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Mashed potato cakes recipe

Mashed potato cakes recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

A pancake-style cake made from leftover mashed potato. These buttery cakes are baked in a hot oven until golden.

36 people made this

IngredientsMakes: 8 cakes

  • 500g cold mashed potato
  • 250g plain flour
  • 125g melted butter
  • salt and pepper to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 200 C / Gas 6.
  2. Add all the ingredients to a bowl and mix together to form a soft dough.
  3. Empty the dough on to a work top, roll out to about 2cm thick and cut into 8 to 12 squares. Place on a baking tray.
  4. Bake in the preheated oven for 5 minutes, then turn and bake until golden.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I made these tonight 'cause I had very little in the way of food in my cupboard, but I had lots of flour and potatoes to use up.Very VERY tasty! I just had one while sitting down at my computer and it was amazingly delicious. I added just a touch of hot sauce to give it a kick, as well as a generous amount of freshly ground pepper.-30 Jun 2013


Easy Leftover Mashed Potato Cakes recipe

What do you do with leftover mashed potatoes? Fry them up into delicious and easy Leftover Mashed Potato Cakes!

I adore mashed potatoes, so when I make them I always make a ton extra. These days I usually make them in my Instant Pot, but today as I was looking for lunch, I remembered that my husband had brought some mashed potatoes home last night from his favorite chicken place. With very little prep I had a delicious lunch of Mashed Potato Cakes and leftover Roasted Brussels Sprouts with Shallots!

Now, to understand what these are, first you have to understand what they aren’t. They’re not potato pancakes, which are absolutely delicious, but are usually made with shredded potatoes and a pourable batter. And they’re not even a little bit like hash browns or latkes. They don’t get solid inside, either. The goal is to have delicious crispy outsides, and soft, hot, mashed-potato-y insides.


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Mashed Potato Patties

Better known I guess as Mashed Potato Patties, but Tater Cakes sound so much more interesting, don't ya think? The basic seasoning for my potato patties are always garlic powder, onion powder, and of course, a little Slap Ya Mama , but honestly you can flavor these up just about anyway you like. You can also use a variety of coatings in combination with the flour - bread crumbs are standard, panko bread crumbs are superb, but crushed potato chips or tortilla chips work well, especially the flavored and spicy kinds of chips, heck you can even use crushed plain corn flakes! Use your imagination.

A great way to use leftover mashed potatoes, but these are especially good when you have leftover Mashed Potato Casserole because they are already seasoned and flavored up for ya and ready to go! I just love the contrast between the super creamy insides of these against the crunchy outside. So good!

Goes great as a side dish with simple roasted chicken or just plain, pan seared meats, but really anywhere you would normally serve potatoes. In other words, when you make mashed potatoes to go with that nice pot roast on Sunday, make enough that you have intentional leftovers because these are yummy!

Recipe: Mashed Potato Patties

  • 1 cup of self rising flour
  • 1 cup of dried or panko bread crumbs
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of chopped fresh parsley
  • 2 tablespoons of butter , bacon fat or a combination of butter and oil
  • 4 cups of prepared cold mashed potatoes
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of of onion powder
  • Kosher salt and freshly cracked black pepper , to taste
  • 1 large egg , beaten

Combine the flour, bread crumbs, Cajun seasoning and parsley flakes and set aside 1 cup of the mixture. Heat the fat in a non-stick skillet over medium high heat.

Meanwhile, combine the leftover cold mashed potatoes with the reserved cup of flour mixture and the garlic and onion powder. Add other favorite seasonings as desired. Taste, add salt and pepper if needed, taste and adjust seasonings as needed. Add the egg and mix well. Scoop out potatoes and roll to form a tight ball. Flatten and shape into a patty. Spread the flour mixture on a plate and dredge the patties in the flour and bread crumb mixture until lightly coated. Carefully place patties into the hot oil and cook until nicely browned on both sides. Serve hot with a light drizzle of melted butter.

Variation: Add in a tablespoon or two of sour cream, some sliced green onion, grated cheddar cheese, finely minced ham and/or chopped, cooked bacon.

Irish Boxty: Use 2 cups of mashed potatoes and 2 cups of raw, grated potatoes, wrap in a clean dishtowel and squeeze out any excess water. Serve with a dollop of sour cream.

Check These Recipes Out Too Y'all!

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How to pan-fry potato cakes

When you combine the mashed potato cake mixture, it will be quite sticky. This means you can&rsquot really form these patties with your hands. Here are some tricks to making these patties perfectly every time.

  1. Use a large disher scoop to scoop the batter directly into the skillet. Disher scoops of all sizes are great for serving ice cream, scooping muffin batter into the muffin cups, or measuring out cookie dough. If you don&rsquot have one, you can use a 1/4 cup measure.
  2. Use the back of a spatula to flatten the patty out. You may find that the patty sticks to the spatula. To prevent this from happening, grease the back of the spatula with some butter or oil (just stick it right in the butter in the skillet). Or, you can use another spatula to help slide the patty off of it.
  3. Cook each patty for 2-3 minutes on each side. This will ensure a golden-brown, crispy crust.
  4. Make sure to use enough butter! If the skillet is too dry, the patties will be less golden-brown and more dark brown to black (and drier). For the second batch, don&rsquot be afraid to add more butter.


Step 1: Prepare the Ingredients

1 cup room temperature water

1 teaspoon dry Hidden Valley Ranch powder

1/2 teaspoon garlic powder

2 oz finely diced ham (1/3 cup)

One 4 oz package Idahoan Buttery Homestyle Mashed Potatoes* (see note)

2 Tablespoons sliced green onion

2 Tablespoons avocado oil in small skillet as shown in pictures.

Use more oil if using a larger pan. Garnish with green onion and sour cream.

*It's important that you use exactly this brand and type of instant mashed potatoes if you want the recipe to turn out well as written. I tried using the Roasted Garlic version and they were way too salty since the ranch powder adds a fair amount of salt. The Idahoan Buttery Homestyle potatoes have about 25% less salt than most of their other options. Also, for other brands, the liquid to potato amount may not be quite right so they could end up too thick or too thin.

Resist the urge to add butter or cheese to the mixture! It makes them more likely to fall apart in the pan. You can always sprinkle some shredded cheddar on the cakes as a garnish.


26 Best Leftover Mashed Potato Recipes

These leftover mashed potato recipes are a great way to use up any straggler servings of America&rsquos favorite side dish.

If you find yourself in a pickle with more mashed potatoes than you know what to do with, this list of recipes can help.

Each one is a tasty way to make sure those delicious mashed potatoes do not go to waste.

With breakfast, lunch, and even dessert ideas, everyone is sure to find an appetizing way to repurpose their leftover mashed potatoes.

Save yourself some time and turn last night&rsquos side dish into tonight&rsquos appetizer. These recipes are so good, you won&rsquot even think of them as leftovers!


Mashed potato cakes variation ideas:

  • Try mixing in cheese, bacon or green onion into the potato mixture before frying.
  • Fresh herbs and Parmesan cheese are delicious options.
  • Make veggie packed mashed potato cakes. This is a great way to get your kiddos to eat more vegetables. Try adding bell peppers, carrots, zucchini, onion. They are all delicious.
  • Spice things up and add green chilis and monterrey jack cheese.


Mashed Potato Cakes

If you've never had mashed potato cakes, you're in for a treat. Though simple to make, there are a few tips: Use real mashed potatoes instead of boxed take them cold from the refrigerator before cooking, and if your mashed potatoes have a lot of moisture, say from heavy cream or milk, then you may need to add more cornstarch. When forming the cakes, make sure they're not too soft or too thin, or they'll spread when cooking. When cooking in the hot oil, resist the temptation to flip them too early, otherwise a crunchy golden crust won't form. I gently season my mashed potato cakes, but feel free to add your own favorite seasonings and herbs such as minced garlic, chives, sage or rosemary.

2 cups cold leftover mashed potatoes

4 to 5 tablespoons cornstarch

2 scallions, finely chopped, both green and white parts

Cover the bottom of a large skillet with canola oil and place over medium-high heat.

Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it's soft and sticky, then add a little more cornstarch.

To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don't have an ice cream scoop, use a 1/4 cup measuring cup or your hands.

Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they're getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.


Leftover Mashed Potato Cakes

Use your leftover mashed potatoes in this Leftover Mashed Potato Cakes recipe! They go from fridge to table in 15 minutes and make for a super-speedy meal!

Ingredients

  • 2 cups Mashed Potatoes, Cold
  • 2 Large Eggs
  • 2 ounces, weight Finely Shredded Cheddar Cheese
  • 6 Tablespoons Flour (or More If Needed)
  • Oil Or Nonstick Cooking Spray, For Frying
  • Apple Sauce And Cranberry Sauce, To Serve (optional)

Preparation

Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks.

Heat the oil or nonstick cooking spray in a large frying pan over medium heat.

With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them. Place them in the hot frying pan and cook them until golden brown on either side, about 3–5 minutes each. Serve hot with the fruit sauces, if you like.


Cheesy Leftover Mashed Potato Cakes

These Cheesy Leftover Mashed Potato Cakes are crispy on the outside and cheesy and soft inside. They’re the best way to use your leftover mashed potatoes and are a delicious side dish recipe!

These leftover mashed potato cakes are crazy delicious. They're everything good about mashed potatoes, only 100,000 times better. Melty cheese mashed potatoes with crispy edges … I can barely handle it.

Seriously, can you think of any better way to use leftover mashed potatoes? Neither can I.

When I brought these out for dinner (being a food blogger means I get an awesome excuse to pig out on leftover mashed potato cakes and call it dinner) my handsome man had a look of horror across his face and said, “Is this all there is?” Of course, four leftover mashed potato cakes for dinner is almost overkill and neither of us could finish our plates.

These should be eaten as a side dish. You know, like mashed potatoes are supposed to be.

Fried cheesy potatoes, do I need to say more?

The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white cheddar.

They remind me a little of a pierogi. Serve them warm topped with sour cream and chopped green onions.

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