Mashed Potato Cakes Recipe

closeup of four stacked mashed potato cakes with sour cream.

5 from 1 vote

This easy recipe features three simple base ingredients: mashed potatoes, eggs, and flour. It's simple seasoned with salt, pepper, and garlic powder. I also give several options for mix-ins.

Prep Time10

Cook Time8

Total Time18

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: (makes 8-10)

Calories: 250kcal

Author: Lyuba Brooke

Ingredients

3 cups Mashed potatoes
2 eggs
1/2-3/4 cups all purpose flour**
1 tsp garlic powder
salt to taste
black pepper to taste

Optional Mix Ins (one or combination of any):

1 cup shredded cheddar cheese*
2-3 tbsp diced chives* or scallions
2-3 tbsp herbs like parsley or dill weed*
1 cup diced leftover ham* or
1 cup diced leftover turkey* or
1 cup diced leftover chicken* or
3/4 cup cooked bacon* diced

US Customary - Metric

Instructions

Combine all ingredients in a large mixing bowl and mix everything together very well, until evenly incorporated.
Prepare a wire rack lined with a clean paper towel for the cooked potato cakes.
Preheat a large, non-stick pan over medium heat and add 2-3 tablespoons of olive oil.
Use an ice cream scoop to scoop out the exact amount of mashed potato mixture so the potato cakes will all be the same size.
Grease your hands with a little oil so you can easily shape the potato cakes.
Scoop out some mashed potato mixture and form mashed potato patties with your hands.
Add mashed potato patties to the pan and cook for about 4-5 minutes on each side, until golden brown. Once cooked, take the potato cakes out of the pan and place them on the prepared wire rack to soak up excess oil.

Notes

*Nutrition Note: that the recipe's nutritional information is calculated just for the base mashed potato cakes recipe, not for the optional additions.
**Gluten free notes: swap the all purpose flour with a gluten free all purpose flour. The remaining ingredients should already be naturally gluten free, but make sure to always double check your packaging just in case!
Toppings: My go-to topping is sour cream and chives. You can also use plain Greek yogurt instead of sour cream. If you want to try a bolder flavor, go with ranch or another favorite sauce. You can add some cheese, diced vegies, herbs, and more. Potato are so versatile, they go with so many different flavors, you can get pretty adventurous.

Nutrition