How to Make the Best Mashed Potato Cakes - Natasha's Kitchen

Ingredients

• 4 cups Mashed Potatoes (leftover, preferably chilled)
• 2 cups Mozzarella Cheese (shredded, full‑fat for best melt)
• 0.25 cup All-Purpose Flour (adds binding; add more if mixture is too wet)
• 1 Large Egg (room temperature)
• 2 tablespoons Fresh Chives (finely chopped)
• 0.5 cup Plain Breadcrumbs (for coating; can use panko for extra crunch)
• 2 tablespoons Vegetable Oil (enough to lightly cover skillet bottom)
• to taste Sour Cream (optional serving accompaniment)

Instructions

1. Gather Ingredients and Equipment

   Collect all ingredients, measuring cups, mixing bowl, ice‑cream scoop, small bowl, skillet, spatula, and paper towels.

   Time: PT5M

2. Combine Base Ingredients

   In the large mixing bowl, add the mashed potatoes, shredded mozzarella, flour, egg, and chopped chives. Mash and stir until the mixture is evenly combined. If the mixture feels too soft, sprinkle a little extra flour, one tablespoon at a time, until it holds together.

   Time: PT5M

3. Flatten the Mixture

   Smooth the top of the mixture in the bowl with a spatula. This creates a flat surface that makes scooping uniform patties easier.

   Time: PT2M

4. Portion the Patties

   Using an ice‑cream scoop (or a tablespoon), portion out the mixture into balls and gently press each ball between your palms to form a patty about 1/3 inch thick.

   Time: PT3M

5. Prepare Breadcrumb Coating

   Place the plain breadcrumbs in a small bowl, spreading them out evenly.

   Time: PT1M

6. Coat Patties in Breadcrumbs

   Dip each patty into the breadcrumb bowl, pressing gently so both sides are fully coated. Set coated patties aside on a plate.

   Time: PT2M

7. Heat the Skillet

   Place the non‑stick skillet over medium heat and add enough vegetable oil to lightly cover the bottom (about 2 tbsp). Heat until the oil shimmers but does not smoke.

   Time: PT3M

   Temperature: Medium heat

8. Fry the Pancakes

   Arrange the coated patties in a single layer (use two skillets simultaneously if you have them). Cook 3–4 minutes per side, or until each side is golden brown and the cheese is melted. Flip carefully with a spatula.

   Time: PT8M

   Temperature: Medium heat

9. Drain and Rest

   Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Let rest for a minute before serving.

   Time: PT2M

10. Serve

    Serve the cheesy potato pancakes hot, with a dollop of sour cream on the side if desired.

    Time: PT1M

Nutrition Facts

Calories

516

Protein

20 g

Carbohydrates

60 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Mozzarella Cheese: Cheddar cheese, Monterey Jack
• Instead of All-Purpose Flour: Gluten‑free flour blend, Whole‑wheat flour
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Egg replacer
• Instead of Fresh Chives: Green onions, Parsley
• Instead of Plain Breadcrumbs: Panko breadcrumbs, Crushed cornflakes
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Sour Cream: Greek yogurt, Crème fraîche

Equipment Needed

• Large Mixing Bowl
• Ice‑Cream Scoop with Trigger Release (optional)
• Small Bowl
• Non‑Stick Skillet
• Spatula or Tongs
• Paper Towels
• Measuring Cups
• Knife
• Plate for Serving

Critical Steps — Do Not Skip

• Ensuring the mixture has enough flour to hold together without being dry.
• Coating each patty evenly with breadcrumbs.
• Maintaining medium heat so the pancakes become golden without burning.

Chef Tips from the Video

• Use chilled leftover mashed potatoes; warm potatoes become too soft.
• An ice‑cream scoop gives perfectly uniform size, which ensures even cooking.
• For extra flavor, mix a pinch of smoked paprika or garlic powder into the flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispness.

Freezer: Freeze cooked pancakes on a parchment sheet, then transfer to a zip‑top bag. Up to 1 month. Reheat directly from frozen in a 350°F oven for 10‑12 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Shape and breadcrumb‑coat the patties up to 2 hours ahead; keep them covered in the refrigerator.
• You can pre‑measure the flour and breadcrumbs in separate bowls for faster assembly.

Frequently Asked Questions