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Homemade Mashed Potato Cakes photo

Mashed Potato Cakes

Transform your leftovers into crispy, golden Mashed Potato Cakes! Perfectly seasoned and quick to whip up.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mashed Potato Cakes:
  • 2 cups leftover mashed potatoes well chilled
  • 1 large egg whisked
  • 1/3 cup all-purpose flour plus more for dusting
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder heaping
  • 1/4 tsp onion powder heaping
  • to taste Salt and black pepper essential for seasoning
  • 1/2 cup Panko bread crumbs
  • 1/2 cup finely shredded Parmesan cheese
  • 3 Tbsp olive oil divided
  • 1/4 cup natural sour cream thinned with a little milk for drizzling (optional)
  • 1 1/2 Tbsp minced fresh chives (optional)

Equipment

  • Mixing Bowl
  • Frying Pan
  • Spatula
  • Measuring cups and spoons
  • Serving Platter

Method
 

Directions: Mashed Potato Cakes
  1. In a large mixing bowl, combine your well-chilled leftover mashed potatoes with the whisked egg. Stir until fully incorporated.
  2. 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.
  3. Gently fold in the Panko bread crumbs and shredded Parmesan cheese. This will add texture and flavor to your cakes.
  4. 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.
  5. In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Allow the oil to get hot but not smoking.
  6. 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.
  7. 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.