Description
A super easy side dish, light dinner, or lunch! These Garlic Parmesan Mashed Potato Cakes turn leftover mashed potatoes into crispy, cheesy, flavorful patties.
Ingredients
Scale
- 2 cups cold leftover mashed potatoes (firm consistency works best)
- 1 large egg
- 4 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups freshly grated Parmesan cheese, divided (1 cup for mixture, 1/2 cup for coating)
- 1 teaspoon Italian seasoning
- Salt, to taste (adjust based on mashed potato saltiness)
- Black pepper, to taste
- Olive oil or butter, for frying
- Fresh chopped parsley, for garnish (optional)
Instructions
- Combine Ingredients: In a large bowl, combine the cold mashed potatoes, egg, minced garlic, 1 cup of the grated Parmesan cheese, Italian seasoning, and 3 tablespoons of all-purpose flour. Mix gently until well combined and smooth. Season with salt and pepper to taste (remembering that the mashed potatoes and Parmesan are already salty).
- Prepare Coating: Place the remaining 1/2 cup of grated Parmesan cheese in a shallow dish.
- Shape Patties: Divide the potato mixture into 8 to 12 equal portions (depending on desired size). Form each portion into a patty, about 1/2 to 3/4 inch thick. (Optional: Use a ring mold for perfectly shaped patties).
- Coat Patties: Gently roll or press each potato patty in the Parmesan cheese coating, ensuring both sides are covered.
- Cook Patties:
- Heat a thin layer of olive oil or a tablespoon of butter in a large skillet over medium heat.
- Carefully place the coated potato patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Cook for 4-5 minutes per side, or until golden brown, crispy, and heated through. Flip carefully with a spatula. Add more oil or butter between batches if needed.
- Serve: Transfer the cooked potato cakes to a serving plate. Garnish with fresh chopped parsley, if desired. Serve warm.
Notes
- Mashed Potatoes: This recipe works best with cold, firm leftover mashed potatoes. If your mashed potatoes are very soft or loose, you may need to add a little more flour.
- Parmesan: Use freshly grated Parmesan cheese for the best flavor and coating texture.
- Shaping: If the mixture is too sticky to shape easily, slightly dampen your hands or chill the mixture briefly.
- Cooking: Cook over medium heat to allow the cakes to heat through and the crust to become golden brown without burning.
- Variations: Add chopped chives, cooked bacon bits, or different shredded cheeses to the potato mixture.
- Storage: Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, oven, or air fryer for best results.