Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes

00:00 Introduction. 00:25 Combine leftover mashed potatoes, shredded cheddar cheese, a large egg, two tablespoons of flour, garlic powder, onion powder, pepper, and salt in a large mixing bowl and stir until well combined. 02:50 Dust a baking sheet with flour, scoop the mixture into ¼‑cup portions, and drop them onto the pan. Dust the tops of each mound with flour, then flatten to about ¾ inch (2 cm) to create pancakes. 04:02 Heat oil in a large frying pan over medium‑high heat until it shimmers; the oil should coat the entire bottom of the pan. 04:58 Carefully add the potato pancakes to the pan in batches, spacing them about 2 inches (5 cm) apart, and cook until golden brown on one side. Flip the pancakes and cook until golden brown on both sides, ensuring they reach at least 165 °F. 06:30 Remove the pancakes from the pan and transfer them to a wire rack or a paper‑towel‑lined plate. Serve warm, topped with sour cream and chives or your favorite toppings.