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Ultimate Crispy Leftover Mashed Potato Cakes

A plate piled high with freshly pan-fried mashed potato cakes, golden brown and sprinkled with chives.
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Transform leftover mashed potatoes into golden, crispy cakes with a soft, creamy interior. This easy recipe works perfectly for a quick side dish or appetizer.

Ingredients

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  • 3 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded sharp Cheddar cheese (optional)
  • 2 tablespoons chopped fresh chives (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter or cooking oil, for frying

Instructions

  1. Place the cold mashed potatoes in a medium bowl. If your mash is very loose, you may need to add 1 extra tablespoon of flour.
  2. Add the beaten egg, flour, cheese (if using), chives (if using), garlic powder, salt, and pepper to the potatoes.
  3. Mix the ingredients gently with a fork until just combined. Do not overmix, or the cakes will become tough.
  4. Shape the mixture into small patties, about 1/2 inch thick and 2 to 3 inches wide. You should get about 8 to 10 cakes.
  5. Heat the butter or oil in a large skillet over medium heat. You need enough fat to coat the bottom of the pan.
  6. Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
  7. Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the exterior.
  8. Remove the mashed potato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve immediately as a side dish or snack.

Notes

  • For the crispiest exterior, ensure your mashed potatoes are cold before mixing and forming the cakes.
  • If you prefer a savory flavor, substitute the chives with 1/4 cup of crumbled cooked bacon bits.
  • Serve these potato cakes with sour cream, applesauce, or a dollop of Greek yogurt for dipping.

Nutrition

Find it online: https://kingscook.com/mashed-potato-cakes-leftover-recipe/