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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More Delicious Thanksgiving/Christmas Leftovers Recipes:
- Thanksgiving Leftovers Eggs Benedict
- Crock Pot Leftover Turkey Bolognese
- Butter Turkey Curry
- BBQ Pulled Turkey Pizza with Fiery Pineapple Salsa
- Potato Croquettes with Sweet Sriracha Mayo
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!
- 2 1/2 cups cold mashed potatoes (from 3 medium Russet potatoes)
- 1 1/2 cups grated cheddar cheese (I like to use aged white cheddar)
- 1/2 cup grated pizza mozzarella
- 1 large egg
- 1/2 cup flour (gluten-free, if needed)
- Neutral flavored oil, for frying (see notes)
- Sour cream and sliced green onions, to top
- Taste the mashed potatoes to make sure they are seasoned well with sea salt. If needed, add some salt. In a large bowl, mix together the cold mashed potatoes, grated cheeses and the egg. Form the dough into eight balls then press the balls down to form patties. Dip each of the cakes in the flour so they are lightly coated.
- Heat a splash of oil in a medium-sized frying pan over medium-high heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are brown. Carefully flip the cakes over and fry until the other side is brown, too. Repeat with the remaining cakes.
- Serve the leftover mashed potato cakes with some sour cream and green onions on top.
The amount of oil you need will depend on the type of pan you use. A cast iron pan will work best for browning the cakes, but will use more oil than a non-stick pan.