These mashed potato cakes are one of my favorite ways to turn leftover mashed potatoes into something new and delicious. I shape them into patties and cook them until the outside is perfectly crisp and golden, while the inside stays soft and creamy. I love serving them as a side or putting them out as an appetizer because they never last long.

Leftover Mashed Potato Cakes

Ya ya, I know the joke, “who has leftover mashed potatoes?” But you know what? I do! I always think I’m making the perfect amount for dinner, but end up with way more than necessary. When that happens, I make these mashed potato cakes the next day and it’s a great use of the leftovers.

I’ve added bacon, cheese, veggies, and seasonings, and then topped the cooked cakes with sour cream and chives. They come together in about an hour, as they need to firm up in the fridge before frying. In the end they taste just like a loaded baked potato, but in a tender and creamy pan-fried patty.

It’s worth mentioning that mashed potato cakes are not the same thing as latkes (aka potato pancakes). Both awesome potato recipes, for sure, but not the same thing.

Helpful Tips and Variations

• Use cold mashed potatoes. You want to use leftover mashed potatoes that are cold from the fridge, not warmed up. They should be thick and not too creamy.
• Don’t skip the flour. Flour is used as an important binder in the cakes. If it feels sticky, add a small sprinkle of flour at a time until it just comes together. You’ll know you’ve added enough when the mixture holds its shape without feeling dry or doughy.
• Get creative with the mix-ins. Don’t like bacon? Use ham. Don’t like cheddar cheese? How about Pepper jack. Want them to have more heat? Add more hot sauce. Have fun with them and make them your own.

How to Make Mashed Potato Cakes Step by Step

Cook the bacon: Cook 5 slices of bacon, diced small, over medium-high heat, in a medium-sized skillet until crispy. Stir occasionally. Drain the grease and transfer the cooked bacon to a large bowl. Keep some aside to use as garnish.

Cook the veggies: In the same skillet, melt 1 tbsp butter. Add ½ cup diced sweet onion and ½ cup diced celery and sauté until they become tender and fragrant. This usually takes me about 5 minutes. Stir in 2 cloves minced garlic and cook until fragrant, around 20 seconds. Transfer this mixture to the bowl with the bacon.

Add the remaining ingredients: Stir in 1¼ cup leftover cold mashed potatoes, 1 cup shredded sharp cheddar cheese, ¼ cup flour, 1 large egg, beaten, 1 tsp yellow mustard, ¼ tsp black pepper, and hot sauce to taste.

Make the patties: Shape 8 (⅓-cup) patties, about ½ to ¾-inch thick. Place them on a lightly greased plate, cover, and transfer them to the refrigerator for 20 to 30 minutes to firm up.

Cook the potato cakes: Heat 2 tbsp of oil in the skillet over medium heat and fry the patties until golden brown, 2-3 minutes per side.

Serve: Serve immediately with a dollop of sour cream, chives, and reserved bacon.

Serving Suggestions

I think these cakes taste best when served right away, while they’re hot and crispy. They’re great as a side dish or appetizer.

I love to top mine with a dollop of sour cream, some crumbled crispy bacon, and fresh chopped chives, since that’s how I usually eat a baked potato. Though I do think they’d also taste great with a spoonful of sweet onion jam or spicy candied jalapeños.

Proper Storage

You can form the patties up to 1 day ahead of time before frying. Refrigerate them in an airtight container with parchment paper between the layers to avoid sticking.

Once fried, mashed potato cakes will keep in the fridge for up to 3 days, tightly wrapped or stored in an airtight container.

To freeze the potato cakes, I’ll cook them, drain off any grease, and let them cool. Then I’ll store them in freezer bags for up to 2 weeks. Or I’ll freeze them before frying and stash them in the freezer for up to 2 months. I like to thaw in the fridge overnight.

To reheat, I’ll place them in a single layer on a baking sheet in a 350°F oven until they’re crisp again, about 15 minutes.

More Easy Potato Recipes To Try

• These perfectly seasoned Oven Roasted Potatoes are crispy on the outside and fluffy on the inside.
• These Au Gratin Potatoes feature thinly sliced potatoes, onions, and two kinds of cheese.
• This easy Ham and Potato Casserole is creamy, cheesy, and absolutely delish, made with just 5 ingredients.