Welcome to the second edition of Thow Back Thursdays! ♡ #tbt
I've been going through each and every post on TEM trying to tidy them up and get rid of any pesky grammar mistakes (with my handy new Grammarly app). I've found some awesome recipes, with hilariously awesome (read: horrible!) photos attached to them. The original photos of these leftover mashed potato cakes are probably the worst food photos I've ever taken. Seriously. Even if you're not into turning your leftover Thanksgiving or Christmas mashed potatoes into fritters, you have to check out the photos at the bottom of this post. I promise they'll make you laugh!
Terrible photos aside, 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 cross 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, as mashed potatoes are supposed to be.
I've left the rest of the post as is – in case you're wondering why suddenly the topic turns to Christmas when we haven't even made our way to Thanksgiving yet. Make sure to scroll to the bottom of the post to see the hilarious original pictures!
Original post date: December 7th, 2011
Mashed potatoes take a close second place on my Christmas dinner plate. Stuffing always wins first, but this post isn't about stuffing; that will come later.
Do you also make an indent in the top of your mashed potatoes? A little swimming pool to hold the gravy, lots and lots of gravy. Maybe it's the gravy that takes first place. Without gravy, there's not need for stuffing or mashed potatoes. And without stuffing or mashed potatoes, there's no need for gravy. It's a little like the question about the chicken and the egg. Without one, there really cannot be the other.
After making these tonight, I have to warn you: don't make these for Christmas dinner. If you decide not to heed my advice, don't blame me for your dried out turkey and your mushy carrots. Even though they only take 20 minutes to make, they're far too time consuming to pull off at Christmas dinner. Save them for using up your leftover mashed potatoes.
Fried cheesy potatoes, do I need to say more? The outside of these leftover mashed potato cakes are 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.
If you make these Leftover Mashed Potato Cakes, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!Print
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 flavoured 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.
The hilarious original photos:
If you're curious about some of the tips I used to improve my food photography, check out the post 10 Photography Tips for New Food Bloggers.