If you ever find yourself with extra mashed potatoes sitting in the fridge, you are in for a treat with this Leftover Mashed Potato Patties Recipe. This dish takes humble leftovers and transforms them into crispy, cheesy, golden patties that are bursting with comforting flavor and perfect texture. Crunchy on the outside and tender on the inside, these patties are an absolute crowd-pleaser and one of the most satisfying ways to reinvent mashed potatoes into a brand new meal or snack.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect balance of creaminess, bind, and a touch of savory goodness to elevate those leftover mashed potatoes to new heights.
- 2 cups cold leftover mashed potatoes: Using cold potatoes ensures the patties hold their shape better and fry up crispier.
- 1 large egg: Acts as a natural binder to keep everything together.
- 1/3 cup all-purpose flour (plus more as needed): Helps absorb moisture and gives structure to the patties.
- 1/2 cup shredded cheddar cheese: Adds gooey, melty richness and a pop of sharp flavor.
- 2 green onions finely chopped: Provides a mild oniony freshness and lovely flecks of green color.
- 1/2 teaspoon garlic powder: Brings subtle depth and warmth without overpowering.
- 1/2 teaspoon salt: Enhances all the flavors invitingly.
- 1/4 teaspoon black pepper: Adds just a hint of spice and complexity.
- 2 tablespoons butter or oil for frying: Essential for that golden crispy crust everyone loves.
How to Make Leftover Mashed Potato Patties Recipe
Step 1: Combine Ingredients
Start by putting the cold leftover mashed potatoes in a large bowl. Add the egg, flour, shredded cheddar, green onions, garlic powder, salt, and pepper. Mix everything thoroughly until you have a thick, cohesive mixture. If it’s still too soft and sticky to shape, sprinkle in a little more flour until it reaches the perfect consistency for forming patties.
Step 2: Shape the Patties
Using about 1/4 cup of your mixture for each, gently shape the mix into patties roughly half an inch thick. Don’t worry if they aren’t perfect circles—rustic shapes only add to their charm!
Step 3: Heat the Pan
Warm the butter or oil in a non-stick skillet over medium heat. Make sure the fat is hot before adding the patties so they get that beautiful golden crust rather than sticking or becoming soggy.
Step 4: Cook Until Golden
Place patties in the skillet and cook for about 3 to 4 minutes per side. You’ll know they’re ready when the outside is a crispy, golden brown while the inside remains soft and cheesy. Once done, place them on a paper towel-lined plate to soak up any excess oil.
How to Serve Leftover Mashed Potato Patties Recipe
Garnishes
One of the joys of this Leftover Mashed Potato Patties Recipe is how easily customizable it is at serving. A dollop of sour cream, a sprinkle of fresh chives, or a drizzle of hot sauce can completely transform the experience, adding brightness, tang, or a welcome kick of heat.
Side Dishes
These patties can stand proudly as a side to just about any meal. They pair wonderfully with fresh salads, roasted vegetables, or even alongside grilled meats for a satisfying comfort-food vibe. Their versatility makes them a fantastic weeknight addition.
Creative Ways to Present
Feeling adventurous? Try serving these patties as a decadent brunch item topped with a poached egg and hollandaise sauce or sandwiching two patties with sliced ham and cheese for a delightful twist on a grilled sandwich. The possibilities are endless and fun to explore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover patties, simply let them cool completely then store in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days, making them perfect for quick snacks or adding to meals later in the week.
Freezing
This Leftover Mashed Potato Patties Recipe also freezes beautifully. Flash freeze the uncooked patties on a tray, then transfer to a freezer bag or container. They can be stored for up to 2 months and cooked straight from frozen, saving time on busy days.
Reheating
To reheat, crisp them again in a skillet over medium heat or pop them in a toaster oven until warmed through and crunchy. Avoid microwaving if you want to maintain that crispy texture.
FAQs
Can I use fresh mashed potatoes instead of leftovers?
Absolutely! Just make sure the mashed potatoes are cooled and on the thicker side so the patties hold together well. Freshly made, super creamy mashed potatoes might need more flour to firm up the mixture.
What can I add to change up the flavor?
Feel free to stir in cooked bacon pieces, different cheeses like mozzarella or pepper jack, sautéed onions, or even leftover veggies to personalize your patties.
How do I make this recipe gluten-free?
Simply swap out the all-purpose flour for a gluten-free flour blend to keep the patties just as crispy without any gluten concerns.
Can these be baked instead of fried?
You can bake them in a preheated oven at 400°F for about 20 minutes, turning halfway through. They won’t be quite as crispy but still delicious and lighter.
What dips go well with these patties?
Sour cream is classic, but spicy ketchup, garlic aioli, ranch dressing, or even a tangy yogurt dip are all fantastic accompaniments.
Final Thoughts
This Leftover Mashed Potato Patties Recipe is such a wonderful way to turn something ordinary into something extraordinary. It combines ease, taste, and comfort all in one dish. Next time you have leftover mashed potatoes, give this recipe a try — I promise it will become a new favorite for quick meals and snacks that feel special.
Print
Leftover Mashed Potato Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This recipe transforms cold leftover mashed potatoes into delicious, crispy potato patties, perfect as a quick and easy side dish. With added cheddar cheese, green onions, and simple seasonings, these potato cakes are pan-fried to golden perfection and served warm for a comforting treat.
Ingredients
Potato Cake Mixture
- 2 cups cold leftover mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour, plus more as needed
- 1/2 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 2 tablespoons butter or oil
Instructions
- Mix Ingredients: In a large bowl, combine the leftover mashed potatoes, egg, all-purpose flour, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated and the mixture holds together. If the mixture feels too loose, gradually add a little more flour to achieve a thick consistency suitable for shaping.
- Shape Patties: Scoop about 1/4 cup of the potato mixture and form it into patties approximately 1/2 inch thick. Repeat until all the mixture is used, placing the shaped patties on a plate ready for cooking.
- Heat Pan and Fry: Heat butter or oil in a non-stick skillet over medium heat. Once hot, add the potato patties carefully, making sure not to overcrowd the pan. Cook each patty for 3 to 4 minutes on one side until it turns golden brown and crispy, then flip and cook the other side for an additional 3 to 4 minutes to achieve even browning.
- Drain Excess Oil: Remove the cooked patties from the skillet and place them on a paper towel-lined plate to absorb any excess oil. This step helps ensure the patties remain crispy and not greasy.
- Serve Warm: Serve the potato patties warm, accompanied by sour cream, hot sauce, or your favorite dipping sauce for added flavor and enjoyment.
Notes
- Mix in chopped cooked bacon, leftover cooked vegetables, or different types of cheese to customize the flavor and add variety.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Make sure to use cold mashed potatoes for better texture and handling when forming the patties.
- If patties crumble while cooking, adding a little more flour or an extra egg can help bind the mixture better.
