Mashed Potato Cakes are an easy and delicious way to use up leftover mashed potatoes.  As a side dish or appetizer, you are going to find it hard to eat just one.

When I was younger, I remember my mom making Mashed Potato Cakes for dinner once in a while.   As a child, I didn’t appreciate the crispy and creamy potatoes as I do now.  As a home cook, looking not to waste food but also wanting something different with leftovers, I acknowledge now that Mashed Potato Cakes are an excellent use of leftover potatoes.

Of course, I have to make this recipe my own because that is what I do.  With a little tweaking, you can come up with so many different varieties of Mashed Potato Cakes.

Why Mashed Potato Cakes?

IF you have mashed potatoes leftover from a holiday meal, it would be a shame to have to throw them out and Mashed Potato Cakes is a different way to eat the same old, same old.  I have to confess, I don’t usually have mashed potatoes leftover.  I generally only make them for Thanksgiving and I have to double the recipe BUT if I do have them, Mashed Potato Cakes are the perfect way to serve them the next day.

For my creamiest mashed potato recipe, go to: 

Mama Fawn’s Creamiest Mashed Potatoes

What do I need to make Mashed Potato Cakes?

You will need a large mixing bowl, mixing spoon, measuring cups, measuring spoon, grater, whisk, cutting board, knife, large skillet, spatula and the following ingredients:

Mama Fawn’s Tips. . .

•  You want to make sure you start with cold potatoes.  They are so much easier to handle.
•  Start off with ⅓ cup flour and use more if you need it.  You want your potato mixture to be stiff and holding together.  Use a little at a time because you do not want your potato cakes to taste like flour.
• I use cheddar cheese for my Mashed Potato Cakes but feel free to use any shredded cheese you prefer.
• I do not add any extra seasoning to the Mashed Potato Cakes because my potatoes are already well seasoned plus the bacon and cheese adds extra saltiness.
• You can substitute the bacon for ham or omit the bacon all together, but I have to tell you, the bacon is delicious in the potato cakes.
• Want a veggie potato cake?  Omit the bacon and add spinach or cooked broccoli.
• Do not use olive oil when frying the potato cakes.  You need to use an oil that has a higher smoke point, like vegetable or canola oil.
• Make sure your oil is hot before adding the potato mixture or your potato cakes will not brown evenly and will be too oily.
• You want the potato cakes to have a golden brown to them before flipping them or they may not hold together.
• To make the Mashed Potato Cakes as an appetizer, use a tablespoon to drop in the oil.
• If you want an extra bougie appetizer, add a small amount of sour cream and top with caviar.
• Keep warm in a 250 degree oven.