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