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Oh, you know that feeling, right? You have about two cups of perfectly good mashed potatoes left over from Sunday dinner, and you’re staring into the fridge wondering if you should just eat them cold with a spoon (don’t judge me!). It’s just so sad to waste those creamy spuds. But don’t worry, that is where the magic happens! We are ditching the sad-leftover vibe and turning those potatoes into incredible, crispy **mashed potato cakes**. This recipe is exactly what my philosophy is all about: taking simple, honest ingredients—even yesterday’s leftovers—and quickly making them taste like the best comfort food ever. In less than 20 minutes, you’ll have golden-brown patties that are fluffy inside. Trust me, this is the quick fix my busy life needed! Check out all the simple secrets I’ve learned over the years on my About page.
- Why You Need This Leftover Mashed Potato Cakes Recipe
- Ingredients for Perfect Mashed Potato Cakes with Cheddar and Chives
- Expert Tips for Making Fluffy Inside Crispy Outside Potato Cake
- Step-by-Step Instructions for Quick Pan Fried Potato Cakes
- Variations for Your Mashed Potato Cakes
- Serving Suggestions for Comfort Food Potato Recipes
- Storage and Reheating Instructions for Mashed Potato Cakes
- Frequently Asked Questions About Mashed Potato Cakes
- Estimated Nutritional Data for Mashed Potato Cakes
Why You Need This Leftover Mashed Potato Cakes Recipe
Why should you bother making these when you could just microwave them? Simple: because leftovers deserve better! These mashed potato cakes check every box for a fast, satisfying meal component. You’ll want this recipe on your rotation for sure.
- They come together in just 20 minutes total time.
- You get that perfect contrast: crispy golden sides and a soft, fluffy middle!
- They are packed with sharp cheddar and fresh chives for amazing flavor.
- Seriously turns what could be boring leftovers into a family favorite side dish or snack.
Ingredients for Perfect Mashed Potato Cakes with Cheddar and Chives
Okay, I have to be upfront: the mashed potatoes *must* be cold. If they’re warm, these mashed potato cakes will turn into soup when they hit the hot pan! It’s a non-negotiable rule in my kitchen. Luckily, the list of everything else you need is super straightforward. We’re adding cheese and herbs to make them sing!
- 3 cups leftover mashed potatoes (must be cold!)
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup shredded sharp cheddar cheese (use the good stuff!)
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil (for that perfect pan-fry)
Expert Tips for Making Fluffy Inside Crispy Outside Potato Cake
I cannot stress this enough: texture is everything when it comes to these Crispy Potato Cakes. I learned this the hard way! The first time I tried making these, I skipped chilling the mash, and the patties dissolved into greasy potato mush halfway through cooking. Oops! We are aiming for that heavenly contrast—a crunchy, gorgeous crust holding in a super soft, creamy center, just like I show you how to get for my recipe for perfect mashed potatoes at perfect mashed potatoes. Trust me, this is the quick fix my busy life needed!
The Importance of Cold Mashed Potato Cakes Mixture
When the mash is cold—say, straight from the fridge—the starches firm up. That means less excess moisture is ready to run amok when it meets the hot oil. If your mash is warm, the heat immediately loosens those potato molecules, and they lose structure. Cold potatoes are much safer for handling and frying!
Binding Agents for Strong Mashed Potato Patties
The egg and the flour are your best friends here. They are what keeps your beautifully flavored patties together. The egg acts like the glue, and the flour soaks up any tiny bit of extra dampness and gives the outside a structure to brown against. But listen, gently combine them. If you mash and mix everything too vigorously, you’ll work the starches too much, and guess what? You end up with dense, gummy Mashed Potato Patties instead of fluffy ones. Mix just until you don’t see streaks of flour anymore—that’s it!
Step-by-Step Instructions for Quick Pan Fried Potato Cakes
Alright, this is where we take that lovely cold mixture and turn it into something truly golden! Seriously, making these mashed potato cakes is so fast. It’s honestly faster than trying to figure out a complex leftover mashed potato pancakes recipe you found online. We’re keeping it simple, quick, and delicious—no gourmet tools needed, just a good skillet!
Forming and Preparing Your Mashed Potato Cakes
Once everything is mixed, the goal is gentle handling. You don’t want to press all the fluffiness out of the potatoes now! I usually scoop out about 1/4 cup of the mixture and gently flatten it between my palms into a patty about half an inch thick. If you chilled the mix, they should hold up beautifully. If your mix still feels a little too sticky to handle its shape—maybe your original mash was softer—pop the whole bowl back in the fridge for just 10 minutes. That little chill time does wonders for structural integrity!
Achieving Golden Brown Potato Cakes in the Skillet
Heat up your vegetable oil in a big skillet over medium heat. I like to see the oil shimmering a little bit before I drop anything in, but be careful not to let it smoke; medium heat is your friend here. You want that consistent, steady sizzle. Place your formed mashed potato patties into the hot oil, but please, don’t crowd the pan! If you pack them too tightly, the pan temperature drops, and you end up steaming them instead of frying them crispy. A batch cooking mentality saves the crust! Cook them for 4 to 5 minutes on the first side until they look gorgeously golden brown. Then flip gently and do the other side until it matches. Perfection!
Variations for Your Mashed Potato Cakes
Part of the joy of using leftovers is making something *new*, right? Feel free to customize these mashed potato cakes based on what you have or what you’re craving! My current obsession is loading them up even more to make them hearty Cheesy Mashed Potato Patties. If you love cheese, swap out the sharp cheddar for Monterey Jack or Gouda— Gouda gives a subtly smoky flavor that’s just wonderful.
You can easily toss in some cooked, crumbled bacon bits for extra savory depth. Or, if you want something spicy, a tiny pinch of cayenne pepper mixed with the garlic powder really wakes things up. If you’re feeling fancy, check out some of the great ideas out there, like the cranberry crème fraîche pairing referenced by Cookletta—we always have to make leftovers exciting!
Serving Suggestions for Comfort Food Potato Recipes
These golden beauties are so versatile! While they are absolutely fantastic—maybe the best ever—as an Easy Potato Side Dish paired right next to roast chicken or meatloaf, don’t stop there. They make an amazing appetizer if you serve them smaller, maybe just two inches wide, with a little dollop of sour cream on top. My kids love them for a quick lunch or light supper too. Seriously, they work for almost any meal. Just remember a little bit of cool, creamy sour cream or even some tart applesauce really cuts through that fried richness perfectly!
Come browse all my other favorite ways to make weeknight meals fun over on my Side Dishes category!
Storage and Reheating Instructions for Mashed Potato Cakes
So you couldn’t eat all eight of those glorious mashed potato cakes? Don’t worry, they store beautifully! You can keep them in an airtight container in the fridge for up to three days. When it’s time to bring them back to life, please skip the microwave—microwaved crispy is sad crispy, trust me. The best way to reheat them is in the oven set to 375°F for about 10 minutes, or even better, pop them in the air fryer for five minutes on medium heat. This brings back that amazing crispy, golden-brown crust we worked so hard for!
Frequently Asked Questions About Mashed Potato Cakes
I know you might have a few quick questions swirling around before you jump into frying these beauties. I get it! We’ve all been burned by a recipe that looked easy but turned into a sticky mess. Here are the things people ask me most often about taking tired leftovers and turning them into these fantastic **Mashed Potato Fritters**.
Can I make these mashed potato cakes without eggs?
That’s a fair question, especially if you’re cooking for someone with an allergy. Yes, you absolutely *can* try to skip the egg, but you need a replacement binder to keep your Mashed Potato Patties from just crumbling apart. I’d suggest adding an extra tablespoon of flour, or if you have one, try using one “flax egg”—that’s just one tablespoon of ground flaxseed mixed with three tablespoons of water, letting it sit for five minutes until it gets goopy. Just know that the egg really helps create that nice, fluffy interior texture, so going egg-free might make them slightly denser.
What is the best way to use up leftover mashed potatoes quickly?
Hands down, making these Mashed Potato Cakes is the best way to use them up when you’re short on time! Honestly, trying to organize a rigid weekly meal planning schedule only to find out you need obscure ingredients is stressful. This recipe uses what you already have! It’s ready in under 20 minutes, making it the quickest, most comforting upgrade you can give those spuds. Forget complicated new recipes; this is instant gratification food!
Can I freeze uncooked mashed potato patties?
Yes, this is a wonderful trick for meal prepping! You just have to be careful about how you freeze them. First, fully form your raw Mashed Potato Fritters and lay them flat on a parchment-lined tray. Stick that tray straight into the freezer until the patties are totally firm—we call this flash freezing. Once they are rock solid, you can transfer them into a zip-top freezer bag. When you want to cook them straight from frozen, add a few extra minutes to the frying time on each side until they are totally cooked through and golden brown.
Estimated Nutritional Data for Mashed Potato Cakes
Now, because we are using leftover potatoes and mixing in cheese, the exact numbers can change a little bit depending on how much butter or cream was already in your original mash! That’s just real life in a home kitchen, right? However, based on the core recipe ingredients I’ve provided here, you can get a good idea of what you’re eating. Please remember these are just estimates for one of the eight cakes.
- Serving Size: 1 cake
- Calories: 210
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Protein: 6g
- Sugar: 1g
- Sodium: 280mg
See? Not bad at all for a hearty, comforting side dish! They are budget-friendly, packed with flavor, and honestly, a far better use of those lovely spuds than letting them sit around until they turn slimy in the back of the fridge.
PrintCrispy Leftover Mashed Potato Cakes with Cheddar and Chives
Transform leftover mashed potatoes into quick, golden-brown cakes with a soft, creamy interior. These pan-fried patties are flavored with cheddar and chives, making them a perfect side dish or snack.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 cakes 1x
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups leftover mashed potatoes (cold)
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
Instructions
- In a medium bowl, combine the cold mashed potatoes, flour, beaten egg, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
- Divide the mixture into 8 equal portions. Shape each portion into a patty, about 1/2 inch thick. If the mixture seems too soft to handle, chill for 10 minutes.
- Heat the vegetable oil in a large skillet over medium heat. The oil should coat the bottom of the pan.
- Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the exterior.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve the mashed potato cakes immediately as a side dish or snack.
Notes
- Use cold mashed potatoes; warm potatoes will not hold their shape well.
- If you are planning your week, this recipe is a great way to avoid relying on meal planning services for quick sides.
- For an extra crispy crust, lightly dredge the formed patties in a small amount of extra flour before frying.
- Serve with sour cream or applesauce for dipping.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1
- Sodium: 280
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
- Cholesterol: 45