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Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

A stack of four golden brown, crispy mashed potato cakes seasoned with herbs, sitting on a white plate.
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Transform leftover mashed potatoes into crispy, golden-brown cakes with a soft, fluffy interior. This easy recipe adds cheddar cheese and chives for savory flavor, making them a perfect side dish or quick snack.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter or oil, for frying

Instructions

  1. Place the cold mashed potatoes in a medium bowl.
  2. Add the beaten egg, flour, shredded cheddar cheese, chives, garlic powder, salt, and pepper to the potatoes.
  3. Mix gently with a fork until just combined. Do not overmix; the mixture should hold together when pressed.
  4. Shape the mixture into small patties, about 1/2 inch thick and 2 to 3 inches wide. You should get about 8 to 10 cakes.
  5. Heat the butter or oil in a large non-stick skillet over medium heat.
  6. Carefully place the potato cakes in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
  7. Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the exterior.
  8. Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve the mashed potato cakes immediately as a side dish or snack.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
  • Serve these potato cakes hot with a dollop of sour cream or applesauce.
  • You can substitute cheddar cheese with Monterey Jack or Parmesan cheese.
  • For a garlic mashed potato cakes variation, use 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.

Nutrition

Find it online: https://cookingbyfelix.com/mashed-potato-cakes-crispy-leftover-recipe/