These Potato Cakes are crispy on the outside, creamy in the middle, and absolutely packed with flavor. This is the BEST way to use leftover mashed potatoes.
Why you’ll love these
- Great way to use up leftovers. Personally, I get bored of leftovers, but I also don’t want food to go to waste. Turning leftover mashed potatoes into crispy potato cakes is a win-win!
- Easy. Stir a few extra ingredients into your favorite mashed potato recipe, pan-fry, top, and devour!
- Delicious. The only thing better than mashed potatoes is fried mashed potatoes. I think we’re all on the same page here.
Are potato pancakes the same as latkes?
No. These potato cakes are made with mashed potatoes whereas latkes are made with shredded potatoes.
Ingredients
- Mashed Potatoes – I used leftovers from my How to Make Instant Potatoes Better recipe, but any chilled leftover mashed potatoes will do. Because all mashed potatoes are different, you may need more or less of each additional ingredient to create your batter.
- Cheese – any flavor! I like sharp cheddar, but anything goes. Try gruyere, gouda, pepper-jack, etc. If you have the time, grate your own cheese (it melts better). If not, pre-shredded will be just fine.
- Cornstarch – many old-fashioned potato cake recipes call for flour, but I wanted to keep these gluten-free and ultra crispy. If you don’t have cornstarch, all-purpose flour will work, although you may need twice as much.
- Seasonings: Smoked Paprika, Garlic Powder, Onion Powder, and Salt – depending on the mashed potatoes used, you may need more or less of these seasonings. If your mashed potatoes are already very seasoned, you may not need any spices at all.
- Egg – you’ll need 1 large egg that’s been lightly beaten. This helps bind everything together. I have not tested any replacements.
- Oil – vegetable oil, canola oil, or refined avocado oil are all great choices for pan-frying.
- Toppings – see all my suggestions below!
How to make
- Make the batter. In a large bowl, mix together mashed potatoes, cheese, cornstarch, spices, and an egg until combined.
- Scoop. Use a 1/4 cup measuring cup to scoop batter onto a silicone mat lined baking sheet. Gently flatten and shape them into patties.
- Fry until golden. Use a metal spatula* to carefully slide the patties into hot oil and fry on both sides until golden brown, gently flattening them out as they cook.
- Top and serve. Remove from oil, drain, then serve with your favorite toppings and enjoy!
Pro tip
*I didn’t have a problem with the batter sticking to the spatula, but be sure to wipe it off quickly between patties. You can also spray it with cooking spray.
Tips
- Use cold potatoes. They’re much easier to work with.
- Make sure your oil is the right temperature. You want it hot enough to get a crispy exterior, but not so hot that the outside cooks too quickly, leaving the inside cold. I shoot for about 350 degrees F. If you don’t have a kitchen thermometer, I highly recommend one!
- Season! Don’t forget the spices, this takes your potatoes to another level.
- Drain. Line a wire cooling rack with paper towels for draining. This prevents a soggy cake!
Toppings
The options are endless, but here are three of my favorites:
- Bacon
- Green Onions
- Sour Cream
What to serve with crispy mashed potato cakes
These make a great appetizer or side dish to any meal, but I love serving these next to a protein and a salad.
- Slow Cooker Flank Steak
- Air Fryer Salmon
- The Best Grilled Chicken Breasts
- Instant Pot Pork Roast
- Caesar Salad Recipe
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.
To enjoy again, thaw in the fridge, if frozen, then bake at 350 degrees F until the outside is crispy and the inside is hot.
– Jennifer
Potato Cakes
These Potato Cakes are crispy on the outside, creamy in the middle, and absolutely packed with flavor. This is the BEST way to use leftover mashed potatoes.
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 9 potato cakes
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Potato Cakes
- 2 cups leftover chilled mashed potatoes I used leftovers from my How to Make Instant Potatoes Better
- 1 cup shredded cheddar cheese
- ¼ cup cornstarch
- 1 large egg lightly beaten
- ½ teaspoon each: smoked paprika, garlic powder, onion powder and salt optional
- ½ cup vegetable oil more or less as needed
Toppings
- Bacon
- Sour cream
- Green onions
Instructions
- Place potatoes, cheese, cornstarch, egg, and optional spices into a large bowl and stir to combine. It should look like a thick batter (see photos).
- Use a 1/4 cup measuring cup to scoop 9 circles of batter out onto a silicone mat lined baking sheet. Gently shape into patties. Set aside.
- Line a wire cooling rack with paper towels while you heat vegetable oil in a large skillet over medium heat.
- Once the oil is hot (about 350 degrees F), use a metal spatula to gently slide 4-5 patties (depends on the size of your pan) into the hot oil.
- Cook until golden brown and crispy, about 2-5 minutes per side. After the first flip, use the back of the metal spatula to lightly flatten the patties down so they cook through.
- Remove from the oil and allow to drain on the prepared rack while you cook the remaining potato cakes.
- Serve with toppings and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3 Days
Freezer:3 Months
Reheat:Bake until crispy
*Storage times may vary based on temperature and conditions
Notes
Nutritional information is a really a loose guideline on this one... it really depends on what mashed potato recipe you use and how much oil your cakes really soak up! Does not include additional toppings.
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Nutrition Information
Nutrition Facts
Potato Cakes
Amount Per Serving (1 potato cake)
Calories 337 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 5g
Cholesterol 63mg21%
Sodium 739mg32%
Potassium 369mg11%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 559IU11%
Vitamin C 9mg11%
Calcium 195mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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