Cheesy Mashed Potato Cakes – Golden, Crispy, and Oh-So-Satisfying!
Transform your leftover mashed potatoes into these irresistible pan-fried delights, bursting with cheese and comfort in every bite.
Back when we had leftover mash (which wasn’t often!), my mom would sneak into the kitchen and turn them into something magical—crispy on the outside, creamy on the inside, and loaded with cheese. These potato cakes became the most requested “leftover” in our house, even when there were no leftovers!
Ingredients:
- 2 cups mashed potatoes (chilled leftovers work best)
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan
- 1/4 cup all-purpose flour (plus extra for dusting)
- 1 large egg
- 2 green onions, finely chopped
- Salt and pepper to taste
- 2 tbsp butter or oil (for frying)
Instructions:
- In a large bowl, combine mashed potatoes, cheddar, parmesan, flour, egg, and green onions.
- Season with salt and pepper. Mix until well combined.
- Shape into small patties (about 2 inches wide).
- Lightly dust each patty with flour.
- Heat butter or oil in a non-stick skillet over medium heat.
- Cook the cakes in batches, 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve hot.
Nutrition Facts (Per Cake)
| Calories | 180 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 16 g |
| Sodium | 220 mg |
| Calcium | 120 mg |
Printable Recipe Summary
| Cheesy Mashed Potato Cakes | |
|---|---|
| Ingredients | Mashed potatoes, cheddar, parmesan, flour, egg, green onions |
| Instructions | Mix ingredients, shape patties, dust with flour, pan-fry until golden |
FAQs
Q: Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: Can I freeze them?
Form the patties and freeze before cooking. Fry directly from frozen, adding a few extra minutes.
Q: What can I serve with them?
Great with sour cream, ketchup, or a simple salad.
Q: Can I add meat?
Absolutely! Finely chopped bacon, ham, or shredded chicken work great mixed in.
