Sides / Potatoes & sweet potatoes
Crispy Mashed Potato Cakes
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Make extra mashed potatoes on purpose. Tomorrow they turn into crisp, golden cakes with cheddar and scallions, and you'll be flipping them one at a time for people in pajamas.
The short version
Stir cold mashed potatoes with an egg, a little flour, cheddar and scallions, shape into eight cakes, dredge in flour and fry in oil and butter over medium heat, 4 to 5 minutes a side. About 35 minutes. Use cold potatoes and don't flip too soon.
What makes ours better
what we fixed so you don’t have to
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Start with cold potatoes. Chilled mashed potatoes are firm enough to shape and hold together in the pan. Warm ones slump and fall apart when you flip them.
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A little cheese and flour in the mix. Flour soaks up extra moisture so the cakes hold, and sharp cheddar melts into the edges, browns and adds flavor that leftovers often need.
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Dredge in flour and fry in oil and butter. A thin flour coat is what turns into a crisp shell. Oil keeps the butter from burning; the butter gives the crust its toasty, browned flavor.
What you need
the usual suspects
- Cold leftover mashed potatoes3 cups
- Egg1 large
- All-purpose flour3 tablespoons
- Sharp cheddar½ cup
- Scallions3 medium
- Unsalted butter2 tablespoons
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Mix the potatoes
Put the cold mashed potatoes in a bowl and stir in the egg, 3 tablespoons flour, cheese, scallions and pepper until evenly mixed. Taste; leftovers are usually seasoned, but add a pinch of salt if they're bland. The mix should hold its shape when you scoop it.
If it's too soft to shape, add flour a tablespoon at a time. If it's dry and crumbly, add a splash of milk.
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Shape and chill
Divide the mixture into 8 portions, about ⅓ cup each. With damp hands, roll each into a ball and flatten it into a 3-inch patty about ½ inch thick. Set them on a plate and refrigerate for 15 minutes to firm up.
About 15 min. Cook mode has a timer for this step.
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Dredge in flour
Spread the ½ cup of flour on a plate. Press each cake into the flour on both sides and around the edge, then tap off the excess.
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Heat the pan
Heat the oven to 200°F and set a rack on a sheet pan inside to keep the first batch warm. Heat 1½ tablespoons of the oil and 1 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat until the butter foams and the fat shimmers.
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Fry the first side
Lay 4 cakes in the pan with space between them. Fry without moving them until the bottom is deep golden brown and crisp, 4 to 5 minutes. They'll release from the pan easily when they're ready.
Flip too early and the crust tears and stays behind in the pan. Wait for the color.
About 5 min. Cook mode has a timer for this step.
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Flip and finish
Turn the cakes gently with a wide spatula and fry until the second side is golden and the centers are hot, 3 to 4 minutes more. Move them to the rack in the oven and sprinkle with salt.
About 4 min. Cook mode has a timer for this step.
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Fry the rest and serve
Wipe out any dark bits, add the remaining oil and butter, and fry the second batch the same way. Serve hot with sour cream and more scallions.
Good to know
the stuff I’d tell you over the phone
- Any mashed potatoes work, but very loose, buttery ones need an extra tablespoon or two of flour. Stiffer ones may need a splash of milk.
- Morning-after options: top with a fried egg, serve with leftover gravy warmed in a small pan, or fold ½ cup finely chopped leftover turkey or ham into the mix.
- Swap the scallions for chives or 2 tablespoons chopped parsley, or the cheddar for Gruyère.
- Shape the cakes the night before, cover and refrigerate; dredge them just before frying.
- Storage. Refrigerated, covered, 3 days. Reheat on a sheet pan at 400°F or in an air fryer until crisp, 8 to 10 minutes; the microwave makes them soft.
Questions, answered
the questions my cousins text me
Why do my mashed potato cakes fall apart?
The potatoes were too warm or too wet, or the cakes were flipped before the crust set. Use cold potatoes, add flour until the mix holds a shape, chill the patties, and wait until the bottom is deep golden before turning.
Do I need egg in potato cakes?
The egg binds the cakes and helps them puff a little. Without it, use 2 more tablespoons of flour and handle them gently.
Can I make potato cakes with fresh mashed potatoes?
Yes, but spread them in a dish and refrigerate until cold first, at least an hour. Warm mashed potatoes are too soft to shape.
Can I bake or air-fry mashed potato cakes?
You can. Brush the dredged cakes with oil and bake at 425°F on a parchment-lined sheet pan, flipping once, for 20 to 25 minutes, or air-fry at 400°F for 10 to 12 minutes. The crust is a little drier than pan-fried.
From the table
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Published October 26, 2026.