Mashed Potato Cakes
There’s something undeniably comforting about mashed potatoes. They can steal the spotlight on Thanksgiving tables or be the perfect side dish for any meal. But what do you do when you find yourself with leftover mashed potatoes? Instead of letting them sit in the fridge, transform them into crispy, golden Mashed Potato Cakes. These delightful cakes combine the creaminess of mashed potatoes with the crunch of Panko bread crumbs and the savory flavors of garlic and cheese. They’re quick to whip up, making them an excellent choice for lunch or dinner. Let’s dive in!
Why It Works Every Time
The beauty of Mashed Potato Cakes lies in their simplicity and versatility. Leftover mashed potatoes provide a creamy base, while the addition of an egg binds everything together. The Panko bread crumbs add a satisfying crunch, and the Parmesan cheese elevates the flavor profile. Each bite offers a perfect balance of textures and flavors that will have everyone coming back for seconds. Plus, they’re incredibly easy to customize based on what you have on hand.
What You’ll Need
- 2 cups leftover mashed potatoes, well chilled – This is the star ingredient, so make sure they’re perfectly seasoned.
- 1 large egg, whisked – Acts as a binder to hold the cakes together.
- 1/3 cup all-purpose flour – Helps to create structure; you may need a bit more for dusting.
- 1/2 tsp baking powder – Adds a little lift to the cakes.
- 1/4 tsp (heaping) garlic powder – For that delicious savory flavor.
- 1/4 tsp (heaping) onion powder – Enhances the overall flavor.
- Salt and black pepper, to taste – Essential for seasoning.
- 1/2 cup Panko bread crumbs – Provides a delightful crunch.
- 1/2 cup finely shredded Parmesan cheese – Adds richness and depth of flavor.
- 3 Tbsp olive oil, divided – For frying and adding flavor.
- 1/4 cup natural sour cream, thinned with a little milk for drizzling (optional) – A creamy accompaniment.
- 1 1/2 Tbsp minced fresh chives (optional) – For a pop of color and freshness.
Must-Have Equipment
- Mixing bowl – For combining all the ingredients.
- Frying pan – A non-stick pan works best for frying the cakes.
- Spatula – To flip the cakes without breaking them.
- Measuring cups and spoons – For accurate ingredient measurements.
- Serving platter – To present your delicious Mashed Potato Cakes.
Directions: Mashed Potato Cakes
Step 1: Prepare the Mixture
In a large mixing bowl, combine your well-chilled leftover mashed potatoes with the whisked egg. Stir until fully incorporated.
Step 2: Add Dry Ingredients
Next, add the all-purpose flour, baking powder, garlic powder, onion powder, salt, and black pepper to the potato mixture. Mix until everything is well blended. If the mixture feels too wet, add a little more flour until it holds together well.
Step 3: Incorporate Cheese and Breadcrumbs
Gently fold in the Panko bread crumbs and shredded Parmesan cheese. This will add texture and flavor to your cakes.
Step 4: Shape the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches wide. Aim for a height of about 1 inch. Place them on a plate or baking sheet as you work.
Step 5: Heat the Oil
In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Allow the oil to get hot but not smoking.
Step 6: Fry the Cakes
Carefully place the potato cakes in the pan, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Add more oil as needed, using the remaining olive oil.
Step 7: Drain and Serve
Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Serve warm, drizzled with thinned sour cream and garnished with fresh chives, if desired.
Ingredient Flex Options
- For a different flavor, try adding herbs like parsley or dill to the mixture.
- Swap out the Parmesan for another cheese like cheddar or feta for a unique twist.
- Add in cooked bacon or ham for extra protein and flavor.
- Use gluten-free flour for a gluten-free version of these cakes.
Troubles You Can Avoid
- Make sure your mashed potatoes are well chilled; this helps the cakes hold their shape.
- Don’t overcrowd the pan while frying; this can cause the cakes to steam instead of fry.
- Adjust the flour as needed. If your mixture feels too wet, add flour gradually until it binds together.
- Preheat the oil properly to ensure a crispy exterior without burning.
Leftovers & Meal Prep
These Mashed Potato Cakes are perfect for meal prep! You can make a big batch and store them in the fridge for up to 4 days. To reheat, simply warm them in a skillet over low heat until heated through, or pop them in the oven at 350°F (175°C) for about 10-15 minutes. You can also freeze them for longer storage. Just make sure to freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. They’ll keep well for up to 3 months.
Ask & Learn
Can I use instant mashed potatoes for this recipe?
While fresh mashed potatoes yield the best texture and flavor, you can use instant mashed potatoes. Just ensure they are prepared and fully cooled before using them in the recipe.
What other seasonings can I add?
Feel free to experiment with different seasonings! Smoked paprika, cayenne pepper, or even Italian seasoning can add a unique twist to your Mashed Potato Cakes.
How do I know when the cakes are done frying?
The cakes are done when they are golden brown on both sides and crispy to the touch. You can also use a food thermometer to check that they are heated through (internal temperature should be about 165°F or 74°C).
Can I bake these instead of frying them?
Absolutely! For a healthier version, place the formed cakes on a lined baking sheet, brush or spray them lightly with olive oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden brown.
The Last Word
Mashed Potato Cakes are a delightful way to use up those leftover mashed potatoes while creating a dish that’s both delicious and satisfying. With a combination of crispy exteriors and creamy interiors, they bring a nostalgic comfort that’s perfect for any occasion. Whether served as a side dish or enjoyed as a light meal, these cakes are sure to become a favorite in your home. So next time you find yourself with extra mashed potatoes, remember this recipe and give it a try!
Transform your leftovers into something extraordinary with these Mashed Potato Cakes, and enjoy every delicious bite!
Mashed Potato Cakes
Ingredients
Equipment
Method
- In a large mixing bowl, combine your well-chilled leftover mashed potatoes with the whisked egg. Stir until fully incorporated.
- Next, add the all-purpose flour, baking powder, garlic powder, onion powder, salt, and black pepper to the potato mixture. Mix until everything is well blended. If the mixture feels too wet, add a little more flour until it holds together well.
- Gently fold in the Panko bread crumbs and shredded Parmesan cheese. This will add texture and flavor to your cakes.
- Using your hands, form the mixture into small patties, about 2-3 inches wide. Aim for a height of about 1 inch. Place them on a plate or baking sheet as you work.
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Allow the oil to get hot but not smoking.
- Carefully place the potato cakes in the pan, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Add more oil as needed, using the remaining olive oil.
- Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Serve warm, drizzled with thinned sour cream and garnished with fresh chives, if desired.
Notes
- Ensure your mashed potatoes are well chilled to help the cakes hold their shape.
- Don’t overcrowd the pan while frying to avoid steaming the cakes.
- Adjust the flour as needed if the mixture feels too wet.
- Preheat the oil properly for a crispy exterior.
