These easy leftover mashed potato cakes, also known as fried potato patties, are golden, crispy on the outside and tender on the inside—made with simple ingredients you probably already have. If you’ve ever found yourself staring at a bowl of leftover mashed potatoes after a big meal like Thanksgiving dinner, wondering what to do with them, this recipe is your perfect way to turn them into something magical.
A Delicious Twist for Any Meal
One of the best things about this leftover mashed potato recipe is just how versatile it is. Whether you’re in the mood for a savory snack or a comforting breakfast treat, these fried potato cakes can be dressed up to match the moment.
Enjoy them warm with a sprinkle of cheese and fresh herbs as the perfect side dish for dinner. Or go sweet and serve them up like classic potato pancakes with a drizzle of maple syrup. An unexpectedly delicious twist.
Got leftover sweet potatoes?
Swap them in for a naturally sweeter base that pairs beautifully with cinnamon or nutmeg.
However, you serve them, these golden, crispy patties are a delicious way to breathe new life into your Thanksgiving leftovers or whatever you found in the fridge last night.
Trust us, you’re going to want to make new meals just to have an excuse to make this again next time.
Whether you prefer them savory with herbs and cheese or sweet with cinnamon and syrup, this easy recipe is versatile, delicious, and the best way to give leftover potatoes new life!
Easy Leftover Mashed Potato Cakes – Fried Potato Patties
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Kitchen Essentials
Ingredients
- 2 Cups Leftover Mashed Potatoes
- 1/2 Cup All-Purpose Flour adjust as needed for the right consistency
- 2 Large Eggs
- Oil for frying such as olive oil, vegetable oil, avocado oil, or canola oil
Instructions
- In a large mixing bowl, combine mashed potatoes, flour, and eggs. Stir until smooth. If the mixture is too wet, add a bit more flour; too dry, add a splash of milk or another egg.2 Cups Leftover Mashed Potatoes, 1/2 Cup All-Purpose Flour, 2 Large Eggs
- Scoop and shape the potato cake mixture into patties, pressing lightly to flatten.
- Heat a large skillet or non-stick pan over medium heat. Add enough oil to coat the bottom. When the oil shimmers, fry patties in a single layer for 3–4 minutes on each side until golden brown.Oil for frying
- Transfer to a serving plate lined with paper towels to drain excess oil.
- Serve warm with your favorite toppings or sauces.
Your Own Private Notes
Notes
Consistency of the Batter
The right consistency for the batter when making potato cakes should be thick enough to hold together but not too dry or crumbly. You want the mashed potato mixture to be easy to form into patties without it falling apart or being overly sticky. Here’s how you can tell: • Thick but workable. When you scoop the mixture with a spoon or your hands, it should hold its shape but not be too firm or dry. • Slightly sticky. It should be just sticky enough to form a patty, but you shouldn’t have to struggle to shape it. If it sticks to your hands too much, add a little more flour. • Not too wet. If the mixture is too runny, add more flour to help it bind together better. If the batter is too thick to work with, you can add a small splash of milk, cream, or another egg to loosen it up. If it’s too thin, simply add a little more flour until it firms up to the right texture. In general, the consistency should be like cookie dough—firm, but still easy to handle.Nutrition
Recipe Variations
Savory: Cheesy Herb Potato Cakes
Transform your leftover mashed potato cakes into a satisfying savory dish with these additions:
- 1/2 cup sharp cheddar cheese or pre-shredded cheese
- 2 tablespoons parmesan cheese
- 2 tablespoons green onion, finely chopped
- 1/4 teaspoon each: onion powder and garlic powder
- Optional: 2 tablespoons cream cheese for extra creaminess
- Top with a dollop of sour cream and garnish with fresh herbs or bacon bits
This version makes a great way to enjoy Thanksgiving leftovers like leftover turkey or pair with a green salad.
Sweet: Potato Pancakes (Sweet Version)
For a breakfast treat or cozy snack, try a sweet twist on the classic potato pancakes:
- Replace garlic and onion with:
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Optional: stir in a handful of raisins or mashed sweet potatoes
Top with maple syrup, honey, or fruit preserves
These are freezer-friendly too! Let cool, then store in a freezer-safe container or airtight container for up to 2 months.
Storing Leftovers
- Store any leftover mashed potato patties in an airtight container in the fridge for up to 3–4 days.
- Reheat in a large nonstick skillet, oven, or air fryer for best results.
- Freeze for later in a freezer-friendly bag with parchment paper between layers to prevent sticking.
Final Tips
- Use a measuring cup to form even portions for uniform cooking.
- Don’t overcrowd the pan—cook in a single layer for crisp crispy cakes.
- Let oil get hot before frying; it should shimmer but not smoke.
- A small amount of flour makes all the difference in binding the patties.
My family loved this!