Potato Cakes recipe is the perfect use for leftover mashed potatoes. Baked Mashed Potato Cakes have a buttery crispy crust with a creamy center. The flavor options are endless.
Mashed Potato Cakes are an easy way to repurpose mashed potatoes.
This Potato cakes recipe uses simple ingredients and the flavor combinations are endless. We’re sharing our favorites and hope you’ll share yours too.
Making Potato Cakes from mashed potatoes has been a staple in our family for as long as I can remember and we never get tired of them. My spin on my mothers is that I BAKE mine versus frying.
When we cook, we’re already planning on repurposing our leftovers before the food even hits the table.
Some dishes are just better the second time around, and some ingredients can be remade into a whole new recipe like this one.
Table of contents
What are the best potatoes to use?
We use Russet potatoes for most of the recipes calling for mashed potatoes. We like the texture and their ability to hold up in soups and casseroles without getting mushy or disintegrating altogether. You can use any potato that you routinely use and like for your recipes.
Do you have to use leftover mashed potatoes? Of course not! You can certainly cook your potatoes and mash them up or run them through a potato ricer.
Leftover baked potatoes also work well.
Ingredients
When we make our mashed potatoes, we use butter, milk or cream, salt, and pepper. So the recipe doesn’t need a lot of additional ingredients to come together.
- Mashed Potatoes – You can also use sweet potatoes!
- Cream – I used heavy whipping cream because it adds a delicious richness.
- Substitutions for cream include milk, yogurt (plain any variety), or sour cream (light or original).
- Green Onions – This is optional but we love the addition of this mild onion in this recipe.
- Garlic Powder – We don’t use fresh garlic because it would dominate this recipe.
- Salt and Pepper
Flavor Variations
- Make it loaded by adding grated cheddar cheese and bacon! Top it with a dollop of sour cream.
- Black pepper and parmesan is an amazing combination.
- Diced ham and cheese make them a delicious option at breakfast.
- Chopped pepperoni and mozzarella make a pizza-inspired potato cake. Serve them with a side of marinara.
You can also add pre-cooked veggies. We recommend that they be finely chopped. Broccoli, mushrooms, and peppers would be delicious.
How to make Potato Cakes
- Season room temperature mashed potatoes with garlic powder, salt, and pepper.
- Whip the egg and stir it into the mashed potatoes.
- Drizzle in the cream until the potatoes have a creamy texture but are still firm enough to hold their shape.
- Shape into a 3-inch pattie with a 1/2-inch thickness.
- Bake.
Note: We bake our potato cakes but they can also be fried. Heat a neutral cooking oil into a large skillet. When hot, add the potato cakes and cook 3 to 4 minutes on each side.
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Tips for making the perfect Leftover Potato Cakes recipe
- Use room temperature ingredients. It makes blending the ingredients together easier.
- Beat the egg before adding it to the mashed potatoes. Again, it makes blending easier.
- Season the potatoes. Even though you seasoned the mashed potatoes when you made them, these cakes need seasoning so they don’t taste bland.
- Keep the shape and thickness similar so they cook at the same rate.
These Leftover Mashed Potato Cakes are simple to make, use simple ingredients, and you don’t need any fancy ingredients. I used a baking sheet and two hands. Couldn’t be easier right?
If you fry them I would definitely use a cast-iron skillet. They get good and hot which is what you want. If you add them to the skillet before it’s hot, the potato cakes will just soak up your oil. Not what you want.
How to Reheat and Store Mashed Potato Cakes
Can you make Potato Cakes ahead of time?
Yes. Keep the unbaked potato cakes for up to 2 days in the fridge. Remember, however, if you made these potato cakes with leftover potatoes you should bake and use them within 5 days of when you cooked the potatoes.
How long will Baked Potato Cakes last in the refrigerator?
Baked Potato Cakes will last in the refrigerator for 2 days. They can become soggy so I recommend just covering them lightly with waxed paper or foil. I would store them unbaked and then bake them so they’re crispy when served or follow the reheating instructions below.
Can Old-Fashioned potato cakes be frozen?
Yes, these old-fashioned potato cakes can be frozen. Place the potato cakes baked or unbaked on a baking sheet and place them in the freezer. Once frozen, place them in an airtight container for up to 2 months.
How to Reheat Potato Cakes From Mashed Potatoes
Baking is the best way to reheat potato cakes from mashed potatoes. Microwaving can result in soggy potato cakes. Please the potato cakes on a baking sheet that’s been sprayed lightly with non-stick baking spray. Put them in a 375°F oven for 10 to 20 minutes until heated through.
Thawed or frozen leftover mashed potato cakes can be reheated until golden brown and heated through.
What goes with Mashed Potato Cakes?
Anything that you would serve potatoes with you can serve with potato cakes.
We like to think that Mashed Potato Cakes can be served casually making them perfect with the following dishes.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Potato Cakes Recipe
Ingredients
- 4 cups mashed potatoes
- ½ cup heavy cream – can substitute with half and half, milk, yogurt or sour cream
- 1 egg beaten
- 1/2 tsp garlic powder
- 1/4 cup sliced green onions
- salt and pepper
Optional garnishes – cheese, crispy bacon, or sour cream.
Instructions
- Preheat the oven to 375 °F.
- Combine all of the ingredients together and shape into patties approximately 3 inches round and 1/2 inches thick.
- Place the patties on a greased baking sheet and bake for 30 minutes, turning the pan halfway through.
Notes
- Use room temperature ingredients. It makes blending the ingredients together easier.
- Beat the egg before adding it to the mashed potatoes. Again, it makes blending easier.
- Season the potatoes. Even though you seasoned the mashed potatoes when you made them, these cakes need seasoning so they don’t taste bland.
- Keep the shape and thickness similar so they cook at the same rate.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Here are a few of our favorite Recipes for Leftover Mashed Potatoes!
- Potato Roll Recipe
- Shepard’s Pie
- Bacon Potato Nests
- Loaded Potato Skin Skillet Dip
- Homemade Potato Bread Recipe
Pin this Recipe!
Margaret
Monday 30th of October 2023
Recovery from being poorly and diet very restricted. No dairy, except yogurt and no fats, but could eat everything in these except the onion. Made it to suit me and they are delicious. Ideal for my recovery and will definitely be doing them again when I'm better but with all the yummy things like cheese, onions, spices. Thank you for a nice alternative to a very boring diet.
Julie Menghini
Tuesday 31st of October 2023
Best of wishes for your health, Margaret! I'm so happy that you found something here that can give you variety. Thank you.
Eliza
Tuesday 21st of February 2023
Similar to what I've made for 30 years, but now I pat them before baking in panko.superb!
Julie Menghini
Wednesday 22nd of February 2023
Thank you, Eliza!
Donna Misur
Thursday 22nd of December 2022
I'm sorry to say, this recipe is terrible. I made fresh mashed potatoes, refrigerated them for a day, brought everything to room temp, followed all the instructions and they came out tasteless, soggy and just awful. A real disappointment. I was excited about this recipe because I HATE frying anything on the stove, it's such a mess. But this recipe falls flat. No flavor and doesn't hold up. I'll keep trying to find one that works.
Sam
Thursday 16th of March 2023
@Donna Misur, if your manshed pots are to bland and not stiff enought, add ready mix bread crumbs, this and some graded cheese will cure both issues.
Julie Menghini
Friday 23rd of December 2022
I'm sorry it didn't work for you, Donna. If your mashed potatoes are underseasoned your potato cakes will be too.
Louisa
Monday 27th of June 2022
June 27, 2022: Julie, I just found this recipe. I like that these are baked and not fried. It is a healthier option. Can these be frozen? It would save time when serving for a holiday dinner. If they can be frozen, is it better to freeze unbaked or baked? If you'll be eating them in a few days, can you keep in fridge unbaked? If using yogurt for a cream substitute, can you use low or nonfat plain Greek yogurt or should it be non Greek? Thanks. Louisa
Julie Menghini
Wednesday 29th of June 2022
Hi Louisa! Thank you for stopping by. You can definitely substitute yogurt for cream and any variety will work. My mother even made these with just milk. They freeze beautifully. I would form them and put them on a baking sheet before baking. Once frozen just slip them into an airtight container. I'd bake the day you want them. You can even bake them frozen but personally, I'd let them thaw at room temperature uncovered so they don't get mushy. You can freeze baked patties but I would still crisp them up in the oven before serving until they're warm, 10 to 15 minutes Thank you for your question. I definitely need to add this information to my post.
Kat
Thursday 31st of March 2022
What kind of cream do you use, I'm a novice at cooking so I need things spelled out T.T Is it heavy whipping cream? Half and half?
Julie Menghini
Sunday 3rd of April 2022
I love your comment! Thank you! I used Heavy whipping cream in this recipe but you can substitute with half and half as well. I'm heading over to update the recipe with this information. Thank you for posting your question. I'm sure other readers will thank you too.