Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!
What You’ll Need to Make Mashed Potato Cakes
Cold Mashed Potatoes – No need to reheat those leftover mashed potatoes! Simply add them to a bowl, cold, with the rest of the ingredients. Any kind of mashed potatoes works here, so use whatever you have in your fridge.
Flour – All purpose flour helps these mashed potato cakes hold their shape. I used gluten-free all purpose flour to make my cakes gluten-free, but either works!
Eggs – Two large eggs work to hold this recipe together. They’re super important, so don’t leave ’em out!
Sour Cream – Perfectly tangy and creamy, sour cream is the base of our chive-onion dip! Super cheap and easy to find, I almost always have a tub of sour cream on-hand. However, if you’d like, you can swap out the sour cream for plain unsweetened greek yogurt – just as tangy and delicious!
Tips and Tricks
- Add a cup of your favorite shredded cheese for cheesy mashed potato cakes! Cheese is always a fun addition, and tastes delicious.
- Cook these in the air fryer instead! To do this, lightly grease an air fryer tray or basket, then cook at 400° Fahrenheit for 15-20 minutes, pausing to flip the cakes halfway through.
- Sprinkle in any additional seasonings you’d like! Doctor up your leftover mashed potatoes with your favorite herbs and/or spices. A pinch of garlic powder, onion powder, or even fresh chopped chives would all make great additions.
Adjust This Recipe to Your Dietary Needs
Make it Gluten-Free: Replace the flour with gluten-free all purpose flour, I tested this recipe using Bob’s Red Mill Baking Flour and it turned out great!
Make it Dairy-Free: The mashed potato cakes are already dairy-free, but for a dairy-free dip, sub the sour cream for your favorite non-dairy sour cream. I love Kite Hill’s Sour Cream Alternative, or Forager’s Dairy-Free Sour Cream.
Leftover Mashed Potato Cakes with Chive-Onion Dip
Ingredients
- 2 cups cold mashed potatoes
- 1 cup all purpose flour
- 2 eggs
- salt and black pepper, to taste
- 3 tablespoons avocado oil or olive oil
For the chive-onion dip:
- 1/2 cup sour cream
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- small pinch of salt
Instructions
- In a large bowl, mix together the mashed potatoes, flour, eggs, salt, and black pepper.
- Heat oil in a large skillet over medium heat. Once hot, drop in ¼ cup of potato batter and slightly flatten to create a pancake. Cook 4-5 minutes per side, or until golden brown, then repeat with remaining batter.
- Make the onion-chive dip by adding all ingredients to a bowl and whisking to combine. Serve mashed potato cakes warm with dipping sauce.
