Easy Garlic Parmesan Mashed Potato Cakes (Leftover Magic!)

These Garlic Parmesan Mashed Potato Cakes are the absolute best way to use up leftover mashed potatoes! They transform simple leftovers into a delicious, crispy-on-the-outside, soft-on-the-inside patty packed with garlic, Parmesan cheese, and Italian herbs. I always get excited when I have leftover mashed potatoes because it means these amazing Mashed Potato Cakes are on the menu soon! They're incredibly easy to make and perfect as a super easy side dish, a light dinner, or even lunch.

Why You'll Love These Mashed Potato Cakes

• Uses Leftovers: The perfect, delicious way to repurpose leftover mashed potatoes.
• Crispy and Tender: Pan-frying creates a wonderful golden-brown crust with a soft interior.
• Flavorful: Packed with garlic, Parmesan cheese, and Italian seasoning.
• Quick and Easy: Simple to mix, shape, and cook.
• Versatile: Great as a side dish, appetizer, or light meal.

Ingredients for Garlic Parmesan Mashed Potato Cakes

Here's what you'll need to transform your leftovers into these tasty cakes. The full list with measurements is in the recipe card below.

Main Ingredients

• Mashed potatoes (Leftovers)
• Egg (Binder)
• Garlic cloves, finely minced (Aromatic)
• All-purpose flour (Binder)
• Grated Parmesan cheese, divided (Dairy)
• Italian seasoning (Spice Blend)
• Salt (Seasoning)
• Pepper (Spice)
• Oil or Butter (for frying) (Implied - Added based on inferred cooking method)

Garnish

• Fresh chopped parsley (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the simple cheesy-garlic flavor of these Mashed Potato Cakes, but here are some variations:

• Add Bacon: Mix in some cooked, crumbled bacon or chopped ham.
• Different Cheese: Use shredded cheddar, Monterey Jack, or Gruyere instead of or in addition to Parmesan.
• Add Veggies: Mix in some finely chopped cooked broccoli, corn, or sautéed onions.
• Make them Spicy: Add a pinch of cayenne pepper or red pepper flakes.
• Different Herbs: Use fresh chives, dill, or thyme instead of parsley or Italian seasoning.

How to Make Garlic Parmesan Mashed Potato Cakes

Let me show you how easy it is to make these delicious Garlic Parmesan Mashed Potato Cakes:

Make the Potato Mixture

1. In a large bowl, I add the leftover mashed potatoes, the egg, finely minced garlic, 1 cup of the grated Parmesan cheese, Italian seasoning, salt, pepper, and the all-purpose flour.
2. I mix everything together until it's well combined and smooth.

Shape and Coat the Patties

1. I place the remaining ½ cup of Parmesan cheese in a shallow dish.
2. I divide the potato mixture into eight equal portions (or up to 12 smaller ones).
3. I form each portion into a patty shape using my hands. (You can use a ring mold for perfectly uniform shapes if you like!)
4. Gently, I roll or press each patty in the Parmesan cheese in the shallow dish, ensuring both sides are nicely coated.

Cook the Patties (Inferred Pan-Frying Method)

1. (The original instructions stop here, but the common way to cook these is pan-frying) I heat a tablespoon or two of olive oil or butter (or a combination) in a large skillet over medium heat.
2. Once the oil/butter is hot, I carefully place the coated potato patties in the skillet, being sure not to overcrowd the pan (I cook in batches if necessary).
3. I cook the Mashed Potato Cakes for about 3-5 minutes per side, until they are golden brown, crispy, and heated through.
4. I transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.

Garnish and Serve

1. Garnish
2. Serve

Tips and Tricks for the BEST Mashed Potato Cakes

Here are my secrets for making these Mashed Potato Cakes truly exceptional:

• Use Cold Mashed Potatoes: Cold, firm mashed potatoes hold their shape better when forming the patties.
• Parmesan Coating: The Parmesan coating creates an extra crispy and flavorful crust - don't skip it!
• Don't Make Patties Too Thick: Aim for about ½ to ¾ inch thickness so they heat through evenly without the outside burning.
• Medium Heat: Cook over medium heat to allow the inside to warm up while the outside gets perfectly golden and crisp.
• Handle Gently: Be somewhat gentle when flipping the patties to prevent them from breaking apart, especially before the first side is well-browned.

How to Serve

These Garlic Parmesan Mashed Potato Cakes are fantastic served warm! Enjoy them:

• As a Side Dish: Perfect alongside roasted chicken, pork chops, steak, sausages, or fish.
• For Breakfast: Serve with fried eggs and bacon or sausage.
• As an Appetizer: Make smaller patties and serve with sour cream or your favorite dip.
• Light Lunch/Dinner: Serve with a simple green salad.

Garnish with fresh chopped parsley before serving.

Make Ahead and Storage

• Make Ahead: You can form the patties and store them uncooked, layered between parchment paper in an airtight container, in the refrigerator for up to 24 hours before cooking.
• Storage: Store leftover cooked potato cakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, in the oven at 375°F (190°C), or in an air fryer until heated through and crispy again. Microwaving will make them soft.

FAQs about Garlic Parmesan Mashed Potato Cakes

• Can I use freshly made mashed potatoes?
  • Yes, but allow them to cool completely (preferably chilled in the fridge) before forming the patties. Warm mashed potatoes may be too soft to hold their shape.
• Can I bake these instead of frying?
  • Yes! Place the coated patties on a parchment-lined baking sheet. You might want to spray them lightly with oil. Bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and heated through. They won't be quite as crispy as pan-fried.
• Can I add other ingredients to the mixture?
  • Absolutely! Cooked bacon, shredded cheese, or finely chopped veggies are great additions to these Mashed Potato Cakes.

Enjoy this delicious and easy way to repurpose leftovers into fantastic Garlic Parmesan Mashed Potato Cakes!

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