Mashed Potato Cakes are golden brown and crispy frugal transformations of leftover mashed potatoes, remaking yesterday’s side dish into today’s savory star. Fluffy on the inside, crunchy on the outside, they’re a great way to use up food waste while enjoying a tasty and cozy snack or side!
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My family made mashed potatoes a staple growing up, particularly for large gatherings. As much as we liked them, though, there was always some left over, and my mother had a way of turning them into something fresh and appetizing the following day.
When I married, I faced the same dilemma — globs of mashed potatoes waiting in the refrigerator. Rather than let them sit uselessly, I began playing around and that’s how these crispy, golden Mashed Potato Cakes became a staple in our house.
Now, every time I make them, they transport me to to a warm hearth, memories of my childhood and the simple joy of making something out of everything. They’re a wonderful combination of comfort and creativity, transforming a humble leftover into something special that my husband and I both love!
Key Ingredients
- Mashed potatoes — The foundation of the recipe; they provide a soft, fluffy interior and a naturally rich, buttery flavor. They serve as the key ingredient, lending the cakes their characteristic texture and putting leftovers to good use.
- Eggs – These act as a binding agent, keeping all the ingredients together and stopping the mashed potato cakes from falling apart in the pan. They also provide a bit of moisture and aid in creating a smooth, cohesive mixture.
- Flour – Allows the potato cakes to hold their shape instead of being too soft, which would cause them to fall apart. It absorbs extra moisture and helps achieve a slightly firm but tender texture when cooked.
- Oil — Needed for frying, oil helps the cakes form a deliciously crispy, golden-brown crust. It creates a tasty crunch to balance the fluffy inside, making the mashed potato cakes even more delicious.
- Cheese.
How to Make Potato Patties with Leftover Mashed Potatoes
- Prepare the mixture — In a bowl, mix the mashed potatoes, eggs and the flour, combining until a smooth, somewhat sticky dough forms.
- Form the cakes – Take a handful of the mixture and gently press to form into small patties, about ½ inch thick. Continue with the rest of the mixture.
- Heat the oil – In a capacious pan, warm a good amount of oil over medium so it shimmers from underneath but not smoke.
- Coat if necessary – If the mixture is slightly soft, use a bit more flour to lightly dust the potato cakes to help hold their shape.
- Start frying – Gently lower the potato cakes into the hot oil, taking care not to overcrowd the pan.
- Fry until golden – Cook for 3–4 minutes per side, or until crispy and golden brown.
- Drain excess oil – Transfer the cooked potato cakes onto a paper towel-lined plate to soak up the oil.
- Serve and enjoy — Allow to cool slightly before serving, then enjoy on their own or with your favorite dipping sauce!
Serving Suggestions
For a classic flourish, serve these mashed potatoes cakes with a spoonful of sour cream and a few sprigs of fresh chives. Its creamy tanginess is a perfect foil for the crispy texture, rendering each bite even more satisfying.
If you want something heartier, serve them with a fried egg and a side of sautéed vegetables for a full meal. The runny yolk contributes richness, and the veggies provide a fresh counterpoint to the crispy cakes.
Make them an appetizer, with a choice of dipping sauces — spicy sriracha mayo, garlic aioli, tangy barbecue sauce. This makes it ideal to share with friends at a gathering or enjoy as a nice snack whenever!
Storing and Reheating
- Storage: Cool the mashed potato cakes completely before you store them. Keep them in an airtight container, with parchment paper between layers to keep them from sticking. Refrigerate for up to 3 days or freeze for up to 2 months in a freezer-safe bag.
- Reheating: For the best texture, reheat in a skillet over medium heat with a little oil for 2–3 minute on each side, or until crispy. On the other hand, you can also reheat them in the oven at 375°F (190°C) for 10–15 minutes or an air fryer at 350°F (175°C) for 5–7 minutes. Do not microwave, which will make them soggy.
FREQUENTLY ASKED QUESTIONS
Leftover mashed potatoes can be kept in an airtight container in the refrigerator for 3–4 days. But gourd, like all food products are subject to souring and spoilage, so always be on the lookout for any sour smell or changes in texture before using this in recipes like potato cakes.
Yes, you can freeze mashed potato cakes! To freeze them, spread in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months, reheating straight from frozen for best results.
To prevent them from breaking, ensure the mixture isn’t too wet and provides enough flour to maintain its shape. Chilling the patties for 15–20 minutes before frying also helps firm them up as they cook.
If it’s too wet, mix in additional flour by the tablespoon until it’s holding its shape. You can also chill the mixture for 15–30 minutes to make it stiff enough to shape and fry.
If you tried this Mashed Potato Cakes (with Leftover Mashed Potato) or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Mashed Potato Cakes (with Leftover Mashed Potato)
INGREDIENTS
- 2 cups mashed potatoes cooled
- 1 large egg
- ¼ cup all-purpose flour additional, if needed
- 2 tablespoons oil to fry
INSTRUCTIONS
- Prepare the mixture — In a bowl, mix the mashed potatoes, eggs and the flour, combining until a smooth, somewhat sticky dough forms.
- Form the cakes – Take a handful of the mixture and gently press to form into small patties, about ½ inch thick. Continue with the rest of the mixture.
- Heat the oil – In a capacious pan, warm a good amount of oil over medium so it shimmers from underneath but not smoke.
- Coat if necessary – If the mixture is slightly soft, use a bit more flour to lightly dust the potato cakes to help hold their shape.
- Start frying – Gently lower the potato cakes into the hot oil, taking care not to overcrowd the pan.
- Fry until golden – Cook for 3–4 minutes per side, or until crispy and golden brown.
- Drain excess oil – Transfer the cooked potato cakes onto a paper towel-lined plate to soak up the oil.
- Serve and enjoy — Allow to cool slightly before serving, then enjoy on their own or with your favorite dipping sauce!
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