These mashed potato patties, or potato cakes, are my favorite way to use leftover mashed potatoes. They are crispy on the outside, soft in the middle, and so good that I sometimes cook extra mash on purpose, just to make them the next day.
Whenever I open the fridge and see that small bowl of leftover mashed potatoes, I already know what's going to happen. Yes, there are other ways to use them, but these fried mashed potato patties are the easiest and the ones my kids are happiest about.
You only need a small amount of mash and a few basic ingredients from the fridge or cupboard. Nothing fancy and no extra shopping.
We like them with a green salad with Yogurt Dressing, Buttered Leeks, or a Shopska Salad. For us, that's more than enough for a simple, cozy meal.
Ingredients: 9 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 8 minutes | Servings: 8 patties | Difficulty: Easy
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Recipe ingredients
Leftover mashed potatoes: You will need about 2 cups. I weighed them, and 2 cups were exactly 16.2 oz / 460 g. The texture of the mashed potatoes matters. If they are very soft or contain a lot of milk or butter, you might need a little more flour.
- You could use leftover Rosemary Mashed Potatoes or Truffle Mashed Potatoes, for instance.
Cheese: Sharp cheddar is perfect, but other strong-flavored cheeses work too - mature Gouda, Parmesan, Gruyère, Comté, or even a bit of smoked cheddar. I wouldn't use mozzarella; it's too mild for these patties.
Herbs: Fresh parsley, chives, or dill are great. You can also use them frozen, but I wouldn't use dried versions of these. If you prefer dried herbs, oregano, thyme, a little rosemary, or a mix like Italian herbs or Herbs de Provence work better.
Other ingredients: Onion, all-purpose flour, one egg, and red pepper flakes if you like a bit of heat. You can also add 1 or 2 grated garlic cloves or a few extra spices to taste.
See the recipe card for full information on ingredients and quantities.
How to make mashed potato patties?
Step #1: Chop the onion very finely and cook it in butter until golden and soft (8-10 minutes). Reduce the heat if it starts to brown or dry out too quickly. Let cool slightly.
Step #2: Combine the mashed potatoes with the onions, cheese, chopped herbs, lightly beaten egg, flour, and seasoning.
Tip: Adjust the texture with a bit more flour if the mixture seems too soft; it should be quite tacky.
Step #3: Lightly flour your hands and form 8 patties. Coat them lightly in flour as well.
Step #4: Heat the oil in a large frying pan and cook the mashed potato patties for 3-4 minutes.
Step #5: Flip them with a spatula and fry on the other side until crispy and golden brown.
Step #6: Let them drain on paper towels and serve immediately.
Tips
Mixture consistency: The mashed potato mixture should be tacky but not too loose. If it feels too soft to shape, add a little more flour, a teaspoon at a time.
Forming patties: Lightly flour your hands and the patties to prevent sticking.
Cooking: Use medium heat so the patties turn golden and crispy without burning. I like using a large 12-inch (30 cm) non-stick pan that fits all the patties in one batch.
Recipe FAQs
It's possible, but you'll need to boil, mash, and cool them first. Leftovers are easier. Check out these Potato Patties or Pancakes made with freshly boiled potatoes.
Yes, brush with oil and bake at 200 °C / 400 °F until golden, about 20-25 minutes, flipping halfway.
Absolutely! Cooked bacon, sautéed mushrooms, or a pinch of paprika can be added. Keep the mix balanced so it still holds together.
Store and reheat
Make ahead: Shape the patties and store them in the fridge for a few hours. Fry straight from the fridge.
Refrigerate: Let the patties cool completely, then place them in an airtight container. They will keep in the fridge for up to 3 days.
Reheating:
- Pan: Heat a little butter or oil in a skillet over medium heat. Cook the patties for 2-3 minutes per side until heated through and crispy again.
- Oven: Preheat to 180 °C / 350 °F. Place patties on a baking sheet and bake for 10-12 minutes.
- Air fryer: Reheat at 180 °C / 350 °F for 5-6 minutes; flip halfway.
Tip: Don't microwave if you want them crispy - they'll turn soft.
How to serve them?
These mashed potato patties are perfect on their own with White Cabbage Salad or alongside a simple vegetable or main dish. If you like, try them with: Turmeric Cabbage - soft, lightly spiced cabbage that pairs well with potatoes, with Romanian Chicken and Pea Stew, or with Leek and Olive Stew.
You could also try them with Meatloaf with Egg - a classic comfort dish; these patties make a fun alternative to regular mash.
Mashed Potato Patties (Crispy Fried Potato Cakes)
Equipment
- 1 Bowl
- 1 Large frying pan or skillet preferably non-stick, about 12 inch/ 30 cm
- Flat turner spatula
Ingredients
- 2 cups mashed potatoes well-packed, about 16.2 oz/ 460 g Note 1
- 1 small onion very finely chopped
- 1 tablespoon butter
- â…“ cup grated cheese loosely packed, about 1.2 oz/ 35 g, Note 2
- 2 tablespoons parsley chopped, Note 3
- 1 teaspoon thyme
- 1 egg lightly beaten
- 3 tablespoons all-purpose flour + a bit more for coating, Note 3
- ¼ teaspoon red pepper flakes or to taste
- ¼ to ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper
- 3-4 tablespoons vegetable oil
Instructions
- Cook onions: Melt the butter in the pan and cook the onions on medium-low heat for 8 to 10 minutes until they are deeply golden and soft. Reduce the temperature if they brown and dry out too quickly. Let them cool slightly (about 5 minutes).1 small onion + 1 tablespoon butter
- Mix patties: Combine mashed potatoes with cooled onions, cheese, chopped herbs, lightly beaten egg, flour, and seasoning. Adjust the texture with a bit more flour if needed; the mixture should be tacky enough to hold together - add only 1 teaspoon at a time, stir and check again before adding more flour.2 cups mashed potatoes + ⅓ cup grated cheese + onions + 2 tablespoons parsley + 1 teaspoon thyme + 1 egg + 3 tablespoons all-purpose flour + ¼ teaspoon red pepper flakes + ¼ to ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Shape patties: Lightly flour your hands and form 8 patties. Coat them lightly in flour as well.
- Heat oil: Heat the oil in the pan over medium heat, enough to form an even layer.3-4 tablespoons vegetable oil
- Fry patties: Cook the patties for 3-4 minutes on one side until golden and crispy. Flip with a spatula and fry the other side until crispy and golden brown. Place them on paper towels to absorb the excess oil.
- Drain and serve: Let the patties drain on paper towels and serve immediately with sour cream, a yogurt or sour cream-based dip, with salad, or as a side for a main meal.
Notes
- Mashed potatoes: The leftover mash shouldn't be too soft from extra milk or butter. If it is, add a little more flour - about 1 teaspoon at a time - until you reach a tacky consistency that holds together well.
- Cheese: Sharp cheddar works perfectly, but other strong-flavored cheeses like mature Gouda, Parmesan, Gruyère, Comté, or a touch of smoked cheddar are also great. I wouldn't recommend mozzarella, as it's too mild for these patties.
- Herbs: Fresh or frozen parsley, chives, or dill are ideal. If using dried herbs, go for oregano, thyme, a bit of rosemary, or a mix like Italian herbs or Herbs de Provence.
- Flour: Depending on the mashed potatoes' texture, you may need a bit more flour. Add about 1 teaspoon at a time and mix until the mixture is tacky enough to shape the patties easily.
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