Mashed Potato Cakes – Cooking Classy

Easy Potato Cakes made with creamy leftover mashed potatoes blended with egg and a little flour to bind them, and encrusted with parmesan and panko bread crumbs for a perfect golden brown, crisp exterior. Biting through each layer you’ll enjoy a superior duo of satisfying textures and rich flavors.

Looking for a good mashed potato recipe? This is my go-to russet mashed potato recipe (the secret is the sour cream), and it’s the one I use for these potato cakes as well.

Crispy Creamy Potato Cakes!

This recipe is the best way to use up leftover mashed potatoes! It’s inspired by my roasted potatoes with parmesan and they are equally as delicious!

Mashed potato leftovers used to be a side dish we would often toss, because as many of you know they don’t reheat well in the microwave. They do however work excellent for making potato cakes.

Once you try making these you may likely notice you rarely have wasted leftover mashed potatoes. In fact you may find you’re making extra mashed potatoes to ensure you have enough to prepare these tempting mashed potato patties the next day.

These come together quickly. To make them the mashed potatoes are just mixed with a few simple ingredients, shaped into small disks and pan fried in a little olive oil in a hot skillet.

And they have plenty of flavor thanks to their blend of seasonings, the cheesy parmesan, and the boost in golden brown color from pan frying which adds more depth. Plus if you polish them off with a light drizzle of sour cream and a garnish of chives (and did someone say bacon?) you get the ultimate finish. These are mouthwatering in every way!

Save this recipes for the next time you have extra mashed potatoes, whether that be this week or during the upcoming holiday season when there’s an abundance. I think you’ll absolutely love these!

Mashed Potato Cake Recipe Ingredients

• Leftover mashed potatoes: For best results use mashed potatoes made from a day or two ahead.
• Egg: This ingredient helps hold the potato filling together.
• Flour: A second ingredient that also helps hold the filling together and offers more structure.
• Baking powder: Just a small amount is added for a little more fluff.
• Garlic powder and onion powder: Seasonings used to boost flavor.
• Salt and pepper: Season to taste, start small since the mashed potatoes will already be seasoned.
• Panko bread crumbs: These are Japanese style bread crumbs that are more coarse and crispy than regular bread crumbs. They are my go-to.
• Parmesan cheese: A key ingredient for great flavor and enhanced browning.
• Olive oil: Olive oil adds good flavor here but you could try another oil such as avocado oil or vegetable oil.
• Sour cream and chives (optional): These are garnishes used after cooking for more flavor. Optional if you don’t already have them. Creme fraiche and green onions are another good option.

How to Make Potato Cakes with Leftover Mashed Potatoes

Add mashed potatoes to a medium mixing bowl. Drizzle over whisked egg, then evenly sprinkle over flour, baking powder, garlic powder, onion powder and salt and pepper to taste.

Using a fork gently toss and stir mixture until it comes together (careful not to overwork it so potatoes don’t become gluey).

Scoop out potatoes using a 3 Tbsp cookie scoop, and drop onto parchment paper or a greased cookie sheet.

In a shallow bowl toss together Panko bread crumbs and parmesan cheese.

Heat 1 1/2 Tbsp olive oil 12-inch non-stick skillet over medium-high heat.

Spray hands with non-stick cooking spray and working with one portion of mashed potatoes, shape it into an even disk about 2 1/2 to 3-inches and transfer to panko parmesan mixture lightly pressing in to coat each side.

Cook 6 potato cakes at a time about 1 1/2 to 2 minutes per side until golden brown on bottom. Flip to opposite side and cook until golden brown on opposite side. Transfer to a plate. Repeat cooking process with the additional 1 1/2 Tbsp oil and remaining 6 potato cakes.

Serve warm drizzled with sour cream and sprinkled chives.

Helpful Tips

Chilled potatoes are key: Only leftover, chilled mashed potatoes will work for this recipe. Fresh mashed potatoes won’t be as thick and have the necessary resistant starch which helps hold and bind these together better. If needed you could make the potatoes in the morning to use that evening, just chill them through.

Minimal mixing: When mixing the potato filling be careful not to over-work it so the potatoes remain tender and don’t become gluey or gummy. I like to use a fork verus a spoon as it seems to mix more evenly without over doing it.

Use real parmesan: Authentic Parmigiano Reggiano will offer superior flavor, melting and browning. Definitely don’t use the shelf stable shaker parmesan in this recipe.

Can adjust amount: If your potatoes are super thick (almost dry), or overly wet you can adjust the flour content accordingly. 1/3 cup has been a good amount for the mashed potatoes I usem, but if you have thicker potatoes you can add a little less flour, and thinner potatoes add a little more flour.

Possible Variations:

Potato varieties: Try using leftover mashed potatoes from red potatoes or yukon gold potatoes instead of just russets.

Seasonings: For more flavor try including other spices such as paprika and cayenne pepper.

Cheese: In place of parmesan try Romano cheese or Grana Padano.

Herbs: Basil, parsley, and green onions are other herbs that will work well here.

Lemon option: For lemony potato cakes try adding lemon zest to the potato mixture and serving with lemon wedges for spritzing over.

Frequently Asked Questions

Can I Use Instant Mashed Potatoes?

For the best flavor and texture I highly recommend using leftover potatoes made from fresh russet potatoes not dehydrated and reconstituted mashed potatoes.

How Can I Make Gluten Free Potato Cakes?

This is a recipe that should be able to easily adapt to a gluten free option by using a 1:1 gluten free flour blend and replacing standard panko bread crumbs with gluten free panko.

Do Mashed Potato Cakes Make Good Leftovers?

These are best served after preparing for the fluffiest, creamiest texture. Since they already use leftover potatoes I don’t recommend storing and reheating them as leftovers again.

More Ways to Make Potatoes