Turn Leftover Mashed Potatoes into Crispy Mashed Potato Cakes

Ingredients

• 2 cups Mashed Potatoes (Cold leftover mashed potatoes from Thanksgiving or any roast)
• 0.75 cup Cheddar Cheese (Shredded, sharp cheddar recommended)
• 0.25 teaspoon Garlic Powder (Ground garlic powder)
• 0.25 teaspoon Onion Powder (Ground onion powder)
• 0.25 teaspoon Ground Black Pepper (Freshly cracked preferred)
• 0.25 teaspoon Salt (Fine table or sea salt)
• 4 tablespoons All-Purpose Flour (2 tbsp mixed into batter, 2 tbsp for dusting)
• 1 Large Egg (Room temperature, whisked)
• 2 tablespoons Avocado Oil (Neutral‑tasting, high smoke point; can substitute with vegetable or canola oil)
• 2 tablespoons Sour Cream (Optional topping)
• 1 tablespoon Chives (Finely chopped, optional garnish)

Instructions

1. Gather Ingredients

   Measure out 2 cups of cold leftover mashed potatoes and set aside.

   Time: PT2M

2. Combine Dry Ingredients

   In a mixing bowl, add the mashed potatoes, shredded cheddar, garlic powder, onion powder, black pepper, salt, and 2 tablespoons of all‑purpose flour. Stir until the mixture is mostly uniform.

   Time: PT5M

3. Add the Egg Binder

   Whisk the egg in a small cup, then pour it into the potato mixture. Mix thoroughly; the egg will help the pancakes hold their shape.

   Time: PT2M

4. Prep the Forming Sheet

   Line a baking sheet with parchment paper and dust it lightly with the remaining 2 tablespoons of flour.

   Time: PT2M

5. Shape Pancakes

   Scoop the batter using a 1/4‑cup measure onto the prepared sheet. Dust the tops with a little flour and flatten each mound with a spatula to form round pancakes about 1/2‑inch thick. You should have eight pancakes.

   Time: PT5M

6. Chill While Heating Oil

   Place the sheet with formed pancakes in the refrigerator while you heat the skillet. This keeps them firm.

   Time: PT5M

7. Heat the Skillet

   Put the skillet on the stove over medium‑high heat and add 2 tablespoons of avocado oil. Heat until the oil shimmers but does not smoke.

   Time: PT3M

8. Fry the Pancakes

   Remove a few pancakes from the fridge, place them in the hot skillet (2‑3 at a time), and cook for about 2 minutes until the bottom is deep golden‑brown. Flip and cook another 2 minutes. If unsure, check that the interior reaches 165°F with an instant‑read thermometer.

   Time: PT8M

9. Drain and Keep Warm

   Transfer cooked pancakes to a paper‑towel‑lined plate to absorb excess oil. Repeat until all pancakes are done, adding a little more oil between batches if needed.

   Time: PT5M

10. Serve

    Serve the mashed potato pancakes hot, topped with a dollop of sour cream and a sprinkle of chopped chives if desired.

    Time: PT0M

Nutrition Facts

Calories

145

Protein

9 g

Carbohydrates

22 g

Fat

15 g

Fiber

2 g