Can I prep these ahead of time?

Yes! Prep the mashed potato mixture and store it in an airtight container in the fridge for up to 2 days. You can also pre-cook the cakes and reheat them in the oven at 375°F until crispy.

What if my mixture is too wet or too dry?

If it’s too wet, add more purpose flour or even a tablespoon of bread crumbs. If it’s too dry, add an extra large egg or a splash of milk to loosen it up.

What goes best with mashed potato cakes?

These mashed potato cakes are so versatile. Try them with fried eggs and bacon for a breakfast hash-style meal, with honey mustard salmon or grilled chicken as a dinner side dish, as an appetizer with a creamy dipping sauce (think chipotle mayo or garlic aioli), or with leftover turkey and a spoonful of leftover cranberry sauce for a mini post-Thanksgiving feast.

How can you store mashed potato cakes?

Prepped mashed potato cakes (not cooked) can be stored in an airtight container in the refrigerator for up to 2 days. Alternatively, you can pre-cook the cakes, store them in the fridge for 3-4 days, and reheat them in the oven on a parchment paper-lined sheet pan at 375°F until crispy.

Do mashed potato cakes freeze well?

Yes! After frying and drying, freeze the extras in a freezer-friendly bag with parchment between layers. Reheat in the oven or air fryer straight from frozen.

What’s the best way to reheat potato cakes?

The best way to reheat mashed potato cakes is in the air fryer or on a baking sheet lined with parchment paper in the oven. This brings back that golden brown crisp without drying them out.

Leftover Mashed Potato Cakes

Description

These leftover mashed potato cakes are the perfect way to mix up your mashed potatoes for a golden brown, crispy, cheesy side dish.

Ingredients

Units Scale

3 cups mashed potatoes
2 large eggs
1 cup shredded cheddar cheese (can also use Gruyère or another favorite cheese)
1/2 cup all-purpose flour (plus more if your mashed potatoes are on the runnier side)
1/4 cup chives, finely sliced (can sub green onions), plus more for garnish
1/4 cup vegetable oil
Salt and pepper (if your leftover mashed potatoes weren’t already seasoned)
Sour cream or Greek yogurt, for garnish (optional)

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Instructions

Stir together 3 cups mashed potatoes, 2 eggs, 1 cup shredded cheese, ½ cup flour, ¼ cup chives, salt, and pepper (if using) until well mixed. (It should be the consistency of a stiff batter, thick enough to hold its shape in the pan.)
Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, scoop ⅓ cup of batter and place in the pan (Allow space between the cakes). Flatten each cake gently with the back of a spoon or a measuring cup. I highly recommend using a splatter guard if you have one because the hot oil will splatter during cooking.
Cook for 3-5 minutes, until the bottom is crispy and golden brown on one side, and then carefully flip each one using a spatula. Continue to cook for 2-3 minutes on the second side.
Place a wire rack on a baking sheet. As you remove the potato cakes from the skillet, place them on the wire rack so any extra oil drips down and they don't get soggy.
Once all the batches are complete, arrange the potato cakes on a platter or plates. Top with sour cream (optional) and more green onions. Serve immediately.