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Mashed Potato Cakes

Use leftover mashed potatoes in this traditional country classic. Crispy potato cakes can be fried and rewarmed in the oven for your next meal.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 9
Calories 172kcal
Author Rachel Ballard


  • 2 1/2 cups well-seasoned chilled mashed potatoes (see notes)
  • 6 tablespoons green onion tops finely chopped
  • 2/3 cup all purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons milk
  • 5 tablespoons canola oil for frying


  • Mix the potatoes, onions, flour, egg, salt, pepper and milk in a medium bowl.
  • The mixture should be thick enough to cling to a spoon but sag just a bit when you hold a spoonful up in the air.
  • If it's too thin, add some more flour. Too stiff, add some more milk.
  • Heat the oil over medium until it just starts to shimmer--about 3 to 5 minutes or so.
  • Place heaping tablespoons of potatoes in the skillet and spread them with the back of your spoon.
  • Cook until golden on each side--about 5 minutes per side.
  • Serve warm or cool to room temperature and refrigerate for later.


Add two tablespoons sour cream to each cup of mashed potatoes for a "loaded" taste and a richer flavor. 
Taste the potatoes for proper seasoning--this will vary depending on how well seasoned your potatoes were to start with. 


Calories: 172kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 217mg | Fiber: 1g | Vitamin A: 75IU | Vitamin C: 14.3mg | Calcium: 17mg | Iron: 0.8mg