This is the perfect way to use up leftover mashed potatoes. You can serve them with sour cream and chives or maybe even leftover gravy.
Loaded Mashed Potato Cakes
3 Cups leftover cold mashed potatoes
¾ or 1 Cup Shredded Parmesan Cheese or Shredded Cheddar Cheese
1/4 Cup chopped green onion or ¼ cup chopped onion, sautéed in butter
1 large egg, beaten
½ Cup Flour
½ Teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ Cup flour for dredging or breadcrumbs
Vegetable oil of frying
Sour Cream, chives, cooked bacon bits, for serving
In a small bowl combine the cheese, onions, flour, spices. In a large mixing bowl combine the potatoes, flour mixture, and egg. (I use a pastry blender to cut in the flour/cheese easier.)
Use your hands to shape the mashed potatoes mixture into 10-12 balls, about ½ cup each. Gently flatten into about 4-inch patties. Set aside on baking pan or plate. (If it is too dry to form a patty add a little milk, if it is too wet add a little more flour.)
Heat ¼ cup of oil into a large skillet. Heat over medium heat until the oil sizzles when add a tiny piece of potato mixture is place in.
Place patties into flour or breadcrumbs for dredging on both sides, and them place into hot oil. Cook about 5 at a time, don’t crowd them. Cook for 4-5 minutes on EACH side until golden brown. Add two Tablespoons more oil for the next batch.
Serve with sour cream and chives. You could add more cheese on top if you like. I love them with some diced bacon on top. I have a friend who likes them with applesauce, like Latkes.
*To make gluten free use Gluten Free Flour
* These reheat well in an air fryer for 5-7 minutes.
Jan Dairy Keen