Leftover Mashed Potato Cakes Recipe

If you love transforming simple leftovers into something utterly irresistible, then this Leftover Mashed Potato Cakes Recipe is about to become your new best friend in the kitchen. Crispy on the outside yet wonderfully fluffy on the inside, these cakes take your cold mashed potatoes and give them a golden makeover that’s perfect for breakfast, a snack, or even a quick side dish. They’re quick to prepare, wonderfully customizable, and guaranteed to bring a smile to anyone’s face at the table.

Ingredients You’ll Need

Gathering a handful of straightforward, pantry-friendly ingredients, this recipe proves you don’t need a long list of fancy items to make something incredibly tasty. Each component plays an important role, whether it’s adding flavor, texture, or helping bind everything together perfectly.

• 2 cups mashed potatoes: The base of your cakes, best if they’re well-chilled and firm for easy shaping.
• 1/2 cup shredded cheddar cheese: Adds a rich, melty, savory touch inside each cake.
• 1/4 cup flour or breadcrumbs: Helps bind the cakes and creates a light, crispy crust.
• 1 egg: Acts as a binder to hold all ingredients together while frying.
• 1/2 tsp garlic powder: Gives a subtle, aromatic flavor boost without overpowering.
• Salt & pepper to taste: Essential seasonings that balance and enhance every bite.
• Oil or butter for frying: Provides the golden crust and rich taste when cooking the cakes.

How to Make Leftover Mashed Potato Cakes Recipe

Step 1: Mix the Batter

In a large mixing bowl, combine your leftover mashed potatoes with egg, flour (or breadcrumbs), shredded cheddar cheese, garlic powder, salt, and pepper. Stir everything together until it forms a thick, slightly sticky mixture that holds together well but isn’t too wet. This mixture is your foundation for the perfect potato cakes.

Step 2: Shape the Patties

Using your hands or a scoop, shape the mixture into 6 to 8 evenly sized patties. Press them gently but firmly so they maintain their shape while cooking. If the mixture is too sticky, a light dusting of flour on your hands can make shaping easier.

Step 3: Heat the Skillet

Warm a skillet over medium heat and add enough oil or butter to generously coat the bottom. This fat is crucial for achieving that signature crisp, golden exterior you’re aiming for.

Step 4: Fry the Potato Cakes

Carefully place the patties in the hot skillet, making sure not to overcrowd them. Fry each side for about 3 to 4 minutes until they are beautifully golden brown and crispy. Flip gently using a spatula to avoid breaking the cakes. This frying step locks in the texture contrast everyone loves.

Step 5: Serve Warm and Enjoy

Once fried, transfer your cakes to a plate lined with paper towels to remove any excess oil. Serve them hot with your favorite toppings or dipping sauces — they taste best when warm and fresh from the pan.

How to Serve Leftover Mashed Potato Cakes Recipe

Garnishes

Enhance these cakes with garnishes like a dollop of sour cream, freshly chopped chives, or even a sprinkle of crispy bacon bits for an extra burst of flavor. A touch of fresh herbs brightens the dish and makes every bite feel special.

Side Dishes

Potato cakes pair wonderfully with fresh salads, steamed vegetables, or a simple bowl of soup for a well-rounded meal. Because they’re so versatile, you can also serve them alongside eggs or sausages for a satisfying breakfast spread.

Creative Ways to Present

Try stacking the cakes for a fun presentation or turning them into mini sliders by adding cheese, greens, or deli meats between two cakes. They also make fantastic bases for toppings like smoked salmon, avocado spread, or even a poached egg for a fancy brunch option.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra potato cakes after the meal, simply place them in an airtight container and refrigerate. They’ll keep well for up to 3 days, making for an ideal ready-to-reheat snack or side later in the week.

Freezing

You can freeze the potato cakes before cooking by placing them on a parchment-lined tray, freezing until solid, and then transferring them to a freezer-safe bag. This makes for an easy, make-ahead option that stays good for up to 2 months.

Reheating

To bring leftovers back to life, reheat the cakes in a skillet over medium-low heat or in an air fryer for a few minutes. This method helps restore their crispiness much better than microwaving, which can make them soggy.

FAQs

Can I use instant mashed potatoes to make these cakes?

While fresh leftover mashed potatoes work best for texture and flavor, you can use instant mashed potatoes if they are prepared thickly and allowed to cool completely. Adding a bit of extra flour can help them hold together better.

What can I add to make the cakes more flavorful?

Try mixing in green onions, fresh herbs like parsley or dill, crumbled cooked bacon, or even a pinch of smoked paprika to elevate the flavor profile of your potato cakes.

Can I bake the potato cakes instead of frying?

Absolutely! Baking at 400°F for around 20 minutes, flipping halfway through, is a great healthier alternative that still gives you golden, crisp potato cakes.

Are these cakes gluten-free?

If you use gluten-free flour or breadcrumbs, this Leftover Mashed Potato Cakes Recipe can definitely be adapted to fit a gluten-free diet without sacrificing taste or texture.

How do I keep the potato cakes from falling apart while frying?

Make sure your potato mixture isn’t too wet and that you use enough flour or breadcrumbs to bind everything together. Also, don’t flip the cakes too aggressively; a gentle turn with a spatula helps maintain their shape.

Final Thoughts

There’s something incredibly comforting about turning simple cold mashed potatoes into these golden, crispy, and flavorful cakes. This Leftover Mashed Potato Cakes Recipe is a little treasure that transforms everyday leftovers into a crowd-pleasing treat. I can’t wait for you to try making them and to hear how they become a staple in your home just as they have in mine!

Print