Potato Cakes Recipe with Leftover Mashed Potatoes (Baked or Fried)

Our baked potato cake recipe is the perfect way to use up leftover mashed potatoes! These crispy-on-the-outside, creamy-on-the-inside cakes can be baked, fried, or made in an air fryer. Ready in just 30 minutes with endless flavor options!

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 mother’s recipe is that I BAKE mine instead of frying, which means less mess and healthier results without sacrificing that crispy outside!

When we cook, we’re already planning how to use 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. If you love making the most of potatoes, you’ll also enjoy our Potato Roll Recipe for another family favorite!

---

Why You’ll Love This Recipe

Here’s what makes these potato cakes so special:

• Three cooking methods – Bake them in the oven, fry them in a pan, or pop them in the air fryer
• Healthier than traditional fried cakes – Baking uses way less oil while still getting that golden, crispy crust
• Quick and easy – Ready in just 30 minutes from start to finish
• Budget-friendly – Uses leftovers you already have, so nothing goes to waste
• Totally customizable – Add cheese, bacon, veggies, or whatever sounds good to you
• Kid-friendly – Children love helping shape the patties, and they’ll actually eat their vegetables when they’re mixed in!
• Make-ahead friendly – Shape them today, bake them tomorrow, or freeze them for later

---

Best Potatoes for Potato Cakes

We use Russet potatoes for most recipes calling for mashed potatoes. We like the texture and their ability to hold up in soups and casseroles without getting mushy or falling apart completely. You can use any potato that you normally use and like for your recipes, including Yukon Gold or red potatoes.

Do you have to use leftover mashed potatoes?

Of course not! You can certainly cook fresh potatoes and mash them up or run them through a potato ricer. Just make sure to let them cool completely before making your cakes. Leftover baked potatoes also work beautifully. If you need a great mashed potato recipe to start with, check out our Twice Baked Potato Casserole and Boursin Mashed Potatoes, which always make plenty of leftovers!

Can you use instant mashed potatoes?

While we don’t recommend instant mashed potatoes for this recipe, you can use them in a pinch. The texture won’t be quite as creamy, and you may need to adjust the amount of cream or flour to get the right consistency. Homemade mashed potatoes always give the best results.

What You Need to Make Potato Cakes

When we make our mashed potatoes, we use butter, milk or cream, salt, and pepper. So this recipe doesn’t need a lot of extra ingredients to come together.

• Mashed Potatoes – You can also use sweet potatoes!
• Cream – I used heavy whipping cream because it adds delicious richness. You can substitute with milk, half-and-half, plain yogurt (any variety), or sour cream (light or original).
• Egg – Helps bind everything together so your cakes don’t fall apart
• Green Onions – Optional but we love the mild onion flavor in this recipe. You can also use chives or regular diced onions.
• Garlic Powder – We don’t use fresh garlic because it would be too strong for this recipe
• Salt and Pepper – To taste

Pro Tip: Use room temperature ingredients. They mix together much easier and create a smoother texture!

---

Easy Ways to Customize Your Potato Cakes

The flavor options are truly endless! Here are some of our favorite combinations:

• Loaded Potato Cakes – Add grated cheddar cheese and bacon! Top with a dollop of sour cream.
• Italian Style – Black pepper and parmesan cheese make an amazing combination.
• Breakfast Cakes – Diced ham and cheese make them a delicious breakfast option.
• Pizza Cakes – Chopped pepperoni and mozzarella make a pizza-inspired potato cake. Serve them with a side of marinara for dipping.
• Veggie-Packed – Add pre-cooked, finely chopped vegetables like broccoli, mushrooms, bell peppers, or spinach.
• Mexican Style – Mix in some taco seasoning, diced jalapeños, and pepper jack cheese.
• Herb Garden – Add fresh herbs like parsley, dill, or chives for a lighter, fresher taste.

You can also experiment with different types of cheese. Feta, goat cheese, or blue cheese all work wonderfully!

---

How to Make Baked Potato Cakes (Step-by-Step)

Making these potato cakes is so simple! Here’s how:

1. Preheat your oven to 375°F and lightly grease a baking sheet with cooking spray or line it with parchment paper.
2. Season the potatoes – Make sure your mashed potatoes are at room temperature, then season them with garlic powder, salt, and pepper.
3. Add the egg – Whip the egg in a small bowl first, then stir it into the mashed potatoes until well combined.
4. Add the cream – Drizzle in the heavy cream (or milk substitute) until the potatoes have a creamy texture but are still firm enough to hold their shape. You want a consistency that’s thick like cookie dough, not runny.
5. Mix in extras – Fold in your green onions and any other add-ins you’re using.
6. Shape the patties – Using your hands or a 1/4 cup measuring cup, form the mixture into patties approximately 3 inches round and 1/2 inch thick. Try to keep them all the same size so they cook evenly.
7. Bake – Place the patties on your prepared baking sheet and bake for 30 minutes, turning the pan halfway through for even browning.
8. Check for doneness – They’re ready when the outsides are golden brown and crispy!

Time-Saver Tip: Shape all your patties at once and place them on parchment paper for easy transfer to the baking sheet. You can even prepare them the night before and just pop them in the oven when you’re ready!

Can You Fry Potato Cakes Instead?

Absolutely! While we love the baked version, fried potato cakes have that traditional crispy texture that many people grew up with. Here’s how to fry them:

1. Heat the oil – Add a neutral cooking oil (vegetable, canola, or avocado oil) to a large skillet, preferably cast iron. Heat over medium-high heat until the oil reaches about 350°F.
2. Test the temperature – Drop a tiny bit of the potato mixture into the oil. If it sizzles immediately, you’re ready to go. If you add them before the oil is hot enough, the cakes will just soak up the oil and get greasy instead of crispy.
3. Fry the cakes – Carefully add the potato cakes to the hot oil, being careful not to crowd the pan. Cook for 3 to 4 minutes on each side until golden brown.
4. Drain – Transfer to a wire rack or paper towel-lined plate to drain any excess oil.

Why I prefer baking: The baked version uses so much less oil, creates less mess in your kitchen, and you can cook more at once. Plus, they still get that crispy golden outside without all the grease!

How to Make Potato Cakes in an Air Fryer

The air fryer is perfect for potato cakes! Here’s the method:

1. Preheat your air fryer to 375°F.
2. Prepare the cakes – Shape your potato cakes as directed in the recipe.
3. Spray with oil – Lightly spray both sides of each patty with cooking spray or brush with a thin layer of oil.
4. Air fry – Place the patties in a single layer in the air fryer basket, making sure they’re not touching. You may need to work in batches.
5. Cook – Air fry for 12 to 15 minutes, flipping halfway through, until golden brown and crispy on both sides.

The air fryer gives you that crispy, fried texture without all the oil. It’s the best of both worlds!

Tips for Making the Perfect Potato Cakes

Follow these tips to get perfect results every time:

• Use room temperature ingredients – It makes mixing everything together so much easier.
• Beat the egg first – This helps it blend into the potatoes more smoothly.
• Season well – Even if you seasoned your mashed potatoes when you first made them, these cakes need their own seasoning so they don’t taste bland.
• Don’t make the mixture too wet – If it’s too runny, your cakes will fall apart. Add flour a tablespoon at a time if needed.
• Keep the shape and thickness similar – This ensures they all cook at the same rate.
• Chill before cooking (optional) – If you have time, refrigerate the shaped patties for 15 to 30 minutes. This helps them hold together better during cooking.
• Don’t flip too early – Wait until you can see the edges browning before flipping. Flipping too soon can cause them to fall apart.

Troubleshooting: Common Potato Cake Problems

Why are my potato cakes falling apart?

This usually happens when the mixture is too wet or there’s not enough egg to bind everything together. Make sure your mashed potatoes aren’t too creamy or thin. If they are, add a tablespoon of flour at a time until the mixture holds together. Chilling the shaped patties for 15 minutes before cooking also helps them stay together better.

Why are my potato cakes soggy?

Soggy cakes are usually caused by not cooking them long enough, having the oven temperature too low, or overcrowding the pan. Make sure your oven is fully preheated to 375°F, and give each patty enough space on the baking sheet. For fried cakes, make sure the oil is hot enough before adding them.

Why are my potato cakes gummy or sticky?

This happens when the potato mixture is overworked. Mix just until everything is combined, then stop. The more you stir, the more starch releases from the potatoes, which creates that gummy texture nobody wants.

Can I make these without flour?

If your mashed potatoes are thick enough, you might not need flour at all. The egg should provide enough binding. Start without it and only add flour if your mixture is too wet to hold its shape.

Why don’t my cakes brown?

If you’re baking them, make sure your oven is hot enough and that you’re not opening the door too often. For fried cakes, the oil might not be hot enough. Use a thermometer to check that it reaches 350°F.

How to Store and Freeze Potato Cakes

Can you make potato cakes ahead of time?

Yes! Keep the unbaked potato cakes in the refrigerator for up to 2 days. Just cover them lightly with plastic wrap or place them in an airtight container. Remember, if you made these cakes with leftover potatoes, you should bake and use them within 5 days of when you first cooked the potatoes. Always make sure leftover potatoes have been refrigerated within 2 hours of cooking for food safety.

How long will baked potato cakes last in the refrigerator?

Baked potato cakes will last in the refrigerator for 2 to 3 days. They can become a little soggy, so I recommend just covering them lightly with waxed paper or foil. Honestly, I prefer storing them unbaked and then baking them fresh so they’re crispy when served, but if you’ve already baked them, just follow the reheating instructions below.

Can potato cakes be frozen?

Yes! These freeze beautifully. Place the potato cakes (baked or unbaked) on a baking sheet and put them in the freezer. Once they’re completely frozen solid, transfer them to an airtight container or freezer bag for up to 2 to 3 months. This prevents them from sticking together.

How to reheat potato cakes

Baking is the best way to reheat potato cakes. Microwaving can make them soggy, and nobody wants that! Place the potato cakes on a baking sheet that’s been sprayed lightly with non-stick cooking spray. Put them in a 375°F oven for 10 to 20 minutes until heated through and crispy again.

You can reheat frozen potato cakes directly from the freezer. Just add a few extra minutes to the cooking time. They should be golden brown and heated all the way through when done.

---

What to Serve with Potato Cakes

Anything that you would normally serve potatoes with, you can serve with potato cakes! These are casual enough for weeknight dinners but special enough for holiday meals.

We like to think that potato patties can be served with just about anything, but some of our favorite pairings include Roasted Chicken, Pork Chops, and Meatloaf.

Potato Cakes FAQs

Q: What’s the difference between potato cakes and potato pancakes?

A: Potato cakes are made with mashed potatoes (cooked and mashed), while potato pancakes (also called latkes) are made with shredded raw potatoes. Both are delicious, just different textures! Potato cakes are creamier on the inside, while potato pancakes are more uniform in texture.

Q: Can I make these dairy-free?

A: Yes! Use plant-based milk or cream instead of regular dairy, and skip the butter in your mashed potatoes or use a dairy-free butter substitute. Your potato cakes will still turn out delicious.

Q: Can I make these gluten-free?

A: Absolutely! Just replace the flour (if you’re using any) with cornstarch, potato starch, or a gluten-free flour blend. Some mashed potatoes are thick enough that you won’t need any flour at all.

Q: Do I need special equipment?

A: Not at all! I use a simple baking sheet and my hands. If you’re frying them, a cast-iron skillet is nice because it holds heat well, but any large skillet will work.

Q: Can kids help make potato patties?

A: Definitely! Letting kids help shape the patties is a fun kitchen activity. They’ll be so proud to eat something they helped make!

Q: What if I don’t have heavy cream?

A: You can use milk, half-and-half, sour cream, plain yogurt, or even a splash of chicken broth. Start with a little bit and add more as needed until you get the right consistency.

Q: Can I use sweet potatoes instead?

A: Yes! Sweet potato cakes are delicious. They’ll be a bit softer, so you might need a little extra flour to help them hold together.

---

More Recipes for Leftover Mashed Potatoes

If you love finding creative ways to use leftovers, try these recipes too:

• Shepard’s Pie
• Bacon Potato Nests
• Loaded Potato Skin Skillet Dip
• Twice Baked Potato Casserole

I hope you enjoy this delicious recipe as much as we do! Drop me a comment below and let me know what variation you tried, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐ Your comments and ratings help others decide if this recipe is for them too.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Originally published: October 5, 2020.

Updated: October 1, 2025 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.