Leftover Mashed Potato Cakes – the best use for your leftover mashed potatoes. Crispy cakes filled with cheese and ranch seasoning. Just 5 ingredients and 20 minutes is all you need to make them!
I wish I could just hand you a fork and a plate of these babies and tell you to dig in. You simply have to try them to know how fantastic they are! I love to make something so good and then give my Hubby or the kids a piece to try and see their reaction. The look a person has on their face when their taste buds are feasting on delicious food – priceless.
You may remember the slow cooker creamy mashed potatoes I just shared here. I ended up having some leftover and realized that mashed potatoes are the most often leftover Thanksgiving dish in our family. Sweet potato casserole is pretty much like a dessert but we call it a side dish, stuffing disappears along with the turkey, cranberry sauce I could eat by itself (LOVE it!) but mashed potatoes get the least love.
HOW TO MAKE LEFTOVER MASHED POTATO CAKES?
What is one to do when left with a bowl full of mashed potatoes? Add just a few staple ingredients, mix it all together, form into cakes and fry it up! Serve to everyone’s delight! Â These cakes are fantastic on their own, dipped in Ranch dressing (I have been obsessed with it!), served with mushroom sauce or just a dollop of sour cream.
For an after-Thanksgiving lunch or dinner, I suggest these potato cakes topped with leftover turkey meat and a drizzle of cranberry sauce. Best idea ever!!
MORE POTATO RECIPES:
Polish Potato Dumplings (Kopytka)
 If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!Â
- 1.75 cup leftover mashed potatoes cold
- 1 large egg
- 1/3 cup all-purpose flour + 3 Tablespoons for coating
- 1 Tablespoon dry Ranch seasoning mix
- 2/3 cup freshly shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large mixing bowl, stir together mashed potatoes, egg, Ranch seasoning mix, salt and pepper.
- Add flour and cheddar and stir until all flour is incorporated.
- Using a regular size ice cream scoop, form 8 balls of dough. Roll each one in additional flour, gently flattening into about 3/4" thick patties.
- In a large skillet, heat 2 tablespoons of olive oil on medium heat.
- Fry each cake on one side for about 3 minutes, until golden brown. Flip and fry the other side.
- Remove onto a cooling rack or paper towel lined plate.
- Cool slightly and serve.
Julie says
My mom used to make these for my dad when I was growing up. I thought they were gross. Lol, obviously my tastes have changed because I find these to be so delicious. Just the right crispness on the outside and melt in your mouth tenderness on the inside. I do add chives. Great use for leftovers and when I have leftover potato cakes I serve them with breakfast the next morning. A keeper!
Anna says
Isn’t it interesting how our tastes change? I am so glad you enjoyed the potato cakes! Thank you so much, Julie!
Ann Auer says
Very creative way to use left over mashed potatoes. My mom made these whebn I was a kid but never had the measurements for the ingredients and they were very sticky and hard to form into patties. These worked great. Might add some chives or green onions next time,
Anna says
Thank you, Ann!
Ramona W says
Mmm… that stack of potato cakes has my name all over them!! It’s worth have leftovers when you turn them into something yummy like this! 🙂 Wishing you a fantastic and delicious Thanksgiving!!
Roxana says
Well these look like the best idea ever! Seriously, I’m in love!
Anna@CrunchyCreamySweet says
Aww! Thank you, Roxana!