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Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

Three golden brown mashed potato cakes stacked, with the top one showing a bite taken out, revealing fluffy interior.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Heat the vegetable oil in a large skillet over medium heat. The oil should coat the bottom of the pan.
  4. Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
  5. Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the exterior.
  6. Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  7. 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

Find it online: https://carlacooking.com/mashed-potato-cakes-leftover-recipe/