Go Back

Buttery Mashed Potato Cakes

Delicious and crispy on the outside, these Buttery Mashed Potato Cakes are filled with creamy, fluffy mashed potatoes, making them a comforting side dish or a satisfying main course.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Main Course, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Potato Cakes
  • 2 cups mashed potatoes Well-seasoned and creamy. If using leftovers, ensure they're at room temperature.
  • 1/2 cup grated cheese Cheddar or your choice.
  • 1/4 cup chopped green onions
  • 1/4 cup all-purpose flour Adjust if the mixture is too loose.
  • 1 large egg
  • to taste Salt and pepper
  • Butter for frying Enough to coat the bottom of the pan.

Method
 

Preparation
  1. In a large bowl, combine the mashed potatoes, grated cheese, chopped green onions, flour, egg, salt, and pepper. Mix until well combined. The mixture should be easily moldable and slightly sticky.
  2. Using your hands, form the mixture into patties about 3 inches in diameter. Make sure they are compact to avoid breaking apart during cooking.
Cooking
  1. In a large skillet, melt a generous amount of butter over medium heat.
  2. Gently place the patties in the hot skillet, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side or until they are golden brown and crispy.
  3. Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to absorb excess butter. Serve warm, and don’t forget your favorite toppings!

Notes

For a different twist, try using sweet potatoes instead of regular ones or add spices like garlic powder or paprika. Store in the refrigerator for up to 3 days or freeze for up to 2 months in an airtight container.