These mashed potato cakes are the ultimate way to turn leftovers into something crave-worthy, with crisp golden edges and a soft, creamy center. Rich, cheesy, and perfect for dipping into sour cream, they’re comfort food at its very best.
Is there a better way to use leftover mashed potatoes? I honestly don’t think so. These mashed potato cakes fry up with deeply golden, crisp edges that give way to a soft, creamy center that’s everything you want from mashed potatoes—only better.
The flavor is rich and savory, thanks to plenty of cheddar melted right into the cakes, with little pockets of cheesiness throughout. Pan frying them creates that irresistible contrast between the crunchy exterior and the fluffy, tender middle, so every bite has texture. Finished with fresh green onion and a generous dollop of sour cream, they lean into that pierogi-like comfort I love so much—warm, salty, creamy, and just indulgent enough. This is comfort food at its best, and the kind of leftovers glow-up I look forward to every time.
Tips for perfectly crisp mashed potato cakes
- Dough consistency : The amount of flour you’ll need depends on how much milk and butter you used when making your mashed potatoes. If you have dough that’s on the loose side, you’ll need more flour to help it bind together and not fall apart while cooking.
- Get the oil hot : Heating the oil in the pan will help ensure the mashed potato cakes don’t taste too greasy.
- Give them space : Avoid overcrowding the pan when you add the potato cakes. This will help them get nice and crispy. If they’re too close together, they will steam instead of fry.
Variations to try
The beauty of these mashed potato cakes is that you can easily make them exactly how you or your family like them. If you have other leftover ingredients from a big meal, you can incorporate them into your mashed potato cake side dish. Here are some variations to try:
- Cheese : You can incorporate other cheeses if you prefer, like mozzarella cheese, parmesan cheese, or feta.
- Veggies : Adding sliced peppers, spinach, or sweet potato is also a welcome flavor change-up.
- Combinations : If you add mozzarella and pepperoni you will get a pizza-style potato cake. Try using feta, peppers, and spinach to get a Greek-style mashed potato patty.
I don’t have leftover mashed potatoes. Will this work with a fresh batch?
Absolutely! If you’re keen to make mashed potato cakes but don’t have any leftovers in your fridge, make the mashed potatoes first, then follow the rest of this recipe to turn them into cakes. Just make sure your mashers are cold before incorporating them into this recipe.
Why do mashed potato cakes fall apart?
This can happen when there’s not enough starch to keep the cakes together. Try adding some more flour to the mixture if your dough looks too loose or runny.
Can you freeze mashed potato cakes?
Yes! Once they’ve cooled, line a baking sheet with parchment paper and freeze the potato cakes for a couple of hours. They should be completely frozen patties before you store them in a reusable, freezer-friendly bag. They will keep for 2-3 months in the freezer.
Leftover Mashed Potato Cakes Recipe
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Ingredients
- ▢ 2 ½ cups cold mashed potatoes
- ▢ 1 ½ cups grated cheddar cheese
- ▢ 2 large eggs
- ▢ ½ cup flour (plus more for breading)
- ▢ Neutral flavored oil (see notes)
- ▢ Sour cream and sliced green onions (to top)
Instructions
- In a large bowl, mix together the cold mashed potatoes, grated cheese, and eggs. Mix in the flour, adding more if needed, until the mashed potatoes form a soft and slightly sticky dough. 2 ½ cups cold mashed potatoes, 1 ½ cups grated cheddar cheese, 2 large eggs, ½ cup flour
- Form the dough into eight balls then press the balls down to form patties. Put a little flour into a bowl and then coat each of the mashed potato cakes in flour so they are no longer sticky.
- Heat a splash of oil in a medium-sized cast iron or non-stick frying pan over medium heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are golden brown and crispy. Carefully flip the cakes over and fry until the other side is golden, too. Repeat with the remaining cakes. Neutral flavored oil
- Serve the leftover mashed potato cakes with some sour cream and green onions on top. Sour cream and sliced green onions
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Leftover Mashed Potato Cakes Recipe
Ingredients
- 2 ½ cups cold mashed potatoes
- 1 ½ cups grated cheddar cheese
- 2 large eggs
- ½ cup flour , plus more for breading
- Neutral flavored oil , see notes
- Sour cream and sliced green onions , to top
Instructions
- In a large bowl, mix together the cold mashed potatoes, grated cheese, and eggs. Mix in the flour, adding more if needed, until the mashed potatoes form a soft and slightly sticky dough. 2 ½ cups cold mashed potatoes, 1 ½ cups grated cheddar cheese, 2 large eggs, ½ cup flour
- Form the dough into eight balls then press the balls down to form patties. Put a little flour into a bowl and then coat each of the mashed potato cakes in flour so they are no longer sticky.
- Heat a splash of oil in a medium-sized cast iron or non-stick frying pan over medium heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are golden brown and crispy. Carefully flip the cakes over and fry until the other side is golden, too. Repeat with the remaining cakes. Neutral flavored oil
- Serve the leftover mashed potato cakes with some sour cream and green onions on top. Sour cream and sliced green onions
Notes
https://www.theendlessmeal.com/cheesy-leftover-mashed-potato-cakes/
