Mashed Potato Cakes made with leftover mashed potatoes and a few basic ingredients are an excellent way to use up any leftover mashed potatoes in your refrigerator. These potato patties are crispy on the outside, soft on the inside, and incredibly tasty!
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When we have leftover mashed potatoes in the refrigerator, I love to use them to make potato patties. In homemade potato pierogi recipe, I adore using potatoes mashed with cheddar cheese.
We typically only have a lot of leftovers after Christmas or Thanksgiving meals. However, this simple recipe works well throughout the year!
To be clear, this recipe for leftover mashed potatoes is not for traditional latkes or classic potato pancakes. Simply said, it's a fantastic way to use up leftover potatoes!
Ingredients
Leftover mashed potato cakes require only three fundamental ingredients. Add more ingredients or spices to suit your taste.
- Cold mashed potatoes straight out of the refrigerator work best.
- Large egg—to help glue the potatoes.
- Flour: all-purpose flour to help shape the cakes.
- Oil — You'll need a small amount of vegetable or olive oil to pan cook the cakes. If you want to add more flavor, add a little butter. If you use a nonstick skillet, you will not require much oil.
- Cheddar cheese is optional, but adds flavor. Parmesan cheese is another nice choice.
- Onion powder is optional but adds taste without having to cut onions.
I don't include more spices in the recipe because we're using leftovers. Because everyone has their unique recipe for mashed potatoes, the flavors may vary.
How to Make Potato Patties with Leftover Mashed Potatoes
- Beat the egg a little before. Next, combine the remaining mashed potatoes, all-purpose flour, and the beaten egg in a mixing dish.
- All you have to do is stir until everything comes together and the mixture is manageable in consistency.
- There shouldn't be any gummy potato combination. You can add a bit more flour if it seems sticky. The quantity of mashed potatoes you have determines how much flour you need.
- Add cheese, onion powder, or additional salt and pepper at this point if desired.
- Add the egg and flour to the mashed potatoes.
- A ball should then be formed from a tablespoon or two of the mashed potato mixture. The potato ball should next be carefully flattened into a little circle.
- The thickness of the patties should be around ½ inch. Heat a large skillet over medium heat after adding the oil.
- Potato cakes should be carefully placed in the hot pan. The size of your skillet will determine how many mashed potato cakes you can accommodate in a single layer at a time.
Cook Time
- The potato patties should be cooked for two to three minutes on each side, or until they are well roasted and golden brown.
- If necessary, you can place them on paper towels to drain any extra fat.
- To keep the fried potato cakes warm, place them on a baking sheet covered with parchment paper or foil if you're cooking a large batch.
- You won't get crispy potato fritters if you cover them.
What to Serve with Mashed Potato Cakes
Leftover mashed potato cakes can be served as a side dish or as a main course. Serve as a main course with fresh green chives or green onions, applesauce, green salad, or vegetables, along with a dollop of sour cream for dipping.
They also taste great with leftovers from Thanksgiving, such as sweet potatoes, cranberry sauce, and leftover turkey.
These mouthwatering cakes are the ideal accompaniment to Ritz Cracker Chicken or Mayo Parmesan Chicken.
How to Store and Reheat
Any leftover potato patties should be refrigerated in an airtight container. Use within three to four days. If stored in a freezer-safe container, they can be frozen for up to three months. Reheat on the stove top or in the microwave.
FREQUENTLY ASKED QUESTIONS
Although there are different views on this, I'm a stickler for food safety, so I never keep leftover mashed potatoes in the refrigerator for longer than two to three days.
These are best enjoyed fresh, but for convenience or to preserve leftovers, they can be frozen.
A little extra egg can always be added to help hold them together. Putting the cakes in the refrigerator might also help them firm up a little.
This indicates that a little extra flour is needed.
A traditional Jewish dish is latkes. Compared to our potato pancakes made with mashed potatoes, latkes are less consistent since they contain more shredded potato. Although they are made differently from these potato pancakes, latkes are nonetheless tasty.
No. Instead of a mashed potato cake, Arby's potato cakes remind me more of hash browns. Although they differ, we believe ours to be superior. You may also make these at home now that Arby's has stopped selling potato cakes!
You probably didn't have the oil hot enough before you put the potatoes in the frying pan if your potato cakes stuck to the pan. Before adding the cakes, heat the oil.
Achieving the ideal consistency for making thick, cohesive pancakes requires careful consideration of the flour.
However, you may try frying them this way with a couple tablespoons of cornstarch or tapioca starch if you don't want to use flour or need them to be gluten free. They will still fry up nicely, but they will undoubtedly be thinner and less robust.
If you tried this Mashed Potato Cakes (Potato Patties) or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Mashed Potato Cakes (Potato Patties)
INGREDIENTS
- 3 cups leftover mashed potatoes cold
- ⅓ cups all purpose flour
- 2 large eggs
- 3 tablespoon vegetable oil can add butter for extra flavor
INSTRUCTIONS
- Beat the egg a little bit in a mixing basin.
- Add 3 tablespoon of flour and mashed potatoes and stir until well combined. If necessary, add more flour.
- Form roughly two tablespoons of the potato mixture into a ball.
- A potato ball was gently flattened into a cake that was about ½ inch thick.
- In a skillet, heat the oil over medium heat. Put as many as four potato patties in a skillet and fry for two to three minutes on each side, or until they are well heated and golden brown on both sides.
- If necessary, drain on paper towels.
NOTES
- If desired, top with 1 cup of shredded cheddar cheese or your preferred cheese.
- Although the majority of mashed potatoes come already seasoned, if you'd like, you may add more salt, pepper, onion powder, or onions for flavor. The type of mashed potatoes used determines the flavor.
- Mashed potatoes are easier to work with and perform best when cold.
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