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Mashed Potato Cakes Recipe

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3.8 from 67 reviews

These Mashed Potato Cakes are a delicious and easy way to transform leftover mashed potatoes into crispy, golden patties perfect for a snack, side dish, or light meal. Coated with a savory panko and parmesan crust and pan-fried to perfection, they offer a delightful combination of creamy interiors and crunchy exteriors. Serve warm with a drizzle of natural sour cream and fresh chives for an extra touch of flavor.

Ingredients

Mashed Potato Cake Mixture

  • 2 cups leftover mashed potatoes, well chilled
  • 1 large egg, whisked
  • 1/3 cup all-purpose flour (plus more if needed)
  • 1/2 tsp baking powder
  • 1/4 tsp heaping garlic powder
  • 1/4 tsp heaping onion powder
  • Salt and black pepper, to taste

Coating

  • 1/2 cup Panko bread crumbs
  • 1/2 cup finely shredded parmesan cheese

Cooking

  • 3 Tbsp olive oil, divided

To Serve (Optional)

  • 1/4 cup natural sour cream, thinned with a little milk to drizzle consistency
  • 1 1/2 Tbsp minced fresh chives

Instructions

  1. Mix Ingredients: In a medium mixing bowl, combine the chilled mashed potatoes and drizzle over the whisked egg. Evenly sprinkle the flour, baking powder, garlic powder, onion powder, salt, and pepper. Gently toss with a fork until the mixture comes together without overworking to avoid becoming gluey. Add more flour if needed for better binding.
  2. Shape Potato Cakes: Using a 3 Tbsp cookie scoop, portion out the potato mixture onto parchment paper or a greased cookie sheet.
  3. Prepare Coating: In a shallow bowl, mix the Panko bread crumbs and shredded parmesan cheese together evenly.
  4. Heat Oil: Heat 1 1/2 tablespoons of olive oil in a 12-inch non-stick skillet over medium heat until slightly shimmering.
  5. Form and Coat Cakes: Spray your hands with non-stick cooking spray. Take one potato portion and shape it into an even disk about 2 1/2 to 3 inches in diameter. Press each side lightly into the panko and parmesan mixture to coat evenly.
  6. Cook First Batch: Place 6 potato cakes into the skillet and cook for 1 1/2 to 2 minutes on each side, until golden brown and crispy. Flip carefully to cook the opposite side.
  7. Cook Remaining Cakes: Add the remaining 1 1/2 tablespoons of olive oil to the skillet and repeat the cooking process with the last 6 cakes until golden and cooked through. Transfer all cooked cakes to a plate.
  8. Serve: Serve the potato cakes warm, drizzled with thinned natural sour cream and sprinkled with fresh minced chives for added flavor and presentation.

Notes

  • Use well-chilled mashed potatoes for best texture and easier shaping.
  • Be careful not to overwork the potato mixture to prevent it from becoming sticky or gluey.
  • Adjust flour quantity slightly if potato mixture is too soft to hold together well.
  • For a crispier crust, make sure the oil is hot but not smoking before frying.
  • You can substitute regular sour cream with Greek yogurt or a dairy-free alternative.
  • These cakes reheat well in a skillet or oven for leftovers.

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