Potato Cakes from Mashed Potatoes Recipe
These Potato Cakes are a delicious way to transform leftover mashed potatoes into crispy, flavorful patties. Made with garlic, Parmesan, and chives, then pan-fried to a golden brown, they make a perfect side dish or snack that's easy to prepare and irresistibly tasty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 41 minutes
- Yield: 4 servings (8 potato cakes)
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 1 large egg
- 3 garlic cloves, minced
- 2 cups leftover mashed potatoes, chilled
- 1/2 cup all-purpose flour, divided, plus additional if needed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons thinly sliced chives or green onions, plus additional for serving (optional)
- 2 tablespoons vegetable oil (for frying)
- Kosher salt (for sprinkling)
- 1 cup sour cream (for serving, optional)
Instructions
- Prepare the potato mixture: In a large bowl, whisk the egg until smooth. Add the minced garlic, chilled mashed potatoes, 1/4 cup of the flour, grated Parmesan cheese, and sliced chives. Stir with a fork until all ingredients are well combined. Cover and transfer the mixture to the refrigerator to chill for 20 minutes, allowing it to firm up for easier shaping.
- Shape the cakes: Spread the remaining 1/4 cup of flour on a small plate. Divide the chilled potato mixture into 8 equal portions. Using lightly floured hands, shape each portion first into a ball, then flatten it into a cake about 3 inches in diameter and 1/2 inch thick. Lightly dredge both sides of each cake in the flour, ensuring an even coating.
- Heat the pan and fry: Heat the vegetable oil in a large nonstick griddle or skillet over medium heat. Carefully transfer the potato cakes to the hot pan, cooking 6 to 8 minutes total. Flip once halfway through to ensure both sides are golden brown and the cakes are warmed through.
- Keep warm while frying remaining cakes: If cooking in batches, preheat your oven to 200°F. After frying each batch, transfer the cooked cakes to a rimmed baking pan and place them in the oven to keep warm. Wipe out the pan between batches as needed to avoid burning residues.
- Serve: Serve the potato cakes warm, sprinkled with kosher salt, and garnished with additional chives and sour cream if desired. Enjoy them as a savory snack or a comforting side dish.
Notes
- Using chilled mashed potatoes helps the cakes hold their shape better during frying.
- If the mixture feels too wet or sticky, add a little more flour to help bind it.
- Vegetable oil is recommended for frying due to its neutral flavor and high smoke point.
- The sour cream and additional chives are optional but add a nice creamy and fresh contrast.
- To keep cooked cakes warm while frying the rest, using a low oven is an effective method.