed Potato Cakes are: leftover mashed potatoes, shredded cheddar cheese, eggs, flour, green onion, salt, pepper, and oil to fry them in.
- Mashed Potatoes: use whatever leftover mashed potatoes you have on hand. Even leftover instant mashed potatoes would work here.
- Cheese: here I used shredded cheddar cheese, but you can use whatever cheese you have available. Shredded mozzarella, Colby Jack, or gouda would be delicious.
- Green onion: the green onion adds a nice color and flavor to the potatoes. You can substitute with diced chives or red onion if you prefer.
- Frying oil: I like to use canola or vegetable oil for frying. Olive oil has the tendency to burn when used at very hot temperatures.
How to Make Mashed Potato Cakes
If you have leftover mashed potatoes, this is a great recipe to use them up! The recipe can be easily doubled or halved depending on how much mashed potatoes you have on hand.
Step 1: Combine the ingredients.
In a large bowl, combine the mashed potatoes, cheddar cheese, flour, eggs, green onions, salt and pepper.
Step 2: Mix together.
Mix the ingredients together. Here, you want to test and see if more flour needs to be added. If the mashed potatoes were really wet to begin with, you may need to add up to half a cup more of flour so that cakes can hold their form.
Step 3: Shape into disks and chill.
Line a small baking sheet or plate with parchment or saran wrap. Use a scoop to measure out 12 equal portions of mashed potatoes mixture. Scoop on to parchment and flatten to about half and inch thick. Let the mashed potato cakes chill in the freezer so they can firm up slightly (about 5-10minutes) before frying.
Step 4: Shallow fry the cakes.
Lastly, you need to shallow fry the mashed potato cakes. Place the oil in a large skillet over medium high heat so that it evenly coats the bottom. Allow the oil reach 325 degrees. Then, working in batches, carefully place the chilled cakes in the pan and let them fry about 3-4 minutes per side until golden brown.
Remove the cakes from the oil and drain on paper towels. Top with a sprinkle of kosher salt and a dollop of sour cream.
Expert Tips
- Mashed potatoes are all going to have a different consistency. You will need to adjust the amount of flour used in this recipe so that the cake holds together. I find that half a cup of flour is usually sufficient.
- If your mashed potato cake is hard to form, chill it in the freezer for a couple of minutes to firm up before frying.
- You don’t need a lot of oil for this recipe. It is a shallow pan fry and you should use just enough to coat the bottom of the pan.
- Be careful not to crowd the cakes as you frying them. Work in batch of 3-4 cakes at a time.
- Drain the cakes on paper towels after frying and sprinkle with a bit of kosher salt.
- These are great served warm, as an appetizer or snack, with a dollop of sour cream on top.
Frequently Asked Questions
If the mashed potato cakes are not holding together, consider adding a bit more flour to the dough. You can also chill the dough slightly so that the mixture firms up.
Leftover mashed potatoes are delicious mixed together with a few other ingredients and fried to make mashed potato cakes. Serve with sour cream and chopped green onion.
Mashed potatoes are great to fry in a shallow pan at 325 degrees. Be sure the oil isn’t too hot or you can burn the cakes. If it’s too cold, they will absorb the oil and not fry at all.
Similar Recipes
Mashed Potato Cakes
Equipment
- large frying pan
Ingredients
- 3 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup flour (plus more if needed)
- 2 tablespoons minced green onion
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup oil, for frying (canola or vegetable oil)
- sour cream for serving, optional
Instructions
- In a large bowl, combine the mashed potatoes, cheese, eggs, flour, green onion, salt and pepper. If the mixture appears runny or doesn't hold shape, add in a bit more flour until it does.
- Use a muffin scoop or spoon to scoop about ¼ cup of potatoes onto a parchment lined plate or baking dish. Flatten the potato cakes until they are about half an inch thick. Place in freezer for 5-10 minutes to firm up.
- Heat the oil in a large skillet over medium high heat or until the temperature reaches 325 degrees. Add the mashed potato cakes to the skillet, being careful not to crowd, and fry for about 3-4 minutes per side. You want the potato cakes to be a golden brown in color. Remove from heat and place on paper towels to drain. Repeat with remaining cakes.
- Serve warm with a bit of sour cream. These are best eaten immediately.
Notes
- Mashed potatoes are all going to have a different consistency. You will need to adjust the amount of flour used in this recipe so that the cake holds together. I find that half a cup of flour is usually sufficient.
- If your mashed potato cake is hard to form, chill it in the freezer for a couple of minutes to firm up before frying.
- You don’t need a lot of oil for this recipe. It is a shallow pan fry and you should use just enough to coat the bottom of the pan.
- Be careful not to crowd the cakes as you frying them. Work in batch of 3-4 cakes at a time.
- Drain the cakes on paper towels after frying and sprinkle with a bit of kosher salt.
- These are great served warm, as an appetizer or snack, with a dollop of sour cream on top.
Can these be made ahead and frozen.
Yes they can!
These turned out soo good. Crispy and very delicious.
Ooooh, definitely the perfect use for leftover potatoes. Especially during the holidays. They sound amazing paired with the sour cream.
The potato cakes came out so delicious and cheesy! I am making them again for a get-together over the weekend!
Such a great way to use mashed potato. Total comfort food.
These potato cakes were such a delicious way to use up some leftover mashed potatoes that we had. Next time I might try adding a few bacon bits too- yum!