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Crispy fried mashed potato cakes on a platter.

Classic Mashed Potato Cakes

These crispy mashed potato cakes are a delicious way to transform leftover mashed potatoes into a delightful meal or side dish. Pan-fried, baked, or air-fried, they're golden brown and perfect every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cold leftover mashed potatoes
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 2 tablespoons chopped fresh chives or green onions
  • Salt and freshly ground black pepper to taste
  • Vegetable oil or butter for frying

Equipment

  • Large bowl
  • Large non-stick skillet (for pan-frying)
  • Baking sheet (for baking)
  • Air fryer (for air frying)

Method
 

Preparation
  1. In a large bowl, combine the cold mashed potatoes, beaten egg, flour, chives or green onions, and salt and pepper to create a binding mixture.
  2. Form the potato mixture into patties, about 1/2 to 3/4 inch thick and 2-3 inches in diameter, flouring your hands if the mixture is sticky.
Cooking Methods
  1. For pan-frying, heat 1-2 tablespoons of oil or butter in a non-stick skillet over medium heat and cook potato cakes for 4-6 minutes per side until golden brown.
  2. Alternatively for baking, preheat the oven to 400°F (200°C), grease a baking sheet, and bake the cakes for 20-25 minutes, flipping halfway through.
  3. For air frying, preheat to 375°F (190°C), lightly spray cakes with oil, and air fry for 10-15 minutes, flipping halfway, until golden and crisp.
Serving
  1. Transfer the cooked potato cakes to a plate and serve them immediately while hot.

Notes

Adjust seasoning to your preference. These potato cakes are a great way to use up leftover mashed potatoes and can be customized with various herbs and spices.