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Leftover Mashed Potato Cakes

Leftover mashed potato cakes turn cold mashed potatoes, cheddar, and black pepper into crisp, golden patties cooked in a skillet. They’re browned in two batches until heated through, making a practical way to use up leftover potatoes.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed potatoes cold, leftover
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 0.5 cup cheddar cheese shredded
  • 0.25 teaspoon black pepper
  • 2 tablespoons vegetable oil divided

Equipment

  • 1 12-inch skillet

Method
 

  1. In a medium bowl, stir together the mashed potatoes, egg, flour, cheddar, and black pepper until evenly combined.
  2. Shape the mixture into 8 patties about 1/2 inch thick.
  3. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat.
  4. Add 4 patties in a single layer.
  5. Cook the patties for 3 to 4 minutes per side, until golden brown and heated through.
  6. Transfer the patties to a plate.
  7. Add the remaining 1 tablespoon oil to the skillet.
  8. Cook the remaining patties the same way.

Notes

For patties that hold together well, start with cold leftover mashed potatoes. Refrigerate leftovers for up to 3 to 4 days; freeze them for up to 2 months. For a gluten-free option, use a gluten-free all-purpose flour blend.