Print

Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

A stack of golden brown, pan-fried mashed potato cakes, one cut open to show the fluffy interior with chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform leftover mashed potatoes into golden, crispy potato cakes with a fluffy interior. This easy recipe uses cheddar and chives for great flavor, making it a perfect side dish or quick snack.

Ingredients

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

Instructions

  1. In a large bowl, combine the cold leftover mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Shape the mixture into patties, about 1/2 inch thick and 3 inches wide. You should get about 8 to 10 cakes.
  3. In a large skillet, combine the butter and vegetable oil over medium heat. Wait until the butter is melted and the oil is shimmering.
  4. Carefully place the potato cakes into the hot oil mixture, ensuring not to overcrowd the pan. Work in batches if necessary.
  5. Cook for 4 to 5 minutes on the first side until the bottom is deep golden brown and crispy.
  6. Flip the cakes gently and cook for another 3 to 4 minutes on the second side until golden brown and heated through.
  7. Remove the crispy mashed potato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately as a side dish, snack, or light meal with your preferred topping.

Notes

  • Use cold mashed potatoes; this helps the cakes hold their shape during frying.
  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before cooking.
  • Substitute chives with finely chopped green onions or parsley for variation.
  • If your mashed potatoes are very loose, add one extra tablespoon of flour.

Nutrition

Find it online: https://mayaplate.com/mashed-potato-cakes-recipe-easy-crispy/