Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes

Description:

Mashed potato cakes are an easy and tasty way to repurpose leftover mashed potatoes. Perfect for breakfast, lunch, or dinner, they taste great on their own or dressed up with sour cream and chives! Recipe: Ingredients 2 cups cold leftover mashed potatoes (443g) ¾ cups shredded cheddar cheese (84g) 1 large egg 2 Tablespoons all-purpose flour, + additional as needed and for dusting (15g + additional) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon table salt 2 Tablespoons oil (I use avocado oil) Preferred toppings (we like sour cream and chives or scallions!) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): Baking sheet (Affiliate Link): Large cookie scoop (Affiliate Link): Frying pan (cast iron is best) (Affiliate Link): Instructions 00:00 Introduction 00:25 Combine mashed potatoes, cheese, egg, 2 Tablespoons 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 potatoes by ¼ cup scoop, and drop onto the pan. Dust the tops of each potato mound generously with flour, then flatten to about ¾” (2cm) to create pancakes. 04:02 Heat oil in a large frying pan over medium/high heat until it shimmers. Oil should coat the entire bottom of the pan, if you use too little the pancakes will burn and if you use too much the pancakes could be greasy. 04:58 Once oil is heated, carefully add potato pancakes to the frying pan (I do this in batches, spacing the cakes about 2”/5cm apart) and cook until golden brown on one side. Flip the pancake and cook until golden brown on both sides. Cook until heated through (you can use an instant read thermometer to ensure the pancakes are heated to at least 165F). 06:30 Remove from the pan and transfer to a wire rack or a paper towel lined plate. Enjoy while warm, topping with whatever you like (we love sour cream and chives!). Notes Mashed potatoes Use your favorite leftover mashed potatoes. Any variety will work, but note that more wet/moist mashed potatoes will likely need a bit more flour to hold their shape. Don’t use mashed potatoes while they’re still warm! Storing While these could technically be stored and re-warmed, they’re really best enjoyed the same day they are made. Facebook: Instagram: Pinterest: Email List: