Mashed Potato Cakes

These mashed potato cakes are crispy on the outside, fluffy and pillowy on the inside. Perfect with leftover mashed potatoes!


  • 2 cups cold or room temperature mashed potatoes
  • 1 large egg, whisked
  • 2 garlic cloves, minced
  • 5 scallions, finely chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3  tablespoons vegetable oil


  1. In a large bowl, mix mashed potatoes, egg, garlic, scallions, salt and pepper. Divide the mixture into 8 equal portions and use your hands to form 1/2-inch thick patties.
  2. In a large pan over medium high heat, add oil.
  3. Coat each patty with flour and add to the pan. You may need to do this in two batches (my pan could only handle 4 patties at a time).
  4. Cook on each side for about 6 minutes, or until golden brown, flip the patties and cook again for about the same amount of time.
  5. Transfer to a plate and serve.


These pan fried mashed potato cakes taste best right out of the pan – but will keep in the fridge for 2-3 days.


Keywords: Recipe, side dish, appetizer, leftovers, holiday, healthy, vegetarian

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