I love mashed potatoes and can eat a lot at a single siting. Which means that I compensate by making too much and then have leftovers. Just plain reheated mashed potatoes aren’t very good, though. Using them to top shepherd’s pie is one way to use them but making potato cakes is even better.
It helps to use good mashed potatoes – I’m using the leftovers from Sunday’s Savory Potato Pie. I pulled 2 cups aside after adding the sour cream but before adding the egg or seasonings.
Making these with a good cheese (gouda, cheddar, parmesan) or adding onion will give you a kicked up side dish that goes well with nearly everything. We ate a more basic version tonight with hamburgers. After adding a bread crumb coating and a little pan frying, the exterior becomes crispy and the interior stays nice and creamy. Delicious!
Leftover Mashed Potato Cakes
2 cups leftover mashed potatoes
1/4 cup flour
1 egg, beaten
1/2 cup grated cheddar cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup bread crumbs
In a mixing bowl, stir together potatoes, flour, egg, cheese, black pepper and salt. If your mashed potatoes are very wet, add more flour. If they are dry, add sour cream or milk to loosen them up. The mixture should be sticky, though. Drop large spoonfuls into the bread crumbs and press to coat and form into a patty.
Heat 2 tablespoons vegetable oil in a large skillet. The oil should be hot before adding the patties, as otherwise the potato cakes will become greasy. Working in batches, brown potato cakes on each side. Remove from heat and place on a paper towel to absorb some of the oil. Sprinkle with a little coarse salt for serving.