Fried Mashed Potato Cakes are the best way to use up leftover mashed potatoes. They’re crispy on the outside but so soft and creamy on the inside. They’re mini cheesy pancakes of pure deliciousness that are perfect as a savory side.
Here are two easy and delicious ways to make the mashed potatoes for these cakes: my Instant Pot Mashed Potatoes and my Boursin Cheese Mashed Potatoes.
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Why this Mashed Potato Cake Recipe is a Keeper
These easy fried potato cakes are as delicious as they are simple to make. They’re crispy, creamy and full of crave-worthy flavor. You will love this recipe.
- Perfect for Leftovers: A great way to use extra mashed potatoes from holiday meals. These Fried Mashed Potato Cakes are perfect.
- Crispy and Creamy: The outside becomes golden and crunchy while the inside stays soft.
- Simple Ingredients: Uses basic kitchen staples you likely already have.
- Versatile: Works for breakfast, dinner sides, or snacks. A great way to use holiday leftovers.
How Do you Keep Mashed Potato Cakes from Falling Apart?
Adding an egg into the mashed potato mixture helps it stay together. Just make your your potato cake mixture isn’t too wet and the patties are evenly coated with enough flour.
What Reader’s Are Saying…
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“These pancakes are perfect! We love to make extra potatoes so we can make them!.”
~Laura
Ingredient Notes for Leftover Mashed Potato Cakes
These fried potato cakes from mashed potatoes use just a few simple ingredients you, one egg, and washed potatoes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mashed Potatoes: You’ll need 2 cups of leftover mashed potatoes, or just premade mashed potatoes you made for this recipe.
- Scallions: Slice some scallions or green onions to add into the potato mixture for more flavor.
- Vegetable Oil: Vegetable oil has a high smoke point making it great for frying.
Variations and Substitutions to Make Potato Cakes
This recipe for fried mashed potatoes is so easy to change up. I like to experiment with add-ins to make different varieties.
- Cheese: Stir shredded cheddar cheese or parmesan cheese into the potato mixture for extra flavor. I prefer to grate my own cheese.
- Crispy Bacon: Mix in chopped cooked bacon for a loaded potato flavor.
- Add Herbs: Fresh parsley or chives brighten the flavor of the crispy and golden brown easy potato cakes.
- Use Different Seasonings: Garlic powder or onion powder adds depth to the leftover mashed potato patties.
Special Equipment Needed for Crispy Potato Patty
The great thing about these potato cakes from leftover mashed potatoes is that they don’t require anything fancy.
- Heavy Bottom Skillet: Use a heavy bottomed skillet to cook cakes to golden brown and crispy without oil going all over your kitchen.
How to Make Golden Brown Mashed Potato Pancakes
Potato cakes are made in 3 quick and easy steps. This spin on homemade mashed potatoes is so good, it will quickly become one of your favorite ways to use your leftover mashed potatoes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Mashed Potato Mixture: In a large bowl, mix together the mashed potatoes, green onion, cheese and egg. Add 3 Tablespoons of flour to the mixture, then stir to see if it’s the right texture.
- Make Cakes and Dredge: Add the vegetable oil in a large skillet over medium-high heat. Make potato cakes that are about 1/4 inch thick. Dredge each potato cake in flour before adding it to the hot oil.
- Fry and Season: Fry each potato cake for a few minutes per side until they are golden brown and the bottom is crispy. Work in batches and add more oil as needed. Season the cakes with salt and pepper immediately after removing from heat. Transfer cooked cakes to a cookie sheet and place potato cakes in a hot oven to keep warm.
Prep Ahead Suggestions for Fried Mashed Potato Cakes
Get a head start to make this leftover mashed potato cakes recipe even easier.
- Make Mashed Potatoes: If you’re not starting with leftover mashed potatoes, you can always make some specifically for this side. Use Russet potatoes or Yukon golds when making mashed potatoes.
- Mix the Potato Batter Early: Prepare the mixture and store it in the refrigerator until ready to cook.
- Make the Cakes Ahead: Make these leftover mashed potato cakes in batches for meal prep. Form the flattened patties and refrigerate them so they hold their shape when frying.
Alternate Cooking Methods for Crispy Mashed Potato Side Dish
Alternatively, you can make loaded mashed potato patties using your air fryer or oven.
- Air Fryer Method: Cook the potato cakes in the air fryer at 375°F until golden and crispy.
- Oven Method: Bake the cakes on a lined baking sheet at 400°F until lightly browned. Serve with a dollop of sour cream.
Store and Use Leftover Mashed Potato Recipe
- Storing: Keep leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a little oil in a large nonstick skillet or air fryer to bring back the crisp texture. You can also reheat in the oven until warm.
- Using Leftovers: Crumble into soup as a thickener, or cut into cubes and toast for topping grain bowls or salads. Try using as them a bun in place of bread, or just served with other holiday leftovers like leftover turkey and stuffing.
Questions About Cakes from Leftover Mashed Potatoes
Sure! Reheat them in the air fryer or oven.
If your potato cakes aren’t crispy, they probably need to fry for longer or hotter. Add them back into hot oil for a few more minutes, or bake them in the oven.
Yes but make sure they’re prepared well, aren’t too soupy and have cooled.
Expert Tips for Making Mashed Potato Cakes Recipe
- Chill the Mixture: Cold potato mixture holds together better when shaping the cakes.
- Use a Hot Skillet: Heat the oil before adding the cakes to create a crisp crust.
- Don’t Overcrowd: Cook in batches so the cakes brown properly.
- Serve With: Serve with Slow Cooker Beef Short Ribs with Beer or Crock Pot Roasted Chicken.
More Recipes You Might Like
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Fried Mashed Potato Cakes
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Ingredients
- 2 cups Mashed potatoes
- 3 Scallions, chopped
- ⅔ cup Cheddar cheese, shredded
- ½ cup Flour, plus 3-6 Tablespoons, divided
- 1 Egg, beaten
- 3-4 Tablespoons Vegetable oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- In a large bowl, combine cold mashed potatoes, scallions, cheese and egg.
- Add 3 Tablespoons of flour. If mixture needs additional flour, add up to 3 more, one tablespoonful at a time until potatoes come together.
- Form potato mixture into pancakes about ¼ inch thick.
- Place remaining ½ cup of flour on a plate and dredge both sides of the pancakes in the flour.
- Meanwhile, heat vegetable oil in a skillet over medium high heat.
- Carefully add pancakes and fry in batches until gold brown on both sides, about 3-4 minutes on each side.
- Add additional oil if needed between batches.
- Season with salt and pepper as soon as they are removed from the frying pan.
- Serve with sour cream.
Christina’s Notes
- Seasonings: Enhance the flavor of your potato cakes with a sprinkle of your favorite seasonings. All-purpose seasoning or a touch of garlic powder can add an extra layer of deliciousness. Or you’ll love adding a little grated onion to the creamy mash potato mixture.
- Toppings: Don’t forget to top your potato cakes with your favorite garnishes like sour cream, chives, or a dollop of zesty salsa.
- Store Bought Mashed Potatoes: Use up leftover mashed potatoes is ideal, store-bought varieties can also be used for an easier side dish.
- Cauliflower: Make a low carb version of this cake by using mashed cauliflower. Cook, grate and mash your own or use store bought.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
These mashed potato pancakes are perfect way to use leftover mashed potatoes. The cheese mix in makes them extra yummy!
These pancakes are perfect! We love to make extra potatoes so we can make them!
These were so good!
These mashed potato pancakes were a total hit in our house! Thank you!