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Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

A stack of four golden brown, pan-fried mashed potato cakes garnished with chives.
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Transform leftover mashed potatoes into crispy, golden-brown cakes with a soft, cheesy interior. This easy recipe is a fantastic way to use up leftovers for a quick side dish or snack.

Ingredients

Scale
  • 3 cups cold leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup oil, for frying (such as vegetable or canola)

Instructions

  1. In a large bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Scoop the mixture and form it into patties about 1/2 inch thick and 3 inches wide. You should get about 8 to 10 cakes.
  3. Heat the oil in a large skillet over medium heat. The oil should coat the bottom of the pan thinly.
  4. Carefully place the potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
  5. Fry for 3 to 4 minutes per side, until the cakes are deep 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 while hot. These pair well with sour cream or applesauce.

Notes

  • For the best texture, you must use cold, day-old mashed potatoes. Warm potatoes will be too soft to handle.
  • If your mixture seems too wet to form patties, add one more tablespoon of flour.
  • If you are planning your weekly meals, this recipe is a great addition to your meal planning rotation.
  • For a different flavor profile, substitute the cheddar with Parmesan or add a dash of onion powder.

Nutrition

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