Crispy Mashed Potato Cakes
These Mashed Potato Cakes are my favorite way to transform leftover mashed potatoes into a crispy, golden side dish in just 20 minutes. Using cold mashed potatoes, an egg, and a touch of flour, this old-fashioned recipe creates a patty that is crunchy on the outside and fluffy on the inside. They’ll simply melt in your mouth!
A Quick Look At The Recipe
- Recipe Name: Crispy Mashed Potato Cakes
- Ready In: 20 minutes
- Serves: 10 potato cakes
- Main Ingredients: cold leftover mashed potatoes, egg, flour, finely diced onions
- Why You'll Love It: These Mashed Potato Cakes are my favorite way to breathe new life into leftovers. Instead of just reheating a bowl of potatoes, you’re turning them into something with a salty, golden-brown crust and a center that stays incredibly fluffy. It’s a simple, three-ingredient trick that takes about 20 minutes from start to finish.
The Best Way to Use Leftover Mashed Potatoes
We’ve all been there: staring at a container of leftover mashed potatoes after a big Sunday dinner or Thanksgiving feast. While you could just reheat them in the microwave, I highly recommend transforming them into a serving of these flavorful mashed potato cakes.
I love making these because they remind me of the simple, resourceful cooking my grandmother used to do. It’s a “handy dandy” way to make sure nothing goes to waste while putting something on the table that’s crispy on the outside but tender on the inside! Honestly, these might be in contention to be the family favorite, right alongside our Easy Roasted Potatoes!
Now to the good stuff!
Recipe Ingredients
- Flour (either self-rising or all-purpose flour; whatever you have on hand)
- Cold mashed potatoes (don’t use instant. Trust me).
- Eggs
Helpful Kitchen Tools
Recipe Notes
- If you can’t resist the addition of cheese, add 1/2 cup of parmesan cheese or shredded cheddar cheese to this potato cakes recipe.
- Add some seasoning to your crispy potato cakes with dried herbs, like thyme, parsley, basil, or rosemary. Alternatively, opt for spices like or .
- If you want to sneak some veggies into these potato cakes, add some mashed cauliflower, chopped spinach, or finely shredded carrots.
- The flour and egg act as a binder to keep these together. But you can also refrigerate the batter before frying to ensure they don’t fall apart.
- There are several variations on this potato cakes recipe if you want to change things up! For example, add diced pepperoni and mozzarella cheese to your batter to make pizza potato cakes. You could also add leftover taco meat, cheese, and diced bell pepper for taco cakes. If you’re feeling Greek-inspired, opt for sundried tomatoes and feta cheese.
How to Make Mashed Potato Cakes
1. Mix the Base
To your mashed potatoes, add egg and mix them up really well. Then add flour. Stir it up really well with a fork until well blended like this. It will be very thick and sticky.
You can also add some finely diced onion or green onion at this point as well.
2. Prep the Skillet
Heat just a little bit of butter or oil (about two tablespoons of either , it doesn’t take much) in the bottom of a large skillet and place it over medium heat for two to three minutes, or until hot.
This is important because if you don’t heat your oil first, your potato cakes will be greasy.
3. Scoop and Flatten
Drop heaping spoonfuls of the potato mixture into the hot oil. Use the back of an oiled spoon to gently press down on each scoop, shaping them into patties about 1/4-inch thick.
4. Fry to Golden Perfection
Fry the cakes until the bottoms are deeply golden and crispy. Carefully flip them over and brown the other side. This usually takes about 3–5 minutes per side.
Once they are golden on both sides, remove them to a paper towel-lined plate to drain any excess oil. Serve them while they’re hot and crispy!
Storage
If you have leftovers, they store well in an airtight container in the fridge for up to 4 days. To get that crunch back, I highly recommend using an air fryer or a skillet over low heat. The microwave will make them soft, but a quick toast in the air fryer at 350°F for a few minutes will make them taste just-fried again. You can also freeze these for up to 3 months; just wrap them individually in foil first!
How To Serve Mashed Potato Cakes
Serve your potato cakes with turkey leftovers over the holidays or as a side alongside main dishes like meatloaf, roasted chicken, or beef brisket any time of the year. You can even serve them with bacon and eggs for breakfast or as an appetizer with apple sauce or sour cream for dipping. The choice is yours!
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 whole egg
- 1/4 cup flour all-purpose or self-rising
- 2 tbsp finely diced onions optional
Instructions
- Mix the egg into the mashed potatoes with a fork until well blended. Add the flour and onions (if using onions) and mix well. The mixture will be very stiff.
- Pour approximately 2 tablespoons of oil into a cast-iron skillet and heat over medium heat.
- Scoop out heaping tablespoons of mixture into the hot oil. Dip the back of a spoon into the oil and then the mashed potato mixture to flatten to about a 1/4-inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to the potatoes, making flattening them much easier.
- Fry until golden brown and then flip and continue to brown the potato patty on the other side.
- Remove to a paper towel-lined plate to serve.
My Italian grandmother used to make these! Then we’d dip/coat them in Cinnamon and Sugar for a tasty treat.
THANK YOU for posting this, all the other recipes add in other stuff, and I’ve been wanting to make them like Grandma used to.
I was raised on potato cakes, I am now 73 and still often make these even though I am now only cooking for my husband and myself, we love them. The only thing I would mention is I like to leave a few lumps of potato when mashing them. I use a potato masher, never a mixer which whips instead of mashing and leaves no lumps.
We like the flavor of a bit of minced onion also even though my mom did not add onion to hers.
Thanks for the “old” recipes, most of which I know of but my memory is not what I would like it to be.
My mom made a raisin pie which I loved but I have not found the right recipe for it. I remember she used vinegar in some way and the filling was brown and not too sweet. This may sound odd but the flavor was wonderful!
My mother also made these, exactly the same recipe. And she also made the best raisin pies I ever ate! Do you have a recipt for the pies?
Thank you for the recipe. My mom never made these. When i recentlygot married( I’m 49) my husband requested these. Because he is from the south, i chose this recipe. It was a big hit. Again, than you!
I am so glad they were a hit Terri!!! Congratulations on your recent marriage!!!
Hey I just wanted to say thanks for sharing this recipe, cause I have been trying to remember how my grandmother made hers cause they are one of my favorite things, and all the recipes have all kinds of stuff in them. And I could just never get mine right. Thank so much!!!
Gosh, mom has been gone for over 10yrs! I could never remember the ratio for the flour! Remembered the eggs, but again, ratio! 🙂 Your recipe is what I needed tonight! Thank you so much! What a life saver you are! Tastes just like mom’s! 🙂 Oh by the way, I marked your page under my favorites for recipes!
I am so glad that they turned out like your Mom’s!! Thank you for letting me know!!
I have some leftover mashed sweet potatoes that I am going to make into potato cakes. Hope they turn out as good as the potato cakes my Grandmother used to make with mashed potatoes. I have really enjoyed your posts. I never got any recipes from great or otherwise grandmothers or aunts. I am collecting them now for my five kids to have as they learn to cook. Thank you so much.
I can’t wait to hear how they turn out!!
My mother made these exactly like you do back in the forties and fifties, Thanks so much for refreshing my mind.