Parmesan Mashed Potato Cakes

Parmesan Mashed Potato Cakes are a crispy, cheesy, and delicious way to use up leftover mashed potatoes. These golden-brown patties are packed with Parmesan, herbs, and seasonings, then pan-fried to perfection. Whether served as a side dish, appetizer, or snack, these potato cakes are irresistibly crispy on the outside and soft and creamy on the inside.

Why You’ll Love This Recipe

• Great Use for Leftovers – A creative and delicious way to repurpose mashed potatoes.
• Crispy & Cheesy – Golden on the outside, soft and flavorful on the inside.
• Simple Ingredients – Uses pantry staples for an easy recipe.
• Versatile – Serve as a side, appetizer, or even for breakfast.
• Quick & Easy – Ready in just 30 minutes with minimal effort.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Leftover mashed potatoes
• Egg
• Grated Parmesan cheese
• All-purpose flour (or breadcrumbs)
• Garlic powder
• Onion powder
• Fresh parsley (or chives)
• Salt and black pepper
• Olive oil (or butter) for frying

Directions

1. In a large bowl, combine the mashed potatoes, egg, Parmesan cheese, flour, garlic powder, onion powder, salt, pepper, and chopped parsley. Mix well until a dough-like consistency forms.
2. Scoop about ¼ cup of the mixture and shape it into a patty. Repeat with the remaining mixture.
3. Heat olive oil in a skillet over medium heat.
4. Place the potato cakes in the pan and cook for about 3-4 minutes per side, or until golden brown and crispy.
5. Transfer to a paper towel-lined plate to remove excess oil.
6. Serve warm with sour cream, ranch dressing, or your favorite dipping sauce.

Servings and Timing

• Servings: 6-8 cakes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Cheddar Version – Swap Parmesan for shredded cheddar for a gooier center.
• Gluten-Free Option – Use almond flour or gluten-free breadcrumbs.
• Spicy Kick – Add a dash of cayenne or red pepper flakes.
• Bacon Upgrade – Mix in crispy bacon bits for extra flavor.
• Herb Infusion – Try adding fresh rosemary or thyme for a gourmet touch.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze uncooked potato cakes on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
• Reheating: Warm in a skillet over medium heat or bake at 375°F for 5-7 minutes to restore crispiness.

FAQs

Can I use instant mashed potatoes?

Yes, but make sure they are thick and not too watery.

How do I keep the cakes from falling apart?

Make sure your mashed potatoes are firm and not too creamy. Adding more flour or breadcrumbs can help with binding.

Can I bake these instead of frying?

Yes! Bake at 400°F for 15-20 minutes, flipping halfway through.

What dipping sauces go well with these?

Sour cream, ranch, garlic aioli, or even marinara sauce pair well.

Can I make these in an air fryer?

Yes! Air fry at 375°F for 8-10 minutes, flipping halfway through.

Do I have to use Parmesan cheese?

No, you can substitute with cheddar, mozzarella, or feta.

Can I add veggies to the mix?

Absolutely! Finely chopped spinach, grated zucchini, or cooked corn can be added for extra flavor.

Why are my potato cakes soggy?

Make sure your mashed potatoes are not too wet and that you cook them over medium heat to get a crispy crust.

Can I use sweet potatoes instead?

Yes! Sweet potato cakes work just as well with this recipe.

What can I serve these with?

They pair well with eggs for breakfast, alongside grilled meats, or as a snack with a dipping sauce.

Conclusion

Parmesan Mashed Potato Cakes are a simple, crispy, and delicious way to turn leftover mashed potatoes into a flavorful dish. Whether as a side, snack, or appetizer, these golden-brown cakes will be a hit at any meal. Try them out and enjoy a new way to love mashed potatoes!

Print