Cheesy Mashed Potato Cakes

📝 Description:

Cheesy Mashed Potato Cakes are crispy on the outside, creamy on the inside, and loaded with cheese, herbs, and leftover mashed potatoes. These golden cakes make a perfect side dish, snack, or even a main when paired with a salad or soup. They’re an ideal way to repurpose leftover mashed potatoes into something truly crave-worthy.

🍽️ Ingredients for Cheesy Mashed Potato Cakes

• 2 cups cold mashed potatoes (leftover or freshly made and chilled)

• 1 cup shredded cheddar cheese (or mozzarella for a milder flavor)

• 1/4 cup grated Parmesan cheese

• 1/4 cup all-purpose flour (plus more for dusting)

• 1 large egg

• 2 green onions, finely chopped (optional)

• Salt and pepper to taste

• 2–3 tbsp oil or butter for frying

👨‍🍳 Instructions:

1. Mix the Batter:
   In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan, flour, egg, green onions (if using), salt, and pepper. Mix until well incorporated. If the mixture is too loose, add a little more flour.

2. Form the Cakes:
   Scoop about 1/4 cup of the mixture and shape into patties. Lightly dust with flour to help hold shape and achieve crispiness.

3. Fry the Cakes:
   Heat oil or butter in a skillet over medium heat. Cook the cakes for 3–4 minutes per side or until golden brown and crispy.

4. Drain & Serve:
   Transfer to a paper towel-lined plate. Serve hot with sour cream, yogurt dip, or even a poached egg on top.

🧂 Notes:

• Leftover mashed potatoes work best because they’re drier and hold together better.

• You can add bacon bits, chopped herbs, or spices like paprika for more flavor.

• For a gluten-free version, use almond flour or gluten-free all-purpose flour.

• Refrigerate leftovers and reheat in a skillet or oven for best texture.

💡 Tips:

• Don’t overcrowd the pan — it prevents the cakes from crisping up.

• Use a non-stick pan or well-seasoned cast-iron skillet for easy flipping.

• If your mixture is too wet, chill it for 15–20 minutes or mix in more flour.

🍽️ Servings:

Makes about 8–10 potato cakes (serves 4 as a side or 2 as a main).

🔢 Nutritional Info (Per Cake – Approximate):

• Calories: 140

• Protein: 5g

• Carbohydrates: 12g

• Fat: 8g

• Fiber: 1g

• Sugar: 1g

• Sodium: 200mg

🌟 Benefits:

• Great way to use up leftovers and reduce food waste.

• Kid-friendly and freezer-friendly.

• Balanced with carbs, protein, and fat—ideal for a light meal.

• Customizable with different cheeses and add-ins.

❓ Q&A:

Q: Can I make these ahead of time?
A: Yes! You can shape the cakes and refrigerate for up to 24 hours before frying.

Q: Can I freeze potato cakes?
A: Absolutely. Flash freeze them on a tray, then store in a freezer bag. Reheat in a skillet or oven.

Q: What can I use instead of cheddar?
A: Mozzarella, Monterey Jack, or feta all work great depending on your flavor preference.

Q: Why are my cakes falling apart?
A: Try adding more flour or chilling the mixture longer. Using cold mashed potatoes also helps them hold together better.

Q: What sauces go well with these?
A: Sour cream, ranch, garlic aioli, or even marinara can be great depending on the seasonings used.