One of the unspoken truths in life is that whenever you make mashed potatoes you will make way too many. I don’t care how much you calculate or guesstimate, at the end of any dinner where mashed potatoes are involved you will have a Tupperware dish of homogeneous potato hanging out in your fridge afterwards. Could you just eat them with tomorrow’s dinner? Sure, but….day old mashed potatoes aren’t quite as good as fresh.
There are a couple ways to get around this. You could whip up a batch of homemade Refrigerator Rolls and wow all of your friends with your ability to make homemade bread. If you’ve got enough, you could simply add the potatoes to a saucepan and add in more milk and stir up a batch of potato soup OR you could make everyone super duper happy and make some of these easy leftover mashed potato cakes.
This leftover mashed potato recipe is a basic one. You can take it and run wherever the leftovers in your fridge take you. Got a bunch of shredded cheese? Great, add it in. Want to work some veggies into your toddlers diet? Excellent, stir in some cooked carrots or even cabbage. The Irish make a version of potato cakes with leftover fish (I think salmon or cod would be perfect in here)
You could even make these ahead, fry them and freeze them and then just pop them in a hot oven to warm them up. Great for a party! I’ve topped these with sour cream and bacon, but the possibilities are endless. Check out the handy video to see how it’s done!
- 2 cups leftover mashed potatoes
- 1 large egg
- 2 green onions plus more for topping
- 1/2 medium onion, diced
- 1/3 cup all purpose flour plus extra for shaping
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 Tablespoon chopped fresh dill
- Oil for frying
- 2 slices cooked bacon, chopped for topping
- 1/4 cup sour cream for topping
- In a large bowl combine the potatoes, egg, onion, flour and seasonings and mix well until a stiff dough forms.
- Heat a large skillet over medium high heat and add in a half-inch of oil. Meanwhile, Shape the dough into 12-14 2-inch patties. Flouring your hands well will help keep the patties from sticking to your fingers.
- Add 4-5 patties to the hot oil. Cook until golden brown, 3-5 minutes, and then flip. Cook until that side is also golden and then remove to paper towels to drain. Continue with the next batch of potato cakes until they are all finished.
- Top the potato cakes with bacon and sour cream and serve immediately.