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Mashed Potato Cakes made from leftover mashed potatoes and a few simple ingredients are a great way to use up leftover mashed potatoes sitting in your fridge. These potato patties are crispy on the outside, soft inside and absolutely delicious!
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I love to make potato patties with leftover mashed potatoes whenever we have leftover potatoes sitting in the fridge. I love using potatoes mashed with cheddar cheese from my homemade potato pierogi recipe.
Usually the only time we have a lot of leftovers is after Thanksgiving dinner or Christmas. But this easy recipe is perfect any time of the year!
To be clear, this leftover mashed potato recipe is not for classic potato pancakes or traditional latkes. It’s just a great way to use up leftover spuds!
Ingredients
You only need 3 main ingredients for leftover mashed potato cakes. Add extra spices or ingredients to suit your tastes.
- Mashed potatoes — Cold mashed potatoes straight from the fridge work best.
- Large egg — to help bind the potatoes
- Flour — all purpose flour to help form the cakes
- Oil — you’ll need a little vegetable oil or olive oil for pan frying the cakes. Add a little butter for extra flavor if you like. If you’re using a non-stick skillet, you won’t need much oil.
- Cheddar cheese — optional, but adds flavor. Parmesan cheese is another good option.
- Onion powder — optional, but adds flavor without having to chop up onions
Note — I don’t list extra spices in the recipe because we’re using leftovers. Since everyone has their own recipe for mashed potatoes, the flavors will be different.
How to Make Potato Patties with Leftover Mashed Potatoes
First, beat the egg slightly. Then mix the beaten egg, all purpose flour and the leftover mashed potatoes in a mixing bowl.
You only need to mix everything until it comes together and the mixture is firm enough to work with.
The potato mixture shouldn’t be gummy. If it feels sticky, you can add a little more flour. The amount of flour depends on the amount of mashed potatoes you have.
If you want to add cheese, onion powder or extra salt and pepper, mix those in now.
Next, take a tablespoon or 2 of the mashed potato mixture, and roll it into a ball. Then, gently flatten the potato ball into a small circle.
The patties should be about 1/2 inch thick. Add the oil to a large skillet, and heat over medium heat.
When the pan is hot, carefully place potato cakes into the pan. You can fit up to 4 mashed potato cakes in a single layer at a time, depending on how large your skillet is.
Cook Time
Cook the potato patties for about 2 – 3 minutes per side, or until golden brown and heated through.
You can drain excess grease by placing them on paper towels if you need to.
If you’re making a bunch, place the fried potato cakes on a baking sheet lined with foil or parchment paper, and place in a 250-300 degree oven to keep warm.
Don’t cover them — you won’t have crispy potato fritters!
What to Serve with Mashed Potato Cakes
You can serve leftover mashed potato cakes as a main dish or side dish. For a main dish, serve with a dollop of sour cream for dipping, fresh green chives or green onions, applesauce, green salad or veggies.
They are also delicious with Thanksgiving leftovers, like leftover turkey, cranberry sauce and sweet potatoes.
These delicious cakes are the perfect side dish for Ritz Cracker Chicken, Mayo Parmesan Chicken, Polish Pork Chops or Baked Breaded Pork Chops.
How to Store and Reheat
Store any leftover potato patties in an airtight container in the refrigerator. Use within 3-4 days. You can freeze them for up to 3 months in a freezer safe container. Reheat in the microwave or on stove top.
Leftover Mashed Potato Cakes
Ingredients
- 2 cups leftover mashed potatoes cold
- 1 large egg
- 1 tbsp all purpose flour up to 2 tbsp if needed
- 1-2 tbsp vegetable oil can add butter for extra flavor
Instructions
- In a mixing bowl, beat the egg slightly
- Mix in mashed potatoes and 1 tbsp flour until firm enough to handle. Add additional flour if needed
- Roll about 2 tbsp potato mixture into a ball
- Gently flatted potato ball into a cake about 1/2 inch thick
- Heat oil in skillet over medium heat. Place up to 4 potato patties in skillet and cook for 2-3 minutes per side, or until golden brown and crisp on both sides and heated through
- Drain on paper towel if needed
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family says these are the best potato cakes! I hope you enjoy these leftover mashed potato patties as much as we do.
If you do make this potato cakes recipe, please leave a star rating and/or comment.
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Thanks! I plan to make these at this time. I think I will try half flour and half cornstarch…Hope this will be as good as your original recipe!
Let me know how it goes. 🙂
I’m in the high altitude and they needed a bit more flour. Someone suggested using leftovers to elevate shepherd’s or cottage pie to a new level. I’m game! They were delicious as is! I made them with and without cheese.
Nice, simple and yummy! What more could you ask for…
Never knew these were so easy to make! I remember my grandmother making them when I was a kid. Great memories! delicious too!