Why you’ll love Leftover Mashed Potato Patties”
No more reheated mashed potatoes!!! Transform the leftover mashed potatoes into deliciously soft potato patties loaded with cheese, bacon and everything in between!
Seriously this recipe is just a starting point. From here you can add and experiment with different add-ins of your choice.
- Easy to make – Mashed potato patties are so easy to make.
- Pantry staples – This recipe is made with ingredients you already have on hand. No need to rush to the grocery store.
- Different side dish – Break away from the traditional mashed potatoes. This recipe adds variety to those dinner weeknights.
- Use up your leftover mash – This recipe is perfect to use all that leftover mash from Thanksgiving or other special occasions.
Fried Mashed Potato Patties Ingredients:
- Leftover mashed potatoes – You can use leftover mashed potatoes or make my Instant Pot mashed potatoes in under 30 minutes, I like to use Russet potatoes.
- Cheese – Use any combination of cheeses. I use a combination of 1/3 cup of each extra sharp cheddar, mozzarella, and parmesan.
- Bacon – Don’t skip this ingredient. Bacon adds flavor and texture to the patties!
- Egg binds the mixture together.
- Flour – I like to use all-purpose flour.
- Seasoning – Dried parsley, garlic powder, black pepper, and kosher salt add flavor to these patties.
- Baking powder makes the potato patties less dense.
- Oil – I like to use vegetable oil. But you can use any oil that can manage a high smoke point.
Fried Mashed Potato Patties Recipe Variations:
Here’re some suggestions to try with your loaded mashed potato patties:
- Add chopped green onions.
- Instead of bacon, use ham.
- Replace dried herbs with fresh ones.
- Use different kinds of cheeses. Havarti, Swiss, gouda, Monterey-Jack, pepper jack are all great options. TIP: try to use a combination of melty and hard cheeses for best results.
- Finely chopped jalapeno is great for those who loves spicy!
How to make Potato Patties:
- In a large bowl, mix all the ingredients together.
- Heat a large skillet with oil over medium high heat.
- Take your large cookie scoop, drop about ¼ cup of potato mixture into the hot skillet. Shape each potato mixture into a patty.
- Cook for 3-4 minutes per side, or until nice and golden brown.
How do you keep potato patties from falling apart?
If your batter is too wet, try adding a tablespoon of flour at a time until the batter holds more firmly.
How to serve Mashed Potato Patties:
The options are endless. You can serve them hot with a side of sour cream as an appetizer. Toast them and place melted butter for a delicious snack. They also make the perfect side for Thanksgiving.
How to store potato cakes:
Store the potato patties in an airtight container in the refrigerator for up to 3 days.
Can you freeze mashed potato patties?
Yes, you can freeze mashed potato patties. Once cooked allow them to cool. Transfer them onto a baking sheet and then freeze them for about 1-2 hours until they are solid. TIP: Make sure you freeze them in a single layer. Transfer them into an airtight container or freezer friendly bags. Use them within 2 weeks.
Fried Mashed Potato Patties Recipe FAQ
They’re sticky due to too much liquid. To make them less sticky add a little bit more flour. Add 1 tablespoon of flour at a time until they’re less sticky.
This can occur due to the oil not being hot enough. The oil needs to sizzle when you place the potato pancakes into the skillet. Try not to overcrowd the pan as too many in a skillet can also contribute to them not being crispy.
Yes, you can make the potato patties with freshly made mashed potatoes.
No, baking powder and baking soda are not interchangeable.
Potato Cakes (using leftover mashed potatoes)
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 cup grated cheese Note 1
- 4 bacon strips chopped and cooked, Note 2
- 1 egg
- ½ cup all-purpose flour Note 3
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ cup vegetable oil
Instructions
- In a large bowl, mix together mashed potatoes, cheeses, bacon, egg, flour, parsley, garlic powder, baking powder, salt and pepper.
- In a large skillet, heat 2-3 tablespoons of oil over medium high heat.
- Using a large cookie scoop, drop about ¼ cup of potato mixture into the hot skillet, 3-4 patties at a time. Flatten each potato mixture into a patty.
- Cook for 3-4 minutes per side, or until nice and golden brown.
- Transfer the cooked potato patties on to wire rack lined with paper towel to absorb excess oil.
- Repeat with the remainder of potato mixture, adding more oil to the skillet as needed.
- Serve hot with a side of sour cream, if desired. If not serving right away, you can keep the potato cakes warm in the oven at 200°F.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
- Store the potato patties in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in the microwave or the oven until heated through. The air fryer also works really well for reheating since it crisps the outside and keeps the inside soft.
- To freeze, allow them to cool. Transfer them onto a baking sheet and then freeze them for about 1-2 hours until they are solid. Make sure you freeze them in a single layer. Transfer them into an airtight container or freezer friendly bags. Use them within 2 weeks.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Barbara says
These potato pancakes are the best I have made. I have always made them rather plain without cheese and bacon like my mother did, but this recipe takes potato pancakes to another level! Thank you.
Shinee says
Hi, Barbara! I’m so happy you tried the recipe and loved it. Thank you so much for your feedback!
Barbara Zenewicz says
Great. Crispy & delicious.
Shinee says
So glad you liked the recipe, Barbara. Thank you for your feedback!
Julie says
I love this was delicious came out perfect thank you 😊
Ira Bernstein says
Keep warm at 200°C? That’s 400°F. Did you mean 200°F?
Shinee says
Oh man, definitely meant 200°F. Thank you for clarifying, Ira. 🙂 Fixing it now…