Crispy Mashed Potato Cakes That Wow in Just 20 Minutes

Oh my gosh, have you ever looked at that bowl of leftover mashed potatoes in your fridge and thought, “I should really do something with these”? Well, let me tell you, my friend – those sad little leftovers are about to become the star of your next meal. Mashed potato cakes are my absolute go-to when I need something quick, satisfying, and downright delicious. They’re crispy on the outside, creamy on the inside, and take less than 20 minutes to make. I swear, once you try this magic trick with your leftover spuds, you’ll never let them go to waste again.

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Ingredients for Mashed Potato Cakes

Alright, let’s gather our ingredients – and trust me, you probably have most of these in your kitchen right now. The beauty of this recipe is how simple it is. Here’s what you’ll need:

• 2 cups cold mashed potatoes (pack them into the measuring cup)
• 1 large egg (the glue that holds everything together)
• 1/4 cup all-purpose flour (just enough to help bind)
• 1/4 cup grated cheddar cheese (or whatever melty cheese you love)
• 2 tablespoons chopped green onions (green parts only for that mild oniony kick)
• 1/2 teaspoon salt (taste your potatoes first – they might already be salty)
• 1/4 teaspoon black pepper (freshly cracked if you’re fancy like that)
• 2 tablespoons vegetable oil for frying (canola or any neutral oil works great)

See? Nothing crazy here – just simple, honest ingredients that transform into something magical. Now let’s make some cakes.

How to Make Mashed Potato Cakes

Okay, let’s get cooking. These little golden beauties come together so fast you’ll be amazed. Just follow these simple steps and you’ll have crispy-on-the-outside, creamy-on-the-inside potato cakes in no time.

Mixing the Ingredients

First, grab that big bowl of cold mashed potatoes – trust me, cold works way better here. Crack in your egg and give it a good stir until everything’s nicely combined. Now sprinkle in the flour gradually while mixing – you’ll feel the texture change as it comes together. Add your cheese, green onions, salt and pepper last. The trick here is to mix just until everything’s incorporated – don’t go crazy or your cakes might get tough. The mixture should hold together when you press it, but still feel soft and pliable.

Shaping and Frying the Cakes

Heat your oil in a skillet over medium heat – you’ll know it’s ready when a tiny bit of potato mixture sizzles immediately. While that’s heating, scoop about 1/4 cup of mixture and gently pat it into a patty shape in your hands – don’t pack it too tight. I like mine about 1/2 inch thick. Carefully place them in the hot oil (don’t crowd the pan) and let them cook undisturbed for about 3-4 minutes until that beautiful golden crust forms. Flip them gently with a spatula – if they resist, give them another 30 seconds. Cook the other side until equally golden and crispy. Drain briefly on paper towels and serve hot – that first crispy bite is absolute heaven.

Why You’ll Love This Mashed Potato Cakes Recipe

Listen, these little crispy miracles aren’t just tasty – they’re life-changing for so many reasons. Here’s why my family goes wild for them:

• Quick magic: From fridge to plate in under 20 minutes – perfect when hunger strikes.
• Leftover makeover: Turns boring mashed potatoes into something exciting and new
• Endlessly adaptable: Add whatever you’ve got – bacon, herbs, different cheeses
• Kid-approved: My picky eaters devour these like cookies (shhh, don’t tell them it’s leftovers)
• Perfect texture: That crispy outside with the creamy center gets me every time

Seriously, once you try these, you’ll be making extra mashed potatoes on purpose just to have leftovers. If you are looking for other ways to use up leftovers, check out these recipes that last a few days.

Tips for Perfect Mashed Potato Cakes

Here’s my secret playbook for potato cake perfection – little tricks I’ve learned through (delicious) trial and error:

• Cold is key: Refrigerated mashed potatoes hold their shape better when forming patties
• Flour power: If your mixture feels too wet, add just a sprinkle more flour until it’s workable
• Bacon boost: Crumbled cooked bacon takes these from great to “oh wow” (about 2 tablespoons does it)
• Don’t peek, Let those cakes develop a proper golden crust before flipping – patience pays off
• Size matters: Keep patties about 3 inches wide – too big and they’ll break when flipping

Follow these simple tips and you’ll get crispy, golden cakes every single time. If you enjoy crispy potato recipes, you might also love our crispy smashed potatoes with rosemary.

Variations for Mashed Potato Cakes

One of my favorite things about mashed potato cakes is how easily you can switch them up. Here are some delicious twists I’ve tried over the years:

• Cheese swap: Try pepper jack for spice or feta for tang instead of cheddar
• Herb garden: Mix in fresh chives, dill or parsley for bright flavor
• Spicy kick: Add a pinch of cayenne or diced jalapeños
• Breakfast version: Fold in crumbled sausage and top with a fried egg
• Sweet potato style: Use leftover sweet potato mash with a dash of cinnamon

Really, the possibilities are endless – these cakes are like a blank canvas for your creativity. If you love sweet potato variations, check out our recipe for sweet potato cake.

Serving Suggestions for Mashed Potato Cakes

Oh, the fun part – dressing up these crispy little beauties. My absolute must-have is a dollop of cool sour cream on top – that hot-and-cool combo is irresistible. For a full meal, I love pairing them with a simple green salad or roasted veggies. Breakfast? Slide a fried egg right on top and watch the yolk become the most delicious sauce. Kids in my house dunk them in ketchup (okay, I do too sometimes). Feeling fancy? A drizzle of garlic aioli or sprinkle of fresh herbs takes them to restaurant-level deliciousness in seconds. For more serving inspiration, follow us on Pinterest.

Storage and Reheating Instructions

Okay, let’s talk about saving some for later (if you can resist eating them all at once). These cakes store beautifully – just let them cool completely first. For the fridge, layer them between parchment paper in an airtight container for up to 3 days. Freeze them the same way for up to 2 months. Now, here’s my secret for reheating: skip the microwave. Instead, pop them in a 375°F oven or toaster oven for about 10 minutes (15 if frozen) until they’re heated through and crispy again. A quick minute in a hot skillet works wonders too – just enough to wake up that golden crust we love so much.

Nutritional Information

Here’s a quick breakdown per cake, but remember – these are estimates based on my ingredients. Your numbers might vary depending on your mashed potatoes and cheese choices. Each golden little cake packs about 120 calories, 6g fat, 13g carbs, and 4g protein. Not bad for something this delicious, right?

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