Parmesan Mashed Potato Cakes are crispy on the outside, soft and cheesy on the inside, and the perfect way to use up leftover mashed potatoes! These golden-brown potato cakes are packed with Parmesan, herbs, and a hint of garlic, making them a delicious side dish or appetizer for any meal.
Why You’ll Love This Recipe
- Great for Leftovers – A tasty way to repurpose mashed potatoes.
- Crispy & Cheesy – Golden crust with a soft, cheesy center.
- Quick & Easy – Simple ingredients and ready in minutes.
- Perfect Side Dish – Great with eggs, meat, or as a snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Leftover mashed potatoes
- Parmesan cheese (grated)
- Egg
- All-purpose flour (or breadcrumbs)
- Garlic powder
- Green onions or parsley (chopped)
- Salt & black pepper
- Butter or olive oil (for frying)
Directions
- Mix the Ingredients – In a bowl, combine mashed potatoes, Parmesan, egg, flour, garlic powder, green onions, salt, and black pepper. Mix until well combined.
- Form the Cakes – Scoop about ¼ cup of the mixture, form into patties, and flatten slightly.
- Heat the Pan – Heat butter or olive oil in a skillet over medium heat.
- Fry the Cakes – Cook for 3-4 minutes per side, until golden brown and crispy.
- Serve & Enjoy – Drain on paper towels and serve warm with sour cream or your favorite dip.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Cheesy Upgrade – Add shredded cheddar or mozzarella.
- Spicy Kick – Mix in red pepper flakes or cayenne pepper.
- Gluten-Free Option – Use almond flour or gluten-free breadcrumbs.
- Herb Lovers – Add fresh dill, chives, or thyme for extra flavor.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or bake at 350°F (175°C) for 10 minutes.
FAQs
Can I use instant mashed potatoes?
Yes, but make sure they’re thick and not too runny.
How do I make them extra crispy?
Use panko breadcrumbs in the mixture and cook in a hot skillet.
Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
What’s the best dip for these potato cakes?
Sour cream, ranch dressing, garlic aioli, or ketchup all work well.
Can I add meat to the mix?
Yes! Crumbled bacon or shredded chicken makes them heartier.
Can I make them in the air fryer?
Yes! Air fry at 375°F (190°C) for 10-12 minutes, flipping once.
How do I keep them from falling apart?
Make sure the mixture isn’t too wet—add more flour if needed.
Can I make these ahead of time?
Yes! Form the patties and refrigerate until ready to cook.
What type of potatoes work best?
Russet or Yukon Gold mashed potatoes give the best texture.
Can I add vegetables?
Absolutely! Finely chopped spinach, carrots, or peas mix in well.
Conclusion
Parmesan Mashed Potato Cakes are a crispy, cheesy, and delicious way to use up leftover mashed potatoes. Whether served as a side dish, appetizer, or snack, these golden-brown bites are guaranteed to be a hit. Try them today and enjoy every crispy, savory bite!
PrintParmesan Mashed Potato Cakes
These crispy-on-the-outside, soft-on-the-inside potato cakes are made with leftover mashed potatoes, Parmesan, and herbs. They’re perfect as a snack, side dish, or even breakfast!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 potato cakes 1x
- Category: Side Dish, Snack
- Method: Pan-Frying
- Cuisine: American, European
Ingredients
- 2 cups cold mashed potatoes (leftover works great!)
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
- 1 large egg, lightly beaten
- 2 tablespoons green onions or chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon butter or olive oil (for frying)
Optional Toppings:
- Sour cream
- Extra Parmesan
- Chopped fresh herbs
Instructions
1. Make the Potato Cake Mixture
- In a large bowl, mix together the mashed potatoes, Parmesan, flour, egg, green onions, garlic powder, salt, and pepper until well combined.
- Form Patties: Scoop about ¼ cup of the mixture and shape into patties, about ½-inch thick.
2. Fry the Potato Cakes
- Heat butter or oil in a large skillet over medium heat.
- Cook in Batches: Place potato cakes in the pan and cook for 3–4 minutes per side, until golden brown and crispy.
- Drain & Serve: Transfer to a plate lined with paper towels to absorb excess oil.
3. Serve & Enjoy!
- Garnish with extra Parmesan, chives, or a dollop of sour cream. Serve warm!
Notes
- Extra Crispy? Coat cakes in breadcrumbs before frying.
- Make It Cheesy: Add ¼ cup shredded mozzarella or cheddar for extra meltiness.
- Baked Version: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.