If you’ve got leftover mashed potatoes then these Leftover Mashed Potato Cakes are the perfect solution! During the holiday I always seem to make more mashed potatoes than we need. If you’ve got a pressure cooker then check out my easy Instant Pot Mashed Potatoes. But having leftovers isn’t a bad thing when you have this delicious recipe.

Leftover mashed potatoes don’t have to be relegated to the back of the fridge or destined for the trash. Instead, let’s turn them into something scrumptious! This recipe is not just a rescue operation but an elevated way to enjoy the humble spud in a whole new form.

Let me show you how easy these are to make!

How to Make Leftover Mashed Potato Cakes

For this recipe, I have about 2 cups of leftover mashed potatoes.

Give it a good stir as it will stiffen up while sitting in the refrigerator.

Leftover mashed potatoes, eggs, flour, garlic chives, salt, and pepper.

To your leftover mashed potatoes, you’ll add flour, eggs, minced garlic, chives, salt, and pepper.

Mix it together well until it’s smooth, make sure you have no lumps of flour.

Put just enough oil in the base of a frying pan to the coat the bottom of the pan well. Put the heat to medium and when the oil starts to shimmer I like to put the handle of a wooden spoon into the oil. If it starts to bubble then your oil is oil and ready to use.

Fry the mashed potato mixture for about 2 minutes per side to cook. Once you have that nice golden brown you’ll want to flip.

Repeat on the other side and then remove them to a paper towel-lined plate. Give the hot potato cakes a sprinkle of salt.

Repeat until all the mashed potatoes have been used up.

Potato Cakes with leftover mashed potatoes

These potato cakes are great to serve up with other holiday leftovers or they are great with a roast… or even an after school snack, one of my kid’s favorites.

You can store the potato cakes in the refrigerator for 3-5 days. You can reheat them in the oven at 350 degrees for 6-8 minutes.

How to Customize this Recipe

You can add various ingredients to this mashed potato cake recipe, like different cheeses, herbs, or even experiment with different spices to suit your taste.

onions – you can add some diced onions mixture before frying
bacon – add cooked bacon pieces for some great flavor
green onions – you could add to the batter or sprinkle on top with a dollop of sour cream
parmesan cheese – would add a nice light cheese flavor and add to the creaminess
shredded cheddar cheese – would add more of a cheese punch
fresh herbs – get creative with what you like and what you are serving your potato cakes with

These potato cakes are perfect for breakfast, a satisfying side dish, or as the star of the show alongside a fresh salad for a light lunch. They are so delicious and like little mashed potato pancakes.

Leftover Mashed Potato Cakes

Potato Cakes with leftover mashed potatoes are the perfect and delicious way to repurpose those mashed potatoes.

Prep Time 5

Cook Time 20

Total Time 25

Serving Size 8 potato cakes

Equipment

large frying pan large skillet

Ingredients

2 cups leftover mashed potatoes
¾ cup flour
2 tsp chives chopped
1 tsp minced garlic
2 eggs
½ tsp salt more if needed
¼ tsp pepper more if needed
vegetable oil, canola oil, or a combo of olive oil and butter

Instructions

Stir your leftover mashed potatoes to loosen them up.
In a bowl, to the leftover mashed potatoes add the flour, 1 tsp of the chopped chives, garlic, eggs, salt, and pepper. Taste and see if you need more salt and pepper, depends on how seasoned your original mashed potatoes were.
Stir together until smooth making sure there are no lumps of flour.
In a frying pan, add a few tablespoons of oil, just enough to coat the bottom of the pan really well. Turn it to medium heat and let it heat up. Once you see the oil shimmering, I like to put the end of a wooden spoon in the oil and if it forms a lot of bubbles around the handle, your oil is hot and ready.
Using a large spoon scoop some of the potato cake mixture and gently place it into the oil, gently pressing down a little to form patties. It will be about 1/2 inch thick. You want a single layer and you don't want to crowd your pan.
Let it cook about 2 minutes on the first side. Once you notice the edges browning nicely you can take a peek and see how the bottom is looking. Once browed, flip your potato cake. Cut the second side for about 2 minutes also.
Once both sides are nicely browned, remove and place onto a paper towel-lined plate and sprinkle with some salt.
Repeat for the remaining potato cake mixture, adding more oil if needed to the pan.
Sprinkle with the remaining chives and serve alone or with some sour cream.

Notes

These potato cakes are great to serve up with other holiday leftovers or they are great with a roast… or even an after school snack, one of my kid’s favorites.

You can store the potato cakes in an airtight container in the refrigerator for 3-5 days. You can reheat them in the oven at 350 degrees for 6-8 minutes.

These are such a fun way to use up those leftovers.